The composition of coffee and how it affects the body?

Coffee is one of the least studied substances on earth.Until now, studies are underway that study the details of its composition and the effect on the human body. There are fierce disputes between amateurs and specialists on this topic. As a rule, the roots of such heated discussions are either in too small or in a very large amount of information in the public domain. It's time to collect, clean, structure and present it in several paragraphs.

Today, it is reliably known that caffeine is the most active coffee component. It is he who has a stimulating effect on the nervous system. Thanks to him, coffee is considered a tonic drink that does not allow to fall asleep. Although some people claim that they do not experience any such sensations after drinking a cup.

It is known for sure that 75% of the mass of grain cannot be assimilated. The rest of it is rich in various chemical elements. Caffeine, of course, the main and most represented. But there was a place for other components:

• citric, caffeic, quinic and oxalic acids (there are many others, but these are the most representative);
• minerals;
• iron, phosphorus, calcium and potassium;
• complex of various vitamins.

Total researchers have more than a thousand different components. Their proportions depend on the location and growing conditions of the parent plant. The alkaloid, caffeine, mentioned above, is not subject to destruction under the influence of temperatures. This explains the fact that the grains collected from trees grown in African countries such as Guinea, contain the largest percentage.

Another alkaloid hiding in small brown kernels is trigonnelin. He is responsible for the taste, acquiring its properties when roasting. At this moment, complex decomposition processes take place, the results of which then literally materialize in the form of a corresponding aroma and aftertaste.

The uniqueness of coffee lies in the fact that in different forms (solid, liquid, ground, soluble) it has a different chemical composition. All this can be a processed product of the same tree, but, from the point of view of chemistry, completely different sets of elementary substances. For a long time, no one has yet managed to synthesize coffee and get a result that would not differ from the original.

Indicators BZHU per 100 g of dry matter:

• proteins - 0.2 g;
• carbohydrates - 0.1 g;
• Fat - 0.6 g.

If we talk about KBDU, it is worth noting that the calorie content of a cup of coffee without sugar is no more than 1-2 kcal. Adding sugar or cream increases the caloric content dramatically. For example, for coffee with these ingredients, it may already be 30-50 kilocalories.

The heat treatment of grains by itself is a rather interesting procedure. At this time, there is a huge variety of decays and reactions that simplify complex compounds. Some of them generally lose any properties. Others, on the contrary, acquire those that make the drink a favorite of a large part of humanity. Quite a large part of them have a positive effect on individual systems of human life activity: metabolism, digestion, etc.

Roasting also affects the color of the coffee fruit, giving it a characteristic brown tint.

In addition, the heat treatment process is accompanied by the active evaporation of water and the simultaneous increase in the mass of other components. Also in this process, a particular acid is secreted which has a beneficial effect on the digestive system.

As mentioned above, coffee is a low-calorie product. It contains both fats, and proteins, and carbohydrates.But all this is partially modified or destroyed by high temperatures during the period of pre-sale preparation. Thus, the drink is harmless in limited quantities. With excessive use of coffee leads to nervousness.

In absolute terms, the nutritional value of a drink made from natural fruits of coffee tree is as follows:

• 100 grams of ground powder contains 200 kcal. To prepare one serving requires 5-6 grams, which, moreover, are immersed in hot water, which leads to almost zero calories, in the absence of additional traditional additives in the form of milk, cream, sugar, etc.
• 1 teaspoon of sugar - 19 kcal;
• 100 grams of milk - 42 kcal.

Other important components of coffee:

• thiamine - provides carbohydrate and protein metabolism;
• calcium is vital for bone tissue;
• magnesium - normalizes heart rhythm and sugar levels;
• sodium - provides intracellular metabolism, affects the state of muscle mass;
• potassium - regulates water-salt processes;
• phosphorus - normalizes energy metabolism;
• iron - the level of hemoglobin in the blood and, as a result, a number of metabolic processes depend on it.

Nicotinic acid has a good effect on the hematopoietic function of the bone marrow and on the functionality of the liver. Thus, with a moderate dosage of coffee is a more useful product than many other popular drinks.

Doctors can not agree on whether to consider this drink more useful or more harmful. Much depends not only on the quality and type of the product itself, but also on the characteristics of the human body. Everyone should listen to his signals and put a trait for himself that limits the volume consumed.

On the one hand, the elements contained in the unit of the coffee mass, have a beneficial effect on the circulatory, respiratory, digestive and other systems. On the other hand, cases of exacerbation of gastritis and problems with the liver and pancreas were revealed. This effect is usually caused by a soluble variant of the drink.

Averaging all the indicators, the doctors brought out an approximate dose, which can be used without harm to health. This is 2 doses of caffeine per day, which is equal to three tablespoons of ground powder. At the same time, it is necessary to completely eliminate instant coffee from the diet: in fact, it contains a very low percentage of natural product.

Certain problems, much more severe than insomnia, can be eliminated by ceasing to use another harmful coffee surrogate - caffeine-free coffee.

You will learn more about the effects of coffee on the human body by watching the following video.

The brown powder, which every morning lays in its cup a large number of our compatriots, a maximum of 20% consists of a natural product. Regardless of their appearance and respectability of the manufacturer. This fact does not allow with a clear conscience to call this product coffee. It is more likely to cause harm to a person than to have a tonic effect and a beneficial effect on any body system.

The smell and taste, close to natural, the contents of the cans and sachets give chemical additives. It is they who form the basis of the coffee-like drink, only drowning out at least some influence of the remaining natural part. For the production, as a rule, the cheapest varieties are used, which contain maximum caffeine.

Some of the grains are rejected by natural production and do not have a caffeine-containing shell - it goes to work on the pharmacological production. Therefore, often drunk a cup of such a drink gives the opposite effect to natural - I want to sleep. There is no talk of any cheerfulness and increased tone.

There are two ways to make powder and granules. Both of them are associated with heat treatment, in its technology far from the frying process.

The secret to the success of this product lies in the active advertising and association with the beautiful life, which is imposed on consumers by videos and slogans. The main danger of the product is that the effect of momentary pleasure, which he brings, quickly passes. In order to reach it again, one more cup is drunk. So addictive occurs. In this case, the solution is not recommended for regular use, and some are completely contraindicated.

The undoubted advantages of coffee powder:

• high cooking speed;
• long shelf life;
• wonderful aroma.

We have to admit that all this is only related characteristics that do not deserve the attention that is actually paid to them. Especially coupled with negative indicators:

• negative effects on the nervous and urinary systems, heart;
• body oxidation;
• contraindication for drivers, pregnant and lactating women, children.

If we briefly summarize the information reliably known today and confirmed by the majority of the representatives of medicine, then we can make the following “portrait” of coffee. A drink consumed in reasonable doses is:

• harmless element of a person’s daily menu;
• invigorating effect on a small amount of time;
• positive effect on the basic life support functions of the human body.

We are talking only about the drink, made from ground grains. All other variations do not have the same properties and do more harm than good to the consumer. These include:

• decaffeinated coffee;
• soluble powders, for example, 3 in 1, which contain cholesterol;
• a wide range of pseudo-coffee drinks.

The intensity of the useful properties may vary depending on the place of birth of the grain, in terms of geography, the method of harvesting, the method of heat treatment, the characteristics of transformation into a powder form. All these details can be found on the package when buying coffee beans or on the website of the direct manufacturer before visiting the store.

Powder, ground from natural grains, which is brewed in a Turk and coffee machines, in limited quantities has a positive effect on the life-supporting functions of the body. There is a tonic, invigorating effect. Beneficial effects on the heart, blood, liver, digestion. These characteristics have a grain, untreated in no way other than roasting.

Increasing the dosage of drinking drink gradually leads to caffeine dependence, which can already be considered a painful manifestation. It is necessary to avoid excessive consumption of coffee, and enjoy it only 1-2 times a day. Variations like latte or mocha are not recommended for dieters. The recipe for the preparation of these drinks requires the presence of milk or cream, as well as sugar or its various substitutes. Caloric content of 1 portion will make from 160 to 360 kcal.