Cold-brewed coffee: health benefits

Drinking a good cup of coffee has become a global experience, with all kinds of variations now possible. Hot, in a cup, in a bowl and, why not, cold, in a beautifully colored, ready-to-drink can.

In this article, we'll look at why and how cold brew coffee is, in many ways, better for your health because, surprise, coffee contains vitamins, minerals and antioxidants.

The benefits of cold-brewed coffee

The process of roasting coffee beans leads to the formation of a dozen bio-active compounds: the famous caffeine, diterpene alcohols and phenolic compounds. [i]the latter being known for their antioxidant effects.

• Caffeine is the best-known and best-characterized coffee compound to date. It is estimated that 60% of caffeine consumed in Canada comes from coffee. [ii] and the other 40% from tea, chocolate, energy drinks, etc. The caffeine content of coffee varies widely according to bean type, roasting method and preparation. This compound is mainly known for its stimulating effects. [iii] increasing alertness and concentration in adults.

• Diterpene alcohols, notably cafestol and kahweol, are naturally present in significant quantities in coffee beans, more specifically in the bean oils. They are released on contact with hot water, so are less present in cold-brewed coffee. This is not a bad thing, since one study has associated the consumption of hot coffee with a rise in cholesterol linked to the presence of these molecules. [iv].

• The main antioxidant players are phenolic compounds: caffeic acid, chlorogenic acid and lignans. The antioxidant capacity of blood plasma following the ingestion of a cup of coffee has been demonstrated in one study, and is largely associated with caffeic and chlorogenic acids. [v]. These molecules are also said to have anti-inflammatory and immunomodulating benefits. [vi] [vii] [viii]

Caffeic acid is thought to have potential therapeutic effects against hepatocarcinoma (cancer that develops from the differentiated cells of the liver, the hepatocytes). A study carried out on animals has demonstrated a strong potential for inhibiting the development of hepatic cancer cells. [ix]. In addition, an in vitro study demonstrated a significant reduction in the proliferation of cervical cancer cells following apoptosis (programmed cell death). [x]. The lignans present in significant quantities are converted by intestinal bacteria into enterolignans, which then enter the bloodstream where they act as antioxidants, reducing the risk of cardiovascular disease and certain cancers. [xi] [xii]

Nutrients in cold-brewed coffee

Depending on the method used to prepare the coffee, the final beverage will offer different nutrients. For example, brewed coffee extracts vitamins B2 (riboflavin), B5 (pantothenic acid) and copper.

• Vitamin B2 plays an important role in cellular energy metabolism, tissue growth and repair, hormone synthesis and red blood cell formation.
• Vitamin B5 is involved in the utilization of energy from food; it supports the adrenal glands in the production of steroid hormones, neurotransmitters and hemoglobin.
• Copper is an important mineral in the formation of collagen and hemoglobin, as well as in our body's defense against free radicals. [xiii]

Combia cold-brewed coffees

The cold preparation method is an infusion lasting several hours (from 12 to 24 hours), depending on taste. Extended infusion for up to 24 hours of Combia offers a unique product, the quality of which is also due to a number of other features. Master roaster, the Quebec company Combia has complete control over the basic product, and buys the beans directly from the farmers, without any intermediaries. 

Cold brewing is, of course, the major asset that makes their coffees unique. With equipment tailor-made to research requirements and expertise, the innovative technology used delivers a consistent brew rate that you'll soon appreciate.

The Saint-Hyacinthe-based company offers a variety of flavors for our early mornings and to enhance various moments of our days. Original, Mocha, Vanilla, MapleAll with no artificial preservatives, no added refined sugar, 75% less bitterness thanks to the technology used, 2x more caffeine than a filter or pasteurized coffee, and each flavor promises a unique experience.

Why drink Combia cold-brewed coffee?

Nothing is forgotten with the company Combia ! In fact, conventional hot brewing "burns" the molecules of essential oils and certain antioxidant components in the coffee bean.

The experience Combia experience can even be part of training preparation, as it releases fatty acids and can therefore enhance the performance of a physical exercise session as well as helping to burn calories.

Let yourself be refreshed by the benefits of this new way of drinking your coffee!

The team at La Boite à Grains

____________________
Research and writing :

Marie Couture, Certified Naturopath

 Laurence Couture-Dubé, Naturopathic Doctor

Mother and daughter qualified naturopaths

Sources

[i] Bonita JS, Mandarano M, et al. Coffee and cardiovascular disease: in vitro, cellular, animal, and human studies. Pharmacol Res 2007 March;55(3):187-98.

[ii] Health Canada. It's Your Health - Caffeine. 2006. [Accessed September 29, 2020]. www.hc-sc.gc.ca

[iii]  Philip P, Taillard J, et al. The effects of coffee and napping on nighttime highway driving: a randomized trial. Ann Intern Med 2006 June 6;144(11):785-91.

[iv] Ranheim T, Halvorsen B. Coffee consumption and human health--beneficial or detrimental?--Mechanisms for effects of coffee consumption on different risk factors for cardiovascular disease and type 2 diabetes mellitus. Mol Nutr Food Res 2005 March;49(3):274-84.

[v] Natella F, Nardini M, et al. Coffee drinking influences plasma antioxidant capacity in humans. J Agric Food Chem 2002 October 9;50(21):6211-6.

[vi] Olthol MR, Hollman PCH, Katan MB. Chlorogenic acid and caffeic acid are absorbed in humans. J Nutr 2001;131:66-71.  

[vii] Nardini M, D'Aquino M, Tomassi G, et al. Inhibition of human low-density lipoprotein oxidation by caffeic acid and other hydroxycinnamic acid derivatives. Free Radic Biol Med 1995;19:541-52. 

[viii] Novaes RD, Gonçalves RV, Peluzio Mdo C, et al. 3,4-Dihydroxycinnamic acid attenuates fatigue and improves exercise tolerance in rats. Biosci Biotechnol Biochem 2012;76:1025-7. 

[ix] Chung TW, Moon SK, Chang YC, et al. Novel and therapeutic effect of caffeic acid and caffeic acid phenyl ester on hepatocarcinoma cells: complete regression of hepatoma growth and metastasis by dual mechanism. FASEB J 2004;18:1670-81. 

[x] Chang WC, Hsieh CH, Hsiao MW, et al. Caffeic acid induces apoptosis in human cervical cancer cells through the mitochondrial pathway. Taiwan J Obstet Gynecol 2010;49:419-24. 

[xi] Van Dam RM. Coffee and type 2 diabetes: from beans to beta-cells. Nutr Metab Cardiovasc Dis 2006 January;16(1):69-77.

[xii] Milder IE, Arts IC, et al. Lignan contents of Dutch plant foods: a database including lariciresinol, pinoresinol, secoisolariciresinol and matairesinol .Br J Nutr 2005

[xiii] Passeport santé, Café, 2014. [Accessed September 29, 2020]. https://www.passeportsante.net/fr/Nutrition/EncyclopedieAliments/Fiche.aspx?doc=cafe_nu