1/25/2015
SAO PAULO – Research done by the state University of Brasilia, or UnB, and Brazil’s state-owned agriculture and livestock research company Embrapa have discovered a protein in coffee with effects similar to morphine, scientists said on Saturday.
A communique from Embrapa said that its Genetics and Biotechnology Resources Division and the UnB successfully “identified previously unknown fragments of protein – peptides – in coffee that have an effect similar to morphine, in other words they have an analgesic and sedative activity.”
Those peptides, the note said, “have a positive differential: their effects last longer in experiments with laboratory mice.”
The two institutions applied for patents to Brazilian regulators for the seven “opioid peptides” identified in the study.
The discovery of the molecules came about through the doctorate research work of Felipe Vinecky of the Molecular Biology Department at UnB, who with the consultation of Embrapa was looking to combine coffee genes to improve the quality of the grain.
The studies also have the support of France’s Center for International Cooperation on Agricultural Research and Development, or CIRAD.
source
SAO PAULO – Research done by the state University of Brasilia, or UnB, and Brazil’s state-owned agriculture and livestock research company Embrapa have discovered a protein in coffee with effects similar to morphine, scientists said on Saturday.A communique from Embrapa said that its Genetics and Biotechnology Resources Division and the UnB successfully “identified previously unknown fragments of protein – peptides – in coffee that have an effect similar to morphine, in other words they have an analgesic and sedative activity.”
Those peptides, the note said, “have a positive differential: their effects last longer in experiments with laboratory mice.”
The two institutions applied for patents to Brazilian regulators for the seven “opioid peptides” identified in the study.
The discovery of the molecules came about through the doctorate research work of Felipe Vinecky of the Molecular Biology Department at UnB, who with the consultation of Embrapa was looking to combine coffee genes to improve the quality of the grain.
The studies also have the support of France’s Center for International Cooperation on Agricultural Research and Development, or CIRAD.
source
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