DENMARK: Researchers at the University of Copenhagen, Denmark have recently conducted a new research investigating polyphenols in coffee, and how its anti-inflammatory effects can be enhanced once bound to the amino acids of proteins in milk.
Polyphenols are chemicals found in plants or plant-derived foods, which have a multitude of health benefits due to their antioxidant activity. When combined with milk, they are known to bind with amino acids, that make up proteins, to enhance their antioxidant effects.
Researchers have now discovered that when polyphenols found in coffee, interact with the amino acid found in milk, the antioxidant and anti-inflammatory effects in mouse cells, in a controlled environment, are enhanced.