Researchers from Monash University in Australia, in collaboration with Italian coffee roasting company Illycaffe have found that coffee has good amount of antioxidants that kills damaging free radicals in our body.
 
The researchers have observed the behaviour of free radicals and antioxidants during every stage of the coffee-brewing process, from intact bean to coffee brew. For the first time it was discovered that under certain conditions coffee can act as an antioxidant, a compound found in foods that helps stabilise free radicals.

"Our research studied both the Arabica coffee bean itself and what happens to its stable free radical and antioxidant properties during the brewing process," said lead researcher Gordon Troup from Monash University.

"The findings provide a better understanding of the potential health benefits of coffee, as well as a deeper knowledge of the roasting process ultimately leading to the highest quality cup of coffee," Troup added.

The results are published in the journal PLOS ONE which helps in deeper understanding of the brewing process, as well as the potential health benefits of coffee.

By Lizitha