THE MANY USES OF COFFEE
Coffee is known for being rich in caffeine, a common and widely used psychoactive substance globally. Its health benefits have attracted the interest of scientists, leading to the discovery of other important components of coffee. Coffee is dark in color, slightly acidic, bitter, and acts as a stimulant when used by humans, an element linked to the caffeine content. Despite being served hot, iced, or chilled coffee is common. The paper discusses the different uses of coffee based on a wealth of research.
First, coffee is a known source of healthy antioxidants. Moreover, it exhibits more antioxidant activity compared to cocoa and green tea. Scientists have identified over 1000 antioxidants in unrefined coffee beans, with hundreds developing during roasting. Antioxidants are known to reduce inflammation, a common cause of chronic conditions such as atherosclerosis and arthritis. Antioxidants neutralize the free radicals that naturally occur as part of daily metabolic functions and may lead to oxidative stress (Nieber, 2017). Oxidative stress is linked to chronic diseases. Indeed antioxidants prevent cell damage. Chlorogenic acid, a vital antioxidant in coffee, is believed to prevent cardiovascular conditions.
Coffee is used as a memory-booster. Regular consumption of coffee prevents a decline in cognition linked to Alzheimer’s disease, among other forms of dementia. In one study, researchers discovered that daily consumption of 3-5 cups of coffee at midlife translated to a 65% decline in the risk of developing dementia and Alzheimer’s in later stages of development (Gökcen & Şanlier, 2019). Prevention of Alzheimer’s and dementia improves the quality of life in old age.
It eliminates problems attached to memory loss, including problems in handling money, getting lost and wandering, repeating questions, behavior and personality changes, and taking longer to accomplish daily activities. Several theories have emerged to explain the mode of action of coffee in boosting memory. One working theory asserts that caffeine prevents the accumulation of beta-amyloid plaque that contributes immensely to the development or progression of Alzheimer’s (Nieber, 2017). Other researchers have theorized that caffeine decreases the risk of developing type 2 diabetes mellitus, a predisposing factor to dementia.
Coffee has proved effective in preventing the development of some cancers. A study discovered that consumption of coffee decreases one’s risk of developing endometrial and prostate cancer by approximately 25% and 20%, respectively (Gökcen & Şanlier, 2019). Caffeine also prevents the development of basal cell carcinoma, a known type of skin cancer. Additional researchers have found that regular consumption of coffee minimizes the rate of developing rectal, breast, colon, and liver cancers. Polyphenols, an antioxidant found in coffee, have proved anti-carcinogenic properties and are believed to reduce the inflammation that may lead to some of the tumors (Merzouk & Merzouk, 2021).
Prevention of the above-mentioned forms of cancer improves the quality of life and minimizes the cost of healthcare among coffee consumers. Cancer is among the most expensive diseases to manage due to continuous radiotherapy and chemotherapy, among other forms of palliative care (Gökcen & Şanlier, 2019). It is worth arguing that consuming coffee minimizes the chances of battling the side effects of cancer treatment, including loss of appetite, thrombocytopenia, diarrhea, lymphedema, fatigue, delirium, anemia, hair loss, deep vein thrombosis, and pain. Surgery and radiation for prostate cancer cost an estimated $34,000, while androgen deprivation therapy and radiation may cost over $31,790 (Landwehr et al., 2016). Advanced cancer therapies may translate to $31,574 in cost per patient.
Others use coffee to lower the odds of developing type 2 diabetes mellitus. A 2009 study discovered that daily consumption of coffee reduces the risk of developing diabetes by 7%. Other studies have proved that heavy coffee consumers may benefit from a 50% reduction in the risk of developing diabetes compared to non-drinker or light drinkers (Lelyana, 2020). On the mode of action, coffee is believed to improve the body’s use of insulin hormone and protecting the insulin-secreting cell in the pancreas; hence, ensuring efficient regulation of blood sugar levels.
The caffeic acid found in coffee reduces the accumulation of amyloid fibrils (abnormal protein deposits) found in individuals with type 2 diabetes (Gökcen & Şanlier, 2019). This benefit attached to coffee prevents the development of complications of diabetes that may lead to death or impair other functionalities. They include cardiovascular disease (like stroke and heart attack), nerve damage (neuropathy), nephropathy or kidney damage, retinopathy, skin infections, and hearing impairment.
Coffee also improves exercise performance. Moderate consumption of coffee (approximately 5 cups daily) helps individuals battle fatigue; hence, improving their workout rate (Lelyana, 2020). Other researchers have found that coffee improves muscle contraction and increases the level of fatty acids in the blood, leading to increased endurance. This improves the performance of athletes, including boxers and footballers.
Coffee is linked to decreased depression in both women and men. This substance blocks the depressing chemicals in the human brain. Caffeine inhibits the binding of brain neurotransmitters with adenosine that is linked to depression and fatigue (Lelyana, 2020). The research discovered higher levels of adenosine in blood in people who consume more coffee. This inhibitory effect also improves the symptoms of bipolar disorder. Caffeine activates neurotransmitters responsible for mood control, including serotonin and dopamine. Caffeine’s effect on mood minimizes the risks attached to mental health conditions, like depression and bipolar disorders (Gökcen & Şanlier, 2019). For instance, it reduces the occurrence of major depressive episodes in bipolar disorder. They include the feeling of hopelessness and emptiness, loss of interest in activities, excessive sleep or insomnia, restlessness, indecisiveness or decreased capacity to concentrate or think, and attempting suicide.
Coffee consumption enhances liver functionality. A group of researchers conducted a study to determine the impact of coffee on the liver by performing laboratory tests, cirrhosis hepatocellular carcinoma, non-alcoholic fatty liver disease, and viral hepatitis (Saab et al., 2014). Coffee consumption was found to improve serum aspartate aminotransferase, gamma-glutamyltransferase, and alanine aminotransferase levels in persons at risk of liver disease. It also reduces mortality rate and progression in patients with cirrhosis, alongside lowers the development of hepatocellular carcinoma.
Besides, coffee consumption improves the response to antiviral medication in hepatitis C patients alongside reduces the severity of steatohepatitis in persons with non-alcoholic fatty live conditions (Saab et al., 2014). Increased response to antiviral therapy improves the lifestyle of persons living with hepatitis C. Improved liver functionality supports other important biochemical processes, including regulation of glucose levels, synthesis of plasma proteins, production of bile, detoxification, and deamination.
Despite the controversies about the use of coffee, researchers have attempted to provide evidence-based assertions to support its benefits. The benefits include being a source of healthy antioxidants, memory boost and protection against cognitive decline, decreased prevalence of certain cancers, decreased risk of developing type 2 diabetes, increased liver functionality, enhanced physical performance, and decreased depression. However, there remain gaps about the mode of action of caffeine in certain conditions, including the heart. It calls for in-depth scientific experiments and collaboration between the relevant stakeholders in the healthcare industry.
References:
Gökcen, B. B., & Şanlier, N. (2019). Coffee consumption and disease correlations. Critical reviews in food science and nutrition, 59(2), 336-348.
Landwehr, M. S., Watson, S. E., Macpherson, C. F., Novak, K. A., & Johnson, R. H. (2016). The cost of cancer: a retrospective analysis of the financial impact of cancer on young adults. Cancer medicine, 5(5), 863-870.
Lelyana, R. (2020). Bioactive Compounds In Coffee: Health Benefits Of Macronutrients And MicronutrieNTS. Assessment of Medicinal Plants for Human Health: Phytochemistry, Disease Management, and Novel Applications, 179.
Merzouk, A. S., & Merzouk, H. (2021). Free radicals and coffee polyphenols: Potential applications in toxicity. In Toxicology (pp. 363-370). Academic Press.
Nieber, K. (2017). The impact of coffee on health. Planta medica, 83(16), 1256-1263.
Saab, S., Mallam, D., Cox, G. A., & Tong, M. J. (2014). Impact of coffee on liver diseases: a systematic review. Liver international, 34(4), 495-504.