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Natural compounds in coffee & tea may help you livelonger

October 14, 2013
LONDON, UK – Naturally occurring compounds in tea and coffee can boost lifespan by lowering
risk of several chronic diseases and overall mortality by 30 per cent, a new study has claimed.
Researchers from University of Barcelona studied 807 men and women aged 65 or over from
central Italy for 12 years.

They found that overall mortality was reduced by 30 per cent in participants who consumed more
than 650 mg of polyphenols a day in comparison with those who took in less than 500 mg.
Polyphenols are naturally occurring compounds found largely in fruits, vegetables, coffee, tea,
nuts, legumes and cereals. Polyphenols have antioxidant, antiinflammatory and anticarcinogenic
properties.

“Results corroborate scientific evidence suggesting that people consuming diets rich in fruit and vegetables are at lower risk of several chronic diseases and overall mortality,” said Raul Zamora Ros, first author of the study.

The study is the first to evaluate the totaldietary polyphenol intake by using a nutritional biomarker and not only a food frequencyquestionnaire, researchers said.The group analysed the effect of polyphenol-rich diets by means of a nutritional biomarker – thetotal urinary polyphenol (TUP) concentration – as a proxy measure of intake.

Professor Cristina Andres Lacueva, head of the Biomarkers and Nutritional & Food Metabolomics Research Group of the UB and coordinator of the study, explained that “the development and use of nutritional biomarkers enables to make a more precise and, particularly, more objective estimation of intake as it is not only based on participants’ memory when answering questionnaire.”

“Nutritional biomarkers take into account bioavailabity and individual differences. This methodology makes a more reliable and accurate evaluation of the association between food intake and mortality or disease risk,” she said.

The research was published in the Journal of Nutrition.

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Coffee may put prostate cancer to sleep

October 1, 2013
NEW YORK, NY, US – Good news continues to percolate for coffee drinkers. New research reveals that drinking four cups of coffee per day may help men reduce the risk of prostate cancer recurrence or spread by as much as 59 percent.

The study provides further evidence of the health benefits of coffee consumption and its potential role in prostate cancer prevention.

The population study began with 1,000 men post-prostate cancer treatment and included analysis of their pre-diagnosis diet, lifestyle, and family history. Five and eight years later, the prostate cancer status and mortality of more than half of the participants were compared to pre-treatment coffee and tea intake.

Dr. David Samadi, leading robotic prostate surgery expert and Chairman of Urology, Chief of Robotic Surgery at Lenox Hill Hospital, has long touted the health benefits of regular, moderate coffee consumption.

“Drinking coffee is as routine as brushing teeth for many of us,” said Dr.Samadi. “While it’s nice to hear the positive impact it can have on our health, it’s most useful to understand the components of coffee that may help us prevent prostate cancer in the future.”

Men who drank at least four cups of coffee per day, prior to their prostate cancer diagnosis, showed a 59 percent reduced risk of prostate cancer progression and/or recurrence compared to those who consumed just one or fewer cups per week. Researchers believe the bioactive compounds found in coffee are most beneficial, not the caffeine. The same benefits were not seen in participating tea drinkers.

Findings from the study, conducted at the Fred Hutchinson Cancer Research Center in Seattle, were published in the August issue of Cancer Causes and Control, http://rd.springer.com/article/10.1007%2Fs10552-013-0270-5

“We’re far from prescribing coffee to prevent prostate cancer or stave off recurrence,” added Dr.Samadi. “But we do know that coffee contains both antioxidant and anti-inflammatory properties, both of which are proven cancer fighters. It appears there could be substantial benefit when those components accumulate in the body over time.”

For now, Dr.Samadi and his team at the Lenox Hill Hospital Prostate Cancer Center will continue their dedication to life-saving robotic prostate surgery. Pairing state-of-the-art robotics with superior surgical expertise, Dr.Samadi has helped more than 5,000 patients achieve prostate cancer-free quality of life.

Lenox Hill Hospital and Dr.Samadi recently launched The Prostate Cancer Center Executive Suites where men and their families receive the highest level of prostate cancer expertise and luxury recovery accommodations.

Designer-styled private and semi-private rooms include concierge-level amenities such as fine linens and towels, business necessities, chef-prepared meals and, of course, coffee.

David B. Samadi, MD
Chairman of Urology,
Chief of Robotic Surgery at Lenox Hill Hospital

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Waste coffee grounds could be used as sustainable fuel source of biofuel for cars

June 18, 2014

LONDON – New research from the University of Bath suggests waste coffee grounds could be a ‘‘sustainable fuel source’’ for
powering vehicles.
The study found that different varieties of coffee, including Robusta and Arabica, have reasonably standard composition and
relevant physical properties of fuel, suggesting that all coffee waste could be a “viable” way of producing biodiesel.
Waste produced from the average coffee shop – around 10 kilograms per day – was found to produce around two litres of biofuel.
Chris Chuck, Whorrod research fellow at the university, said that around eight million tonnes of coffee are produced globally each
year, and ground waste coffee contains up to 20 per cent oil per unit weight.
This oil also has similar properties to current feedstocks used to make biofuels. But, while those are cultivated specifically to
produce fuel, spent coffee grounds are waste, and there’s a real potential to produce a truly sustainable second-generation biofuel
using these, he added.
Chuck added that coffee biodiesel would be a minor part of the energy mix but could be produced on a small scale by coffee shop
chains to fuel vehicles used for deliveries.
The same delivery vehicles could be used to collect waste coffee grounds and take them to a central biodiesel production facility to be processed.
Oil can be extracted from coffee grounds by soaking them in an organic solvent, before using a process called transesterification to transform them into biodiesel.

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