Bioactive Components Of Coffee Have Potential To Be Antidiabetic

Artikel Kopi Berita Perkebunan Highlight

PLANTATION PUBLICATIONS – Coffee consumers are currently increasing, its popularity is marked by the downstream coffee industry that is spreading in the midst of society. Coffee consumption besides giving a refreshing effect also has benefits in improving the health level of its consumers. The bioactive components in coffee have activities such as antioxidants, anti-inflammatory, antimicrobial and antidiabetic. The biocative content of coffee that plays a role in this activity is chlorogenic acid, trigonelin, diterpenes and Maillard  reaction products  (eg melanoidin). The aim of this paper is to explore the bioactive compounds found in coffee and their potential as an integrated antidiabetic both  in-vitro ,  in-vivo , clinical and epidemiology.

Based on researchin-vitro that the bioactive component of coffee that plays a role in inhibiting the activity of a-glucosidase is chlorogenic acid. In  -vivothat steeping coffee consumed by diabetic rats resulted in decreased blood glucose levels due to increased insulin sensitivity. The effect of caffeine is likely to be the opposite of chlorogenic acid on blood glucose. At the start of clinical testing, blood glucose levels will increase acutely and then decrease with increasing effect of chlorogenic acid. Chlorogenic acid will play a role in inhibiting glucose transport and increasing insulin sensitivity. Epidemiological studies show that coffee consumption over a longer period of time can reduce the risk of type 2 diabetes mellitus. The percentage of diabetes mellitus reduction is influenced by gender factors and coffee variations such as type, brewing technique and frequency of coffee consumption. (Anjas)

Download fulltext: Coffee’s Bioactive Components Have Potential to be Antidiabetic

Leave a Reply

Your email address will not be published. Required fields are marked *