Coffee Shown to be a major source of antioxidants (#)

  „Research has been published comparing the antioxidant content of coffee with other commonly consumed beverages (tea and cocoa) and concludes that `these commonly consumed beverages have a significant antioxidant activity, the highest being soluble coffee on a cup-serving basis'.  1“

http://www.britishcoffeeassociation.org/ id109.htm - Cached

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Some slightly related:

- Coffee Science Information Centre

  „Coffee has a much higher total in-vitro antioxidant activity than other commonly consumed beverages. This is due in part to intrinsic compounds of coffee such as chlorogenic acid, in part to compounds formed during coffee bean roasting such as melanoidins and in part to as yet unidentified compounds. It is widely believed that antioxidants protect against the development of chronic diseases including heart disease and cancer but whether the antioxidants characteristic of coffee have such effects remains to be determined“

http://www.cosic.org/coffee-and-health/summary - Cached

Caffeine and Skin Cancer (INeedCoffee.com)

  „Coffee, America's favorite hot beverage, contains over 300 naturally occurring base chemicals that act as powerful antioxidants. The active chemicals in coffee are most beneficial when consumed within 20 minutes after brewing. After that, coffee starts to oxidize and as we all know, it becomes a little bitter and acidic.“

http://www.ineedcoffee.com/03/skin/ - Cached

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 - Cached

- Coffee Science Information Centre

  „It can be concluded that coffee possesses greater in-vitro antioxidant activity than other beverages, due in part to intrinsic compounds such as chlorogenic acid, in part to compounds formed during roasting such as melanoidins and in part to as yet unidentified compounds. Authors of a study published in 2002 (13) suggested that uric acid was the main component responsible for plasma antioxidant capacity increase after tea drinking, whereas molecules other than uric acid (probably phenolic compounds) are likely to be responsible for the increase in plasma antioxidant capacity after coffee drinking. Whether the antioxidants characteristic of coffee are protective against chronic diseases such as cardiovascular disease and cancer remains to be determined.“

http://www.cosic.org/coffee-and-health/ antioxidants - Cached

Archived in Coffee Cup, Cocoa