Coffee is probably one of the best things to do for your health.
The world’s coffee farmers have been doing it for centuries, and the world is now finally starting to understand the benefits of this great natural substance.
It’s no wonder then that, in the early 21st century, researchers from the Swiss Federal Institute of Technology and the Swiss Government have published the first peer-reviewed scientific paper on the health benefits of coffee, a beverage with an average of 20 grams of sugar per cup.
It comes from a team of Swiss scientists who tested over 20 different coffee products from around the world, including the famous and well-known “mixed coffee”, as well as coffee brewed with ground coffee beans, which are much lower in sugar.
They found that drinking coffee increased the number of antioxidants in the blood, which can protect cells from free radical damage.
“The coffee has a lot of antioxidants, and they’re not only antioxidant-rich but also antioxidant-active,” said Dr Jean-Pierre Gans, who led the research team.
“So, we’re very interested in coffee for its role in health.
It can protect against some of the diseases we see today.”
The results were published in the journal Science on December 1, and are an interesting first step towards answering the question: Are coffee and antioxidants really as good as we think they are?
The research team looked at several coffee brands, including those that come from small-scale farmers, and coffee-related products, such as “coffee” bags and coffee cups, from cafes, restaurants and coffee shops.
They compared the levels of antioxidants and other compounds in different coffee samples.
“Coffee is a very important food for humans,” said Gans.
“It’s our favourite drink, it’s our most commonly consumed food, and it has a great health benefit.”
“The more antioxidants we have, the better we feel.”
The study also looked at the health effects of coffee in humans.
The team looked to see if coffee drinkers had higher rates of obesity and cardiovascular disease, as well other risk factors.
They also looked into how coffee drinking could affect the body’s immune system, which is known to play a role in preventing disease.
Coffee drinkers were also more likely to have higher levels of vitamin D, a hormone that is important for bone health.
Coffee also contains caffeine, which some studies suggest has anti-inflammatory and anti-cancer properties.
And, it has antioxidant properties, which could also help to protect cells against free radical attacks.
But how much of the coffee in the world actually benefits the body is unclear, because many coffee makers are made from a different type of plant.
“We don’t know exactly how much coffee is in coffee,” Gans said.
“I’m not a coffee expert, so I don’t have the information, but I think coffee has the most potential.”
The coffee is not the only source of antioxidants.
Other substances found in coffee include caffeine, anthocyanins, beta carotene, carotenoids, phytochemicals, flavonoids, chlorophylls and chlorogenic acids.
These compounds have antioxidant properties as well.
And there is also a variety of other compounds found in the coffee, including coffee plant fibres and coffee bean pulp, which may be useful for fighting infections.
Gans believes that many of the antioxidants found in coffees are also present in other natural compounds, like plants, trees and other animals.
These include flavonoid compounds, which have anti-aging and antihistamine properties, and phenolic compounds, known to help with digestion.
But the coffee study is the first time researchers have tested the antioxidant potential of coffee.
Gains from coffee have been shown to help in the treatment of heart disease, obesity, cancer, arthritis, diabetes and even certain types of skin and eye disease.
But Gans and his colleagues hope their findings will help to further research on the medicinal benefits of natural sources of antioxidants to people, such in the form of supplements or medicines.