Research results of the World Coffee Science Conference: long-term consumption of coffee is good for health

In the field of coffee chemistry, the research results of experts from various countries show that different processing methods and storage conditions have effects on the microbial and chemical composition of coffee. In the process of storage, the temperature of storage is lowered to better ensure the quality of coffee. Professor Pochun Possion, a professor from Switzerland, briefly described how to keep coffee fresh in the coffee distribution system. The professor's research team used three methods to prove how coffee can better ensure the freshness of coffee in the process of distribution. The experimental study shows that the oxidation rate of coffee is different with different material packaging, and the quality and freshness of coffee are also different. the materials with high barrier and high oxygen permeability can protect the quality and freshness of coffee on the shelf. And a variety of new technologies are also gradually promoted and applied in the coffee industry, indicating that coffee research around the world is paying more and more attention to the application of high and new technology, and the research on coffee quality indicators is becoming more and more standardized, accurate and objective.

The research results of agriculture are as follows: 1. Global warming has led to the reduction of coffee production and the aggravation of diseases and insect pests, which is a fatal disaster for the coffee industry. 2. The increase of carbon dioxide concentration and temperature will affect the photosynthesis and resistance to heat and drought of coffee. Therefore, the sustainable cultivation of coffee in the future, under the influence of global warming, the quality of coffee will be affected disastrously. 2. Studies on coffee rust, coffee anthracnose, leaf miner, coffee bark beetle and short body nematode. Among them, Dr. VitorVarzea from the Portuguese Rust Research Center (CIFC) introduced the control strategy of coffee rust by CIFC. Coffee rust is one of the most harmful coffee diseases in the world. at present, the prevention and control of coffee rust can only be controlled by copper-containing chemicals such as Bordeaux solution, but chemical control methods can only cure the symptoms and can not fundamentally protect coffee trees from rust. CIFC proposed from a long time ago that rust-resistant varieties should be selected through breeding to fundamentally control coffee rust. At present, the Yunnan variety Catimor is a rust-resistant variety introduced from CIFC and widely popularized. Dr Kochiko, from France in biotechnology, reported on a new understanding of the Arabica coffee genome and how to develop breeding strategies. According to the report, at present, the number of scientists and global research achievements are not enough to integrate new molecular breeding technologies; if valuable germplasm resources and experimental plots are not collected, molecular technology will do nothing; therefore, finding effective disease resistance genes and complete and effective expression methods is the first condition for the successful application of molecular technology. In order to overcome these obstacles, it is necessary to build an international cooperation network with shared planting conditions and information to solve the current and future problems facing the coffee industry, such as diseases and insect pests, production problems, cup quality and climate change. At the 26th World Coffee Science Congress, people in the industry also predicted that as one of the largest emerging consumers of coffee in the world, China's coffee consumption will usher in a blowout era after 2018.

Coffee consumption and health research results are as follows: 1. Long-term drinking coffee can effectively reduce the risk of breast cancer, prostate cancer, pancreatic cancer, liver cancer and endometrial cancer. 2. Professor Tuomilehto's report points out that chlorogenic acid in coffee plays a significant role in the absorption and degradation of glucose, and its isomers have antioxidant properties and repair of DNA damage, which can reduce the risk of diabetes. 3. Caffeine can increase insulin secretion and has a significant effect on the prevention and treatment of type 2 diabetes. Drinking 1-2 cups of coffee will reduce the risk of diabetes by 10%, 3-4 cups by 20%, and more than 5 cups by 40%. The more coffee you drink, the lower the risk of diabetes. At the same time, the research of Shengjun team of Yunnan Agricultural University shows that caffeine can stimulate the central and peripheral nervous system, stimulate independent activity and increase our exercise function. A study by French scientist Nehlig shows that the maximum caffeine intake per person per day is 3g-5g (each cup of coffee contains 120mg-170mg caffeine). For this reason, children can drink 1-2 cups of coffee according to their weight, and pregnant women can drink at least 2 cups of coffee a day. 4. Drinking 3-4 cups of coffee a day can effectively reduce the risk of cardiovascular disease in healthy people, reduce the risk of cardiovascular disease by 15%, and do not increase the risk of death. 5. Drinking 1-5 cups of coffee a day can significantly reduce the risk of unexplained death in healthy people. 6. Brazilian scientist Professor Fa Rao Farah research results show that each cup of coffee contains calcium 150mg, which is equivalent to 15% of the daily calcium intake of the human body. Therefore, drinking coffee does not cause calcium loss, but plays a role in calcium supplement and does not cause osteoporosis. 7. Coffee contains a variety of chemical groups that are beneficial to human health, such as trigonelline has a protective effect on cardiovascular system. Qiu Minghua's research team found 35 new chemical constituents of small-grain coffee, mainly diterpenes and neo-tryptamine alkaloids. Neo-tryptamine alkaloids have positive effects on depression, Alzheimer's disease and Parkinson's disease. 8. The results of research by Portuguese scientist Professor Coimbra Coimbra show that cellulose in coffee can provide 46% of daily intake (drinking coffee instead of vegetables, Italian concentrate accounts for 81% of daily intake), melanoidin in coffee can reduce the risk of colon cancer and inhibit the growth of harmful bacteria in the intestine.