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Coffee is a multi billion dollar industry that is loved by so many of us, yet when
one is asked to voice his/her opinion about it, the opinion normally consists of a negative
American diet. One often looks for justification when indulging in such a negative
marketing an organic antioxidant coffee. A few studies have been conducted and the
results are surprising. Coffee has been effectively shown to contain more antioxidants
than any other beverage or food item, including fruits and vegetables.
Coffee consumption has been linked to several health claims including protection
studies” (Svilaas). A claim in the Journal of the National Cancer Institute states “that
people who drank coffee daily, or nearly everyday, had half the liver cancer risk of those
who never drank it” and the Harvard School of Public Health “found that drinking coffee
cuts the risk of developing the most common form of diabetes” (Study). There are many
responsible for the antioxidative properties in plants. The most abundant polyphenol in
One study conducted by a chemistry professor at Univ. of Scranton found that the
average American coffee drinker (with 1.64 cups per day) consumes 1,299mg of
antioxidants daily from coffee. Tea was 1,000 mg less and next in line were bananas at 76
mg. Other food items tested were less than that (Study).
also concluded that coffee supplied more total antioxidants than the other items tested
including unspecified fruits and vegetables, tea, wine, cereals, fish, and meat. The study
did indicate that walnuts, sunflower seeds, most berries, ginger, and pomegranates are
high in antioxidants. The study also indicated that coffee supplied 66% of the total
antioxidant intake, with a mean daily intake of 480mL. Lastly, the discussion explained
that when specific antioxidants were isolated, they didn’t pack as much power. This leads
the Univ. of Pavia, Italy, tested antioxidant amounts and differences in green
(unprocessed) and roasted beans, and the degree of roasting (light, medium, dark). They
found that although green coffee contained higher antioxidant activity than roasted beans,
the roasted beans had a higher protective activity (Daglia). This results from what is
known as the Maillard Reaction; some properties are lost due to the high heat, but other
According to these results, people can rest a little easier when consuming
their daily cup of java, but shouldn’t go overboard. Caffeine is still a major concern, but
as with anything, moderation is key. Those more sensitive to caffeine should forego this
beverage, or consider decaf. , and rely on a healthy diet of fruits and vegetables. A
healthy diet should not be substituted for coffee by anyone. One should always listen
closely to his/her body and use a good dose of common sense when making decisions.
Works Cited
Daglia, M., Papetti, A., et al. “In Vitro Antioxidant and ex Vivo Protective Activities of
Green and Roasted Coffee” Journal of Agricultural Food Chemistry 48:5 1449-
“Study Touts Coffee’s Health Benefits”. USA Today. 28 August 2005:Health and
Behavior. <http://www.usatoday.com/news/health/2005-08-28-coffee
antioxidants_x.htm>.
Svilaas, A., Sakhi, A., et al. “Intakes of Antioxidants in Coffee, Wine, and