Consuming Antioxidants Through Coffee

Most people are very health concious these days and do their best to consume nutrients, vitamins and antioxidants. Surprisingly, in the United States, the number one source of those antioxidants just happens to be coffee. The morning cup of Joe, aside from allowing you to start the day less cranky, also helps your body defend itself from viruses, germs and anything else trying to drag you down.

What Are Antioxidants?

Antioxidants have been linked to being part of a cornucopia of good things for your body. Some help the body in the production and handling of insulin, which is helpful for diabetics. Other antioxidants have beneficial attributes for those with diseases such as Parkinson’s, Alzheimer and Diabetes Type II. Antioxidants can also help with the prevention of cavities in your teeth and aids in protection from heart disease and cancer.

Essentially, antioxidants slow the oxidation process in our bodies, and when this happens, our bodies produce free radicals which can cause harm to the cells. Antioxidants act like a free radical collection crew, going around and scooping up all the free radicals so they can’t do any harm to our bodies. The more antioxidants you get into your system, the better the protection and, studies have shown that coffee is abundant with antioxidants.

Coffee and Antioxidants

Coffee is naturally full of antioxidants, along with a number or other great benefits:

  • Drinking coffee reduces the risk of liver cancer almost in half.
  • Caffeine stimulates the brain and provides alertness.
  • Coffee has been used to treat headaches.
  • Antioxidants in coffee have been found to help with Alzheimer’s, Parkinson’s, Diabetes Type II and with the treatment of depression.
  • Coffee is beneficial in the prevention of cirrhosis of the liver, heartburn and osteoporosis.

That first morning cup of coffee does more than get you moving or improve your mood–it sets your body up for overall better performance throughout the day. There are also different levels of antioxidants in coffee, so if you are looking to get as much as you can out of your java, here are some tips:

  • The lighter the roast – the more caffeine in the coffee and the less antioxidants.
  • The darker the roast – the less caffeine in the coffee and the more antioxidants.

That’s right, the longer your coffee was roasted before being ground up, the more antioxidants are in it. The actual roasting process actually increases the antioxidant levels in the individual beans. This also helps account for the more bitter and heavier taste in the coffee as well.

In the United States, coffee is, without a doubt at all, the more common and prolific source of antioxidants consumed on a daily basis. It doesn’t matter if your coffee of choice is an espresso, triple latte mocha frappachino with half decaf or a regular old cup of joe from the corner. They are all chock full of antioxidants, which are ready to stream through your body and get rid of all those free radicals causing so much harm.


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