What you use to storage your coffee when you drunk it? The coffee cup? Once roasted, coffee beans must be stored properly to preserve the fresh taste of the bean. Ideally, the storage container must be airtight and kept in a cool, dry and dark place. In order of importance: air, moisture, heat, and light are the environmental factors responsible for deteriorating flavor in coffee beans. Folded-over bags, a common way consumers often purchase coffee, are generally not ideal for long-term storage because they allow air to enter. A better package contains a one-way valve, which prevents air from entering. In 1931, a method of vacuum packed cans of coffee was introduced, in which the roasted coffee was packed, 99% of the air was removed and the coffee in the can could be stored indefinitely until the can was opened. Today this method is in mass use for coffee in a large part of the world.
Coffee consumption has been shown to have minimal or no impact, positive or negative, on cancer development; researchers involved in an ongoing 22-year study by the Harvard School of Public Health state that "the overall balance of risks and benefits [of coffee consumption] are on the side of benefits." For example, men who drank six or more mugs of coffee per day were found to have a 20% reduction in developing prostate cancer. Other studies suggest coffee consumption reduces the risk of being affected by Alzheimer's disease, Parkinson's disease, heart disease, diabetes mellitus type 2, cirrhosis of the liver, and gout. A longitudinal study in 2009 showed that those who consumed a moderate amount of coffee or tea (3–5 cups per day) at midlife were less likely to develop dementia and Alzheimer's disease in late-life compared with those who drank little coffee or avoided it altogether. It increases the risk of acid reflux and associated diseases. Most of coffee's beneficial effects against type 2 diabetes are not due to its caffeine content, as the positive effects of consumption are greater in those who drink decaffeinated coffee.
A study from the Republic of China (Taiwan) offered an answer as to why coffee may reduce the risk of type 2 diabetes. The authors reported that two major components of coffee—caffeic acid and chlorogenic acid--significantly suppressed the formation of human islet amyloid polypeptide (hlAPP) in their laboratory. The presence of antioxidants in coffee has been shown to prevent free radicals from causing cell damage. A recent study showed that roast coffee, high in lipophilic antioxidants and chlorogenic acid lactones, protected primary neuronal cell cultures against hydrogen peroxide-induced cell death.
There is some controversy as to whether the caffeine in coffee causes headaches or, on the contrary, helps to relieve headaches. A controlled study by the Diamond Headache Clinic in Chicago, Illinois, undertaken in 2000, revealed that adults who took ibuprofen, an over-the-counter pain killer, combined with caffeine or who drank one cup of coffee found it alleviated their tension headaches. The study did not recommend that the caffeine and ibuprofen combination was effective against migraine headaches. A 2009 Norwegian University of Science and Technology controlled study claims that heavy coffee drinkers, those who drank four or more cups a day, are more likely to suffer occasional headaches than persons who have low coffee or caffeine consumption.
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