- Coffee Science Information Centre (#)
„It has been shown that both chlorogenic acid and caffeic acid are strong antioxidants in vitro (1). Coffee beans are one of the richest dietary sources of chlorogenic acid and for many consumers this will be their major dietary source (3). It has been reported that a 200 ml cup of arabica coffee contains between 70 and 200 mg chlorogenic acid whereas a cup of robusta coffee contains between 70 and 350 mg (3). It has been estimated that coffee drinkers might ingest as much as 1 g per day cinnamate esters (mostly chlorogenic acid) and 500 mg per day cinnamates (mostly caffeic acid).“
http://www.cosic.org/coffee-and-health/ antioxidants - Cached
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Tea & Coffee 06/04 - Coffee as Health Food?
„Probably the best kept secret about coffee is that it delivers more antioxidants than even the latest antioxidant bellwether, green tea. Green coffee beans contain about 1,000 antioxidants, and the brewing process adds 300 more. The roasting process, by the way, creates its own set of healthful compounds which, like some antioxidants, are unique to coffee alone.“
http://www.teaandcoffee.net/0604/special.htm
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Tea & Coffee 12/00 - World News
„The patent-pending roasting process significantly increases the extractability of polyphenols when coffee is brewed. Polyphenols are antioxidants that naturally exist in coffee beans and tea leaves. According to cancer research, an increase in polyphenol intake results in a decreased incidence of all cancers. These antioxidants also protect against cardiovascular disease, immune dysfunction, inflammatory diseases and other degenerative diseases.“
http://www.teaandcoffee.net/1200/world.htm
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„Late last century, a new process was introduced where beans were spun in a hot air chamber heated by natural gas; this system remains the most widely used to date. The chemical make-up of the coffee bean changes during the roasting process: water dissipates in the bean and a series of chemical reactions change sugars and starches into oils, which give coffee much of its aroma and flavor. When roasted, the coffee bean doubles in size, and the caramelization of the sugar turns it from green to brown. The color and appearance of the roasted bean depends on how long it has been roasted for.“
http://www.juanvaldez.com/menu/history/ roasting.html
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CoffeeGeek - Coffee: Home Roasting Talk, Dog ever eat your green beans?
„may be of interest to you! Just search for "cocoa" and there's an article that explains the dangers of cocoa bean mulch to dogs (apparently the same substances exist in both coffee beans and chocolate beans that can harm animals: namely, methylxanthines theobromine and caffeine) .It's interesting that the effects in animals are widely varied... may explain your dog's lack of reaction!“
http://www.coffeegeek.com/forums/coffee/homeroast/ 102374
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