Whittard of Chelsea Guide to Perfect Cup of Tea

OXFORDSHIRE, ENGLAND, February 24, 2012 /24-7PressRelease/ — The UK Tea Council expects more than 165 million cups of tea to be drunk in the UK this Mothering Sunday. As the annual homage to Mothers approaches, millions of sons and daughters around the country are planning to serve breakfast in bed including the ultimate ‘cuppa’ for the celebrated women in their lives. Tea and coffee specialists Whittard of Chelsea, who have already identified a pre-Mother’s Day tea selling surge, have today released their expert guide to making the perfect cuppa.

Every year, Whittard of Chelsea monitors the Mother’s Day effect, estimated to be one of the biggest tea-making days of the year. Selling over 130 varieties of tea, Whittard last year saw a +32% surge in sales of tea gifts in the run up to Mothering Sunday. So far this year, the firm tea favourites are – unsurprisingly - English Breakfast tea and Earl Grey. However, sales of speciality flavours such as English Rose tea and Orange Blossom tea are also creeping up.

Says Fiona Robinson of Whittard of Chelsea’s head office in Oxfordshire:

“A cup of tea in bed is one of life’s simple pleasures, and one that children can help prepare at any age to spoil the lady of the house. Whittard starts to see a real peak in sales about two weeks before Mother’s Day as people come in to buy their favourite teas, along with pretty bone china to make a celebration out of the perfect cuppa. Tea gifts also sell very well for Mother’s Day with year’s best sellers including tea caddies, leaf tea with silver-plated infusers and tea selection boxes.”

Whittard of Chelsea’s Expert Guide to Making the Perfect Cuppa

1) Choose the right blend to suit your mood – Deciding on the right blend – whether loose leaf or a teabag – to suit your mood and individual taste is key. Many people have on average three blends in their cupboard for exactly this reason. Great wake-up teas for Mother’s Day include classic English Breakfast or Assam.

2) Delicate cup and saucer or comforting chunky mug?  Many swear that tea tastes better from fine bone china. Fine bone china cups are lighter and more delicate than ceramic mugs and keep the tea hotter for longer. However, nothing will do but a great big comforting mug of strong tea.

3) Is it a full tea tray moment? Mother’s Day offers the perfect opportunity to produce a proper ‘tea moment’ complete with laden tray, sugar lumps, strainer, tea pot and milk jug.

4) Always use freshly drawn water either from the cold tap or even better, filtered. Pre-heated water loses oxygen and dulls the flavour of the tea.

5) Are you in a Milk Mood? Some teas are considered best without milk but it’s all a matter of taste. For example, Earl Grey has a very delicate flavour so only requires a dash of milk, whilst some prefer it without milk and just a slice of lemon.

6) Boiling is best – Pour the boiling water straight into the cup as soon as it’s boiled. Boiling water brings the tea to life

TEAPOTS & TEA LEAVES

1) Warm the pot with a dash of water. It creates a better brewing temperature

2) Measure your tea leaves carefully

-Very strong dark type of teas; 3 or 4 teaspoons per 6 cup pot
-Medium strength teas, possibly drunk black. 2 teaspoons
-Lighter teas, enjoyed without milk. Use 1 teaspoon of leaves

3) Optimum brewing time for tea leaves is 3 to 5 minutes – Less does not extract the full flavour, more and it can become bitter.

4) Stop what you’re doing, pour and enjoy!

Website: http://www.whittard.co.uk/


Numi Organic Tea Introduces New Artisanal Pu-erh Tea Blends

OAKLAND, Calif., March 2, 2012 /PRNewswire via COMTEX/ — Numi Organic Tea, the world’s first company to offer a complete line of Pu-erh (poo-air) teas for the national US Market, is introducing five new exotic Pu-erh blends to their already remarkable line of organic tea.

This March 2012 the Pu-erh collection, which already includes Emperor’s and Chocolate teas, will expand to include five unique, new flavors: Coconut, Cardamom, Basil Mint, Jasmine and Ginger.

Pu-erh is an ancient healing tea picked from 500-year-old organic wild tea trees in Yunnan, China. Unlike traditional teas, Pu-erh undergoes a unique 60-day fermentation process resulting in a bold flavor with hints of malt and an abundance of healthy antioxidants. Pu-erh can be compressed into bricks and aged, like fine wine, for months, years or even decades. This increases its value, health benefits and premium taste. In addition, studies in China and France show that Pu-erh can also reduce cholesterol, improve digestion and metabolism, and can aid and support healthy weight loss. As more and more consumers discover Pu-erh teas and their excellent health benefits, the word is spreading. To see Pu-erh discussed on the Dr. Oz Show, go to http://www.doctoroz.com/videos/best-teas-weight-loss-pt-1 .

According to Dr. Melina Jampolis, board certified physician nutrition specialist, “Pu-erh tea is an excellent addition to any healthy diet, whether your goal is weight loss, weight maintenance or optimal health.”

The new blends include:

Coconut Pu-erh: Real coconut pieces and a hint of vanilla bean make for a delicious, rich and smooth treat

Cardamom Pu-erh: Sultry cardamom blends perfectly with Pu-erh to create an intriguing and exotic tea

Basil Mint Pu-erh: Herbaceous and distinct, this infusion makes for a smooth yet vibrant blend

Jasmine Pu-erh: A beautiful and balanced floral touch to deep earthy flavors

Ginger Pu-erh: Zesty notes of real ginger and rich Pu-erh make for a bold cup of tea

Each blend offers delicate and sophisticated flavors, all while maintaining the incredible health benefits of Pu-erh. The unique flavor profiles were created by Numi co-founder and head “flavor alchemist” Ahmed Rahim, who often feels inspired to develop new blends that will awaken and inspire the American palate.

“From our inception Numi has strived to be the most innovative brand in the tea industry,” says Ahmed Rahim, co-founder and CEO of Numi Organic Tea. “We introduced Rooibos, Honeybush, Flowering Tea(TM) and most recently a full line of Pu-erh teas to the U.S. market. In order to produce a high-quality cup of tea our tea’m travels the globe to find the most delicious and exotic organic teas and herbs. These five new blends speak to our innovation and make for a truly unique tea experience.”

All of Numi’s tea blends are 100% organic and pure-tasting because each blend is made with premium, full-leaf tea and real fruit, herbs, and spices (not fragrances or perfumes). Numi was also recently named the largest importer of Fair Trade Certified teas in the United States.

The new Numi Pu-erh teas will be sold for an SRP of $7.99-$9.99. They will be available online at www.numitea.com March 2012.

Numi Organic Tea blends premium organic teas and herbs with only 100 percent real ingredients, allowing Nature to speak for itself. As a pioneering, quadruple-bottom line company (people, planet, product, profit), Numi sources directly from fair labor gardens that guarantee a livable wage and better opportunities for farmers and their families. Numi is a company committed to reducing its impact on the planet through ecologically responsible choices in sourcing, production and recycled and non-GMO packaging. www.numitea.com .

SOURCE Numi Organic Tea


Tea Master Training Slated for Toronto

Montreal, Quebec (PRWEB) February 24, 2012

Aspiring tea aficionados will be gathering in Toronto, Ontario, in late March to take part in the Canadian Tea Masters Association’s first Tea Mastery Certification Course™ for achieving the prestigious Certified Tea Master™ designation once the training program and final examination are successfully completed. The two-part training program offered by the association, a licensee of the American Tea Masters Association, includes an initial 3-Day Comprehensive Tea Mastery Course held on-site at the Courtyard by Marriott Downtown Toronto from March 30th to April 1st, followed by a 14-Week Tea Master TeleCourse involving home study, numerous tea evaluations, and weekly group online teleconference calls for sharing experiences and answering questions. The program offers the high level of focus and support needed to gain the competence and confidence to serve as a tea master or tea sommelier at any distinguished restaurant, hotel or tea court in the country, or start one’s own successful enterprise.

Registrants will experience some of the most exquisite and often rarest loose-leaf teas from around the world. The training will also include: Health Benefits of Tea; Starting or Expanding a Tea Business; Attracting and Retaining Customers; Effective Use of Social Media and Press Releases; Web Site Concepts that Work; and Valuable Guest Service Skills.

The program is designed for and will benefit restaurant, hotel, and tea court managers, chefs, wine sommeliers, tea aficionados, industry suppliers, and others who wish to incorporate tea mastery knowledge and skills into their daily lives or current profession, as well as anyone seriously interested in a career as a tea master.

The entire training will be led by Certified Tea Master Sylvana Levesque, who will make the event an especially memorable experience for everyone. The words written on her heart read, “The journey of a hundred cups…begins with a single sip.” For 25 years, Sylvana has dedicated her life to tea, the beautiful and flavorful drink steeped in ancient and recent history. Even as a teenager, she knew that tea was not just a common beverage, so she would often spend her days drinking and studying the nuances of Russian and Armenian teas. It was in Europe where she discovered KEIKO tea, the finest of Japanese teas, and decided to pursue her dream of mastering the art of tea. Today, Sylvana, a multilingual Certified Tea Master, believes “dedication to tea is of utmost importance … passion is not enough.”

The Tea Mastery Certification Course™ is open to a maximum of 12 participants. Seating is limited. Tuition for the complete training program is US$2,475. Additional information is available on the association’s web site athttp://www.TeaMasters.ca.


Can consuming caffeine while breastfeeding harm your baby?

New Rochelle, NY, February 21, 2012–Babies are not able to metabolize or excrete caffeine very well, so a breastfeeding mother’s consumption of caffeine may lead to caffeine accumulation and symptoms such as wakefulness and irritability, according to an interview with expert Ruth Lawrence, MD, published in Journal of Caffeine Research, a peer-reviewed journal from Mary Ann Liebert, Inc. Theinterview is available on the Journal of Caffeine Research website.

Caffeine is found in a wide range of products in addition to coffee, tea, and chocolate, including soft drinks, sports drinks, and some over-the-counter medications.
In a provocative discussion with Dr. Ruth Lawrence, Department of Pediatrics,
University of Rochester School of Medicine and Dentistry, Jack E. James, PhD, Editor-in-Chief of Journal of Caffeine Research, asks a variety of probing questions. Is there a safe level of caffeine intake while breastfeeding? Are there potential long-term effects of caffeine exposure on development and intellect? Can a baby whose mother consumed caffeine during pregnancy experience withdrawal if she then abstains from caffeine while breastfeeding? Dr. Lawrence bases her responses on the scientific and medical evidence related to caffeine exposure in breastfed babies, and distinguishes between what is and what is not well understood in this developing field of study.

“Usually a mother, particularly if she is breastfeeding, is cautioned to limit her caffeine intake,” says Dr. Lawrence, who is Editor-in-Chief of the peer-reviewed journal Breastfeeding Medicine. After giving birth, mothers “should consume all things in moderation and try to avoid the excesses that might really add up to a lot of caffeine.”

Source: Eurekalert

 


Researchers discover molecular secrets of ancient Chinese herbal remedy

BOSTON, Mass. (February 12, 2012)—c. Now, researchers from the Harvard School of Dental Medicine have discovered the molecular secrets behind this herbal extract’s power.

It turns out that halofuginone (HF) triggers a stress-response pathway that blocks the development of a harmful class of immune cells, called Th17 cells, which have been implicated in many autoimmune disorders.

“HF prevents the autoimmune response without dampening immunity altogether,” said Malcolm Whitman, a professor of developmental biology at Harvard School of Dental Medicine and senior author on the new study. “This compound could inspire novel therapeutic approaches to a variety of autoimmune disorders.”

“This study is an exciting example of how solving the molecular mechanism of traditional herbal medicine can lead both to new insights into physiological regulation and to novel approaches to the treatment of disease,” said Tracy Keller, an instructor in Whitman’s lab and the first author on the paper.

This study, which involved an interdisciplinary team of researchers at Massachusetts General Hospital and elsewhere, will be published online February 12 in Nature Chemical Biology.

Prior research had shown that HF reduced scarring in tissue, scleroderma (a tightening of the skin), multiple sclerosis, scar formation and even cancer progression. “We thought HF must work on a signaling pathway that had many downstream effects,” said Keller.

In 2009, Keller and colleagues reported that HF protects against harmful Th17 immune cells without affecting other beneficial immune cells. Recognized only since 2006, Th17 cells are “bad actors,” implicated in many autoimmune diseases such as inflammatory bowel disease, rheumatoid arthritis, multiple sclerosis and psoriasis. The researchers found that minute doses of HF reduced multiple sclerosis in a mouse model. As such, it was one of a new arsenal of drugs that selectively inhibits autoimmune pathology without suppressing the immune system globally. Further analysis showed that HF was somehow turning on genes involved in a newly discovered pathway called the amino acid response pathway, or AAR.

Scientists have only recently appreciated the role of the nutrient sensing-AAR pathway in immune regulation and metabolic signaling. There is also evidence that it extends lifespan and delays age-related inflammatory diseases in animal studies on caloric restriction. A conservationist of sorts, AAR lets cells know when they need to preserve resources. For example, when a cell senses a limited supply of amino acids for building proteins, AAR will block signals that promote inflammation because inflamed tissues require lots of protein.

“Think about how during a power outage we conserve what little juice we have left on our devices, foregoing chats in favor of emergency calls,” said Whitman. “Cells use similar logic.”

For the current study, the researchers investigated how HF activates the AAR pathway, looking at the most basic process that cells use to translate a gene’s DNA code into the amino acid chain that makes up a protein.

The researchers were able to home in on a single amino acid, called proline, and discovered that HF targeted and inhibited a particular enzyme (tRNA synthetase EPRS) responsible for incorporating proline into proteins that normally contain it. When this occurred, the AAR response kicked in and produced the therapeutic effects of HF-treatment.

Providing supplemental proline reversed the effects of HF on Th17 cell differentiation, while adding back other amino acids did not, establishing the specificity of HF for proline incorporation. Added proline also reversed other therapeutic effects of HF, inhibiting its effectiveness against the malaria parasite as well as certain cellular processes linked to tissue scarring. Again, supplementation with other amino acids had no such effect. Such mounting evidence clearly demonstrated that HF acts specifically to restrict proline.

The researchers think that HF treatment mimics cellular proline deprivation, which activates the AAR response and subsequently impacts immune regulation. Researchers do not yet fully understand the role that amino acid limitation plays in disease response or why restricting proline inhibits Th17 cell production.

Nevertheless, “AAR pathway is clearly an interesting drug target, and halofuginone, in addition to its potential therapeutic uses, is a powerful tool for studying the AAR pathway,” said Whitman.

 

###

 

This research was funded by the National Institutes of Health and a Harvard Technology Accelerator Award.

—Cathryn Delude

Nature Chemical Biology, online publication, February 12

“Halofuginone and other febrifugine derivatives inhibit prolyl-tRNA synthetase” by Keller et al

Source: Eurekalert


Study: Decaffeinated coffee preserves memory function by improving brain energy metabolism

Researchers from Mount Sinai School of Medicine have discovered that decaffeinated coffee may improve brain energy metabolism associated with type 2 diabetes. This brain dysfunction is a known risk factor for dementia and other neurodegenerative disorders like Alzheimer’s disease. The research is published online in Nutritional Neuroscience.

A research group led by Giulio Maria Pasinetti, MD, PhD, Professor of Neurology, and Psychiatry, at Mount Sinai School of Medicine, explored whether dietary supplementation with a standardized decaffeinated coffee preparation prior to diabetes onset might improve insulin resistance and glucose utilization in mice with diet-induced type 2 diabetes.

The researchers administered the supplement for five months, and evaluated the brain’s genetic response in the mice. They found that the brain was able to more effectively metabolize glucose and use it for cellular energy in the brain. Glucose utilization in the brain is reduced in people with type 2 diabetes, which can often result in neurocognitive problems.

“Impaired energy metabolism in the brain is known to be tightly correlated with cognitive decline during aging and in subjects at high risk for developing neurodegenerative disorders,” said Dr. Pasinetti. “This is the first evidence showing the potential benefits of decaffeinated coffee preparations for both preventing and treating cognitive decline caused by type 2 diabetes, aging, and/or neurodegenerative disorders.”

Coffee intake is not recommended for everybody due to the fact that it is associated with cardiovascular health risks such as elevated blood cholesterol and blood pressure, both of which lead to an increased risk for heart disease, stroke, and premature death. These negative effects have primarily been attributed to the high caffeine content of coffee. Nonetheless, these novel findings are evidence that some of the non-caffeine components in coffee provide health benefits in mice. Dr. Pasinetti hopes to explore the preventive role of decaffeinated coffee delivered as a dietary supplement in humans.

“In light of recent evidence suggesting that cognitive impairment associated with Alzheimer’s disease and other age-related neurodegenerative disorders may be traced back to neuropathological conditions initiated several decades before disease onset, developing preventive treatments for such disorders is critical,” he said.

Source: Eurekalert
Mount Sinai Press Office


Study shows caffeine consumption linked to estrogen changes

Asian women who consumed an average of 200 milligrams or more of caffeine a day—the equivalent of roughly two cups of coffee—had elevated estrogen levels when compared to women who consumed less, according to a study of reproductive age women by researchers at the National Institutes of Health and other institutions.

However, white women who consumed 200 milligrams or more of caffeine a day had slightly lower estrogen levels than women who consumed less. Black women who consumed 200 milligrams or more of caffeine a day were found to have elevated estrogen levels, but this result was not statistically significant.

Total caffeine intake was calculated from any of the following sources: coffee, black tea, green tea, and caffeinated soda.

Findings differed slightly when the source of caffeine was considered singly. Consuming 200 milligrams or more of caffeine from coffee mirrored the findings for overall caffeine consumption, with Asians having elevated estrogen levels, whites having lower estrogen levels, and the results for blacks not statistically significant. However, consumption of more than one cup each day of caffeinated soda or green tea was associated with a higher estrogen level in Asians, whites, and blacks.

The changes in estrogen levels among the women who took part in the study did not appear to affect ovulation. Studies conducted in animals had suggested that caffeine might interfere with ovulation.

The study was published online in the American Journal of Clinical Nutrition.

“The results indicate that caffeine consumption among women of child-bearing age influences estrogen levels,” said Enrique Schisterman, Ph.D., of the Division of Epidemiology, Statistics and Prevention Research at the Eunice Kennedy Shriver National Institute of Child Health and Human Development (NICHD), the NIH institute where some of the research was conducted. “Short term, these variations in estrogen levels among different groups do not appear to have any pronounced effects. We know that variations in estrogen level are associated with such disorders as endometriosis, osteoporosis, and endometrial, breast, and ovarian cancers. Because long term caffeine consumption has the potential to influence estrogen levels over a long period of time, it makes sense to take caffeine consumption into account when designing studies to understand these disorders.”

The study authors noted that 89 percent of U.S. women from 18-34 years of age consume the caffeine equivalent of 1.5 to two cups of coffee a day.

The study’s first author was Karen C. Schliep, Ph. D., M.S.P.H., from the University of Utah, Salt Lake City, who conducted the study during a research appointment at NICHD. Dr. Schliep undertook the research with Dr. Schisterman and colleagues at the University of Utah, the NICHD and the State University of New York at Buffalo.

More than 250 women from 18 to 44 years old participated in the study between 2005 and 2007. On average, they consumed 90 milligrams of caffeine a day, approximately equivalent to one cup of caffeinated coffee.

Most of the participants in the study reported to the study clinic one to three times a week for two menstrual cycles. Their visits were scheduled to correspond with specific stages of the menstrual cycle. At the visits, the women reported what they had eaten in the last 24 hours and answered questions about their exercise, sleep, smoking and other aspects of their lifestyle and reproductive hormone levels were measured in blood. The study authors noted that collection of these details during multiple time points across two menstrual cycles produced more precise information about the link between caffeine and hormones than was possible in earlier studies. The researchers also noted that the study participants were more racially diverse than those who took part in previous studies.

 Source: Eurekalert

Compounds in mate tea may induce death in colon cancer cells

Eurekalert 1/23/2012

URBANA – Could preventing colon cancer be as simple as developing a taste for yerba mate tea? In a recent University of Illinois study, scientists showed that human colon cancer cells die when they are exposed to the approximate number of bioactive compounds present in one cup of this brew, which has long been consumed in South America for its medicinal properties.

“The caffeine derivatives in mate tea not only induced death in human colon cancer cells, they also reduced important markers of inflammation,” said Elvira de Mejia, a U of I associate professor of food chemistry and food toxicology.

That’s important because inflammation can trigger the steps of cancer progression, she said.

In the in vitro study, de Mejia and former graduate student Sirima Puangpraphant isolated, purified, and then treated human colon cancer cells with caffeoylquinic acid (CQA) derivatives from mate tea. As the scientists increased the CQA concentration, cancer cells died as a result of apoptosis.

“Put simply, the cancer cell self-destructs because its DNA has been damaged,” she said.

The ability to induce apoptosis, or cell death, is a promising tactic for therapeutic interventions in all types of cancer, she said.

de Mejia said they were able to identify the mechanism that led to cell death. Certain CQA derivatives dramatically decreased several markers of inflammation, including NF-kappa-B, which regulates many genes that affect the process through the production of important enzymes. Ultimately cancer cells died with the induction of two specific enzymes, caspase-3 and caspase-8, de Mejia said.

“If we can reduce the activity of NF-kappa-B, the important marker that links inflammation and cancer, we’ll be better able to control the transformation of normal cells to cancer cells,” she added.

The results of the study strongly suggest that the caffeine derivatives in mate tea have potential as anti-cancer agents and could also be helpful in other diseases associated with inflammation, she said.

But, because the colon and its microflora play a major role in the absorption and metabolism of caffeine-related compounds, the anti-inflammatory and anti-cancer effects of mate tea may be most useful in the colon.

“We believe there’s ample evidence to support drinking mate tea for its bioactive benefits, especially if you have reason to be concerned about colon cancer. Mate tea bags are available in health food stores and are increasingly available in large supermarkets,” she added.

The scientists have already completed and will soon publish the results of a study that compares the development of colon cancer in rats that drank mate tea as their only source of water with a control group that drank only water.

This in vitro study was published in Molecular Nutrition & Food Research, vol. 55, pp. 1509-1522, in 2011. Co-authors include Sirima Puangpraphant, now an assistant professor at Kasetsart University in Thailand; Greg Potts, an undergraduate student of the U of I; and Mark A. Berhow and Karl Vermillion of the USDA, ARS, National Center for Agricultural Utilization Research in Peoria, Illinois. The work was funded by the U of I Research Board and Puangpraphant’s Royal Thai Government Scholarship.

Source: Eurekalert January 23 2011

 


Research aids understanding of how cocoa flavanols work

MCLEAN, VA. (Jan. 25, 2012) — A comprehensive investigation of flavanol absorption and metabolism has provided a critical step forward in our understanding of how cocoa flavanols work in the body to exert their circulatory and cardiovascular benefits. Through the development of improved analytical methods, this recent work provides detailed insights into the extensive metabolism of flavanols, which calls into question the reliability of in vitro studies using un-metabolized materials. This collaborative research was conducted by an international team of scientists from Mars, Incorporated, the University of California, Davis (US) and the University of Reading (UK).

Increasing scientific evidence indicates that (−)-epicatechin, the main flavanol in cocoa, can have a positive impact on the circulatory and cardiovascular systems. Absorption and metabolism, however, play a key role in determining the exact effect food constituents and nutrients such as (−)-epicatechin have in the body. Following absorption, nutrients are metabolized – transforming them into new compounds that are different from those originally present in food. As metabolic transformation has a significant impact on how nutrients support healthy functions, investigating this process is critical to furthering our understanding of exactly how cocoa flavanols are linked to health benefits.

While the metabolism of flavanols has been established in previous studies, the development and validation of improved analytical methods in this research enabled a far more detailed assessment than previously possible. As a result, this study was able to clearly and reliably demonstrate the extensive metabolism of (−)-epicatechin following consumption of a flavanol-containing cocoa drink. As in vitro studies using un-metabolized cocoa flavanols do not take this metabolism into account, they are not able to accurately reflect what is happening in the body. For example, early findings looking at flavanols in a test tube suggested that they exerted their benefits through an antioxidant mechanism. However, this latest research adds to a growing body of evidence challenging this notion and indicating that – when examined in the body – flavanols’ cardiovascular benefits are in fact independent of any antioxidant properties.

Commenting on the impact of this work for future research in the field, Dr. Hagen Schroeter – study author and director of fundamental health and nutrition research at Mars, Incorporated – stated: “By significantly advancing our understanding of the absorption and metabolism of cocoa flavanols, this research helps to address existing disagreement in this area and sets a new standard in flavanol analytics that will improve the scientific tools available. Furthermore, this work again calls into question the validity of in vitro research that does not take into account the extensive metabolism of compounds like (−)-epicatechin.”

“The study provides a critical step towards a more complete understanding of flavanols and their benefits and, ultimately, towards the translation of this knowledge into innovative flavanol-rich food products and concrete health recommendations,” added Dr. Schroeter.

The research has been published in the international journal Free Radical Biology and Medicine .

Source: Eurekalert


Study: Why coffee drinking reduces the risk of Type 2 diabetes

Why do heavy coffee drinkers have a lower risk of developing Type 2 diabetes, a disease on the increase around the world that can lead to serious health problems? Scientists are offering a new solution to that long-standing mystery in a report in ACS’ Journal of Agricultural & Food Chemistry.

Ling Zheng, Kun Huang and colleagues explain that previous studies show that coffee drinkers are at a lower risk for developing Type 2 diabetes, which accounts for 90-95 percent of diabetes cases in the world. Those studies show that people who drink four or more cups of coffee daily have a 50 percent lower risk of Type 2 diabetes. And every additional cup of coffee brings another decrease in risk of almost 7 percent. Scientists have implicated the misfolding of a substance called human islet amyloid polypeptide (hIAPP) in causing Type 2 diabetes, and some are seeking ways to block that process. Zheng and Huang decided to see if coffee’s beneficial effects might be due to substances that block hIAPP.

Indeed, they identified two categories of compounds in coffee that significantly inhibited hIAPP. They suggest that this effect explains why coffee drinkers show a lower risk for developing diabetes. “A beneficial effect may thus be expected for a regular coffee drinker,” the researchers conclude.

from Eurekalert January 11 2012


Korean Tea Exhibition at Penn State Tea Institute

The Penn State Tea House is a fully functional student run Chinese Tea House, Open Wednesday, Thursday, and Friday from 12:15 - 2:30pm.

The Penn State Tea House is a fully functional student run Chinese Tea House, Open Wednesday, Thursday, and Friday from 12:15 - 2:30pm.


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