Coffee Consumption Can Reduce The Risk Of Heart Failure, Type 2 Diabetes And Parkinson’s Disease

From the webmaster…..Even though the expo discussed in this press release has passed, I thought the information was still useful and informative…..

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cupcoffeeThe 245th American Chemical Society National Meeting & Exposition in New Orleans April 7 – 11th on Chemistry of Energy & Food is sure to be an informative exposition this year. The relationship between chemistry and food has become a trending topic in the minds of many consumers. Label reading is no longer the exception but the norm for the average shopper, and foods and beverages alike are getting more and more recognition for their natural health benefits. One such subject matter that has been widely studied is coffee.

Dr. Joe Vinson from the Department of Chemistry at the University of Scranton, is presenting “More than just caffeine” Tuesday, April 9, 2013 10:20 AM at the Natural Products for Health and Pharmaceuticals and Biotech forum from 08:00 AM – 11:50 AM in the DoubleTree New Orleans, Room: Madewood A. As evidence for coffee’s diabetes and heart disease protection Dr. Vinson will present a new human study demonstrating a dose-response green coffee extract’s inhibition of glucose absorption during a glucose tolerance test in normal subjects. Dr. Vinson’s presentation will also summarize numerous epidemiological studies indicating that coffee consumption, especially decaffeinated coffee, will reduce the risk of all-cause mortality, heart failure, Type 2 Diabetes and Parkinson’s disease. The studies’ results are usually J-curves indicating an optimal consumption of 2-4 cups/day. Dr. Vinson’s studies of antioxidants in foods and beverages indicate that coffee is the #1 source of polyphenol antioxidants in the U.S. diet and this has been borne out in several European countries.

Dr. Vinson will also discuss a recent study in India with obese subjects which showed a significant weight loss and body fat reduction after consuming capsules containing a green coffee extract which was high in chlorogenic acids. Roasting is known to greatly reduce the levels of these compounds in the beverage coffee.

– Courtesy of PRWeb

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