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

20:00 EDT 18 Jun 2017 | AAAS

(Mary Ann Liebert, Inc./Genetic Engineering News) 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.

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