COFFEE: DARK ROAST PROVIDES INCREASED CONTROL OF ACTIVE OXYGEN
Prof. Nguyen also conducted research on the relationship between coffee and active oxygen to show that coffee can eliminate such active oxygen species as superoxide anions, hydroxyl radicals and hydrogen peroxide.
Active oxygen is not the oxygen that we breathe from the air; it is a substance produced in the body. In normal amounts, active oxygen prevents viruses from invading the body. When present in excess, however, active oxygen oxidizes cell membranes and is not only a cause of cancer and aging, but is now believed to be one of the causes of lifestyle-related diseases, as well.
“Coffee breaks down hydrogen peroxide, a type of active oxygen produced by the body. The darkest 120 ppm (parts per million) coffee broke down practically 100 percent of the hydrogen peroxide,” reports Dr. Nguyen.
The coffee Japanese normally drink is around 29 ppm. (Translator’s note: Japanese generally prefer their coffee much darker than Americans.) Even at this concentration, it is possible to obtain the full benefit of coffee’s ability to break down active oxygen. There is no special need to be concerned about making one’s coffee as dark as possible.
Furthermore, Dr. Nguyen obtained similar promising results when he repeated the experiments with other active oxygen compounds such as super oxide anion and OH radicals.
This is good news for coffee-lovers. Caffeic acid, chlorogenic acid and ferulic acid are all believed to be derived from polyphenols which have been the subject of much recent study.
Instant coffee also has the ability to eliminate active oxygen, and dark roasts have been found to be more effective at eliminating active oxygen than lighter roasts. To be continued.
(Translated by Roy Mashima)
(The information provided should not be construed as medical advice or instruction. Consult your physician before attempting any new program. Readers who fail to consult appropriate health authorities assume the risk of developing serious medical conditions.)