About the research
The claim is based on the results of the Bioavailability of Coffee and Tea Antioxidants in Humans clinical study, conducted in Switzerland and completed in March 2008.
- The levels of polyphenol antioxidants present in blood samples were measured and compared over 12 hours after consumption of the beverages, under carefully controlled conditions. The level after consumption of NESCAFÉ Greenblend was 70% more after consumption of the green tea.
- The green tea used in the study was the product that had the highest antioxidant level of the leading Australian green tea brands analysed.
- The study is currently being submitted to various peer-reviewed scientific journals for publication.
Coffee, antioxidants and NESCAFÉ Greenblend
Is coffee good for me?
Coffee in moderation (3-4 cups per day) as part of a balanced diet can contribute positively to health and wellbeing. Consuming too much coffee can have negative effects on health for some people.1
Some of the positives about coffee include:
- Instant coffee made by brewing coffee, then removing the water. Nothing artificial is added in this process.
- Coffee can be associated with feelings of increased energy, motivation, alertness and concentration.
- Regular, moderate coffee consumption can contribute to fluid balance and doesn’t lead to dehydration.
- Milk does not affect the antioxidant activity in coffee3
- Coffee without sugar and only a dash of milk is a low calorie/kilojoule drink compared to soft drinks, juices, cordials etc.
- Coffee is a natural source of antioxidants
What are antioxidants and why are they good for you?
Antioxidants are naturally occurring in some foods and help to get rid of free radicals which can cause damage to your body.
What are free radicals?
Free radicals are produced naturally by our bodies every day and through exposure to environmental factors such as excess pollution.
Which antioxidants are contained in coffee?
Coffee naturally contains two types of antioxidants2:
- Polyphenols – occur in the green coffee bean
- Melanoidins – formed during the roasting of the coffee bean
What foods contain antioxidants?
Antioxidants are available in a range of foods, including2:
- Cocoa
- Coffee
- Green and black tea
- Red wine
- Herbs and spices
- Fruit and vegetables
How is new NESCAFÉ Greenblend different?
- Through the careful combination of roasted and unroasted coffee beans, NESCAFÉ Greenblend has a full coffee taste and aroma, delivering your body 70% more antioxidants than leading brands of green tea.
- Studies show that although an average serve of green tea contains similar levels of polyphenol antioxidants, the body absorbs 70% more antioxidants from a serve of NESCAFÉ Greenblend.
- NESCAFÉ Greenblend contains an average of 190mg of natural polyphenol antioxidants per serve (2g in 200ml water).
- NESCAFÉ Greenblend contains an average of 440mg of total coffee antioxidants (polyphenol and melanoidin) per serve (2g in 200 ml water).
The facts about coffee:
|
Misconception |
Fact |
|
Instant coffee is artificial and full of chemicals |
Instant coffee is made from natural coffee beans just like any other coffee, only the water is removed to produce a soluble powder or granules |
|
Antioxidants are added to instant coffee |
Some antioxidants are naturally present in the coffee bean and others are formed during roasting, but none are added during processing |
|
Adding milk to coffee lowers its antioxidant activity |
Evidence suggests that adding milk to coffee does not affect its antioxidant activity3 |
|
The antioxidants are removed when coffee is decaffeinated |
The decaffeination procedure that NESCAFÉ utilises does not impact its natural antioxidant levels |
|
Coffee causes dehydration |
Coffee can be an important source of fluid in the diet and does not cause dehydration when consumed regularly and in moderate amounts1,4,5 |
1 Popkin BM et al. A new proposed guidance system for beverage consumption in the United States. Am J Clin Nutr 2006;83:529–42.
2 Pellegrini N et al. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitroassays. J Nutr 2003; 133: 2812-19
3 Richelle M et al. Comparison of the antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa, and tea)prepared per cup serving. J. Agric. Food Chem. 2001, 49, 3438-42
4 NHMRC Nutrient Reference Values for Australia and New Zealand. Water. Available at: www.nrv.gov.au
5 Maughan RJ and Griffin J. Caffeine ingestion and fluid balance: a review. J Hum Nutr Dietet, 16, pp. 411–20
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