Journal of natural products: caffeinol may help reduce the risk of type 2 diabetes

Type-2 diabetes (T2D) is a major chronic disease threatening human health worldwide There are 30.3 million people suffering from diabetes in the United States, and type 2 diabetes is the most common type, accounting for 90% to 95% Type 2 diabetes is mainly due to the insulin resistance in the body, that is to say, the fat cells, muscle cells and liver cells in the body can not produce enough response to the normal concentration of insulin, and need more insulin, while the insulin secreted by the pancreas can not meet the demand Previous studies have shown that moderate consumption of coffee can reduce the risk of type 2 diabetes For example, compared with people who drink only one or almost no coffee a day, people who drink 3-4 cups of coffee a day can reduce the risk of type 2 diabetes by 25% Therefore, scientists have been hoping to find out which compounds in coffee can prevent type 2 diabetes Previous studies have focused on caffeine, but studies have shown that drinking decaffeinated coffee can also reduce the risk of type 2 diabetes, so caffeine may not be the target people are looking for Caffeinol and caffeic acid (source: Wikipedia) a study from the team of Fredrik brustad mellbye of Aarhus University in Denmark shows that the reason why drinking coffee can reduce the risk of type 2 diabetes is probably due to the other two compounds in coffee caffeitol and caffeic acid In vitro experiments showed that both compounds can stimulate pancreatic β cells to secrete more insulin, and caffeinol can promote muscle cells to convert glucose into glycogen However, since this study is only limited to in vitro experiments, more follow-up studies are needed to confirm Mellbee pointed out that most of the caffeinated alcohols remain in the filter residue when making coffee, so it is not ruled out that there are other compounds in coffee that have similar effects But mellbye believes that even if most of the caffeinol is filtered out, the low concentration of caffeinol left in coffee may still have some effect on the prevention of type 2 diabetes In order to test this conjecture, mellby's team recently found that caffeinol can significantly improve the biomarkers of type 2 diabetes in mouse models through mouse experiments The mellbye team tested three groups of mice with type 2 diabetes Within 10 weeks, the first group was fed 1.1 mg of caffeinol per day, the second group was fed 0.4 mg of caffeinol per day, and the third group as the control group was not fed caffeinol After 10 weeks, the researchers found that the blood glucose levels of the two groups fed caffeinol were 28% to 30% lower than those of the control group In addition, the researchers found that compared with the control group, the islets of mice fed caffeinol increased insulin production by 75% to 87% Mellbye and colleagues believe the findings suggest that caffeinol may reduce the risk of type 2 diabetes and have the potential to become an antidiabetic drug Paper link: http://pubs.acs.org/doi/abs/10.1021/acs.jnatprod.7b00395