I recently started drinking coffee in earnest about six months ago. Don’t really know why. One day the coffee switch in me just turned on and I’ve been a five-cup-a day fan ever since.
This probably had something to do with the fact that my office offers a nice espresso maker and top quality Lavazza pods as opposed to the drip variety most coffee drinkers usually endure. Still, maybe I’d be okay with the drip if that’s all I had at my disposal.
In any event, the NY Times has some encouraging news for fellow fans of the bean. From the story:
Coffee contains antioxidants that help control the cell damage that can contribute to the development of the disease. It is also a source of chlorogenic acid, which has been shown in animal experiments to reduce glucose concentrations.
The findings, which appeared in May in The American Journal of Clinical Nutrition, suggest that antioxidants in coffee may dampen inflammation, reducing the risk of disorders related to it, like cardiovascular disease. Several compounds in coffee may contribute to its antioxidant capacity, including phenols, volatile aroma compounds and oxazoles that are efficiently absorbed.
In another analysis, published in July in the same journal, researchers found that a typical serving of coffee contains more antioxidants than typical servings of grape juice, blueberries, raspberries and oranges.
ÃƒÂ¢Ã¢â€šÂ¬Ã…â€œWe were surprised to learn that coffee quantitatively is the major contributor of antioxidants in the diet both in Norway and in the U.S.A.,ÃƒÂ¢Ã¢â€šÂ¬Ã‚? said Rune Blomhoff, the senior author of both studies and a professor of nutrition at the University of Oslo.
Cheers to that!