Coffee with milk might have an anti-inflammatory effect

 COPENHAGEN: Can a cup of coffee with milk have an anti-inflammatory impact on humans? According to a new study from the University of Copenhagen, this is the case. Anti-inflammatory effects in immune cells are doubled when proteins and antioxidants are combined. The researchers intend to investigate the implications on human health.

Whenever bacteria, viruses and other foreign substances enter the body, our immune systems react by deploying white blood cells and chemical substances to protect us. This reaction, commonly known as inflammation, also occurs whenever we overload tendons and muscles and is characteristic of diseases like rheumatoid arthritis. Antioxidants known as polyphenols are found in humans, plants, fruits and vegetables. This group of antioxidants is also used by the food industry to slow the oxidation and deterioration of food quality and thereby avoid off flavors and rancidity. Polyphenols are also known to be healthy for humans, as they help reduce oxidative stress in the body that gives rise to inflammation.

But much remains unknown about polyphenols. Relatively few studies have investigated what happens when polyphenols react with other molecules, such as proteins mixed into foods that we then consume.

In a new study, researchers at the Department of Food Science, in collaboration with researchers from the Department of Veterinary and Animal Sciences, at University of Copenhagen investigated how polyphenols behave when combined with amino acids, the building blocks of proteins. The results have been promising.

"In the study, we show that as a polyphenol reacts with an amino acid, its inhibitory effect on inflammation in immune cells is enhanced. As such, it is clearly imaginable that this cocktail could also have a beneficial effect on inflammation in humans. We will now investigate further, initially in animals. After that, we hope to receive research funding which will allow us to study the effect in humans," says Professor Marianne Nissen Lund from the Department of Food Science, who headed the study. (ANI)

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