New Study Finds Compounds in Coffee May Inhibit Key Enzyme Linked to Blood Sugar

Recent laboratory research has identified natural compounds in Arabica coffee that can inhibit the enzyme α‑glucosidase, a critical enzyme involved in carbohydrate digestion and post‑meal blood sugar spikes.

According to Science Daily, researchers found that three newly identified compounds in roasted Arabica coffee demonstrated strong inhibitory effects on the enzyme in lab tests, in some cases exceeding the potency of the diabetes drug acarbose.

Experts caution that these results are preliminary and observed in vitro, meaning in laboratory settings rather than in humans. While the findings suggest potential for coffee-derived compounds in blood sugar management, further clinical studies are required to confirm their efficacy and safety for people with diabetes.

The research highlights a promising avenue for functional food or natural compound development, but scientists stress that coffee consumption alone should not replace prescribed diabetes treatments.