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Coffee is one of the "stars" in the field of nutrition research. In recent years there have been no fewer than 18,000 studies on coffee. Many consider it a guilty pleasure, others took caffeine addiction. There are people for whom coffee is a good opportunity to eat something good and fresh. From EatingWell Magazine Nutritionists say that there are at least five reasons not to fear the coffee.

1. Protects the heart. Moderate consumption of coffee (one to three cups a day) is associated with a lower risk of heart attack. Explanation - the large amount of antioxidants from a "portion" of coffee (more than a "portion" of blueberries). In short time, coffee increases blood pressure and pulse. In the long term it reduces tension (because the antioxidants in coffee activates nitric acid, widening blood vessels).

2. Keep away diabetes. Antioxidants in coffee increases cell sensitivity to insulin, "responsible" to regulate blood sugar. People who drink four or more cups of coffee a day have a lower risk of diabetes is type 2.

3. A love your liver. There are a lot of research in this direction, but those few who have been consulted by experts at EatingWell Magazine shows that coffee drinkers do not really suffer from cirrhosis or other liver diseases.

4. It's "good" for the brain. People who drink more coffee - ie up to five cups a day - can be shaken but are protected from Alzheimer's and Parkinson's disease. Antioxidants (they all!) Prevents degradation of brain cells and stimulates brain activity.

5. Do not have a headache. ... or at least, if you hurt, you can treat with coffee. Even if it's not the headaches caused by lack of caffeine. Studies show that 200 milligrams of caffeine (amount contained in about 450 grams of brewed coffee) can soothe including migraines. It is not yet clear how. What is known is that stimulate brain cell activity of caffeine and that this "push" leads to a slight contraction of blood vessels around.

A theory presented by Dr. Robert Shapiro of the University of Vermont is that the contraction of blood vessels in the brain lead to the elimination of pressure that causes pain.

Note. The first reference to "coffee" in the English language, in the form chaoua, dates to 1598. In English and other European languages, coffee derives from the Ottoman Turkish kahve, via the Italian caffè. The Turkish word in turn was borrowed from the Arabic: قهوة‎, qahwah. Arab lexicographers maintain that qahwah originally referred to a type of wine, and gave its etymology, in turn, to the verb qahiya, signifying "to have no appetite", since this beverage was thought to dull one's hunger. Several alternative etymologies exist that hold that the Arab form may disguise a loanword from an Ethiopian or African source, suggesting Kaffa, the highland in southwestern Ethiopia as one, since the plant is indigenous to that area. However, the term used in that region for the berry and plant is bunn, the native name in Shoa being būn.'