Positively Coffee: > topics > Coffee and Antioxidants > Antioxidants


	topics

"Exciting new data clearly shows that coffee was a major contributor to total antioxidant intake"

Coffee and Antioxidants


			Summary

			Antioxidants - What Are They?

			Antioxidants - Latest Findings

			FAQ's - Frequently Asked Questions

			Interview with Professor Martin

			References

			Downloadable Resources

COFFEE CONFIRMED AS SIGNIFICANT SOURCE
OF ANTIOXIDANTS IN THE DIET

Although much remains to be learned, antioxidants may be of great benefit in improving the quality of life by helping to prevent or postpone the onset of degenerative diseases. There is evidence implicating them as probably being protective in the development of cancer, atherosclerotic cardiovascular disease and cataracts.

As a result, many countries have recommended an increase in consumption of fruit and vegetables, as they are known to reduce the risk of such degenerative diseases. However recent research in Norway (Svilaas 2004) has further supported the important role played by coffee as a significant source of antioxidants in the diet.

Svilaas and his team set out to determine the contribution of various food groups to total antioxidant intake and to correlate those intakes with plasma antioxidants. Seven day weighed dietary records and plasma samples were collected from 61 adults and data from 2672 Norwegian adults, participating in a representative nationwide dietary survey (based on a food frequency questionnaire), were also analysed.

The total intake of antioxidants from various food groups are shown in the table below

Source	Intake of antioxidants (mmol)	Percentage of total antioxidant intake
Coffee	11.1	64
Fruit	1.8	11
Tea	1.4	8
Wine	0.8	5
Cereals	0.8	5
Vegetables	0.4	2
Other foods (inc. fruit juices, edible fat and cakes)	0.8	5

Similar results were obtained when the contribution of different food groups to total antioxidant intake was estimated from the analysis of the 2672 Food Frequency Questionnaires in the dietary survey.

The data clearly demonstrates that coffee was a major contributor to total antioxidant intake. Whilst several studies have previously reported high levels of antioxidant in coffee, this is the first time this high contribution to the dietary intake has been noted.

Chlorogenic acid (a combination of caffeic acid and quinic acid) is the most abundant polyphenol in coffee and is likely to represent a substantial part of coffee antioxidants. Recent studies also suggest that these coffee antioxidants are not only present in coffee, but are also available and active in the body. Coffee has already been linked with reduced incidence of gallstones, liver cirrhosis and Type 2 diabetes and coffee is being increasingly indicated to be protective in model cancer studies.

Whilst the mechanisms are not yet fully understood, these results present a exciting and significant addition to our knowledge about the beneficial role drinking coffee can make to our health.

Reference

Svilaas A. et al. (2004) Intakes of Antioxidants in Coffee, Wine and Vegetables are Correlated with Plasma Carotenoids in Humans. Journal of Nutrition, Volume 134, pp 562 -567