Coffee may do more than wake you up, it could help regulate blood sugar, says study

Coffee beans./AFA 

Besides giving your morning a boost, coffee may also help regulate blood sugar, according to a new study.

Researchers from the Chinese Academy of Sciences have discovered six previously unknown molecules in roasted coffee beans that could one day form the basis of diabetes-friendly functional foods.

The study, published in Beverage Plant Research and also featured on Newswise, identified the compounds, a type of natural plant chemical using a three-step screening method.

The findings revealed that three of these compounds significantly inhibited α-glucosidase, a key enzyme in carbohydrate digestion, suggesting potential benefits for managing type 2 diabetes.

The team, led by Minghua Qiu from the Kunming Institute of Botany, explained that coffee’s complex chemical makeup has long made it challenging to isolate its active components.

Using advanced analysis techniques, they identified and mapped the molecular structures of the new compounds from roasted Arabica beans.

“Due to the complex chemical composition of roasted coffee beans, analyzing the composition and potential activity of coffee diterpenes has always been a challenge,” the study stated.

“In the current research, based on activity-oriented research strategies, three novel coffee plant compounds were separated from roasted Arabica coffee beans. The structures of the three new compounds were determined through comprehensive spectral analysis. To explore trace active natural plant chemicals of the same type in coffee, a molecular network was constructed, and three novel coffee plant chemicals were identified.”

Coffee compounds, known as diterpenes, have previously been linked to biological activities that may help prevent cancer, obesity, diabetes, and other diseases.

The study adds to growing evidence that coffee’s health benefits extend beyond its caffeine content.

According to the International Coffee Organization (ICO), coffee is the world’s most popular beverage, grown in over 70 countries and regions.

Globally, two main species are cultivated, Arabica and Robusta. Arabica is prized for its superior taste and aroma, making it the most widely planted, produced, and traded variety.

The Agriculture and Food Authority (AFA) notes that coffee was first introduced to Kenya in 1893 and is now grown in 33 counties. The country mainly produces the Arabica variety, with smaller amounts of Robusta grown in some regions.

Since its introduction, Kenya has become the fifth-largest coffee producer in Africa, and about 70 percent of the crop comes from smallholder farmers in cooperative societies, while the rest is produced by small, medium, and large-scale estates.

Coffee farming supports an estimated 1.5 million Kenyan households, either directly or indirectly, through related industries.

Leading coffee-producing counties include Kiambu, Kirinyaga, Nyeri, Murang’a, Kericho and Bungoma.