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Coffee-roasting method saves antioxidants.(goodnews: essential natural health news)(Brief Article)

Better Nutrition

| January 01, 2004 | COPYRIGHT 2004 PRIMEDIA Intertec, a PRIMEDIA Company. All Rights Reserved. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

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 ...

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