Insights & Discussion
Beverages, through their diverse nutritional contents, have notable effects on rheumatoid arthritis progression by interacting with immune signaling pathways and altering the microbiome.
The researchers reviewed existing literature to assess the role of various beverages in the context of rheumatoid arthritis. The primary focus of their study was understanding how the molecular contents of beverages such as coffee, tea, and wine, are contributing to the development and progression of the disease by interfering with immune signaling pathways. Moreover, they examined how these beverages affect the microbiome, leading to downstream effects on inflammatory pathways.
The outcomes of the analysis indicate that beverages indeed play a pivotal role in the autoimmunity of rheumatoid arthritis. They found evidence that certain components present in beverages could either benefit the disease progression or negatively contribute to it. The researchers also discovered that considering beverages in the wider context of dietary patterns can help to better understand their role in disease management.
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Consumption of tea and coffee may possibly provide anti-inflammatory effects, contributing to reduced cardiovascular risk and mortality.
2023 Pharmacological Research Coffee or tea: Anti-inflammatory properties in the context of atherosclerotic cardiovascular disease prevention Surma S, Sahebkar A, Banach M
Review Article Anti-Inflammatory Cardiovascular Disease Coffee
The methodology of this narrative review examined the potential anti-inflammatory properties of consuming tea and coffee as a factor in reducing the risk of cardiovascular disease. This was done by analyzing a plethora of studies and meta-analyses that explored the impact of diet on inflammation, with a keen focus on the consumption of these beverages. The studies looked at a variety of risk factors for atherosclerotic cardiovascular disease, including inflammation biomarkers such as C-reactive protein, along with the impact of modern lipid-lowering treatments.
In discussing the results, it was noticed that inconsistent findings were produced from the analysed studies which made a conclusive determination challenging. However, a trend was observed where drinking tea and coffee seemed to raise adiponectin levels, reduce reactive oxygen species and lower low-density lipoprotein cholesterol levels. Despite these potential anti-inflammatory properties of tea and coffee being somewhat uncertain due to various confounding factors, their consumption is still recommended as part of a healthy diet.
Tea and coffee possess health promoting properties and can effectively prevent and treat metabolic disorders, including obesity, through the suppression of fat storage.
2021 Physiological Research The anti-obesity and health-promoting effects of tea and coffee Sirotkin AV, Kolesarova A
Review Article Coffee Health Benefits Metabolic Syndrome
The paper provides a detailed review of the origin, chemical composition and properties of tea and coffee, including the health benefits associated with them. It specifically focuses on their impacts on fat storage and the potential physiological mechanisms behind their effects. The potential health effects of these plants are attributed, in part, to the presence of caffeine. Additional physiological and medicinal benefits could be linked to other molecules such as theaflavins, catechins, their metabolites and polyphenols found in tea and polyphenol chlorogenic acid in coffee.
In the discussion, the paper points out that both tea and coffee can be instrumental in preventing and treating a host of metabolic disorders including metabolic syndrome, cardiovascular diseases, type 2 diabetes and obesity. The mechanism these plants employ to bring about these health benefits is through the reduction of fat storage by suppressing adipocyte functions and supporting gut microbiota. Moreover, tea also exhibits an ability to prevent obesity by reducing appetite, food consumption and food absorption in the gastrointestinal system, as well as modifying the fat metabolism.