Coffee is a rich source of dietary antioxidants, and this property, coupled with the fact that coffee is one of the world’s most popular beverages, has led to the understanding that coffee is a major contributor to dietary antioxidant intake. Brewed coffee is a complex food matrix with numerous phytochemical components that have antioxidant activity capable of scavenging free radicals, donating hydrogen and electrons, providing reducing activity and also acting as metal ion pro-oxidant chelators. More recent studies have shown that coffee components can trigger tissue antioxidant gene expression and protect against gastrointestinal oxidative stress.
Coffee Components with Antioxidant Activity (Chemical Assays)
Caffeine has also been shown to scavenge superoxide radical.
caffeine is well known for producing bioactive symptoms that include the reduction of fatigue and enhancing alertness, it also has an antioxidant property, as shown by the affinity to scavenge hydroxyl radical.
2. Chlorogenic Acids
Chlorogenic acids (CGAs) consist of a family of esters formed between trans-cinnamic acids, such as caffeic acid and ferulic acid, with quinic acid.