Research published on January 31 in the Journal of Agricultural and Food Chemistry shows that adding milk to coffee can double the anti-inflammatory effects of the body’s immune cells.
How It Works?
Table of Contents
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Coffee beans contain polyphenols, powerful antioxidants that reduce oxidative stress—a major trigger of inflammation.
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Milk provides proteins, which are rich in amino acids.
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When polyphenols bind with amino acids, their anti-inflammatory power is significantly enhanced.
The Experiment
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Scientists created an artificial inflammatory response in immune cells.
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Group 1: received polyphenols combined with an amino acid.
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Group 2: received polyphenols alone.
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Group 3 (control): received no polyphenols.
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Cells treated with the polyphenol–amino acid combination showed double the anti-inflammatory effect compared to polyphenols alone.
Expert Insights
Associate Professor Andrew Williams from the Department of Veterinary and Animal Sciences said the results motivate further research on the health impact of coffee with milk.
Lead researcher Professor Marianne Nissen Lund explained that the same effect can be achieved by pairing protein-rich foods—such as meat, fish, or eggs—with polyphenol-rich fruits and vegetables.
Future Applications
The study suggests the food industry could encapsulate polyphenols in protein structures to improve absorption and maximize anti-inflammatory benefits.
Enjoying a cup of coffee with milk isn’t just tasty—it may significantly strengthen the body’s immune defense and reduce inflammation more effectively than black coffee alone.