10 papers analyzed
Some studies suggest that adding milk to coffee may impair the bioavailability of certain beneficial compounds and decrease antioxidant activity, while other studies indicate it does not significantly alter the overall bioavailability of coffee phenolic acids or antioxidant power.
The addition of milk to coffee is a common practice, but its impact on the health benefits and properties of coffee has been a subject of debate. This synthesis examines the effects of milk on the bioavailability of coffee's phenolic compounds, antioxidant properties, aroma perception, and potential health implications.
Bioavailability of Phenolic Compounds:
Antioxidant Properties:
Aroma and Sensory Properties:
Health Implications:
The addition of milk to coffee can reduce the bioavailability of beneficial phenolic compounds due to interactions with milk proteins. However, it does not significantly affect the antioxidant properties of coffee. Milk can also alter the sensory properties of coffee by affecting aroma release. From a health perspective, milk may mitigate some negative effects of coffee, such as its impact on bone density in older women, without increasing cancer risk.
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