By Saiyed M. Fauzan Ali
Red Bull might give you wings, but Coffee helps you grind and shine. Coffee has always been a highly popular drink, and it comes in a huge variety. There are 12 different types of Coffee among which Espresso, Mocha, Cappuccino and Café Latte are highly common. However, among the many types available, The Kopi Luwak is one of the most expensive coffees in the world. The method of manufacturing used for this unique brand of coffee is perhaps the weirdest. The Coffee beans are first fed to a Civet Cat. The beans are then digested by the cat and come out in the form of you know what. The feces are then collected and voilà! The most expensive coffee in the world just came out from a cat’s rear side. The strange method of production and the unique taste makes Kopi Luwak an expensive brand and hard to find on the shelf. Blimey!
Although, Coffee has numerous health benefits, however, it has been unfairly demonized in the past, and mostly because it contains a high amount of a stimulant called caffeine. Nonetheless, caffeine is among the most commonly consumed psychoactive constituents across the globe. Not only that but, science has proved that caffeine is found to have a stimulatory effect on our nervous system and a positive effect on our long-term memory (de Mejia and Ramirez-Mares, 2014). Today, researchers have verified that Coffee obviates Type II diabetes (Carlström, and Larsson, 2018) and inhibits the risk of liver disease (Bravi, et al., 2017). Furthermore, a health study published in the European Journal of Nutrition reported an inverse relationship between coffee consumption and risk of Hypertensive Heart Disease (D’Elia, et al., 2017). A Regular cup of coffee without milk and sugar has a very low-calorie count. However, if you add a high volume of sugar and milk, the calorie count will certainly shoot up. Hence, science has proved that coffee is an exceedingly healthy drink, and it also upsurges our energy levels. However, does it also provide any health benefits to the brain? Well, let’s find out.
Adenosine is a neurotransmitter that stimulates sleep. When adenosine binds with our receptors present in the brain, it prevents the neurons to fire, which in turn slows down the activity of the neurons. Caffeine has the same molecular structure as adenosine, and when we ingest caffeine, it competes with the adenosine and improves the functioning of the neurons. Moreover, it also improves the central nervous system stimulation, which as a result improves our alertness. A recent health study published in the Journal of Nutrition and Food Science reported that Daily ingestion of Coffee improved Choice Reaction Time (CRT), enhanced concentration and promoted a happy mood. Moreover, it also improved cognitive performance in both males and females (Irwin, et al., 2018). With that being said moderation to anything whether healthy or not is always the key. If coffee is consumed in an excess amount, it may cause anxiety, Sleep deprivation, palpitations, and heartburn.
So next time you head down to the grocery store, pick any of your favorite brands of coffee and have a large and warm cup early in the morning. Remember, mornings are made for coffee. It helps you get up and go for the grind.
Bravi, F., et al., 2017. Coffee and the risk of hepatocellular carcinoma and chronic liver disease: a systematic review and meta-analysis of prospective studies. European Journal of Cancer Prevention, 26(5), pp.368-377.
Carlström, M. and Larsson, S.C., 2018. Coffee consumption and reduced risk of developing type 2 diabetes: a systematic review with meta-analysis. Nutrition reviews, 76(6), pp.395-417
D’Elia, L., et al., 2017. Coffee consumption and risk of hypertension: a dose-response meta-analysis of prospective studies. European journal of nutrition, pp.1-10
de Mejia, E.G. and Ramirez-Mares, M.V., 2014. Impact of caffeine and coffee on our health. Trends in Endocrinology & Metabolism, 25(10), pp.489-492
Irwin, C., et al., 2018. Caffeine Content and Perceived Sensory Characteristics of Pod Coffee: Effects on Mood and Cognitive Performance. Current Research in Nutrition and Food Science Journal, 6(2), pp.329-345.