World Coffee Leaders Forum

Contact

News

Could coffee byproducts fight inflammation?
Date : 2019.10.16 Link : https://www.medicalnewstoday.com/articles/326669.php
Published Today By Tim Newman Fact checked by Jasmin Collier A recent study concludes that the husks and silverskin that coffee manufacturers remove during production might harbor useful compounds. Although the study is preliminary, its findings could eventually benefit both human health and the environment. The study looks to repurpose the waste that coffee production creates. Coffee is one of the world's most popular drinks. To produce coffee, only the bean itself needs roasting. To reach the bean, growers remove the husk, which is a tough outer shell, and the silverskin, which is a thin skin that covers the seed. They tend to leave the husks, in particular, in the field. These abandoned coffee byproducts contain chemicals such as caffeine, tannins, and chlorogenic acid, which can be hazardous to the environment. Manufacturers produce around 0.68 tons of green coffee waste to generate 1 ton of fresh coffee, so it makes sense to find ways to repurpose these byproducts. Now, researchers at the University of Illinois at Urbana?Champaign are investigating whether or not some of this waste could be useful for its bioactive properties.

Could coffee byproducts fight inflammation?

Date : 2019.10.16 Link : https://www.medicalnewstoday.com/articles/326669.php

Published Today

Fact checked by Jasmin Collier

A recent study concludes that the husks and silverskin that coffee manufacturers remove during production might harbor useful compounds. Although the study is preliminary, its findings could eventually benefit both human health and the environment.

The study looks to repurpose the waste that coffee production creates.

Coffee is one of the world's most popular drinks. To produce coffee, only the bean itself needs roasting.

To reach the bean, growers remove the husk, which is a tough outer shell, and the silverskin, which is a thin skin that covers the seed.

They tend to leave the husks, in particular, in the field.

These abandoned coffee byproducts contain chemicals such as caffeine, tannins, and chlorogenic acid, which can be hazardous to the environment.

Manufacturers produce around 0.68 tons of green coffee waste to generate 1 ton of fresh coffee, so it makes sense to find ways to repurpose these byproducts.

Now, researchers at the University of Illinois at Urbana?Champaign are investigating whether or not some of this waste could be useful for its bioactive properties.

List

	Solved: The Mysterious Origins of Your Coffee’s Worst Nightmare
	Coffee Makes 3D Printing Better

Top