Tag: coffee and health

Coffex Istanbul 2026: The world of coffee reunited in Istanbul

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By Serkan Oral – Qahwa World

Coffex Istanbul 2026, which runs from May 8 to 10, 2026 at the Istanbul Lütfi Kırdar International Convention and Exhibition Centre (ICEC) , transforms the coffee industry into a meeting point for professionals and enthusiasts alike with its multi‑layered structure extending from production to experience.

As Turkey’s first and only coffee fair, the organization is being held for the eighth time this year and brings together all components of the sector under one roof. Following the success of the previous edition, which hosted over 18,000 visitors and more than 100 brands, the 2026 edition is expected to be even larger.

Offering a wide range of exhibitors – from coffee bean manufacturers to roasting technologies, from professional equipment to third‑wave coffee brands – the fair serves as a versatile platform that combines trade, knowledge sharing, and hands‑on experience. The event enjoys official support from the Union of Chambers and Commodity Exchanges of Turkey (TOBB) and KOSGEB, and has recently added Branding Türkiye as an official media partner.

The event program remains one of the key elements supporting the fair’s dynamic structure. Tasting sessions, barista shows, and live brewing performances offer visitors the opportunity to discover coffee’s aromatic variety, while applied workshops provide a closer look at different brewing techniques.

Interviews and panels bring forward topics that shed light on the future of the industry. New‑generation food and beverage investments, changing spatial designs in the city, and entrepreneurship stories are evaluated with the participation of experts in their fields. A special talk session will be held with Dr. Ender Saraç on the relationship between coffee and health. Main themes this year include sustainability, high‑quality education, and superior production standards.

Coffex Istanbul 2026 ends tomorrow, May 10. Visitors are reminded that the event requires a ticket for entry. For full details, visit the official website: coffexistanbul.com.

Is Coffee Good for You?

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A Comprehensive Expert Guide to Coffee and Health

Dubai – Qahwa World

Coffee is no longer viewed merely as a morning stimulant or a daily habit. Over the past two decades, it has become one of the most extensively studied beverages in nutritional science. A growing body of research now suggests that coffee—when consumed thoughtfully—may be one of the most beneficial drinks for long-term health.

According to leading researchers in nutrition and epidemiology at Harvard University, the scientific evidence supporting coffee’s health benefits is stronger today than ever before.

This guide examines coffee through both a scientific and professional coffee expert lens: what it contains, how it affects the body, when it helps, when it harms, and how to get the most benefit from every cup.

  • What Is Actually in Coffee?

Coffee beans are among the most chemically complex foods humans consume. They contain more than one thousand biologically active compounds that interact with multiple systems in the body.

1. Caffeine

A natural stimulant of the central nervous system

Improves alertness, concentration, and reaction time

Reduces perceived fatigue by blocking adenosine receptors in the brain

Slightly increases metabolic rate and fat oxidation

2. Antioxidant Plant Compounds

Reduce chronic inflammation

Improve insulin sensitivity

Support gut health and beneficial bacteria

Protect cells from oxidative stress and damage

3. Natural Acids That Regulate Blood Sugar

Slow glucose absorption after meals

Improve blood sugar stability

Associated with a reduced risk of type 2 diabetes

  • 4. Natural Coffee Lipids

Found mainly in unfiltered coffee

Can raise LDL (bad) cholesterol when consumed excessively

Also show protective effects against certain cancers when intake is moderate

  • Proven Health Benefits of Coffee

Brain and Nervous System Health

Regular coffee consumption has been associated with:

A lower risk of Parkinson’s disease

Reduced cognitive decline with aging

Improved mood and lower rates of mild to moderate depression

Heart and Blood Vessel Health

Moderate coffee intake is linked to:

A lower risk of cardiovascular disease

Reduced risk of stroke

The strongest benefits appear at one to three cups per day, without added sugar or heavy cream

Metabolism and Diabetes

Coffee contributes to:

A significantly lower risk of developing type 2 diabetes

Improved insulin response

Benefits observed even with decaffeinated coffee

Liver Health

Coffee is one of the most protective beverages for the liver:

Reduced risk of liver fibrosis and cirrhosis

Lower incidence of liver cancer

Improved liver enzyme levels

Longevity

Large population studies show that moderate coffee drinkers:

Have a lower overall risk of premature death

Experience the greatest benefits with consistent, moderate consumption

  • Decaffeinated Coffee: Is It Worth Drinking?

Yes. Decaffeinated coffee:

Retains most of coffee’s antioxidant and protective compounds

Is associated with lower risks of diabetes and heart disease

Is suitable for individuals sensitive to caffeine or prone to anxiety or sleep disorders

Contains only a very small fraction of the caffeine found in regular coffee

How Brewing Method Affects Health

Healthier Brewing Methods

Paper-filtered coffee

Slow manual filtration methods

These remove most of the cholesterol-raising compounds naturally present in coffee oils.

Methods That Require Moderation

Unfiltered coffee

Boiled coffee preparations

These contain higher levels of natural compounds that may raise LDL cholesterol if consumed in large amounts.

Concentrated coffee prepared under pressure is a special case: although unfiltered, the small serving size limits its impact on cholesterol for most people.

  • Ideal Amount and Timing

How Much Is Optimal?

Up to four moderate cups per day is considered safe for most adults

Even one cup daily provides measurable health benefits

Best Time to Drink Coffee

Morning through late morning

Drinking coffee late in the day may:

Suppress melatonin production

Disrupt circadian rhythms

Impair sleep quality

  • Additions: When Coffee Loses Its Benefits

Coffee’s health benefits decline sharply when:

Excess sugar is added

Large amounts of heavy cream are used

Artificial flavorings or syrups are included

Best options:

Black coffee

Coffee with a small amount of milk

Unsweetened alternatives

  • Coffee and Medications

Caffeine can interact with certain medications by:

Altering how quickly they are absorbed or metabolized

Reducing the effectiveness of some drugs

Medications that may be affected include:

Certain antibiotics

Heart medications

Asthma treatments

Some antidepressants

Individuals taking daily medications should consult a healthcare professional about coffee consumption.

  • Final Expert Summary

Coffee is not merely a stimulant—it is a functional beverage with measurable benefits for brain health, metabolism, cardiovascular health, liver function, and longevity when consumed wisely.

Moderation, proper brewing methods, minimal additives, and mindful timing are the keys to turning coffee into a daily health-supporting habit.

High-quality coffee, prepared correctly and consumed at the right time, can be an investment in long-term health rather than a guilty pleasure.

Nutritionist: Genes Determine How Coffee Affects the Body

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Dubai – Qahwa World

Coffee has become an essential part of the morning routine for millions of people around the world, yet its effects on the body are not the same for everyone. According to nutritionist and specialist in natural health methods Janna Tikhanycheva, the way coffee influences the body depends largely on genetic factors, lifestyle, and consumption levels.

The expert explained that the body’s ability to absorb and process caffeine is linked to a gene known as CYP1A2. Some people carry versions of this gene that slow down caffeine metabolism, making them more sensitive to its effects. As a result, even a single cup can cause anxiety, insomnia, or an increased heart rate. For these individuals, Tikhanycheva recommends consuming coffee in moderation and remembering that caffeine is also present in tea, chocolate, and certain medications.

Coffee beans contain hundreds of compounds — some beneficial, such as antioxidants, and others that may negatively impact the body. Moderate coffee consumption has been associated with a lower risk of neurodegenerative diseases and depression, as well as improved insulin sensitivity, which can help reduce the likelihood of developing type 2 diabetes.

However, excessive intake can have the opposite effect. Caffeine blocks adenosine receptors in the brain, disrupting sleep quality, particularly when consumed in the afternoon or evening. It also stimulates the release of cortisol, the stress hormone, which over time can lead to fatigue and weakened adrenal function.

Tikhanycheva cautioned against drinking coffee on an empty stomach, as it can irritate the stomach lining and cause heartburn. She also noted that certain compounds in coffee reduce the absorption of iron, calcium, and magnesium.

“It’s important to remember that caffeine is not found only in coffee but also in black and green tea, cocoa, chocolate, and some medicines,” she emphasized, adding that monitoring total daily caffeine intake is essential.

Doctors have previously warned that coffee may be harmful to children and adolescents, as it can trigger anxiety attacks, suppress appetite, and cause stomach discomfort such as pain or acid reflux. Regular consumption may also increase the frequency of urination.

Dr. Amani Adam: Coffee Can Be a Remedy—If We Understand It Well

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Dubai – Ali Alzakary

In a world where health meets passion and science blends with the senses, Dr. Amani Adam chose an unconventional path — from pharmacy to coffee. She didn’t just drink it; she studied it like a medicine, uncovering its complex chemistry and its effects on mood and body.

Her journey began with a simple question: Why does coffee sometimes make me feel good and other times uneasy? From that question emerged a passion for understanding coffee scientifically, transforming it from a daily beverage into a tool for enhancing mental and physical well-being.

In this exclusive interview with Qahwa World, Dr Amani shares how she brings together science and art in every cup—redefining coffee not as a quick stimulant, but as a balanced and mindful lifestyle.

Join us as we explore how every sip can become a step toward wellness.

You began your career as a pharmacist, then turned toward coffee as a means of promoting health. What led to this bold shift, and how did your medical background influence your passion for understanding coffee’s effects?

The transformation began when I realised that although coffee was my favourite drink, it sometimes affected my health and mood. Instead of giving it up, I decided to explore why through a scientific lens rooted in my pharmacy background. That led me to view coffee entirely differently, as a complex chemical compound that can be understood and optimised. That’s where my passion for linking coffee and health was born.

You faced a major challenge when people told you that you were “too old” to start over at thirty. What helped you turn that doubt into motivation, and how did your MBA shape your vision of new opportunities?

Honestly, that statement was a turning point in my life. Instead of discouraging me, it made me more determined to change. I decided to pursue an MBA because I wanted to combine science with leadership and strategic vision. The degree helped me see opportunities differently and understand how to turn passion into a tangible project with real impact.

Your story is truly inspiring for those thinking about changing their career path. What advice would you give someone hesitant to reinvent themselves, based on your experience?

Don’t wait for the perfect moment — it never comes. Change is always difficult at first, but persistence makes it possible. When I started, very few encouraged me; most thought it was too hard or that no one cared about coffee. But my background in market analysis helped me see the future of coffee in the Middle East as one of the fastest-growing sectors. My goal was to contribute to spreading knowledge in this field. The key is to start small, keep learning, and keep moving. Every challenge is a new opportunity for growth, and the most important thing is to believe in yourself even when others doubt you.

You describe your approach as “enhancing health and mood in every sip.” How do you define functional coffee, and what makes it more than just a stimulating drink?

Functional coffee, for me, is coffee that doesn’t just give us energy but also supports our physical and mental health. It’s coffee prepared with care — from the choice of beans to the brewing method — and enriched with natural elements that boost its nutritional value. Why not make a daily drink a source of wellness? It’s a balance between flavor and function — a lifestyle, not just a beverage.

Many people see coffee merely as a quick energy boost. How do you work through your content to change this perception and present coffee as a tool for daily well-being?

I try to present coffee from a simple, scientific, and engaging perspective. I explain how it can improve mood, focus, and general well-being when consumed mindfully. I share practical tips such as the best time to drink coffee or which type suits different lifestyles and health conditions. I receive many questions about chronic issues like diabetes, hypertension, or digestive problems, and I tailor recommendations to each person’s needs—with great positive feedback.

What are the most common misconceptions about coffee and health that you encounter, and how do you help people make more informed choices?

One of the most common misconceptions is that coffee “harms your health” or “causes dehydration”. The truth depends on the quantity, quality, and preparation method. I always emphasise that coffee can be very beneficial if understood and consumed properly.

You hold two certifications in coffee evaluation. How have they influenced you and placed you at the intersection of science and art in the coffee world?

These certifications completely changed my perspective on coffee. I learnt that evaluation is not only about taste but also about understanding chemical composition, aroma, and flavor. I found myself at the intersection of science and art — where scientific knowledge becomes a sensory experience.

How have these certifications helped you connect flavours with health benefits, such as choosing beans that enhance mood?

They’ve allowed me to identify coffee beans rich in compounds that boost energy or improve mood, such as certain Arabica varieties with high antioxidant levels. I now see coffee as a way to improve mental well-being, not just as a stimulant.

You’re currently pursuing your Q Grader certification. What have you learnd about the relationship between coffee quality (flavour and aroma) and mental health?

I’ve learned that good coffee is not just about refined flavor; it’s a complete experience that starts with aroma and ends with how it makes you feel. High-quality aromas and flavors truly affect the nervous system and mood positively. Many people avoid coffee because they associate it with bitterness — simply because they haven’t discovered the varieties and brewing methods that suit them best.

You launched a digital platform focused on healthy coffee content. What inspired this step, and how do you choose the topics you share with your audience?

I started the platform to share the knowledge I wished I had when I first began. I choose topics based on people’s actual needs — caffeine balance, pre-workout coffee, or its relation to sleep and mood — and I always try to make the information accessible and engaging. I constantly follow the latest research and coffee market trends to translate them into simple, practical insights for my audience.

How do you balance scientific accuracy with simplicity and engagement on social media?

I rely on simplifying information without compromising accuracy. I use a friendly tone, add humor or personal stories, and make science part of everyday life rather than a dry subject.

How do you see the future of functional coffee in the Gulf region, and what global trends in this field excite you the most?

I see a very promising future for functional coffee in the Gulf, especially with the growing awareness of healthy lifestyles. The global trend that excites me most is blending coffee with natural supplements such as probiotics or herbs that enhance energy and mood. I believe the future belongs to coffee that nourishes both body and mind.

BBC: Cutting Back on Coffee Could Lead to More Vivid Dreams

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Dubai – Qahwa World

Many people who reduce their caffeine intake report a curious side effect within just a few days: their dreams become unusually vivid, detailed, and sometimes unsettling. While cutting down on caffeine is known to bring health benefits such as whiter teeth and fewer bathroom visits, one unexpected outcome that continues to draw attention is the sudden surge of memorable, often strange dreams.

The science behind caffeine and sleep

Caffeine is a powerful stimulant that disrupts the function of adenosine, a natural brain chemical that accumulates throughout the day and signals the body to rest. Normally, adenosine builds up as we stay awake, creating pressure for sleep by night. During sleep, the body clears adenosine, allowing us to wake feeling refreshed.

When caffeine enters the system, it blocks adenosine’s effect, keeping us awake and alert. However, since caffeine has a half-life of three to six hours, it can linger in the body for much of the day. A late afternoon coffee, for instance, may still be active well into the night, disrupting the ability to fall asleep.

Research consistently shows that caffeine reduces deep, restorative non-REM sleep and increases night-time awakenings. The more caffeine consumed—and the later in the day it is taken—the greater the disruption to overall sleep quality.

How does this affect dreams?

There is little direct research proving that cutting caffeine leads to more vivid dreams. Most studies focus on caffeine’s influence on sleep rather than dream content. But since sleep and dreaming are tightly connected, the link is plausible.

Reducing caffeine allows the body to rebound by spending more time in rapid eye movement (REM) sleep—the stage of sleep most closely tied to dreaming. REM sleep is when the brain is highly active, producing emotionally rich and visually detailed dream experiences. The more REM sleep we get, the greater the chances of having vivid dreams and remembering them clearly.

Some studies, including research on veterans, suggest that a higher percentage of REM sleep correlates with more frequent reports of vivid dreams. Waking up directly from REM sleep also makes dream recall more likely, as the content is still fresh in memory.

What exactly are vivid dreams?

Vivid dreams feel real and immersive. They are marked by strong imagery, detailed storylines, and intense emotions—sometimes positive, sometimes frightening. These dreams often linger long after waking, making them especially memorable compared to ordinary ones.

Timing is everything

Caffeine isn’t limited to coffee and energy drinks. It is also present in tea, chocolate, soft drinks, certain supplements, and even some medications. Sleep researchers recommend avoiding caffeine for at least eight hours before bedtime to reduce sleep disruption, and steering clear of large doses within 12 hours of sleep for maximum effect.

The double-edged nature of caffeine

While caffeine can interfere with sleep, it also offers well-documented benefits. Studies have linked regular coffee consumption to a reduced risk of depression and neurodegenerative diseases such as Parkinson’s. Coffee is also rich in B vitamins and antioxidants that contribute to a healthy diet. For many, especially night-shift workers, caffeine remains an essential tool to combat fatigue and maintain alertness.

The bottom line

There is no definitive scientific proof that reducing caffeine directly causes vivid dreams. However, the connection is clear: caffeine influences sleep, and sleep shapes our dreams. By lowering caffeine intake, the body may gain more restorative sleep and longer REM phases, giving the brain more opportunity to generate—and remember—dreams that are strikingly vivid.

Coffee Compounds Show Promise in Diabetes Management, Chinese Study Finds

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Beijing, August 19, 2025 (Qahwa World) – Coffee continues to surprise scientists not only as a beloved beverage but also as a source of powerful bioactive compounds. A new study by researchers at the Kunming Institute of Botany, Chinese Academy of Sciences, has uncovered six previously unknown molecules in roasted Coffea arabica beans with potential anti-diabetic properties.

The findings, published in Beverage Plant Research on February 18, 2025 (DOI: 10.48130/bpr-0024-0035), highlight how advanced screening methods can accelerate the search for functional food ingredients that may one day help in the management of type 2 diabetes.

Coffee and Functional Foods

Functional foods are increasingly valued for delivering compounds with health benefits beyond basic nutrition—such as antioxidant, neuroprotective, or glucose-lowering effects. Identifying such compounds, however, has long been a challenge. Conventional extraction and testing methods are often slow, inefficient, and require large amounts of solvents.

To overcome these hurdles, scientists are turning to nuclear magnetic resonance (NMR) and liquid chromatography–mass spectrometry (LC-MS/MS). These tools allow researchers to scan complex food systems like roasted coffee and pinpoint molecules with potential biological activity.

A Three-Step Discovery Approach

Led by Professor Minghua Qiu, the research team developed a streamlined, activity-guided method to identify compounds that inhibit α-glucosidase, an enzyme central to carbohydrate digestion and a validated target for diabetes therapies.

  1. Fractionation and Screening – The diterpene extract of roasted Arabica beans was separated into 19 fractions. Using ^1H NMR spectroscopy combined with α-glucosidase activity assays, the team identified fractions 9–13 as the most bioactive.

  2. Structural Clues – A deeper analysis of fraction 9 with ^13C-DEPT NMR revealed a distinctive aldehyde signal. Guided by this, the researchers used semi-preparative HPLC to isolate three new compounds.

  3. Isolation of New Molecules – The compounds, named caffaldehydes A, B, and C, were confirmed using 1D and 2D NMR and high-resolution mass spectrometry (HRESIMS). Each carried a different fatty acid side chain: palmitic, stearic, or arachidic.

To explore trace compounds that might escape traditional detection, the team also applied LC-MS/MS molecular networking via the Global Natural Products Social Molecular Networking (GNPS) platform. This revealed three additional diterpene esters, bringing the total to six novel molecules.

Potent Activity in Lab Tests

When tested against α-glucosidase, the three purified caffaldehydes showed promising activity:

  • Caffaldehyde A (palmitic) – IC₅₀ = 45.07 μM

  • Caffaldehyde B (stearic) – IC₅₀ = 24.40 μM

  • Caffaldehyde C (arachidic) – IC₅₀ = 17.50 μM

For comparison, the control drug acarbose, widely prescribed for type 2 diabetes, had an IC₅₀ of 607.1 μM under the same assay conditions. This suggests the new compounds were markedly more potent in this laboratory model.

However, scientists caution that these assays used yeast-derived enzymes, where acarbose is known to appear weaker. Against human intestinal α-glucosidase, acarbose is far more effective, meaning the real-world therapeutic potential of the caffaldehydes remains to be tested.

Implications for Coffee and Health

The discovery expands scientific understanding of coffee’s functional components. Alongside well-known diterpenes like cafestol and kahweol, these new caffaldehydes show how coffee beans still hold untapped chemical diversity.

While the compounds were found in roasted Arabica beans, the study did not measure their concentrations in brewed coffee or assess how much consumers might actually ingest. Nor were any animal or human trials conducted, meaning it is too early to suggest direct health benefits from drinking coffee.

Nevertheless, the work provides an innovative fast-track strategy for identifying biologically relevant compounds in foods. By integrating NMR, MS-based molecular networking, and bioassays, the method reduces solvent use and time compared to traditional isolation techniques.

The Road Ahead

The authors emphasize that further research is essential. Upcoming studies will focus on:

  • Testing the new compounds in cellular and animal models of diabetes.

  • Measuring their bioavailability and safety in living systems.

  • Exploring whether these molecules are present in significant amounts in brewed coffee.

If validated, the compounds could inspire new nutraceuticals or functional food ingredients targeting glucose regulation.

Balanced Perspective

Coffee’s health effects remain a double-edged sword. While compounds like cafestol have shown potential benefits for blood sugar control, they are also linked to increased LDL cholesterol, particularly in unfiltered brewing methods. Any future application of coffee-derived diterpenes as functional ingredients will need to carefully weigh glycemic benefits against possible cardiovascular risks.

Conclusion:


This groundbreaking study demonstrates how modern analytical tools can unlock coffee’s hidden bioactive chemistry. Although it is too soon to claim clinical benefits, the discovery of six new diterpene esters—three of which strongly inhibit a key enzyme in carbohydrate metabolism—marks an important step in coffee research. For now, the findings highlight coffee’s role not only as a cultural and economic powerhouse but also as a promising reservoir for future health innovations.

Source: Beverage Plant Research, Chinese Academy of Sciences (DOI: 10.48130/bpr-0024-0035)

German–UK Study Finds Morning Coffee Boosts Positive Mood and Relieves Withdrawal Symptoms

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Dubai – Qahwa World

A new scientific study published in Scientific Reports has revealed that the morning cup of coffee does more than increase alertness: it significantly enhances positive mood, making people feel happier and more enthusiastic in the early hours of the day.

Conducted by researchers from Bielefeld University in Germany and the University of Warwick in the United Kingdom, the study provides strong evidence that caffeine is closely linked to improved well-being, particularly in the morning.

The research tracked 236 adult participants across two separate studies.

  • The first study involved 115 participants over 14 days, resulting in 8,335 individual mood assessments.

  • The second study involved 121 participants over 28 days, generating nearly 19,960 assessments.

Using the Experience Sampling Method (ESM), participants were asked to record their mood seven times a day on their smartphones. They also noted whether they had consumed a caffeinated drink in the previous 90 minutes.

Key Findings

  • Caffeine consumption was strongly associated with higher positive mood (happiness, enthusiasm, and energy), especially during the first 2.5 hours after waking up.

  • The impact on negative mood (feelings such as sadness, anger, or irritation) was minimal and less consistent.

  • Results were consistent across different levels of caffeine intake and were not significantly affected by whether participants reported sleep disturbances, anxiety, or other psychological conditions.

  • Researchers suggested that the morning effect could partly be due to reversal of mild overnight caffeine withdrawal symptoms, as even moderate consumers may wake up experiencing them.

Scientific Explanation

Caffeine improves mood through two main mechanisms:

  1. Blocking adenosine receptors in the brain, reducing drowsiness and boosting alertness.

  2. Stimulating dopamine production, a neurotransmitter known as the “happiness hormone,” which is linked to motivation and reward.

Professor Anu Realo, a co-author of the study, explained:

“Even moderate caffeine consumers may experience mild withdrawal symptoms that disappear with the first cup of coffee in the morning.”

Lead researcher Jostin Hachenberger added that caffeine’s mood-enhancing effect was largely independent of social or psychological factors but could be influenced by physical conditions, such as fatigue.

Critical Notes

  • Since most participants were habitual caffeine consumers, the study could not determine how coffee might affect people who completely avoid caffeine.

  • The findings do not support the claim that caffeine worsens anxiety; rather, the researchers noted that those who are sensitive to caffeine’s negative effects usually self-select out by avoiding it.

Global Context

  • Approximately 80% of adults worldwide consume coffee or tea daily, highlighting the global significance of these findings.

  • Interestingly, caffeine’s appeal is not limited to humans: previous studies have shown that bees and wasps are attracted to nectar containing caffeine, underlining its powerful influence in nature.

Conclusion

The study concludes that the morning cup of coffee is more than just a daily ritual. It has a scientifically measurable impact on enhancing positive mood and boosting emotional well-being, particularly in the hours after waking. While it may not significantly reduce negative emotions such as sadness or anger, its role in fostering happiness, enthusiasm, and energy makes coffee one of the most influential beverages in modern life.