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Antioxidant: The Roasting Level Effect in Coffee Beans

Coffee is rich in antioxidant and anti-inflammatory properties. There a lot of studies that proves drinking coffee helps you fight sign of aging, weight loss, and beneficial health benefits. In this article, we are going to share you if the different roasting level affects the antioxidant and anti-inflammatory properties in coffee beans.

What is antioxidant?

Antioxidant is a substance (such as beta-carotene or vitamin C). It constrains oxidation or reactions promoted by oxygen, peroxides, or free radicals.

What food is rich in antioxidant?

Every single one of us has both antioxidants and free radicals existing inside of our bodies at all times. Some antioxidants are produce from the body itself. While, some we must get others from our diets by eating high antioxidant foods that double as anti-inflammatory foods. Our bodies also create free radicals as byproducts of cellular reactions. For example, the liver creates and uses free radicals to cleanse the body. Another is white blood cells send free radicals to destroy bacteria, viruses and damaged cells.

Antioxidant sources, like antioxidant foods, herbs, spices and teas, lessen the effects of free radicals. Free radical plays a major role in disease formation. Antioxidants keep healthy cells while faltering the growth of malignant or cancerous cells.

Top 10 antioxidant foods are:

  1. Goji berries
  2. Wild blueberries
  3. Dark chocolate
  4. Pecans
  5. Coffee beans
  6. Artichoke
  7. Kidney beans
  8. Cranberries
  9. Blackberries
  10. Cilantro

Does different roasting level affects the antioxidant and anti-inflammatory properties in coffee beans?

Researchers compared the caffeine and chlorogenic acid modules of coffee beans at different roasting levels. The researchers tested the protective antioxidant and anti-inflammatory properties of the different coffee extracts in human cell models. The result of the test links to an increasing degree of roasting to reduce antioxidant and anti-inflammatory activities. The result is published in Journal of Medicinal Food, a peer-reviewed journal from Mary Ann Liebert, Inc., publishers.

The article entitled “Cellular Antioxidant and Anti-inflammatory Effects of Coffee Extracts with Different Roasting Levels,” is coauthored by Soohan Jung, Korea University, Seoul, Min Hyung Kim, Jae Hee Park, and Kwang Suk Ko, Ewha Womans University, Seoul, and Yoonhwa Jeong, Dankook University, Cheonan, Korea. The researchers measured the levels of caffeine and chlorogenic acid and evaluated the effects of Coffee Arabica. Coffee Arabica green coffee extracts roasted at levels corresponding to Light, Medium, City, and French roast. Although the caffeine levels did not vary greatly between the various roasting levels, the levels of chlorogenic acid did vary and associated with the differences shown in antioxidant and anti-inflammatory activity.

“When people think of coffee, they often associate the beverage with caffeine. Yet, coffee beans have many other chemicals that could help fight chronic inflammatory diseases.” This statement is claimed by the Journal of Medicinal Food Editor-in-Chief Sampath Parthasarathy, MBA, PhD, Florida Hospital Chair in Cardiovascular Sciences and Interim Associate Dean, College of Medicine, University of Central Florida. “Coffee drinkers are avid about different roasts — light, medium and dark.

This research study advocates that some of the potentially useful compounds could be affected by the roasting process.

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