Des scientifiques ont utilisé l'imagerie 3D pour examiner comment le corps humain perçoit l'amertume dans le café.
Les recherches se concentrent sur le récepteur gustatif TAS2R43 et fournissent de nouveaux détails sur le processus moléculaire à l'origine des saveurs amères dans les boissons au café.
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Researchers at Texas A&M University report that several compounds found in brewed coffee can bind to and influence NR4A1, a nuclear receptor involved in how cells respond to stress and tissue damage. The work, published in the journal Nutrients, found that the protective effects seen in lab models disappeared when NR4A1 was removed.
Sprudge Coffee featured a new study by Dr. Christopher Hendon on determining coffee quality, alongside various industry updates. The publication covered topics from record-breaking desserts to legal challenges and new products. These stories reflect ongoing innovations and events in the coffee world.
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A recent study has uncovered additional health benefits of coffee, including its effects on the microbiome, inflammation, and mood. The research shows that regular consumption influences the gut-brain axis, with even decaf offering perks. These findings highlight interactions beyond caffeine's stimulant properties.
A University of Cambridge laboratory study found that many common sweeteners directly influence the growth of gut bacteria. The effects often changed when sweeteners were combined with medications or other substances. Researchers stressed that further human studies are needed to understand any health implications.
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Specialty coffee producers and experts are discussing the growing popularity of co-fermented coffees and the challenges they present to traditional standards.