Unused coffee bean extracts can reduce fat-induced inflammation

While coffee can easily give one instant gratification, unused bean extracts can also be beneficial to one’s body. Unused coffee bean extracts can help reduce fat-induced inflammation in the cells and improve improved glucose absorption and insulin sensitivity. When coffee beans are processed and roasted the husk and silverskin of the bean are removed and unused, and often are left behind in fields by coffee producers.

Food science and human nutrition researchers at the University of Illinois have discovered inflammation-fighting phenolic compounds -- protocatechuic acid and gallic acid -- in the silverskin and husk of coffee beans not only for their benefits in alleviating chronic disease but also in adding value to would-be 'waste' products from the coffee processing industry.

"This material from coffee beans is interesting mainly because of its composition. It's been shown to be non-toxic. And these phenolics have a very high anti-oxidant capacity," said Elvira Gonzalez de Mejia, Professor of food science and co-author of the study published in Food and Chemical Toxicology.

When fat cells of mice were treated with water-based extracts from coffee beans skins, the phenolic compounds reduced fat-induced inflammation in the cells and improved glucose absorption and insulin sensitivity.

The findings show promise for these bioactive compounds, when consumed as part of the diet, as a strategy for preventing obesity-related chronic illnesses, such as Type 2 diabetes and cardiovascular disease.