6 Antioxidants in Coffee You Probably Didn’t Know Existed. Кофе anti
Coffee Anti | Random Coffee Company
Coffee AntiNovember 19th, 2010 admin
Any one else who has Avast anti-virus getting a Trojan alert from the Coffee Beanery website?
Wondering if this is a false positive or a legitimate concern.
The site itself has green WoT ratings.It may be one of the 3rd party advertising assets being flagged, or a false positive.
Google ‘Safe browsing’ is clean also.http://www.google.com/safebrowsing/diagnostic?site=http://www.coffeebeanery.com/&hl=en&lr=all
ANTI-Happiness Coffee Shop!
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| But First Coffee |
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No Synopsis Available
Coffee, liver, antioxidants, benefits, caffeine
What is coffee?
The benefits of drinking coffee
Coffee and your liver (especially if you drink alcohol)
Warnings about coffee
What is coffee?
Coffee, an infusion of ground and roasted coffee beans, is one of the most widely consumed beverages in the world. Although the negative effects of caffeine have received the most attention from health writers, coffee is a complex mixture of chemicals, many of which are beneficial to our health.
A ground and brewed cup of coffee is a rich source of antioxidants and other healthy compounds. This is good news for the 80% of Americans who drink coffee - downing an average of 3.2 cups per day. About 54% of adults in the USA drink coffee every day. In countries such as Germany, Austria, and Finland adults drink twice as much as those in the United States.
Populations consuming a modern diet of refined and processed foods suffer obesity, heart disease and a host of other degenerative diseases. Is a high level of coffee consumption contributing to the problem? The answer is that in excess it may. But I'm glad to say that regular and moderate coffee consumption is a good protection against many of these diseases. (32, 34, 35)
One of the best ways to protect yourself from degenerative diseases such as cardiovascular disease, diabetes and cancer is to eat a diet rich in antioxidants. But many of us do not eat enough fresh vegetables and fruit - the best source of antioxidants. Guess where many people are getting their antioxidants instead? Coffee, several studies say (2,3,4,15,17,25,31). In fact, coffee is the top dietary source of antioxidants for most people in the USA and in many European countries..
This is in addition to studies discussed in Grow Youthful that show that regular drinkers of black tea, green tea and coffee have substantially lower 'all causes' death rates than non-drinkers (25, 32, 34, 35). Several of these studies (19, 32, 34, 35) showed that the lower mortality of coffee drinkers included less heart disease.
Coffee is a rich source of amino acids, vitamins, minerals, alkaloids and phenolic compounds. It also contains a range of antioxidants, caffeine and other yet-to-be researched compounds. It seems that coffee has several health benefits, although most of the research is in the early stages.
Roasted coffee residues retain their antioxidant ability; it isn't lost in processing.
If you don't already drink coffee, the news about antioxidants is probably not a good enough reason to start the habit. And if you already drink it, it's no excuse to stop eating fruits and vegetables.
Your best bet is to eat your fruits and veggies, and consume between one and three cups of coffee per day. That way you will consume no more than 250 milligrams of caffeine per day, the limit recommended by most of these studies.
The benefits of drinking coffee
All the benefits of coffee apply to black coffee. As explained in Grow Youthful, adding milk and sweeteners turns it into a harmful beverage. If you absolutely have to have white coffee, then use full-fat cream.
Please avoid coffee with dairy milk, cappuccinos, coffee made with soy milk, "skinny" coffee made with low-fat milk, and other harmful processed food techniques.
- Habitual drinking of coffee is beneficial for the heart and arteries, compared to occasional drinking (8,17,29,32). Up to five cups of coffee per day protect against cardiovascular disease (29,32). High coffee consumption is a cause of cardiovascular disease (9).
- Habitual coffee consumption gives you a lower risk of type 2 diabetes (10,31).
- Men may experience up to a 40% reduction in risk of Parkinson's disease by drinking as little as one cup per day (11,13,14,16,32). However, the effects were not observed in postmenopausal women who take estrogen replacement. In this case, coffee drinking may actually increase Parkinson's risk.
- Adults who drank one or more cups of coffee a day were half as likely to develop cancer of the mouth, pharynx, and oesophagus compared with people who didn't drink coffee (1, 27). Caffeine protects against skin cancers such as basal cell carcinoma (26).
- Coffee reduces your rate of insulin secretion (6,31). This is most beneficial, as Grow Youthful emphasises that insulin overload is one of the root causes of rapid aging and many degenerative diseases, especially obesity.
- Coffee decreases your risk of liver cancer (12,18,30). Drinking coffee may be especially helpful reducing the risk of liver cancer caused by cirrhosis, a type of liver disease that causes scarring of the liver. Two cups of coffee per day lower your risk of liver cancer by more than 40%. (30)
- Women who drank 2-3 cups a day were 19% less likely to have a stroke compared with women who drank less than one cup a month. However, this benefit only applied to non-smoking women with no history of high blood pressure, high cholesterol, or diabetes. A meta-analysis in 2012 found a substantial reduction in the risk of stroke from drinking four cups of coffee per day, (33) confirmed by larger studies in 2017. (34, 35)
- Middle-aged adults who reported drinking at least 3 cups of coffee a day were 65% less likely to have developed dementia or Alzheimer's by the time most of the group had reached their mid-sixties to seventies. (28, 32)
Coffee and your liver (especially if you drink alcohol)
Those people who regularly drink coffee have healthier livers. (18, 34, 35)
Your liver is your major blood-cleansing organ in your body, removing all sorts of toxins including alcohol. It stores energy, fat-soluble vitamins, and other nutrients. It helps construct proteins, bile, and other essentials. You need a healthy liver for a long life.
Scientists measured the level of certain enzymes that show liver damage, and discovered that regular coffee drinkers have substantially lower levels of these enzymes. Ground and roasted coffee is a rich source of antioxidants, and seems to have other beneficial compounds.
Coffee's protective effect was most pronounced in those who are moderate to heavy drinkers of alcohol.
Note that alcohol can be particularly damaging to the liver, and coffee can NOT make up for the damage that long-term heavy alcohol consumption does to the liver.
Warnings about coffee
Coffee is high in Caffeine, an addictive, dehydrating, diuretic drug that upsets your blood glucose level, your insulin levels, your digestion, and several other body processes. Do not expect good health and a long life if you are drinking an excessive level of caffeine - also added to soft drinks (because it is addictive), and found in black tea and cacao (chocolate or cocoa).
Caffeine does however, have some anti-cancer benefits.
Several major meta studies of coffee drinkers found that coffee's protective benefits apply to both caffeinated and caffeine-free coffee. In addition, the benefits of drinking coffee do not vary by country. This suggests that the benefits of drinking coffee are independent of the methods of preparation and different drinking habits across countries. (32, 34, 35)
As usual, how much coffee to drink comes back to this golden rule called MODERATION. I enjoy a cup of high quality, fresh-brewed (Bali coffee style) coffee every morning, and it feels good. If you are drinking more than one or two cups per day, you may be drinking too much. A good test is to stop drinking coffee for a few days. If you find this difficult to do, and get a headache or a drop in your energy level, then you are addicted and it is already negatively affecting your health.
Avoid soft drinks / soda / sports drinks / caffeinated drinks and other sources of caffeine if you suffer from the ailments below. However, the evidence for negative effects of unsweetened black coffee and black tea is less clear.
- Metabolic syndrome (fatigue, depression, anxiety, inflammation, tendency to overweight - discussed in Grow Youthful).
- Insomnia or a nervous and sensitive disposition.
- Hypertension (high blood pressure).
- Arrhythmia or rapid heartbeat. Although moderate coffee consumption lowers your risk of cardiovascular disease, research shows that chronic consumption may increase aortic stiffness.
A Greek study (5) shows that high coffee consumption leads to inflammation. However, another large and more recent study (31) shows just the opposite, that coffee is actually beneficial for inflammatory markers. Researchers (7) showed that regular caffeine consumption increases blood pressure, however if the caffeine comes from coffee, the effect is much smaller than otherwise. This again confirms that there are as yet unknown protective ingredients in coffee.
Tea, as discussed on other pages on the Grow Youthful website, is a brew with multiple health benefits. Tea's main protectors are antioxidant flavonoids. It contains less caffeine than coffee. Green tea can contain anywhere from 9 to 50 milligrams per cup while black tea typically contains between 42 to 72 milligrams.
The well-established benefits of tea include:
1. Coffee Consumption and the Risk of Oral, Pharyngeal, and Oesophageal Cancers in Japan: The Miyagi Cohort Study. Toru Naganuma; Shinichi Kuriyama; Masako Kakizaki; Toshimasa Sone; Naoki Nakaya; Kaori Ohmori-Matsuda; Yoshikazu Nishino; Akira Fukao; Ichiro Tsuji. American Journal of Epidemiology 2008 Vol 168 no. 11
2. Antioxidant properties of roasted coffee residues. Yen, W. J., Wang, B. S., Chang, L. W., Duh, P. D., Journal of Agricultural and Food Chemistry 2005 Apr 6;53(7):2658-2663
3. Is coffee a functional food? Dorea, J. G., da Costa, T. H., British Journal of Nutrition 2005 Jun;93(6):773-782
4. Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews. Delgado-Andrade, C., Morales, F. J., Journal of Agricultural and Food Chemistry 2005 Mar 9;53(5):1403-1407
5. Associations between coffee consumption and inflammatory markers in healthy persons: the ATTICA study. Zampelas, A., Panagiotakos, D. B., Pitsavos, C., Chrysohoou, C., Stefanadis, C., American Journal of Clinical Nutrition 2004 Oct;80(4):862-867
6. Caffeinated coffee, decaffeinated coffee, and caffeine in relation to plasma C-peptide levels, a marker of insulin secretion in U.S. women. Wu, T., Willett, W. C., Hankinson, S. E., Giovannucci, E., Diabetes Care 2005 Jun;28(6):1390-1396
7. Blood pressure response to chronic intake of coffee and caffeine: a meta-analysis of randomized controlled trials. Noordzij, M., Uiterwaal, C. S., Arends, L. R., Kok, F. J., Grobbee, D. E., Geleijnse, J. M., Journal of Hypertension 2005 May;23(5):921-928
8. Cardiovascular effects of coffee: is it a risk factor? Sudano, I., Binggeli, C., Spieker, L., Luscher, T. F., Ruschitzka, F., Noll, G., Corti, R., Progress in Cardiovascular Nursing 2005 Spring;20(2):65-69
9. Chronic coffee consumption has a detrimental effect on aortic stiffness and wave reflections. Vlachopoulos, C., Panagiotakos, D., Ioakeimidis, N., Dima, I., Stefanadis, C., American Journal of Clinical Nutrition 2005 Jun;81(6):1307-1312
10. Coffee consumption and risk of type 2 diabetes: a systematic review. Van Dam, R. M., Hu, F. B., Journal of the American Medical Association 2005 Jul 6;294(1):97-104
11. Coffee consumption, gender, and Parkinson's disease mortality in the cancer prevention study II cohort: the modifying effects of estrogen. Ascherio, A., Weisskopf, M.G., O'Reilly, E.J., McCullough, M.L., Calle, E.E., Rodriguez, C., Thun, M.J., American Journal of Epidemiology 2004 Nov 15;160(10):977-984
12. Coffee consumption reduces the risk of hepatocellular carcinoma independently of its aetiology: a case-control study. Gelatti, U., Covolo, L., Franceschini, M., Pirali, F., Tagger, A., Ribero, M. L., Trevisi, P., Martelli, C., Nardi, G., Donato, F.; Brescia, HCC Study Group, Journal of Hepatology 2005 Apr;42(4):528-534
13. Dose-dependent protective effect of coffee, tea, and smoking in Parkinson's disease: a study in ethnic Chinese. Tan, E. K., Tan, C., Fook-Chong, S. M., Lum, S. Y., Chai, A., Chung, H., Shen, H., Zhao, Y., Teoh, M. L., Yih, Y., Pavanni, R., Chandran, V. R., Wong, M. C., Journal of Neurological Sciences 2003 Dec 15;216(1):163-167
14. Human monoamine oxidase enzyme inhibition by coffee and beta-carbolines norharman and harman isolated from coffee. Herraiz, T., Chaparro, C., Life Sciences 2005 Aug 30
15. Intakes of antioxidants in coffee, wine, and vegetables are correlated with plasma carotenoids in humans. Svilaas, A., Sakhi, A. K., Andersen, L. F., Svilaas, T., Strom, E. C., Jacobs, D. R. Jr., Ose, L., Blomhoff, R., Journal of Nutrition 2004 Mar;134(3):562-567
16. Parkinson's disease risks associated with cigarette smoking, alcohol consumption, and caffeine intake. Checkoway, H., Powers, K., Smith-Weller, T., Franklin, G. M., Longstreth, W. T. Jr., Swanson, P. D., American Journal of Epidemiology, 2002 Apr 15;155(8):732-738
17. Role of antioxidants in atherosclerosis: epidemiological and clinical update. Cherubini, A., Vigna, G. B., Zuliani, G., Ruggiero, C., Senin, U., Fellin, R., Current Pharmaceutical Design 2005;11(16):2017-2032
18. Coffee, cirrhosis, and transaminase enzymes. Klatsky, A. L., Morton, C., Udaltsova, N., Friedman, G. D., Archives of Internal Medicine 2006 Jun 12;166(11):1190-1195
19. The relationship of coffee consumption with mortality. Lopez-Garcia, E. et al., Annals of Internal Medicine 2008 Jun 17;148(12):904-914
20. Coffee. Higdon, J., The Linus Pauling Institute: Micronutrient Information Center, updated August 16, 2005
21. Tea. Higdon, J., The Linus Pauling Institute: Micronutrient Information Center, updated January 7, 2005
22. Effect of tea catechins on postprandial plasma lipid responses in human subjects. Unno, T., Tago, M., Suzuki, Y., Nozawa, A., Sagesaka, Y. M., Kakuda, T., Egawa, K., Kondo, K. British Journal of Nutrition 2005 Apr;93(4):543-547
23. Green tea and the risk of colorectal cancer: pooled analysis of two prospective studies in Japan. Suzuki, Y., Tsubono, Y., Nakaya, N., Koizumi, Y., Suzuki, Y., Shibuya, D., Tsuji, I. Journal of Epidemiology 2005 Jul;15(4):118-124
24. Green tea epigallocatechin-3-gallate (EGCG) modulates amyloid precursor protein cleavage and reduces cerebral amyloidosis in Alzheimer transgenic mice. Rezai-Zadeh, K., Shytle, D., Sun, N., Mori, T., Hou, H., Jeanniton, D., Ehrhart, J., Townsend, K., Zeng, J., Morgan, D., Hardy, J., Town, T., Tan, J. Journal of Neuroscience 2005 Sep 21;25(38):8807-8814
25. Association of Coffee Drinking with Total and Cause-Specific Mortality Neal D. Freedman, Yikyung Park, Christian C. Abnet, Albert R. Hollenbeck, Rashmi Sinha. N Engl J Med 2012; 366:1891-1904. May 17, 2012.
26. Increased caffeine intake is associated with reduced risk of basal cell carcinoma of the skin. Song F, Qureshi AA, Han J. Cancer Res. 2012 Jul 1;72(13):3282-9. doi: 10.1158/0008-5472.CAN-11-3511.
27. Coffee, Tea, and Fatal Oral/Pharyngeal Cancer in a Large Prospective US Cohort. Janet S. Hildebrand, Alpa V. Patel, Marjorie L. McCullough, Mia M. Gaudet, Amy Y. Chen, Richard B. Hayes, Susan M. Gapstur. Am. J. Epidemiol. (2012) doi: 10.1093/aje/kws222 First published online: December 9, 2012.
28. High Blood caffeine levels in MCI linked to lack of progression to dementia. Cao C, Loewenstein DA, Lin X, Zhang C, Wang L, Duara R, Wu Y, Giannini A, Bai G, Cai J, Greig M, Schofield E, Ashok R, Small B, Potter H, Arendash GW. J Alzheimers Dis. 2012;30(3):559-72. doi: 10.3233/JAD-2012-111781.
29. Ming Ding, Shilpa N. Bhupathiraju, Ambika Satija, Rob M. van Dam, Frank B. Hu. Long-Term Coffee Consumption and Risk of Cardiovascular Disease. A Systematic Review and a Dose-Response Meta-Analysis of Prospective Cohort Studies Circulation 2014; 129: 643-659. Published online before print 7 November 2013. doi: 10.1161/CIRCULATIONAHA.113.005925.
30. Francesca Bravi, Cristina Bosetti, Alessandra Tavani, Silvano Gallus, Carlo La Vecchia. Coffee Reduces Risk for Hepatocellular Carcinoma: An Updated Meta-analysis. Clinical Gastroenterology and Hepatology , Volume 11 , Issue 11 , 1413 - 1421.e1. Published Online: May 08, 2013.
31. E Koloverou, D B Panagiotakos, C Pitsavos, C Chrysohoou, E N Georgousopoulou, A Laskaris, C Stefanadis. The evaluation of inflammatory and oxidative stress biomarkers on coffee-diabetes association: results from the 10-year follow-up of the ATTICA Study (2002-2012). European Journal of Clinical Nutrition , (1 July 2015) | doi:10.1038/ejcn.2015.98.
32. Ming Ding, Ambika Satija, Shilpa N. Bhupathiraju, Yang Hu, Qi Sun, Jiali Han, Esther Lopez-Garcia, Walter Willett, Rob M. van Dam, and Frank B. Hu. Association of Coffee Consumption with Total and Cause-Specific Mortality in Three Large Prospective Cohorts. Circulation. 2015; published online before print 16 November 2015. doi:10.1161 / CIRCULATIONAHA.115.017341.
33. Byungsung Kim, Yunjung Nam, Junga Kim, Hyunrim Choi, Changwon Won. Coffee Consumption and Stroke Risk: A Meta-analysis of Epidemiologic Studies. Korean J Fam Med. 2012 Nov; 33(6): 356-365. Published online 27 Nov 2012.
34. Gunter Mark J, Murphy N, Cross AJ et al., (2017). Coffee drinking and mortality in ten European countries - the EPIC Study. Annals of Internal Medicine. Accepted 18 May 2017.
35. Song-Yi Park, Neal D. Freedman, Christopher A. Haiman, Loic Le Marchand, Lynne R. Wilkens, Veronica Wendy Setiawan. Association of Coffee Consumption With Total and Cause-Specific Mortality Among Nonwhite Populations. Published 11 July 2017.
6 Antioxidants in Coffee You Probably Didn't Know Existed
Everybody wants a good coffee. One reason is that coffee is potentially the biggest source of antioxidant power the world over. The other reason is, well, because good coffee is addictive; in a good way.
Although researchers are still en route to justifying things 100 percent, antioxidant properties in coffee can help in losing weight, prevent diabetes and protect one from some forms of cancer – all of which are major health issues faced by an alarmingly expanding number of people across the globe.
Antioxidants in a Flash
The connecting line among these conditions is that they are all traceable back to high toxin levels in the body. Cancer, heart disease, diabetes, premature ageing, and some forms of cognitive decline disorders linked to inadequate antioxidant levels or function in the body.
Antioxidants are “cleaners” and oxidise free radicals in the body to form harmless substances that can then be flushed out of the bloodstream and body, naturally. In this case, antioxidants can be derived from a drink – and coffee is its name.
Coffee has had a negative health reputation
New research indicates that taking 3-5 cups of coffee on a daily basis can serve up to 60 percent of your daily antioxidant intake requirement. Conversely, coffee has been touted as toxic in itself, primarily due to its stimulant caffeine content.
In fact, a Nestle-backed study in the UK in December of 2010 showed that only about 8 percent of the 2027 respondents considered coffee to be a food type to consider adding to their post-Christmas antioxidants list. In contrast, 35 percent thought tea was an excellent antioxidant. Of the number, 59 percent thought blackcurrants were the boom and 40 percent vouched for dark chocolate.
Despite its controversial reputation as far as health matters, coffee is still a deterrent and wildly popular beverage as ever–more than scotch. Coffee statistics provided by The Specialty Coffee Association of America and National Coffee Association prove the following:
- 1. About half the population of the US are avid coffee drinkers
- 2. These 150+ million people average about 3.1 cups of coffee daily
- 3. The average person drinks 1.6 cups of coffee per day
- 4. 35 percent prefer black coffee, and 65 percent prefer to add sugar or cream.
In October 2015 alone, worldwide coffee exports topped the 8.74 million bags mark. However, that figure was lower than September’s 8.87 million bags, according to the International Coffee Organisation (ICO).
So, what has changed in just three years? What antioxidants does coffee have that you may not have heard of already? Why coffee?
Antioxidants in Coffee
In 2005, a study that was principally backed financially by the American Cocoa Association, and broadcast to the world by the lead researcher Joe Vinson, indicated that coffee contained more antioxidant properties than previously thought. Unfortunately, at the time, those antioxidant properties he found only showed up after at a particular point in the coffee-roasting process. That means that at a precise point in roasting, the antioxidants benefits in coffee could be captured, or squashed.
How to prepare coffee matters. The processing method significantly affects antioxidant activity. For example, roasted coffee contains more antioxidants than non-roasted coffee does.
In particular, though, a few other studies have established some truths about coffee antioxidants. While most of the known antioxidants come from minerals and coloured fruits and vegetables, some other compounds do contain antioxidant properties—and these are some of the ones found in coffee beverages.
Here are conclusive, and in some cases, ongoing research and findings on things coffee as an antioxidant.
Cafestol in coffee beans is still available even after decaffeination. Cafestol acts as a bile acid modulator in the intestine. It is also a potent anti-inflammatory substance in the brain and (decaffeinated) coffee may help improve memory, according to the Science Daily.
This compound is anti-bacterial and may help prevent dental caries. Trigonelline, coffee’s bitter alkaloid, also adds to the unique aroma of coffee.
The compound is 10 times higher in roast coffee that green coffee and is also significantly higher content for Arabica than Robusta coffee. What else to note is how it degrades when roasted. The darker the roast, the lesser the Trigonelline content left. When roast, Trigonelline partially degrades to form nicotinic acid and pyridines.
Nicotinic acid is also known as Vitamin B3 (or niacin), which is a well-known antioxidant. By demethylating Trigonelline at high temperatures of between 160 degree Celsius and 230 degree Celsius, roasters can gain vitamin B3 when 85 percent Trigonelline decomposes. What really matters is the temperature applied as opposed to how long the coffee lasts in the heat.
3. Chlorogenic Acid
Chlorogenic acid (CGA) is abundant in both green and roasted coffee. According to the Journal of Nutrition, CGA stands in for a large number of esterified compounds – it is the ester of caffeic acid, for example.
The phenolic compound is a core player in antioxidant, antibacterial and anti-inflammatory activity in the body. Lactones found in CGA have also shown to enhance insulin function in lab rats. If it worked in humans, CGA might be used to fight diabetes. Green coffee is cited as a primary source of CGA, and tests conducted in rats and humans lead to findings that CGAs helps curb fat accumulation in the body and boost metabolism rate. However, this study used decaffeinated coffee only and no regular coffee at all.
In particular, Hydroxycinnamic acid contains some of the most active antioxidant properties in a coffee beverage. Hydroxycinnamic acid is cited as a powerful oxidising agent that neutralises free radicals and aids in curbing the adverse effects of oxidative stress. To single out three of the most abundant:
- 3-Caffeoylquinic acid
- 4-Caffeoylquinic acid
- 5-Caffeoylquinic acid
For example, 3-Caffeoylquinic acid is quoted in two studies as consisting of phenolic acid, a compound found abundantly in coloured fruits and vegetables and is the major ingredient behind antioxidant powers in both antioxidants-rich foods.
One of the studies is Mattila P., Kumpulainen J. (2002). Published in the Journal of Agriculture and Food Chemistry (50: 3660-3667) with diode-array detection, it tested and analysed a 40mg/100ml sample of coffee drink and established that coffee beverages do contain phenolic acid—evidence pointing to the antioxidant activity of coffee.
Did you know that melanoidin is the reason behind that unique aroma when roasting coffee?
More importantly, coffee melanoidin is the brown coloured, nitrogenous compounds in coffee. The high molecular weight compounds are formed during the roasting process and carry anti-bacterial and anti-inflammatory properties, as indicated by one study published in the US National Library of Medicine.
The bitter compound is one of the primary agents in coffee that give the latter some of its antioxidant properties. Quinine is derived from the bark of a tropical evergreen plant known as Cinchona tree—mainly used in Malaria treatment.
The bitterness in some coffee beans can be connected to elevated quinine content. Quinine and coffee belong to the same Rubiaceae family. But more importantly, quinine as an antioxidant becomes more potent after coffee is roasted significantly.Coffee beverages contain tiny amounts of quinine substance, though. Quinine is, in fact, harmful in larger quantities, and some people have allergic reactions to it. But the tiny amounts that have shown up in coffee sample tests are pretty little and approved by the Food and Drugs Authority (FDA).
Caffeine itself is an antioxidant, according to a study published in the Journal of Physical Chemistry B by ACS. Caffeinated drinks can help cure headaches, in losing weight and preventing diabetes. Recent comprehensive analysis of caffeine brought up interesting results that showed caffeine is structurally similar to uric acid—an established antioxidant.
Furthermore, caffeine can help men suffering from flushing, redness, as well as help in “depuffing” the skin, according to Jeffrey Benabio, M.D.
However, research is still ongoing into how, exactly, caffeine works as an antioxidant. What’s beyond doubt, though, is caffeine is most abundant in coffee—more than twice the amount found in tea. If caffeine indeed turned out to be a healthy antioxidant, the new information could revolutionise how caffeine is viewed the world over.
Coffee has more antioxidants than both green and black teas
Another study’s results presented by an Italian group of scientists, labels espresso coffee as having a FRAP of 129. Decaffeinated coffee ranks in with 93. The FRAP test stands for Ferric Reducing Antioxidant Power. It measures what chemical changes happen and how well those changes occur when a substance has interacted with various foods.
The same scale indicates both green and black teas to have a FRAP ranking of 18 and 10 respectively. That would mean that coffee does, in fact, have more antioxidant benefits than both types of tea.
FRAP is yet to review what exactly contributes to coffee’s antioxidant power, or exactly what chemicals or chemical compounds in coffee can be singled out as the chief antioxidant agents.
Coffee has more antioxidants than red wine
According to the research done for Nestle by polling organisation, YouGov, while 40 percent of the 2027 respondents thought red wine as a better solution as an antioxidant than coffee, this could not be further from the truth.
According to a 2010 study led by researcher Perez Jemenez.J, for every serving of 200 ml of soluble coffee, there is about 387 mg of antioxidants’ benefits. The findings, Identification of the 100 richest dietary sources of Polyphenols, established that red wine, on the other hand, served about 269 mg of the same benefits per 125ml serving. The difference may be little when the two are served in equal portions but a difference nevertheless.
Coffee: The world’s largest source of antioxidants
In the US for example, only about 21 percent of Americans intake their antioxidants from other food sources other than coffee. On a global scale, coffee is up top with oil as far as the most traded commodities in the world stack up. Also, the fact that new research also indicates coffee to comprise more antioxidants than the likes of tea and dark chocolate means that coffee is indeed up there with blueberries as a potent antioxidant.
Health Benefits of Coffee
To top this list of coffee antioxidants, here are some ways coffee is beneficial to your health.
1. Reduces risk of cancer
Coffee’s antioxidant properties have been linked in multiple studies to help flush out toxins that may lead to protein and DNA damage by free radicals. According to Dr. David Troup of Monash University, and one of the first scientists to discover that coffee has free radicals, coffee can react with harmful free radicals and help curb their adverse effects.Decaffeinated coffee drinkers are 15 percent less likely to develop colon cancer for up to 10 years compared with non-drinkers, according to another study published in the American Journal of Clinical Nutrition. The same survey indicates that coffee intake can help curb rectal cancer as opposed to coffee consumption, which had no effect at all.
2. Curb premature ageing
In addition to preventing cancerous effects, antioxidants in coffee can help alleviate the danger that ultra-violet rays pose to the skin. As such, drinking coffee may help prevent skin cancer.
3. Prevent Cognitive Decline
Coffee consumption can help prevent mental disorders such as Alzheimer’s, Parkinson’s disease and other forms of dementia. In one study, coffee consumption is shown to help women deal with stress, avoid depression and suicidal thoughts.
Health Risks of Coffee
Coffee is not without a couple of health issues. In fact, excessive consumption of coffee can lead to addiction and, ultimately, loss of life. Drinking more than 8 cups of coffee per day can lead to increased levels of bad cholesterol in the blood, result in excessive weight gain and diabetes.
Additionally, caffeine consumption can cause men with enlarged prostates to witness increased symptoms. Some compounds of coffee, such as melanoidin formed after roasting coffee, can trigger allergic reactions in some people. Pregnant women are also advised not to over-indulge in drinking coffee as it can lead to a miscarriage.
New research indicates that coffee antioxidants do make coffee a healthier antioxidant solution compared to other well known antioxidant compounds. Coffee’s primary source of antioxidant power reigns from its polyphenols, caffeine and CGAs components. But almost every study that credits coffee as a super antioxidant also highlights caffeine as a major health alarm to watch out for.
Apart from the fact that caffeine can easily be an addictive stimulant, it can also lead to a flurry of health issues such as increased levels of LDL (bad cholesterol), heart disease as well as muscular tremors. The latter could happen as a result of the inadequacy of magnesium in the body, an essential mineral that the body needs to regulate physiological processes such as cell energy absorption. It is, therefore, wise to take coffee in moderation. The benefits mentioned above result only from a moderate coffee intake.
Coffee Antioxidants Review - Oxygen Radical Absorbance Capacity Benefits?
Coffee, the world’s third most popular drink –after water and tea- is known for its ability to improve cognitive mental function, lift your mood, enhance mental functions, clarity and focus, eliminate brain fog, elevate your motivation and act as a stimulant.
In fact, it is so powerful and addictive that most people drink multiple cups a day just to get their fix and stay alert. With over 130 million daily coffee drinking Americans and about 1.6 billion cups taken every day around the world, it can be said that coffee arguably makes the world go round.
Why? Because most people probably wouldn’t earn as much as they do or get as much done as they do without this amazing beverage. For many people however, this is the limit of their knowledge about coffee –a stimulant that keeps them alert and boosts their productivity and tastes great too.
However, there are multiple health benefits of drinking coffee on a daily basis. This is possible because of the abundant presence of antioxidants in coffee. Research carried out by the University of Granada has shown the antioxidants in coffee to be 500 times more potent than that of antioxidants found in vitamin c.
In fact, studies have shown a link between daily coffee intake and reduced risk of uterine and liver cancers, type 2 diabetes and cardiovascular disease.
For instance, there are studies that have linked the consumption of six cups of coffee daily to a 65 percent reduction in risk of prostate cancer in men. It could also help inhibit the presence of certain proteins commonly found in people suffering from lung cancer.
In 2016, the World Health Organization reported that coffee may not only protect people against certain types of cancers, it can actually increase longevity among frequent coffee drinkers. This is probably because of its role in fighting damaged cells, eliminating free radicals and toxin build up in your body.
Types Of Antioxidants Properties In Coffee
In this short guide to coffee’s antioxidants, you will find out the various antioxidants that are found in every spoon of coffee, and what their functions are in your body.
This is has been linked to the increased release of insulin when accompanies by some glucose, resulting in higher glucose uptake into cells and lower blood sugar, thus lowering the risk of the individual becoming diabetic or even playing a role in the treatment of diabetes.
Caffeic acid is found in many other plants including artichoke, berries and apples. It is however, more abundantly found in coffee. Studies involving Caffeic acid has shown that it might be effective in slowing down the growth of cancer cells or killing them.
It also plays a role in minimizing fatigue after exercise, acts as an effective antioxidant that aggressively eliminates free radicals, lowers oxidative stress, and may prevent cardiovascular disease.
As one of coffee’s many polyphenols, Chlorogenic Acid may be effective at helping people lose weight while they’re sleeping. A recent study published in the British Journal of Nutrition showed that people who took chlorogenic acid supplements, broke down 50 percent more fat when they were asleep compared to those who didn’t.
Even better, those who took beverages containing the compound found it easier to fall asleep. This biological antioxidant is very effective at counteracting the harmful effects of oxidative stress and free radicals in the body.
Cafestol is commonly found in coffee, even after the caffeine has been removed. This is effective at regulating the amount of bile in your intestine at every point in time. It also functions as an anti-inflammation agent, particularly in the brain.
It has also been shown to induce cell death in malignant pleural mesothelioma cancer cells and suppresses their viability. It is because of cafestol that coffee is often referred to as an anti-carcinogenic beverage.
Another common function was to help reduce instances of insulin resistance, while increasing the amounts of insulin present in the blood. As a result, people who drank more coffee were more likely to have lower blood sugar levels owing to the activities of cafestol.
Responsible for coffee’s bitter taste, this compound has been linked to a lower diabetes risk in people who take them by lowering insulin resistance, and increasing the uptake of glucose into cells in the body.
It has also been shown to exhibit anti tumor activities, help with weight loss, and lowers the risk of tooth decay by preventing the growth of Streptococcus mutans, a bacteria that causes the breakdown of food and dental ridge in the mouth.
Trigonelline typically breaks down in niacin when the coffee beans is roasted, thus making it a pretty decent source of Vitamin B3. It may also help reduce instance of system inflammation.
As a powerful antimicrobial compound, Melanoidin exhibits both anti-inflammatory and anti-bacterial properties. It is effective at eliminating at salmonella, may slow down liver disease, may prevent colon cancer, and even stop or prevent the growth and metastases of cancer tumors.
It is responsible for the characteristic brown colour of coffee, acts as a powerful antioxidant that eliminates free radicals from your body’s cells, and even removes heavy metals from your body. It may also be effective at lowering blood pressure, as well as reducing diabetes related complications.
As a potent phytonutrient, this has incredible anti-inflammatory, antiseptic and antioxidative properties.
It has been found to effectively eliminate free radicals from the body, prevent arteriosclerosis, lower blood fat, eliminate triglycerides or low density lipoprotein (LDL), can serve as an anticoagulant –lowers the risk of blood clotting which can cause stroke, and may lower your blood pressure.
Other benefits include the prevention of osteoporosis by strengthening your bones, unblocking or preventing the blockage of arteries, and may prevent cancer.
Caffeine gets such a bad rap these days. Yet, it’s one of the most important and popular compounds that we depend on to have a productive day, stay alert and focused.
Caffeine is linked to improved mental clarity and alertness, detoxifying the liver, colon cleansing, reduced risk of diabetes, aids muscle recovery after workouts, boosts energy, and has anti-carcinogenic properties.
It might also prevent cardiovascular disease if taken in the right amounts along with the adoption of a healthy lifestyle, may help you lose weight by boosting your metabolism, aids stamina and endurance during strength training and high intensity workouts, gets rid of free radicals from the body, and reduces inflammation both inside and outside the body.
Sometimes referred to as gallotanic acid, this isn’t as abundant in coffee as it is in black tea. It has also been linked to possible uses as an anticancer agent, and may help relieve joint pains.
It can also help protect your skin from cancer through its protective mechanisms. It’s also effective at lowering blood cholesterol, thus reducing your risk of arteriosclerosis or other heart related diseases.
Eugenol, Isoeugenol, and Gamma-tocopherol
Not only is eugenol partly responsible for coffee’s great taste, it is well known for its anti-inflammatory properties. Studies have shown that it has the capacity to reduce inflammation in the body by as much as 15-30 percent.
It’s also an active antibacterial agent as well as possibly anti-carcinogenic too. All three combined together are very effective at getting rid of free radicals usually caused by oxidative stress.
As you can see, many of these ingredients that are integral parts of your coffee, have similar attributes and are effective at keeping you healthy and eliminating crap from your body. This is why coffee is so potent as an antioxidant. All of these antioxidants work together to dislodge all those toxic wastes and free radicals.
Finally, please understand that regardless of its benefits, you need to take your coffee in moderation. Research has shown that 400mg of caffeine daily is just about right for the average individual.
So, remember this even while aiming to get the most benefits out of your coffee. One other important thing to take note of is the temperature at which you drink your coffee. Certain studies have indicated that drinking coffee at certain high temperatures is likely to increase your risk oesophageal cancer and other throat related cancers.
This is because of the burning along the alimentary canal. In fact, this isn’t just limited to coffee, it applies to other drinks like teas and hot substances.
That said, drink your coffee, have fun with and enjoy its many benefits. Coffee will make you healthier and improve your overall sense of well-being. Now that you know all these, you need to stop reading and grab another cup of joe right away.
Anti-Inflammatory Diet & Coffee | LIVESTRONG.COM
Chronic inflammation can lead to a variety of health problems, including cardiovascular disease, certain types of cancer and rheumatoid arthritis. Following an anti-inflammatory diet plan may reduce inflammation and lower your risk of these diseases. Although the scientific evidence regarding the anti-inflammatory properties of coffee is mixed, some studies suggest that drinking coffee can be an acceptable part of an anti-inflammatory diet. Discuss your diet and coffee consumption with your doctor to make sure it is appropriate for you.
Video of the DayFresh produce. Photo Credit: Stockbyte/Stockbyte/Getty Images
The purpose of an anti-inflammatory diet plan is to improve your overall health by reducing chronic inflammation. According to the University of Wisconsin School of Medicine and Public Health, a compound called arachidonic acid contributes to this inflammation. Animal products commonly contain arachidonic acid; thus, the anti-inflammatory diet minimizes consumption of animal products and encourages dieters to eat plenty of fruits and vegetables.Salmon has Omega 3. Photo Credit: anna liebiedieva/iStock/Getty Images
The anti-inflammatory diet requires you to limit or avoid low-nutrient processed foods, such as white flour products and sugary sweets, high-fat meats and dairy products, margarine and fried foods. Meat and dairy products contain saturated fat, while most margarine and processed foods containing hydrogenated vegetable oil, contain trans fats, all of which cause inflammation. The diet emphasizes whole foods, such as whole grains, fruits, vegetables, nuts, seeds and fish. Fatty fish, such as salmon, Atlantic mackerel, trout, sardines, anchovies or herring, contain omega-3 fatty acids, which reduce inflammation.Cup of coffee. Photo Credit: Ryan McVay/Photodisc/Getty Images
Several scientific studies suggest that coffee may have anti-inflammatory properties that are good for your health. In 2006, researchers from the Iowa Women's Health Study found that drinking coffee lowered the risk of cardiovascular disease, cancer and other inflammatory diseases in post-menopausal women. The researchers concluded that coffee contains important antioxidants that reduce inflammation in your body. In a 2010 study published in the "American Journal of Clinical Nutrition," researcher Kerstin Kempf of Heinrich Heine University in Germany found that drinking coffee reduced inflammation and improved levels of HDL cholesterol, which promotes cardiovascular health. This scientific evidence suggests that drinking coffee can be a healthy part of the anti-inflammatory diet.Discuss your concerns with your doctor. Photo Credit: Thomas Northcut/Digital Vision/Getty Images
Although coffee consumption may improve chronic inflammation, it is not appropriate for everyone. Pregnant women should avoid drinking caffeinated coffee because it could harm their unborn child. Other possible side effects of coffee include heartburn, sleeplessness and irritability. Talk to your doctor before beginning to drink coffee as part of an anti-inflammatory diet to make sure it is safe for you.
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