Scientists named another good reason to start the morning with coffee

Coffee is the favorite drink of millions/lookstudio

Coffee is a drink that millions of people around the world start their morning with. Thousands of scientific articles have been written about its benefits. This time we will also talk about the benefits of this drink!

A recent study published in the journal Neurobiology of Stress showed that chronic stress at an early age can lead to neuroinflammation and reduce the ability of the hippocampus to create new neurons, which leads to cognitive deficits. However, adding 0.02% chlorogenic acid and 0.02% caffeic acid – coffee polyphenols – to the diet can mitigate these adverse effects in mice.

Coffee polyphenols are biologically active compounds with antioxidant properties found in coffee, including chlorogenic acids, flavonoids and lignans. These compounds help protect cells from oxidative stress and reduce inflammation, which may reduce the risk of chronic diseases such as cardiovascular disease and diabetes.

Studies have also shown that coffee polyphenols improve metabolism by increasing insulin sensitivity and reducing blood glucose levels. They also support cognitive function and may protect against neurodegenerative diseases such as Alzheimer's disease.

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The two key polyphenolic compounds in coffee are chlorogenic acid and caffeic acid. Chlorogenic acid is particularly common and has been linked to improved glucose metabolism and reduced risk of chronic disease. Caffeic acid, although less common, also contributes to coffee's health benefits by protecting cells from oxidative stress.

Coffee can have a positive effect on your health/Freepik photo

Study author Jorin Hercema and her colleagues aimed to determine whether supplementing the diet of growing mice with chlorogenic and caffeic acids could protect them from cognitive deficits caused by chronic stress at an early age. Previous research has shown that early stress can reduce the brain's ability to produce new neurons (a process called hippocampal neurogenesis) and increase inflammation, leading to cognitive decline in adulthood. This study aimed to examine the protective potential of coffee polyphenols against these adverse effects.

47 male mice participated in the study and were divided into four groups. Two groups received a standard grain diet, while the other two groups received the same diet supplemented with 0.02% chlorogenic acid and 0.02% caffeic acid from the second to the forty-second postnatal day. Mice were weaned on day 21 and continued to be fed the appropriate diet until day 42, after which all groups were switched to a standard diet.