Coffee-Derived Compounds Show Promise for Blood Sugar Control

Scientists have identified previously unknown compounds in roasted coffee that may help regulate blood sugar levels, opening new possibilities for functional foods aimed at managing type 2 diabetes. The compounds strongly inhibit α-glucosidase, a key digestive enzyme that controls how quickly carbohydrates are broken down and sugars enter the bloodstream.

Using advanced analytical tools such as nuclear magnetic resonance (NMR) and liquid chromatography–mass spectrometry (LC-MS/MS), researchers examined the complex chemical makeup of roasted Coffea arabica. A multi-step, activity-guided approach enabled them to isolate three new diterpene esters, named caffaldehydes A, B, and C. These compounds showed stronger enzyme-inhibiting activity than acarbose, a commonly used diabetes drug.

Further molecular networking analysis revealed three additional, closely related diterpene esters present at trace levels, none of which had been previously reported. Together, the findings highlight coffee’s potential as a source of bioactive ingredients for glucose management and demonstrate an efficient strategy for discovering health-promoting compounds in complex foods.

14-01-2026