Investigating the Antioxidant Capacity of Coffee!

Biotechnet Switzerland

Authors

  • Biotechnet Switzerland

DOI:

https://doi.org/10.2533/chimia.2013.83

Keywords:

Antioxidant potential, Coffee, Folin-ciocalteu reagent (fcr), Roasting conditions

Abstract

In the 1990s we began to understand that free radical damage is involved in artery-clogging atherosclerosis and health problems like vision loss, cancer or chronic diseases. Studies have shown that the damage especially affects people with a low consumption of antioxidant-rich fruits, vegetables...and coffee. Is this just a fairy tale promoted by the coffee industry? Scientists at the Zurich University of Applied Sciences (ZHAW) in Wädenswil wanted to get to the bottom of the question.
CHIMIA Vol. 68 No. 1-2 (2014): Crystallography, Past, Present, Future

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Published

2014-02-26

Issue

Vol. 68 No. 1-2 (2014): Crystallography, Past, Present, Future

Section

Columns, Conference Reports

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License

Copyright (c) 2014 Swiss Chemical Society

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite

[1]
Biotechnet Switzerland, Chimia 2014, 68, 83, DOI: 10.2533/chimia.2013.83.