- Coffee Science Information Centre (#)
„The commonest individual chlorogenic acid is formed between caffeic acid and quinic acid. 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).“
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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„The tasting is also performed quickly, to facilitate the comparison between different samples. In order to prepare the coffee for testing, a small machine to roast the beans, another to measure the degree of roasting, a grinder and a boiler are all employed. The method most frequently used for tasting involves making an infusion by leaving approximately 10 grams of ground coffee in 150 cc of boiling water for about ten minutes.“
http://www.illyusa.com/pr/ whats_a_good_cup_of_coffee.htm
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„AUSTIN, Texas--(BUSINESS WIRE)--May 14, 2003--Applied Food Sciences, LLC (AFS(TM)) announced that its Green Coffee Antioxidant (GCA(TM)) product derived from green coffee beans contains 55 percent pure chlorogenic acid. Research shows that chlorogenic acid has significant health benefits including a potential role in weight management.“
http://www.aboutcoffee.net/ 2003_05_11_bcearc.html
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