The antioxidant effects of coffee by-products are 500-times greater than those found in vitamin C.
Byproducts of coffee – coffee grounds and coffee silverskin – are often discarded as they are thought to have few practical uses or applications. However, new research has shown that they are a rich source of antioxidants. Professor José Ángel Rufíán Henares, of the University of Granada (Spain), and colleagues found that the byproducts have potent antioxidant and antimicrobial properties, and are highly rich in fibre and phenols. Indeed, their findings indicate that the antioxidant effects of coffee grounds are 500-times greater than vitamin C. The researchers believe that instead of being thrown away, the byproducts could be used to create functional foods with significant health benefits.
