Dubai – Qahwa World
Researchers at the Chinese Academy of Sciences have identified previously unknown compounds in coffee beans that may slow glucose absorption and support carbohydrate metabolism. The study was conducted at the Academy’s Institute of Botany and published in Beverage Plant Research.
The focus of the research was the chemical composition of roasted Arabica beans. Using nuclear magnetic resonance, liquid chromatography, and mass spectrometry, scientists isolated three unique compounds, named Caffaldehydes A, B, and C.
Laboratory tests revealed that these compounds can inhibit the enzyme α-glucosidase, which plays a key role in carbohydrate breakdown and glucose absorption into the bloodstream. Limiting its activity helps prevent sharp spikes in blood sugar after meals.
When compared to acarbose, a medication commonly used to treat type 2 diabetes, the new compounds proved more effective. Researchers believe this discovery could lead to the development of functional foods and dietary supplements designed to help maintain stable blood sugar levels.
The scientists also cautioned that coffee has potential contraindications, and they recommend consulting a healthcare professional before consumption.
