Coffee Antioxidant - Friend or
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.
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