Coffee, as anantioxidantis responsible for eliminating the harmful free radicalsin our body. This was proved when a set of researchers from Monash University in Australia, in collaboration with Italian coffee roasting company Illycaffè, conducted a comprehensive study on how free radicals and antioxidants behave during every stage of the coffee-brewing process, from intact bean to coffee brew.
‘Our research studied both the Arabica coffee bean itself and what happens to its stable free radical and antioxidant properties during the brewing process,’ said lead researcher Gordon Troup from Monash University. ‘The findings provide a better understanding of the potential health benefits of coffee, as well as a deeper knowledge of the roasting process — ultimately leading to the highest quality cup of coffee,’ Troup added. The team observed the behaviour of free radicals — unstable molecules that seek electrons for stability and are known to cause cellular and DNA damage in the human body — in the coffee brewing process.
Troup was one of the first scientists to discover free radicals in coffee in 1988. ‘The most important aim of this research was to better understand the development of stable free radicals during the roasting process. We also wanted to evidence possible coffee constituents as a source of antioxidant activity,’ said chief chemist of Illycaffè, Luciano Navarini.
‘Our research studied both the Arabica coffee bean itself and what happens to its stable free radical and antioxidant properties during the brewing process,’ said lead researcher Gordon Troup from Monash University. ‘The findings provide a better understanding of the potential health benefits of coffee, as well as a deeper knowledge of the roasting process — ultimately leading to the highest quality cup of coffee,’ Troup added. The team observed the behaviour of free radicals — unstable molecules that seek electrons for stability and are known to cause cellular and DNA damage in the human body — in the coffee brewing process.
Troup was one of the first scientists to discover free radicals in coffee in 1988. ‘The most important aim of this research was to better understand the development of stable free radicals during the roasting process. We also wanted to evidence possible coffee constituents as a source of antioxidant activity,’ said chief chemist of Illycaffè, Luciano Navarini.
Here are some more reasons why coffee is great for your health:
Acts as a ‘mood-changer’
If you are too fatigued to carry on with the rest of the day, drink this brew to rejuvenate your senses. Caffeine, which is a psychoactive compound in coffee is absorbed in the blood and acts on the brain.
Lowers the risk of diabetes
With 4 cups of coffee a day, you are at a lowered risk of developing type 2 diabetes, according to research studies.The chlorogenic acid and quinides (antioxidant properties) increase sensitivity to insulin which in turn works on better control of your blood sugar levels.
Keeps your heart happy and healthy
A cup of coffee could prove beneficial in lowering your risk of heart disease and stroke. The antioxidants present reduce the anti-inflammatory effects on the arteries.
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