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Antioxidants: Coffee's on Top Few of us are aware that not only does coffee contain antioxidants but that it is one of the most significant sources of antioxidants in the North American diet. Found in a variety of plant-based foods, antioxidants are important elements that work inside the body to combat toxic free radicals which over time can lead to many chronic diseases, such as cancer. According to recent studies, coffee has four times the antioxidant content of green tea. The amount of antioxidants in coffee also surpasses that of cocoa, other herbal teas and red wine, and even fruit and fresh vegetables. There are approximately 1,000 antioxidants in green coffee beans and brewing these beans adds an additional 300. The antioxidants in coffee are in the form of polyphenols, a substance also found in a variety of plants. Polyphenols are seen by some to be even more significant than vitamins C and E in terms of disease preventative properties. Research has indicated that coffee provides about 1,300 mg of polyphenal antioxidants daily. Studies also indicate that the level of antioxidants is similar in both caffeinated and decaffeinated coffee.
Taken with permission by the Coffee Association of Canada (www.coffeeandhealth.ca)
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A major research study released in 2005 analyzed the amount of polyphenols in more than on hundred different foods and beverages, including vegetables, fruits, nuts, spices, and oils. The amount of each of these foods the average American consumed daily was also taken into consideration by researchers, with data on per-capita consumption obtained from the U.S. Department of Agriculture. Coffee came out ahead, on the combined basis of both antioxidants per serving size and frequency of consumption. Other food and beverages in the top ten dietary sources of polyphenols examined in the study included black tea (294 mg) and bananas (76 mg), dry beans (72 mg/day), corn (48 mg/day), red wine (44 mg/day), beer (42 mg/day), apples (39 mg/day), tomatoes (32 mg/day), and potatoes (28 mg/day).
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