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New study from Denmark unveils consuming coffee mixed with milk has anti-inflammatory benefits to our body

New study from Denmark unveils consuming coffee mixed with milk has anti-inflammatory benefits to our body

February 01 - 2023

Coffee Geography Magazine


Researchers from Denmark unveil the antioxidants effects in the body when coffee with milk is taken together as the protein in the milk binds with the coffee’s properties. Polyphinotl is a compound found in coffee with antioxidant elements that help protect cells from damage. Polyphenotls do not get absorbed easily in the body as the new study showed that these antioxidants react well with proteins such as in the milk.

Scientists in Denmark examined the anti-inflammatory effects of combining proteins with polyphenols which is published on January 30 in the Journal of Agricultural and Food Chemistry. To conduct the study, the researchers induced artificial inflammation in immune cells. Then, they treated one group of cells with polyphenols that had reacted with an amino acid and another group with polyphenols alone. In addition, a third control group of cells did not receive either the polyphenols or polyphenol/amino acid combination. 

The immune cells treated with the amino acid/polyphenol combination were twice as effective at fighting inflammation than cells dosed with polyphenols alone.

Because coffee beans are rich in polyphenols and milk is rich in proteins, another new study tested whether the polyphenols bind to protein molecules when milk is added to coffee. 

According to Professor Marianne Nissen Lund, their results showed that reactions between polyphenols and proteins also occurred in coffee with milk.

Marianne Nissen Lund is a professor of food chemistry at UCPH FOOD

Marianne Nissen Lund is a professor of food chemistry at UCPH FOOD, where she, among other things, investigates dairy foods.

Based on these results, the study authors submit that drinking coffee with milk may offer better anti-inflammatory effects than consuming coffee without milk. 

She explained, "Because humans do not absorb that much polyphenol, many researchers are studying how to encapsulate polyphenols in protein structures which improve their absorption in the body. This strategy has the added advantage of enhancing the anti-inflammatory effects of polyphenols."