As researchers learn more about antioxidants with health and disease, they increasingly find themselves drawn to their influence on overall health. With them becoming an ever larger realm of study, people are looking for new ways to obtain high levels for them to be beneficial. Since coffees are one of most widely consumed beverages in world, it was natural for researchers to test coffee.
Surprisingly, they found that some coffees have extremely high levels. The Department of Pharmaceutical Chemistry at University of Pavia in Italy studied antioxidants present in green and dark roasted coffees Coffee Arabica and Coffee robusta. They found that all of studied coffees showed a strong presence of them and also antiradical activity.
There was no difference found between green and dark roasted coffee, indicating that roasting process did not damage natural presence in coffee beans.
The School of Food Bio Sciences at The University of Reading, Whiteknights in Reading, United Kingdom looked at effects of roasting coffee and if that negatively affects presence of it in bean.
They studied Colombian Arabica coffee that was roasted to light, medium, and dark roast. The researchers found that maximum detioxification activity was found in medium roasted coffee. This was in contrast to previously held belief that dark roasts were higher in antioxidative content due to their darker color.