Good news if you like your cup of Joe dark roasted like I do! Researchers at the University of British Columbia have discovered that coffee’s antioxidant benefits seem to be traced to valuable compounds developed during the roasting process. According to previous research on coffee and health, java drinkers are less likely to die of heart disease, develop a malignant brain tumor and suffer from gout.
Coffee beans in their natural state are green. According to the study, food scientists found that the antioxidants found in dark roasted coffee that’s brewed actually comes from the process of green beans being browned under high temperatures. Previous studies believed the antioxidants came directly from the caffeine or the green coffee beans- not the roasting. The research is to be published in Food Research International.
So why are antioxidants such a good thing in our diets? Well, antioxidants help remove free radicals from our bodies and free radicals are linked to the aging process and even cancer. Antioxidants are part of what makes a diet high in fruits and vegetables so important for health. It’s also the reason why certain foods like blueberries and pomegranate are touted as “super foods.”
Just remember that the study looked at black coffee- not the super sugary kind that can result in tons of empty calories. The study included no word on how many cups of coffee is needed to get the most health benefits, but it’s probably safe to say that this is still way too big of a serving size.
I personally think there’s nothing better than savoring a cup of dark roasted French press coffee in the morning, but what about you? Do you drink coffee? Do you prefer light, medium or dark roasted? And will this research change what’s in your morning cup?
February 5th, 2011