Antioxidants in Coffee

Antioxidants

in CoffeeBy

www.BuyOrganicCoffee.org

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Coffee is good for your health.

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Daily coffee consumption reduces your

risk of type II diabetes and various

forms of cancer.

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The caffeine in coffee elevates your

mood and reduces the risk of clinical

depression, neurologic diseases such

as Alzheimer’s and Parkinson’s and

even the risk of suicide.

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Aside from caffeine the active

ingredients that are responsible for all of

these good things are the antioxidants

in coffee.

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Just what are antioxidants and what are

the antioxidants in coffee?

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List of Antioxidants in

Coffee

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The American Institute for Cancer

Research says that coffee contains the following:

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Chlorogenic acid, an antioxidant compound that is the major phenol in coffee

Quinic acid, a phytochemical that contributes to the acidic taste of coffee

Cafestol and kahweol, compounds that are extracted from the beans' oil during brewing. Unfiltered coffee, such as French press or boiled coffee, contains these compounds

Caffeine, a naturally occurring stimulant that affects the central nervous system

N-methylpyridinium (NMB), created by roasting, may make the antioxidants more potent

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Chlorogenic acid may be slightly lower

in decaf coffee according to limited

research, but it still contains plenty of

phytochemicals.

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Lab studies suggest that instant may be

lower in antioxidant potency than

brewed coffee, though more research is

needed.

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And just what do antioxidants do?

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Antioxidants

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An antioxidant is a molecule that inhibits

cell damage and cell death in human

cells caused by oxidative breakdown of

other molecules.

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Oxidation is a factor in sickness and

aging. Antioxidants in coffee do the

same things chemically as other

antioxidants and because we drink so

much coffee worldwide coffee is the

primary source of antioxidants.

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Antioxidants help prevent the damage

caused by excessive oxidation and to a

degree inhibit the aging process. When

an oxidative reaction brought on by

disease gets going it produces free

radicals that start chain reactions which

in turn cause cell and tissue damage.

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The human body has or uses

antioxidants to control this situation.

Natural means of controlling oxidation

include vitamins C and E as well as

glutathione.

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It is low levels of antioxidants that can

lead to a condition referred to as

oxidative stress and resultant damage

to cells in the body. Methylpyridium is

one of the organic coffee antioxidants

and is created during the roasting

process of organic coffee.

http://buyorganiccoffee.org/1356/antioxidants-in-coffee/

This breakdown product of trigonelline

has been found to increase activity of

phase II enzymes. Doctors believe that

these enzymes protect against colon

cancer, which is the second leading

cause of death from cancer in the USA.

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Recent research shows that organic

coffee antioxidants include chlorogenic

acid lactones and lipophilic antioxidants.

Chlorogenic acid lactones and lipophilic

antioxidants are capable of protecting

nerve cells when challenged with

hydrogen peroxide.

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Blueberries, celery seeds, etc. have

very high levels of antioxidants but due

to the sheer volume of coffee that we

consume, antioxidants in coffee

outshine all other sources as a benefit

to human health.

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Antioxidants Content of

Coffee

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The Nutrition Journal published a study

of antioxidant content of foods in 2010.

In the beverage section the researchers

found a total antioxidant content range

of

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0.89 mmol/100 g for one type of brewed

coffee with milk to 16.33 mmol/100 g for

one type of double espresso coffee.

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These measurements were taken from

commercially available coffees

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In short, antioxidants in coffee are good

for you and readily available at the

nearest coffee shop or in your own

kitchen.