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The chemical complexity of coffee is emerging, especially due to observed physiological effects which cannot be related only to the presence of caffeine. Moreover, coffee contains an exceptionally substantial amount of antioxidants such as chlorogenic acids, hydroxycinnamic acids, caffeine and Maillard reaction products, such as melanoidins. [3]
Specifically, coffee contains higher levels of certain antioxidants, such as chlorogenic acids, while tea is rich in flavonoids, especially catechins.” Both drinks contain beneficial compounds ...
Flavonoids, a subset of polyphenol antioxidants, are present in many berries, as well as in coffee and tea. Examples: Myricetin - walnuts are a rich source; Isoflavone phytoestrogens - found primarily in soy, peanuts, and other members of the family Fabaceae; Resveratrol - found in the skins of dark-colored grapes, and concentrated in red wine.
The flavonoids are less concentrated in the pulp than in the peels (for example, 165 versus 1156 mg/100 g in pulp versus peel of satsuma mandarin, and 164 vis-à-vis 804 mg/100 g in pulp versus peel of clementine). [13] Peanut (red) skin contains significant polyphenol content, including flavonoids. [14] [15]
“Although coffee has purported heart benefits by way of protective antioxidants, it does not contain any essential nutrients such as vitamins, minerals, carbohydrates, protein or fats.
Most of us view chocolate as a treat, but dark chocolate may offer benefits for intimate health. It contains a compound called flavonoid, a naturally occurring plant chemical with antioxidant effects.
orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.
Theobromine is a naturally occurring stimulant that dilates blood vessels (instead of constricting them) to increase blood flow, which gives you the same boost of energy that coffee does—except ...