Who would have thought that cof­fee – a drink that has en­dured a bad rap over the years – would get a nod from sci­en­tists? Ac­cord­ing to an anal­y­sis pub­lished in Clin­i­cal Gas­troen­terol­ogy and Her­petol­ogy, cof­fee con­sump­tion re­duces the risk of hep­a­to­cel­lu­lar car­ci­noma (the most common type of liver can­cer) by about 40 per cent. No study has been able to pin­point any cof­fee in­gre­di­ent that pro­tects against liver can­cer as this drink con­tains many ac­tive an­tiox­i­dants and min­er­als. Peo­ple who drink four cups or more a day are at a lesser risk of de­vel­op­ing phar­ynx can­cer, ac­cord­ing to a study in the Can­cer Epi­demi­ol­ogy, Biomark­ers & Preven­tion jour­nal. Cof­fee can sup­press the growth of can­cer cells caused by some fe­male hor­mones as seen by re­searchers at Lund Univer­sity and Malmö Univer­sity in Swe­den. BUY­ING TIPS

USA’S Na­tional Cof­fee As­so­ci­a­tion says that fresh, roasted cof­fee is key for a su­perb cup of cof­fee. They rec­om­mend buy­ing freshly roasted cof­fee in small amounts be­cause the flavour usu­ally di­min­ishes in a mat­ter of weeks.

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