Coffee as a Health Food?

When does coffee become a health food? While there is no simple answer, as published in the Journal of Agricultural and Food Chemistry... 19,000 primarily positive scientific studies should meet the toughest criteria. Coffee has been through the scientific ringer, so to say, and has almost invariably come out with flying colours. Over the past few decades, not only have old myths about coffee gone the way of the Edsel, but significant positive health benefits have been uncovered through intense and exacting scientific inquiry.

Antioxidant Powerhouse

Probably the best kept secret is that coffee has four times the antioxidant content of green tea, according to a study conducted in Switzerland by the Nestle Research Center and recently published in the Journal of Agricultural and Food Chemistry. Green coffee beans contain about 1,000 antioxidants, and the brewing process adds about 300 more. The roasting process creates its own set of healthful compounds which, like some antioxidants, are unique to coffee alone. The study found that coffee also outruns cocoa, herbal teas, and red wine. Of course, precise antioxidant content varies from cup to cup. Factors influencing levels are the type of bean, and the level of "solubles" in the cup, which determined by the brewing method, time and amount of coffee used.

Performance Booster

Research has also proved that, in addition to protecting against disease, coffee has a positive functional impact on an array of human activities. A study published in Current Sports Medicine Reports found that the caffeine in coffee improves performance and endurance during prolongued, exhaustive exercise. To a lesser extent, it also boosts short-term, high intensity athletic performance, as well as enhances concentration, reduces fatigue, and heightens alertness. The reason lies in caffeins affect on brain receptors, enabling better energy uptake.