A new study finds that adding a little milk to your morning coffee will boost it.
As part of the study, scientists examineda family of organic compounds known as polyphenols. They are found in many foods, including coffee, and have an antioxidant effect, reducing oxidative stress in the human body. But scientists know little about how polyphenols interact with other molecules found in foods.
University of Copenhagen staffstudied the interaction of polyphenols - caffeic and chlorogenic acids (the two main polyphenols of the drink) and cysteine (a key protein in milk). Scientists tested how this combination of polyphenols and proteins affects immune cells in the laboratory. They then artificially inflamed them to test how effectively caffeic and chlorogenic acids prevented inflammation by “working” together.
The results were impressive:Protein-enriched polyphenols were twice as effective in preventing inflammation in immune cells as polyphenols alone. Thus, scientists have come to the conclusion that if you add milk to coffee, it will enhance its beneficial properties.
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