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A patent is being issued on a new coffee-roasting process that substantially increases the antioxidant content in brewed coffee.
Recent experiments in both animals and humans have shown that increasing polyphenol antioxidant intake can elevate total antioxidant capacity of the blood. Antioxidants are believed to mop up molecular garbage that is linked with genetic damage, including cancer and aging.
Coffee beans contain polyphenols but many of the antioxidants found in the green coffee beans are destroyed during conventional roasting methods. The darker roast coffees typically contain the least ...