The Surprising Benefit of Adding Milk to Your Morning Coffee
Discover why a splash of milk in your morning coffee could be more beneficial than you think, according to intriguing new research.
- מוריה חן
- פורסם כ"ח שבט התשפ"ג
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Recent research on organic compounds known as "polyphenols" suggests significant advantages to adding a bit of milk to your morning coffee.
According to the findings published in the scientific journal Food Chemistry and cited by New Atlas, a splash of milk can heighten the anti-inflammatory properties of coffee.
The study focused on a group of organic compounds found in many foods, known as polyphenols, which possess antioxidant effects.
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Researchers from the University of Copenhagen in Denmark sought to understand how polyphenols interact with other molecules in food, specifically focusing on the interaction of a single polyphenol with two main polyphenol compounds in coffee, and cysteine—a key protein in milk.
The researchers first tested how the combination of protein and polyphenols affected immune cells in laboratory conditions. They then artificially induced inflammation in these immune cells to evaluate the efficacy of the protein-polyphenol combination in preventing inflammation.
The results were promising—compared to the effect of the individual polyphenol, the polyphenols combined with protein were twice as effective at preventing inflammation in immune cells.
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