By Kyle J. Norton
Coffee may be used as a functional food in improved antioxidant status in reduced risk of oxidative stress, irregular cell growth, and reactive oxygen species cause various types of disease, a joint study by a renowned university study suggested.
An antioxidant is a type of chemical compound that inhibited free radicals to protect the body against oxidative damage.
Coffee, a popular and social beverage all over the world, particularly in the West, is a drink made from roast beans from the Coffea plant, native to tropical Africa and Madagascar.
According to the University of British Columbia, Coffee expressed numerous capacities as free radical scavengers in balancing hydrogen and electrons, acted as metal ion pro-oxidant chelators and triggered antioxidant gene expression, and protected against gastrointestinal oxidative stress......
In vitro, according to cell-free and cell-based assays, coffee intake demonstrated antioxidant capacity through its bioactive constituents. And in cellular levels, coffee components exhibited antioxidant activity to specific genomic events through antioxidant function in both animals and humans.
Furthermore, the Antioxidant Capacity of Coffee study suggested that coffee intake showed a potential effect in reduced free radical damage against artery-clogging atherosclerosis and health problems like vision loss, cancer, or chronic diseases, through bioactive phytochemicals in the expression of antioxidants.
The lower antioxidant status also displayed cellular damage, especially in people with low consumption of vegetables...and coffee.
Interestingly, in the evaluated polyphenol content and antioxidant capacity of widely consumed beverages such as chamomile tea, yerba mate, a coffee blend (65% roasted:35% green), and coffee-like substitutes, researchers at the Institute of Food Science found that coffee showed an average polyphenol recovery of 78%. after gastrointestinal digestion, in vitro.
Compared to Yerba mate, coffee demonstrated a similar phenolic composition, but more stable polyphenols displaying.
Dr.Baeza G, the lead author said, " Regular consumption of the studied beverages provides considerable amounts of antioxidants which are relatively stable after simulated digestion, and thus have the potential to prevent oxidative stress-related disorder".
The finding evidence suggested that coffee may be considered a functional food with an increased antioxidant profile, through bioactive constituent's activities against diseases caused by overexpression of reactive oxygen species(RSO).
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Author Biography
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the Karate GB Daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as the international journal Pharma and Bioscience, ISSN 0975-6299.
Sources
(1) Antioxidant property of coffee components: assessment of methods that define mechanisms of action by Liang N1, Kitts DD2.(PubMed)
(2) Investigating the Antioxidant Capacity of Coffee! by [No authors listed](PubMed)
(3) Polyphenol content, in vitro bioaccessibility, and antioxidant capacity of widely consumed beverages by Baeza G1, Sarriá B1, Bravo L1, Mateos R1.(PubMed)
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