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Two Compounds In Coffee Block Activity Of Diabetes-Causing Substance

January 11, 2012: 12:00 AM EST
A Chinese study finds that two types of compounds in coffee significantly inhibit a substance that has been determined to be a cause of type 2 diabetes. The misfolding of human islet amyloid polypeptide (hIAPP) causes type 2 diabetes, and the new research shows that drinking four or more cups of coffee daily cuts the risk of type 2 diabetes in half, mainly because of the blocking activity of two components: caffeic acid (CA) and chlorogenic acid (CGA). “CA shows the highest potency in delaying the conformational transition of the hIAPP molecule with the most prolonged lag time.” Another component of coffee extracts –  caffeine – shows the lowest potency in blocking hIAPP.
Biao Cheng et al., "Coffee Components Inhibit Amyloid Formation of Human Islet Amyloid Polypeptide in Vitro: Possible Link between Coffee Consumption and Diabetes Mellitus", Journal of Agricultural & Food Chemistry, January 11, 2012, © American Chemical Society
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