A new study reveals that roasted coffee contains previously unknown compounds capable of inhibiting a key enzyme linked to blood sugar control.
Scientists have identified three compounds that strongly inhibited α-glucosidase, an enzyme that plays a central role in breaking down carbohydrates during digestion. Because blocking this enzyme can help control post-meal blood sugar spikes, the results point to new possibilities for developing functional food ingredients aimed at managing type 2 diabetes.
Functional foods are valued not only for basic nutrition but also for their ability to deliver biologically active compounds that support health. These compounds can offer antioxidant, neuroprotective, or blood glucose–lowering effects. However, finding them within complex food mixtures is difficult. Conventional extraction and identification techniques are often slow, labor-intensive, and inefficient.
To overcome these limitations, researchers increasingly rely on advanced analytical tools such as nuclear magnetic resonance (NMR) and liquid chromatography–mass spectrometry (LC-MS/MS). These methods make it possible to rapidly pinpoint bioactive molecules, even in chemically rich and diverse foods like roasted coffee.
A study highlights coffee as a promising source of anti-diabetic compounds and broadens scientific insight into its functional components.
