Coffee’s birthplace lies in what was formally known as the province of Kaffa in present-day Ethiopia.
Coffee is a good source of antioxidant, which helps the body counteract the natural but damaging process of oxidation on tissues. Oxidation is what causes apples to turn brown, iron to rust and oil become rancid. The same process within the human body can damage proteins, cells and DNA.
Antioxidants are believed to play a role in preventing degenerative disease by helping to prevent cell damage.
Regular consumption of coffee has been linked to a lower risk of heart disease in women. It has also been shown that female coffee drinkers are less likely to suffer strokes.
Coffee is also linked to a reduced risk of liver cancer, with the risk decreasing with higher coffee consumption levels.
Finally, coffee consumption reduces the likelihood of developing Type 2 Diabetes.
· D.Lane, PHD Professor of Medical Psychology & Behavioral Medicine; Duke University Medical Centre, Durham N.C
· Barbara Skukitt- Hale, PHD Research Psychologist, USDA Human Nutrition Research Centre on Aging, Boston