Compounds from coffee beans may slow the absorption of glucose into the bloodstream. This refers to natural coffee—not instant coffee drinks.
Scientists have discovered previously unknown compounds in roasted coffee beans that may slow the absorption of glucose into the bloodstream and potentially aid in the management of type 2 diabetes. This conclusion was reached by a group of researchers led by Minghua Xu from the Kunming Institute of Botany, Chinese Academy of Sciences, who published their findings in the journal Beverage Plant Research (BPR).
The focus was on the enzyme α-glucosidase, which breaks down carbohydrates during digestion and directly influences the rate of blood sugar increase. Its inhibition is considered one of the key mechanisms for preventing sharp glycemic spikes. Analysis showed that roasted Coffea arabica beans contain three previously unknown substances that effectively block the activity of this enzyme.
To identify the active molecules, the scientists used a combination of nuclear magnetic resonance and mass spectrometry, gradually filtering out less significant components of the complex coffee mixture. As a result, three new compounds were isolated, named coffee aldehydes A, B, and C. Their activity was found to be higher than that of acarbose—a drug already used for the treatment of type 2 diabetes.
Further analysis revealed several more unknown compounds, confirming that coffee remains an undervalued source of biologically active substances. According to the authors, such molecules could potentially serve as the basis for functional products or ingredients for people with carbohydrate metabolism disorders.
