2021 Important researches about Affects of Coffee and Tea on Health

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2021 Important researches about Affects of Coffee and Tea on Health

2021 Important researches about Affects of Coffee and Tea on Health.

In 2021, scientists have conducted a lot of research to reveal the health benefits of coffee and tea.

In this article , The editor will sort out the major research achievements made by scientists in this research field this year and share them with you!

Higher coffee intake may be related to the slow accumulation of Aβ amyloid in the brain.
Image source: Samantha L. Gardener, et al. Frontiers in Aging Neuroscience (2021). DOI: 10.3389/fnagi.2021.744872

Reduce the risk of disease

[1] Front Aging Neurosci: Drinking coffee may reduce the risk of Alzheimer’s disease

doi ： 10.3389 / fnagi.2021.744872

Recently, a study titled “Higher Coffee Consumption Is Associated With Slower Cognitive Decline and Less Cerebral Aβ-Amyloid Accumulation Over 126 Months: Data From the Australian Imaging, Biomarkers, and Lifestyle Study” was published in the international journal Frontiers in Aging Neuroscience .

In the report, scientists from Edith Cowan University and other institutions conducted a long-term study and found that eating a lot of coffee may make you less likely to develop Alzheimer’s disease.

The researchers found that participants who did not have memory impairment at the beginning of the study and consumed large amounts of coffee may transition to mild cognitive impairment (usually a precursor to the onset of Alzheimer’s disease) or develop Alzheimer’s during the study. The risk of silent disease is low.

Consuming more coffee may have a positive impact on certain areas of cognitive function, especially in executive function, which includes planning, self-control, and attention; and more coffee consumption seems to be related to the brain.

The accumulation of amyloid is related to the slowdown , which is a key factor in the occurrence of Alzheimer’s disease.

Although further research is needed by later researchers, the current results are encouraging because they show that drinking coffee may be a very simple way to help slow the occurrence of Alzheimer’s disease.

And this is also a very simple thing, people can easily make changes.

[2] PLoS Med: The latest discovery of Chinese scientists! Drinking coffee and tea may be directly related to the reduction of the risk of stroke and dementia!

doi：10.1371/journal.pmed.1003830

Previous studies have shown that coffee and tea may be involved in the onset of stroke and dementia.

However, researchers are not very clear about the relationship between drinking coffee and tea and suffering from stroke, dementia, and post-stroke dementia.

Recently, in a research report published in the international journal PLoS Medicine , scientists from Tianjin Medical University and other institutions in China conducted studies on healthy people between the ages of 50-74 and found that drinking coffee or tea is associated with strokes.

It is directly related to the reduced risk of dementia, and drinking coffee is also related to the reduced risk of dementia after a stroke.

In this research report, the researcher Yuan Zhang and his colleagues analyzed 365,682 participants from the British biobank.

These participants were recruited into the study during 2006-2010, and the researchers followed up on them. Until 2020; at the beginning of the study, participants self-reported their coffee and tea consumption.

During the study period, 5079 participants developed dementia, and 10053 participants experienced at least one stroke.

[3] Nutrients: Drinking coffee and eating more vegetables may help prevent new coronavirus infections

doi ： 10.3390 / nu13062114

In a new study, researchers from Northwestern University’s Feinberg School of Medicine found that drinking coffee and eating a lot of vegetables may provide some protection from Covid-19.

They also found that breastfeeding and eating less processed meats may also provide protection.

They believe this is the first study to use population data to explore the effects of specific dietary intake on the prevention of COVID-19.

Related research results were recently published in Nutrients journal.

Compared with drinking less than one cup of coffee a day, drinking one or more cups of coffee a day is associated with a 10% reduction in the risk of COVID-19.

Eating at least 0.67 servings of vegetables (cooked or raw, excluding potatoes) per day is associated with a reduced risk of contracting COVID-19.

Eating at least 0.43 servings of processed meat a day is associated with a high risk of COVID-19.

Compared with no breastfeeding, the risk of COVID-19 who received breastfeeding during infancy is reduced by 10%.

[4] BMJ Open: New discovery! Increasing coffee intake may reduce the risk of an individual developing prostate cancer!

doi：10.1136/bmjopen-2020-038902

In a research report published in the international journal BMJ Open , scientists from abroad conducted a comprehensive analysis of existing data through research and found that drinking a few cups of coffee a day may reduce the risk of individuals suffering from prostate cancer, and every day Drinking an extra cup of coffee reduces the relative risk of an individual by about 1%.

To clarify this issue, the researchers searched the database of relevant cohort studies published as of September 2020.

They compiled relevant research data on the association between prostate cancer and maximum/minimum coffee intake. Among them, 13 studies reported The association between drinking an extra cup of coffee a day and the risk of prostate cancer; participants’ highest coffee intake per day ranged from 2-9 cups or more, and the lowest level ranged from no coffee to 2 cups per day.

Of these studies, 7 were conducted in North America, 7 were conducted in Europe, and 2 were conducted in Japan.

A total of more than 1 million (1081586) participants were included, of which 57,732 were affected. Prostate cancer.

[5] Microbiome: Green tea polyphenols improve intestinal epithelial homeostasis and colitis

doi：10.1186/s40168-021-01115-9

Changes in the gut microbiota may contribute to the development of inflammatory bowel disease (IBD).

Epigallocatechin-3-gallate (EGCG) is the main biologically active component of green tea, which is known to be beneficial in relieving IBD.

However, when EGCG attenuates IBD, it is unclear whether the intestinal flora plays a role.

The author first explored the effects of oral or rectal EGCG administration on dss-induced colitis in mice.

The results show that oral EGCG can enhance the anti-inflammatory effect and the integrity of the colon barrier, while rectal EGCG has no such effect.

By increasing Akkermania abundance and butyrate production, the authors observed significant EGCG-mediated changes in the gut microbiome.

Next, the authors demonstrated that EGCG pre-supplementation induced beneficial results similar to oral EGCG administration.

In dss-induced mice, prophylactic EGCG can alleviate colitis and significantly enrich short-chain fatty acid (SCFAs) producing bacteria.

To verify these findings, the authors used fecal microbiota transplantation (FMT) and sterile fecal filtrate (SFF) to inoculate dss-treated mice.

The microbiota of EGCG-administered mice alleviated colitis in control mice and SFF microbiota, showing excellent anti-inflammatory effects and colon barrier integrity.

[6] BMC Public Health: Heavy! Any type of coffee intake is directly related to the reduction of the risk of chronic liver disease in the population!

doi ： 10.1186 / s12889-021-10991-7

Coffee intake is related to the lower incidence of chronic liver disease, but researchers are not clear about the effects and differences of different types of coffee, because the chemical components of different types of coffee are not the same.

In a research report published in the international journal BMC Public Health , scientists from the University of Southampton and other institutions aimed to clarify the consumption and population of coffee (including decaffeinated coffee, instant coffee, and ground coffee).

Association between outcomes of chronic liver disease.

The results show that people who consume caffeinated coffee (ground coffee or instant coffee) or decaffeinated coffee are directly related to the lower risk of chronic liver disease and related liver diseases.

The researchers said that compared with people who do not drink coffee, the consumption of any type of coffee is directly related to the incidence of chronic liver disease and the risk of mortality caused by chronic liver disease. Moreover, 3-4 cups of coffee per day can reach the maximum Good benefits.

Among all the participants included in the study, compared with those who did not consume coffee, participants who consumed coffee had a 21% lower risk of chronic liver disease, and those who consumed chronic or fatty liver disease had a 20% lower risk due to chronic liver disease.

The risk of death will be reduced by 49%.

The researchers observed the greatest benefit among participants who consumed ground coffee, because ground coffee contained high levels of cofee alcohol and caffeol, which were proven to be effective against chronic liver disease in animals.

[7] Stroke: Drinking green tea and coffee may reduce the risk of all-cause death in stroke and heart disease survivors
doi：10.1161/STROKEAHA.120.032273

In a research report published in the international journal Stroke , scientists from Osaka University and other institutions found through research that stroke and heart attack survivors may be able to drink green tea to reduce the risk of death from multiple causes and hopefully prevent heart attacks in the future.

The occurrence of vascular disease events.

In addition, the researchers also found that drinking coffee every day may help heart attack survivors improve their quality of life by reducing the risk of death after a heart attack, and prevent heart attacks and strokes in healthy individuals.

In this study, researchers analyzed the data of more than 46,000 participants from 45 communities in Japan who participated in the Japan Cancer Risk Assessment Cohort Study (JACC study), and the participants were between 40-79 years old. In time, 60% of the participants were women.

Participants were asked to complete a self-managed questionnaire, which included demographic information, lifestyle, medical history, and dietary status.

Then the researchers divided the participants into three groups, namely those with a history of stroke, those with myocardial infarction, and those without People with the above two diseases; then analyzed the level and frequency of the participants’ intake of green tea and coffee.

Researchers pointed out that a typical cup of green tea contains about 100 mL of liquid (about 3.4 ounces), and a typical cup of coffee contains about 150 mL of liquid (about 5 ounces).

2021 Important researches about Affects of Coffee and Tea on Health
EGCG and ECG treatment can prolong the lifespan, exercise activity and anti-stress ability of the body.
Image source: Jing Tian,et al. Aging(Albany NY). 2021 Oct 15; 13(19): 22629-22648.doi: 10.18632/aging.203597

Extend your life

[1] Aging: The catechol in green tea may promote the body’s oxidative stress, thereby enhancing the body’s health and prolonging lifespan
doi：10.18632/aging.203597

Green tea is believed to promote health and longevity due to its high amount of antioxidants.

In a research report published in the international journal Aging , scientists from Jena-Friedrich-Schiller University and other institutions questioned the previous mechanism of these components.

We all know the benefits of green tea. In particular, it contains catechols called ECG and EGCG, which are believed to prolong the life of the body; these two substances are polyphenolic compounds, known as antioxidants, which means , Which can neutralize or prevent the oxidative stress caused by the aggressive free radicals generated by oxygen to the body.

So far, researchers believe that catechol can neutralize these free radicals and prevent their damage to cells or DNA; one of the main sources of oxygen free radicals is the body’s metabolism.

For example, when the cell’s energy factory—mitochondria is in Energy is generated when working.

In this research report, the researchers carefully studied and analyzed how catechins play a role in the body of Caenorhabditis elegans, so they came to a different and seemingly contradictory research conclusion, namely, the catechol in green tea It will not inhibit oxidative stress, but will promote the progress of oxidative stress.

Researchers pointed out that these polyphenols from green tea will initially increase the level of oxidative stress in a short period of time, but this will subsequently have the effect of increasing the defense capabilities of cells and organisms.

Therefore, the catechols in green tea may cause Nematodes that are fed live longer and have stronger physical fitness.

This means that green tea polyphenols or catechols are actually not an antioxidant, but a pro-oxidant that can improve the self-defense ability of the organism, similar to vaccination.

However, this increase in defense capabilities is not achieved by the immune system, but by activating genes that produce specific enzymes, such as superoxide dismutase (SOD) and catalase (CTL); positive It is these enzymes that inactivate free radicals in the nematode body, which are basically endogenous antioxidants.

As early as 2009, researchers discovered that exercise promotes the body’s health because it can increase the body’s oxidative stress in a short period of time, thereby improving the body’s defense capabilities; and taking in fewer calories can also produce the same effect, and this It has been confirmed many times in animal studies.

Mice fed a reduced-calorie diet tended to live longer than mice fed a normal high-calorie diet, so the catechols in green tea seem to work in a similar way.

The results of this study may be better transformed into the human organism. In the evolutionary history, the basic biochemical processes of oxygen free radicals in organisms are conserved and exist in everything from single cells to human organisms.

Treat high blood pressure

[1] Cell Physiol Biochem: Drinking tea can treat high blood pressure
doi：10.33594/000000337

A new study from the University of California, Irvine, shows that the compounds in both green and black tea can relax blood vessels by activating ion channel proteins in the walls of blood vessels.

This finding helps explain the blood pressure-lowering properties of tea and may lead to the design of new blood pressure-lowering drugs.

The findings were published in the journal Cellular Physiology and Biochemistry and were made in the laboratory of Dr. Geoffrey Abbott, professor of the Department of Physiology and Biophysics at UCI School of Medicine.

The results of the study showed that two catechin flavonoid compounds (epicatechin gallate and epigallocatechin-3-gallate) were found in tea, which activate a specific type of ion channel protein, respectively.

Namely KCNQ5, the ion channel protein can diffuse potassium ions out of the cell, thereby reducing cell apoptosis.

Since KCNQ5 is found in the smooth muscle lining blood vessels, its activation by tea catechins is also thought to relax blood vessels.

Collaborators at the University of Copenhagen confirmed this prediction.

Improve intestinal health

[1] Food Res Int: Scientists have developed a new type of probiotic coffee beverage that can enhance the body’s intestinal health and immunity
doi：10.1016/j.ijfoodmicro.2021.109229

Under the trend of non-dairy probiotic foods and functional coffee, scientists from the National University of Singapore have recently developed a coffee beverage rich in active probiotics and health-promoting metabolites through research, which may effectively enhance the body’s Gut health and immunity.

Related research results “Untargeted LC-QTOF-MS/MS based metabolomics approach for revealing bioactive components in probiotic fermented coffee brews” were published in the international journal Food Research International .

In this research report, researchers have developed a new type of fermented coffee beverage.

By adding specially selected nutrients to the brewed coffee, followed by the addition of selected probiotics, this new type of coffee beverage is made;

through a natural fermentation process, each cup of coffee contains at least 1 billion A live probiotic, and it can be stored under environmental conditions for at least 6 months without affecting the activity of probiotics in coffee beverages;

the fermentation process of this probiotic can provide healthy metabolites for coffee beverages, such as indole -3-lactic acid, 1H-indole-3-formaldehyde, 4-hydroxyphenyllactic acid and 3-phenyllactic acid, etc.;

in addition to enhancing intestinal health, these metabolites have also been studied to have antibacterial, immune regulation and anti-lipolysis The results of related studies may provide consumers with better choices to meet their daily coffee intake needs.

Battle cancer

[1] Nat Commun: Special compounds in green tea may help p53 effectively resist cancer
doi：10.1038/s41467-021-21258-5

Recently, in a research report published in the international journal Nature Communications , scientists from Rensselaer Polytechnic Institute and other institutions found through research that an antioxidant in green tea may increase the level of p53 in cells.

p53 is a A natural anti-cancer protein whose role as a guardian of the genome can help repair DNA damage and destroy cancer cells.

In the article, the researchers clarified the direct interaction between p53 and the compound in green tea epigallocatechin gallate (EGCG).

The results of related research may help scientists find new targets for the development of anti-cancer drugs. point.

Researcher Chunyu Wang said that p53 and EGCG are both research targets that researchers are very interested in.

Mutations in p53 are present in more than 50% of human cancers, and EGCG is found in green tea (a beverage that is popular around the world).

The main antioxidant, now researchers have discovered a previously unknown direct interaction between the two, which may be expected to help develop new anti-cancer drugs.

In addition, relevant research results can also help explain how EGCG enhances the anti-cancer activity of p53 Yes, this provides new ideas and hopes for the development of new drugs of EGCG-like compounds.

[2] EJCN: Another effect of green tea! Speed up the recovery of gastric cancer patients after surgery
doi ： 10.1038 / s41430-021-00868-8

Researchers from the Gastrointestinal Surgery Department of the Affiliated Hospital of Qingdao University published a research report titled Impact of drinking Chinese green tea on postoperative short outcomes for gastric cancer: a randomized controlled trial in the European Journal of Clinical Nutrition , discussing drinking green tea after gastric cancer surgery The impact on the rehabilitation of patients.

In previous explorations, researchers have found that early postoperative fluid and food intake can promote patient recovery without increasing the incidence of fistulas.

However, there is still a big debate about which liquid or food is more beneficial to patients. In China, green tea is one of the most common drinks. It is rich in catechins, various amino acids and caffeine.

It has multiple pharmacological properties such as antioxidant, anti-inflammatory, cholesterol-lowering, anti-arteriosclerosis and antibacterial.

Therefore, the researchers explored the impact of green tea intake after gastric cancer surgery on postoperative recovery.

From September 2017 to September 2018, a total of 80 patients with gastric cancer underwent surgery, 40 patients drank tea drinks made at a ratio of 1:200 (green tea: water) after surgery, and 40 patients received Drink drinking water.

The main result is the recovery of the patient’s gastrointestinal function.

The evaluation criteria are the first gastrointestinal gastrointestinal gas, the first bowel movement and the time to tolerate solid food after the operation.

The secondary results include the incidence of postoperative complications, nausea, and Adverse reactions such as vomiting, diarrhea, and postoperative hospital stay.

Other uses

[1] Sci Rep: Green tea extract may regulate the facial development of children with Down syndrome! Low-dose extract may improve its facial development!
doi ： 10.1038 / s41598-021-83757-1

In a research report entitled “Green tea extracts containing epigallocatechin-3-gallate modulate facial development in Down syndrome” published in the international journal Scientific Reports , scientists from Belgium and Spain have found evidence through research that green tea extracts may give People with Down syndrome bring potential health benefits.

Researchers have observed that the intake of green tea extract can reduce the facial abnormalities of patients with Down syndrome before the age of 3;

additional experiments in mice have confirmed the positive effects of low-dose green tea extract;

However, researchers have also found that high-dose green tea extract may damage the development of the patient’s face and bones;

of course, they need further research in the later stage to fully understand the impact of green tea extract on patients with Down’s syndrome, so green tea extract The drug should be administered to the patient under medical supervision.

2021 Important researches about Affects of Coffee and Tea on Health

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2021 Important researches about Affects of Coffee and Tea on Health

2021 Important researches about Affects of Coffee and Tea on Health

Reduce the risk of disease