Can coffee with milk double the natural anti-inflammatory properties of immune cells?

A study published in the Journal of Agricultural and Food Chemistry suggests that it might be possible. Researchers from the University of Copenhagen in Denmark discovered that adding milk to coffee causes proteins and antioxidants to bind together, potentially doubling the anti-inflammatory effects in immune cells.

 

 

Antioxidants in coffee

Antioxidants, known as polyphenols, are naturally present in both humans and plants, including fruits and vegetables. They are also widely used in the food industry to slow oxidation, prevent spoilage, and maintain food quality by reducing unpleasant odors and rancidity.

Polyphenols are commonly associated with health benefits because they help reduce oxidative stress in the body, which plays a role in the development of inflammation.

Roasted coffee is a natural source of polyphenols, while milk is rich in protein. Coffee is particularly high in chlorogenic acids, which have been the focus of numerous studies exploring the potential health benefits of coffee. However, Danish researchers noted that little research has been conducted on what happens when polyphenols interact with other molecules, such as proteins found in commonly consumed foods like milk.

 

 

Coffee with milk – new research findings

To investigate the anti-inflammatory effects of combining polyphenols with proteins, scientists induced artificial inflammation in immune cells. Some of these cells were treated with polyphenols that had reacted with amino acids, while others received only polyphenols in the same doses. A control group received no treatment.

The results showed that immune cells treated with the combination of polyphenols and amino acids were twice as effective in fighting inflammation compared to those that received only polyphenols. This suggests that the reaction between polyphenols and proteins also occurs in coffee drinks containing milk.

These findings open the door to further research on whether similar beneficial anti-inflammatory effects occur when combining other protein-rich foods with polyphenol-rich fruits or vegetables. Scientists are also exploring ways to encapsulate polyphenols in protein structures to enhance their absorption and strengthen their anti-inflammatory properties in the body.