Green coffee, a new favorite of anticancer, research: sugar control and anti-oxidation can help prevent liver cancer

Zhang chengyu, have you ever heard of "Green coffee"? Different from ordinary coffee in the market, the aroma of coffee beans is forced out by roasting first. Green coffee is extracted and brewed directly with raw beans or very shallow roasting, which reduces the aroma of coffee, but retains chlorogenic acid to the greatest extent. In recent years, studies have pointed out that chlorogenic acid in coffee may be one of the reasons why coffee has good antioxidant and anticancer effects. Some studies even show that green coffee may help control blood sugar. Research: Green coffee may be helpful for anti-cancer. It was published in the Journal of food science in April 218. The research conducted by Benigno E. Mojica and others of California State University pointed out that shallow roasted coffee with shorter baking time may be more helpful for anti-cancer than deep roasted coffee with longer baking time. In this study, the inhibitory effects of the extracts of deep roasted coffee beans and light roasted coffee beans on the proliferation of human colon cancer cells (HT-29) and squamous cell carcinoma (SCC-25) were tested, and it was found that the use of light roasted coffee beans, such as Cinnamon Roast coffee beans, could inhibit the proliferation of cancer cells more effectively. The experimental team pointed out that the extract of this cinnamon roasted coffee has good polyphenol content and antioxidant capacity, and also contains more gallic acid and chlorogenic acid. Cinnamon roasting: Coffee beans are roasted lightly, and their color is like cinnamon, hence the name. ※. Ichiro Jin Jinchang, director of preventive research at the Cancer Prevention and Diagnosis Research Center of the National Cancer Research Center of Japan, also said that studies have pointed out that chlorogenic acid and other antioxidants in coffee may have the effect of preventing liver cancer, and may also inhibit cancer cell proliferation by improving insulin resistance. Joe Vinson, a professor at the University of Scranton in the United States, pointed out that chlorogenic acid has a strong antioxidant effect, but it is easily decomposed by high temperature during coffee baking, so chlorogenic acid in general coffee is quite scarce, while green coffee can retain more chlorogenic acid without high temperature baking, so drinking green coffee may help to absorb more chlorogenic acid. Zhang Chengyu, have you ever heard of "Green coffee"? Different from ordinary coffee in the market, the aroma of coffee beans is forced out by roasting first. Green coffee is extracted and brewed directly with raw beans or very shallow roasting, which reduces the aroma of coffee, but retains chlorogenic acid to the greatest extent. In recent years, studies have pointed out that chlorogenic acid in coffee may be one of the reasons why coffee has good antioxidant and anticancer effects. Some studies even show that green coffee may help control blood sugar. Research: Green coffee may be helpful for anti-cancer. It was published in the Journal of food science in April 218. The research conducted by Benigno E. Mojica and others of California State University pointed out that shallow roasted coffee with shorter baking time may be more helpful for anti-cancer than deep roasted coffee with longer baking time. In this study, the inhibitory effects of the extracts of deep roasted coffee beans and light roasted coffee beans on the proliferation of human colon cancer cells (HT-29) and squamous cell carcinoma (SCC-25) were tested, and it was found that the use of light roasted coffee beans, such as Cinnamon Roast coffee beans, could inhibit the proliferation of cancer cells more effectively. The experimental team pointed out that the extract of this cinnamon roasted coffee has good polyphenol content and antioxidant capacity, and also contains more gallic acid and chlorogenic acid. Cinnamon roasting: Coffee beans are roasted lightly, and their color is like cinnamon, hence the name. ※. Ichiro Jin Jinchang, director of preventive research at the Cancer Prevention and Diagnosis Research Center of the National Cancer Research Center of Japan, also said that studies have pointed out that chlorogenic acid and other antioxidants in coffee may have the effect of preventing liver cancer, and may also inhibit cancer cell proliferation by improving insulin resistance. Joe Vinson, a professor at the University of Scranton in the United States, pointed out that chlorogenic acid has a strong antioxidant effect, but it is easily decomposed by high temperature during coffee baking, so chlorogenic acid in general coffee is quite scarce, while green coffee can retain more chlorogenic acid without high temperature baking, so drinking green coffee may help to absorb more chlorogenic acid.