Health Tips and Wellness Tips
 

Coffee Antioxidant - Friend or Foe

by Chrisi Darrington

Before we get all excited over the recent news about coffee being our new antioxidant, we need to take a look at the “entire” picture. Is there truly a coffee antioxidant? If there is, how exactly is coffee an antioxidant? Does it become the antioxidant when it’s heated? Does the coffee antioxidant benefit everyone?
Are there still dangers to drinking coffee? How much coffee is good for us and when does it become bad for us?

 

First let’s try to break this down to something we can all understand. I mean, have you read the information about, “Green coffee antioxidant extract?”

Here’s a quote from the applied food sciences, “Chlorogenic acid has been proven in animal studies in vitro to inhibit the hydrolysis of the glucose-6-phosphate enzyme in an irreversible fashion. This mechanism allows chlorogenic acid to reduce hepatic glycogenolysis (transformation of glycogen into glucose) and to reduce the absorption of new glucose. In addition, in vivo studies on animal subjects have demonstrated that the administration of chlorogenic acid lessens the hyperglycemic peak resulting from the glycogenolysis brought a....“ Here is a link to the entire pdf file if you like. http://www.biochemix.com/pdf/gca_antioxidant.pdf

Basically chlorogenic acid is an antioxidant. This is one of the components in a coffee bean. Antioxidants are said to be an inhibitor of certain types of diseases. However, they are talking about cholorogenic acid in an isolated form. So, don’t start chewing on coffee beans just yet.

When I realized how much mumbo jumbo was in that .pdf file I decided to try and find something a little less science lab nerd related and here’s a quote from the next