The amount of antioxidants in coffee is four times the antioxidant content of green tea, and surpasses that of cocoa, other herbal teas, red wine, and even some fruit and fresh vegetables. Studies also indicate that the level of antioxidants is similar in both caffeinated and decaffeinated coffee. A major research study released in 2005 by a research team led by Joe Vinson, PhD, a professor of chemistry at the University of Pennsylvania, analyzed the amount of polyphenols in more than one hundred different foods and beverages. Coffee came out ahead, on the combined basis of both antioxidants per serving size and frequency of consumption.
According to another study conducted by the University of British Columbia, and released in the Journal of Food Research in 2011, the process of roasting coffee beans produces an abundance of “stable” antioxidants. In this case, research found that the Maillard reaction (a chemical process that in this instance occurs when green coffee beans are roasted under high temperatures) is the main source of protective antioxidants.
Since the presence of antioxidants may be tied to a host of health benefits including risk reduction for ailments such as liver and colon disease(s), type ll Diabetes, Parkinson’s disease and Alzheimer’s disease, enjoying even a couple of cups per day can be beneficial according to experts. The best advice for optimum health benefits is to practice moderation and include a variety of antioxidant rich sources in your daily diet.