The Claim
Interactions between coffee polyphenols and milk proteins enhance the chemical stability of coffee polyphenols, although the molecular mechanism underlying this interaction was previously unclear.
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.
When you add milk to coffee, the proteins in the milk might help keep the healthy compounds in coffee from breaking down too quickly — but scientists weren’t sure exactly how this works.
See the scientific wording
Interactions between coffee polyphenols and milk proteins contribute to enhanced chemical stability of coffee polyphenols, though the molecular mechanism was previously unclear.
What the research says
1 studyStudy: Molecular mechanism of the interactions between coffee polyphenols and milk proteins
This study found that coffee compounds stick better to milk proteins because of a specific amino acid called proline, which helps keep the coffee compounds stable — exactly what the claim said, but now we know why.
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.