Scientists have identified three previously unknown compounds in roasted coffee that strongly block α-glucosidase, an enzyme that helps the body break down carbohydrates during digestion.

That enzyme plays a key role in how fast sugar enters the blood. Slowing it down can help prevent spikes in blood sugar.

The research was led by Minghua Qiu at the Kunming Institute of Botany, Chinese Academy of Sciences, and published in the journal Beverage Plant Research.

The findings add to the growing evidence that coffee may offer health benefits beyond basic nutrition (and taste).