Recent research has identified compounds in coffee that could potentially reduce the risk of developing Type 2 diabetes, though few have been tested on animals. A new study published in the ACS’ Journal of Natural Products reveals that one of these untested compounds, cafestol, appears to enhance cell function and insulin sensitivity in laboratory mice. This discovery may pave the way for new treatments or even preventative measures against the disease.

While previous studies suggested that drinking three to four cups of coffee daily could lower the risk of Type 2 diabetes, initially, scientists believed caffeine was the key factor. However, later research shifted the focus to other compounds in coffee. In an earlier study, Fredrik Brustad Mellbye, Søren Gregersen, and their team found that cafestol, a compound in coffee, increased insulin secretion in pancreatic cells exposed to glucose. It also boosted glucose uptake in muscle cells as effectively as a common antidiabetic drug. In this latest study, the researchers explored whether cafestol could help prevent or delay Type 2 diabetes in mice.

The study divided diabetes-prone mice into three groups, with two groups receiving different doses of cafestol. After 10 weeks, the cafestol-fed mice showed lower blood glucose levels and improved insulin secretion compared to the control group that did not receive cafestol. Notably, cafestol did not cause hypoglycemia, a common side effect of some antidiabetic drugs. The researchers concluded that daily cafestol consumption could delay the onset of Type 2 diabetes in mice, making it a promising candidate for drug development to treat or prevent the disease in humans.