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Does roasting level affect the antioxidant and anti-inflammatory properties of coffee beans?

07:41 EDT 19 Jun 2017 | Medical Xpress

Researchers compared the caffeine and chlorogenic acid components of coffee beans at different roasting levels and tested the protective antioxidant and anti-inflammatory properties of the different coffee extracts in human cell models. The results, linking increasing degree of roasting to reduced antioxidant and anti-inflammatory activities, are published in Journal of Medicinal Food.

Original Article: Does roasting level affect the antioxidant and anti-inflammatory properties of coffee beans?

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