The Claim
Caffeic acid interacts with proline side chains in milk proteins via hydrophobic interactions, as revealed by molecular dynamics simulations.
What the research says
Not yet evaluated
We are still looking at what the research says.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
A natural compound in coffee and fruits called caffeic acid sticks to a specific part of milk proteins because they both like to avoid water — kind of like oil clinging to oil.
See the scientific wording
Caffeic acid interacts with proline side chains in milk proteins via hydrophobic interactions, as revealed by molecular dynamics simulations.
What the research says
1 studyStudy: Molecular mechanism of the interactions between coffee polyphenols and milk proteins
The study found that caffeic acid in coffee sticks to proline parts of milk proteins because they both like oily environments, which is exactly what the claim says.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.