Cold Brewed Coffee: Health Benefits

Drinking a good 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.

We will see in this article 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 brew coffee

The process of roasting coffee beans results in the formation of a dozen bioactive compounds: the famous caffeine, diterpene alcohols, as well as phenolic compounds [i]i], the latter being known for their antioxidant effects.

• Caffeine is the most well known and characterized compound in coffee to date. It is estimated that in Canada, 60% of the caffeine consumed comes from coffee [ii] and the other 40% from tea, chocolate, energy drinks, etc. The caffeine content of coffee varies greatly depending on the type of bean, the roasting method and the preparation method. 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 oils of the beans. They will be released when in contact with hot water, and are therefore less present in cold-brewed coffee. This is not a bad thing since a study has associated the consumption of hot coffee with an increase in cholesterol linked to the presence of these molecules[iv].

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

Caffeic acid is thought to have potential therapeutic effects against hepatocarcinoma (cancer that develops from differentiated liver cells, hepatocytes). A study carried out on animals would have shown a strong potential of inhibition on the development of the hepatic cancer cells[ix]. In addition, an in vitro study has demonstrated a significant decrease in the proliferation of cervical cancer cells as a result of apoptosis (programmed cell death)[x]. The lignans present in significant quantities are converted by intestinal bacteria into enterolignans and 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 drink will offer different nutrients. For example, coffee brewing extracts mainly vitamins B2 (riboflavin), B5 (pantothenic acid), and copper.

• Vitamin B2 plays an important role in the metabolism of cellular energy, in the growth and repair of tissues, in hormonal synthesis and in the formation of red blood cells.
• Vitamin B5 is involved in the utilization of energy from food consumed; it supports the role of the adrenals in the production of steroid hormones, neurotransmitters and hemoglobin.
• Copper is an important mineral in the formation of collagen, hemoglobin, and in the defense of our body against free radicals. [xiii]

Combia cold-brewed coffees

The cold brew method is an infusion of several hours (from 12 to 24 hours) and according to taste. The prolonged infusion up to 24 hours of Combia offers a unique product, whose quality is also due to other characteristics. Master roaster, the Quebec company Combia is a master roaster and has complete control over the basic product. It 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 custom designed according to the requirements and expertise of the research, the innovative technology used allows to obtain a constant rate of infusion that you will appreciate very quickly.

The Saint-Hyacinthe company offers different flavors for our early mornings and to enhance various moments of our days. Original, Mocha, Vanilla, MapleAll without artificial preservatives, without added refined sugar, offering 75% less bitterness thanks to the technology used, 2x more caffeinated than a filter coffee, pasteurized and each of its flavors promises a unique experience.

Why drink Combia cold brew coffee?

Nothing is forgotten with the company Combia ! Indeed, the classic hot brewing "burns" the molecules of essential oils and some antioxidant components of the coffee bean.

The experience Combia experience can even be part of a training preparation since it releases fatty acids and can therefore improve the performance of a physical exercise session in addition to helping to burn calories.

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

The team at La Boite à Grains

____________________
Research and writing :

Marie Couture

 Laurence Couture-Dubé

Mother and daughter certified 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] Passport to Health, Coffee, 2014. [Accessed September 29, 2020]. https://www.passeportsante.net/fr/Nutrition/EncyclopedieAliments/Fiche.aspx?doc=cafe_nu