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Stomach Cells Happier with Dark Roast Coffee

Ever get a sour stomach after your morning coffee? Well, you might end up switching to a dark roast—because that coffee concoction may leave you with a happier tummy. That's according to research presented at the American Chemical Society meeting in San Francisco. [And to be published in the Journal of Agricultural and Food Chemistry, XM]

早上喝咖啡之后胸口作呕？那不妨试一试深烘焙咖啡。在旧金山举行的美国化学学会会议中提出的一项研究表明，深烘焙咖啡可以让胃部更舒适（这篇研究报告即将刊登于《农业与食品化学杂志》上）。

Some coffees are labeled "stomach friendly," because they're steam treated to drive out caffeine and other chemicals thought to cause gastrointestinal distress. But food chemists [Veronika Somoza et al.] wanted to know exactly which chemicals were behind the heartburn. So they took extracts of two coffee blends—one light, one dark—and their steam-treated counterparts. Each extract proved to be a unique chemical mix, with different amounts of caffeine and other compounds.

那些“不伤胃”的咖啡是经过蒸馏处理的，咖啡因和其他会引起胃痛的化学成分都被蒸馏掉了。那烧心症状到底是由什么引起的呢？食品化学师想探个究竟。他们对浅烘焙咖啡和深烘焙咖啡分别进行了萃取和蒸馏。两种咖啡的萃取物中咖啡因和其他化合物的含量均不同。

When the researchers served these coffee extracts to cultured human stomach cells, the cells jacked up acid production. Except in the case of one extract, high in a compound called N-methylpyridinium—a chemical produced in the roasting process that's not found in raw green coffee beans. And the darker the roast, the more there is. Now the researchers are test roasting a stomach-soothing N-methylpyridinium blend. Human trials will determine if it has all the boldness with none of the reflux.

研究人员发现，当人体成熟胃部细胞碰到咖啡萃取物时会产生更多的酸，但除了一种富含N-甲基吡啶的萃取物，这种化学物质是在烘焙过程中产生的，所以生咖啡豆并不含有这种物质；而且烘焙程度越深，N-甲基吡啶的含量就越高。现在研究人员正在研制一种“胃苏咖啡”，试过之后才知道，这种咖啡喝过之后是不是真的不再会胸口作呕了。

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