My Antioxidant Guide

New research at the University of British Columbia has found that roasting coffee exactly the right color results known for the production of so-called Maillard reaction products or MRP – an incredibly powerful group of antioxidants, which later in other scientific studies have been shown to slow the aging process by protecting our cells. Before this new research, previous studies have led scientists to believe that the antioxidants found in coffee natural caffeine and chlorogenic acid, which is found in green coffee beans are attributed. Not so fast, though. New research shows that about 90% of these antioxidants are destroyed during the roasting process. Coincidentally enough, the destruction of spores of an antioxidant, the production of MRP powerful antioxidant. The researchers say that by roasting the coffee beans right, are produced in high levels of this antioxidant, which bodes well for coffee lovers who choose to drink coffee for more benefits, in addition to them a much needed boost. In this process a step further for a premium brand coffee antioxidant that is known as a special patented process HealthyRoast, may contain up to six times more of these beneficial antioxidants than other premium brands of coffee from roasted Arabica Continue Reading….