Wednesday, May 10, 2006

on coffee

Putting on the anti-bacterial skids

Italian researchers from the University of Ancona in Italy led by Gabriella Gazzani, Ph.D., tested samples of green and roasted arabica and robusta coffee. They concluded that every sample of the roasted coffee had the unique ability to inhibit some microorganisms, particularly Streptococcus mutans, from binding to tooth enamel, the hard outside surface of our teeth. S mutans bacteria produce acid, which breaks down the enamel, causing cavities. Trigonelline, a component of coffee responsible for its aroma and bitter taste, is the anti-adhesive that prevents dental caries from forming.

"All coffee solutions have high anti-adhesive properties due to both naturally occurring and roasting-induced molecules," says Gazzani. The study concluded that coffee from green, unroasted beans was only somewhat protective, coffee prepared from roasted beans was more protective, and instant coffee provided the greatest protection. The degree of protection was unrelated to the amount of caffeine.

from a variety of sources, one of them here

also read about artichoke liqueur here

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