تأثير استهلاك القهوة المعدة بطرق إعداد مختلفة على مستويات الدهون في الجسم

المؤلفون

  • سائدة الشنيقات جامعة جرش
  • هديل عبيدات جامعة جرش

DOI:

https://doi.org/10.35516/jjas.v18i3.462

الكلمات المفتاحية:

تحضير القهوة كحول ديتربين قهوة مفلترة القهوة المعتقة، الكولسترول الكلي، كوليسترول LDL و HDL.

الملخص

تعتبر القهوة مشروب شائع والذي يعتبر واحد من أكثر المشروبات المستهلكة عالمياً. تحتوي القهوة على أكثر من ١٠٠٠ مركب فعال حيوي كالكافيين، ثنائي التربين و حمض الكلوروجين. يُعد تأثير القهوة على الصحة جدلي بالاعتماد على نوع وكمية القهوة المستهلكة. تم إعداد هذه المراجعة العلمية بهدف توضيح تأثير طرق التحضير المختلفة على محتوى دهون القهوة، بالإضافة إلى دراسة تأثير شرب القهوة المُعدّة بالطرق المختلفة على فحص دهنيات الجسم. يمكن إعداد القهوة بواسطة عدة طرق ولكن الطريقتان الأكثر شيوعاً في إعدادها هي الغلي والقهوة السريعة (الاسبرسو). تستطيع دهون القهوة والتي تسمى كحول ثنائي التربين (الكافيستول والكاهيوول)  التأثير على مستوى الدهون في الجسم. يمكن لمحتوى الدهون في القهوة أن يتغير بواسطة طرق إعداد القهوة.تبقى مادة الكافيستول في المشروب عند صب الماء الساخن بشكل مباشر على بودرة القهوة، وعند غلي القهوة المطحونة جيداً في الماء لعدة مرات، أو عند استخدام المُنقّي المعدني بدل المُنقّي الورقي كما في حالة القهوة الفرنسية. وعلى الرغم من ذلك، لحسن الحظ يتم الاحتفاظ بأغلب دهون القهوة في المنقي الورقي، والذي يحد لدرجة كبيرة من التأثير الرافع للكوليستيرول والذي من المحتمل أن يكون مرتبط باستهلاك القهوة المعدة باستخدام المنقي. يؤدي ثنائي التربين في القهوة المعدة بدون المنقي إلى زيادة مستويات الكولسيتيرول الكلي والبروتينات الدهنية المنخفضة الكثافة، بينما يؤدي إلى خفض مستويات البروتينات الدهنية مرتفعة الكثافة في الجسم. وعلى الرغم من ذلك فإن استهلاك القهوة المعدة باستخدام المنقي بالكاد يؤثر على مستويات الكوليستيرول في مصل الدم. كذلك كشفت نتائج دراسات أخرى أن درجة تحميص القهوة ليست مرتبطة بزيادة تراكيز الكوليستيرول الكلي و الكوليستيرول منخفض الكثافة، ولكن يمكن أن ترتبط بزيادة مستوى الكوليستيرول المرتفع الكثافة بعد استهلاك القهوة متوسطة درجة التحميص.

التنزيلات

بيانات التنزيل غير متوفرة بعد.

السير الشخصية للمؤلفين

سائدة الشنيقات، جامعة جرش

 Assistance Professor in Human Nutrition and Dietitics, Jerash Private University

هديل عبيدات، جامعة جرش

 Assisstance Professor in Food Science, Jerash Private University

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التنزيلات

منشور

2022-09-01

كيفية الاقتباس

الشنيقات S. ., & عبيدات H. . (2022). تأثير استهلاك القهوة المعدة بطرق إعداد مختلفة على مستويات الدهون في الجسم. المجلة الأردنية في العلوم الزراعية, 18(3), 231–244. https://doi.org/10.35516/jjas.v18i3.462

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