The report, from the Institute for Scientific Information in Coffee (ISIC), discusses the potential role of polyphenols in reducing cardiovascular disease, otherwise known as heart disease, risk. Polyphenols are compounds found in coffee, as well as cocoa, wine and other plant-based foods. Coffee is one of the main sources of polyphenols in a person’s diet. It is these naturally-occurring compounds that contribute to coffee’s unique flavours and aromas. According to the report, the polyphenols found in coffee have antioxidant and anti-inflammatory benefits, while research suggests there is an association between the consumption of polyphenols and reduction in prevalence of cardiovascular disease.
The report, entitled ‘Coffee, Polyphenols and Cardiovascular Disease’, notes that polyphenols may have a range of cardio protective functions, although the precise mechanisms are not yet fully understood.
It is suggested the polyphenols may alter cholesterol absorption and the processing of fats in the body, while reducing inflammation.
This is important as having too much cholesterol in the body causes a condition called atherosclerosis, which causes heart disease, as does consuming too much saturated fat and being overweight.
“Coffee is arguably one of the most studied components of our diet, with an extensive range of research published in areas of mental performance, sports performance, fluid balance, type 2 diabetes, liver function, neurodegenerative disorders, pregnancy, cancer, and cardiovascular disease,” said report author Professor Kjeld Hermansen.
“Research investigating associations between coffee intake and the risk of cardiovascular disease presents an interesting overview suggesting that a moderate intake of coffee is associated with a reduced mortality from cardiovascular disease.”