We often make coffee coincide with caffeine, but the drink is actually a concentrate of hundreds of substances that together determine: taste, smell and effects on the body.
The same caffeine can vary greatly in quantity depending on the mixture used: Arabica quality has a percentage of active ingredient around 0.8-1.4%, while Robusta quality has a percentage of active ingredient around 1.7,% and 4% , or up to three times.
A recent study from the University of Naples has highlighted the quantitative presence and high variation of up to 50 volatile molecules (molecules responsible for aroma) found in 25 different coffee qualities between Arabica and Robusta. The variability depends on many factors, including
the origin of the coffee, the seed extraction technique, the method of preparation.
The presence of a certain volatile compound more or less takes into account the difference between the aromas found in espresso and those cooked with suede or American.
Again, there are substances that raise cholesterol levels in the blood, but to varying degrees for all types of coffee: Other interesting components in coffee are chlorogenic acids, a class of polyphenolic phytonutrients that have anti-inflammatory and antioxidant effects. , and lowers blood pressure (although in this case they compete with caffeine and raise blood pressure instead).
It can be seen that, depending on the coffee blend used, the levels of these compounds can vary up to 30 times, depending on how the beans are roasted: the higher the roasting, the less chlorogenic acid they contain (roasting can eliminate 90%).
But apart from cooking, the biggest effect on the antioxidant effects of chlorogenic acid seems to be with or without the addition of milk:
When milk was added to the coffee, the antioxidant activity was more than halved.
However, the same effect was not seen with the addition of soy milk: it seems that milk proteins bind phytonutrients in the intestine, which prevents them from being absorbed, which is not the case with plant-based milk.
But is coffee really for anyone?
For example, we already know that certain categories of people should at least reduce their intake if not eliminate it:
pregnant or breastfeeding women,
those who suffer from stomach acid,
those who suffer from high pressure.
Yes, but a recent study from Queen Mary University of London reported that it is possible to drink up to 25 cups of coffee per day without adverse effects on the cardiovascular system. And whether it’s 25 cups or less (news coverage in newspapers should actually be contextualized and deepened), a growing body of research shows that habitual coffee consumption is risk-neutral, if not really useful, words, cardiovascular disease.