A study entitled " Prepared to cup serving " comparison of antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa, and tea) sought to determine which of these products has the greatest antioxidant power.
In the research, an attempt was made to understand the extent of the polyphenolic antioxidant power of coffee (green and roasted), tea (green, black and herbs) and cocoa. Low density lipoprotein (LDL) was used as an evaluation parameter; the quantity of active ingredients in analysis corresponds to that contained in a portion of ordinary consumption (about a cup).
The foods in question were prepared in the following way: coffee with dry substance at 0.7-2.5%, melted cocoa at 1.5-3.5% and tea infused for over 5 minutes in 220ml of hot water ( 1 sachet).
It was therefore found that, in the three cases, the antioxidant activity remains favorable for different times: in coffee it persisted up to 292-948 minutes, in cocoa 217-444 minutes, in green tea 186-338 minutes, in black tea 67 -277 minutes and in herbal tea 6-78 minutes.
The addition of milk has not compromised in any way the antioxidant activity, while the influence of the coffee species and the degree of roasting have been further investigated.
The drink obtained from green Robusta seeds showed an antioxidant activity 2 times higher than that of the Arabica species but, after roasting (roasting to obtain black coffee), this difference did not seem as significant.
In conclusion, these drinks seem to have a significant antioxidant activity, especially with regards to coffee.
Finally, we remind you that this kind of experimentation does not guarantee any kind of clinical certainty, at least until their effectiveness and applicative safety are not counter-proven and therefore confirmed by other research sources.
