You’ve no doubt heard about the health benefits of coffee (cardiovascular health, neurological, metabolic, cancer fighting, etc.), but could the level to which you roast your coffee be affecting it’s health properties? Researchers compared the caffeine and chlorogenic acid components of coffee beans at different roasting levels and tested the protective antioxidant and anti-inflammatory properties of the different coffee extracts in human cell models. They found, that increasing degree of roasting reduced antioxidant and anti-inflammatory activities.
The researchers measured the levels of caffeine and chlorogenic acid and evaluated the effects of Coffea arabica green coffee extracts roasted at levels corresponding to Light, Medium, City, and French roast. The caffeine levels did not differ much between the roasting levels, but the levels of chlorogenic acid did vary. The varying levels correlated with the differences shown in antioxidant and anti-inflammatory activity.
“When people think of coffee, they often associate the beverage with caffeine. However, coffee beans have many other chemicals that could help fight chronic inflammatory diseases,” says Journal of Medicinal Food Editor-in-Chief Sampath Parthasarathy, MBA, PhD, Florida Hospital Chair in Cardiovascular Sciences and Interim Associate Dean, College of Medicine, University of Central Florida. “Coffee drinkers are passionate about different roasts — light, medium and dark. This study suggests that some of the potentially beneficial compounds could be affected by the roasting process. This article would certainly change my coffee roast preference!”
Materials provided by Mary Ann Liebert, Inc./Genetic Engineering News. Note: Content may be edited for style and length.
Soohan Jung, Min Hyung Kim, Jae Hee Park, Yoonhwa Jeong, Kwang Suk Ko. Cellular Antioxidant and Anti-Inflammatory Effects of Coffee Extracts with Different Roasting Levels. Journal of Medicinal Food, 2017; 20 (6): 626 DOI: 10.1089/jmf.2017.3935
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