Surprising: An eight-ounce cup of caffeinated or decaffeinated coffee contains more disease-fighting antioxidants than a typical serving of fresh blueberries or oranges.
Although coffee does not contain some of the other nutrients found in healthful foods, it is the main source of antioxidants in the American diet (followed by tea and chocolate, respectively). Of course, the stimulating effects of coffee's caffeine are not always desirable -- some people experience nervousness, insomnia or even spikes in blood pressure.
But most people who drink moderate amounts of coffee (typically defined as one to three cups daily) seem to have a lower risk for a number of chronic conditions, including heart disease, diabetes and age-related cognitive declines.
WHAT'S IN A CUP?
The amount of caffeine that is found in coffee varies, depending on how the coffee is prepared.
Examples: One ounce of espresso contains about 50 mg... an eight-ounce cup of instant coffee has 95 mg... and eight ounces of plain, brewed coffee has 150 mg. A serving of espresso, instant or brewed coffee each contains roughly the same amount of antioxidants. In fact, coffee contains hundreds of antioxidants, particularly polyphenols -- plant compounds that can inhibit cell damage or inflammation, two of the main causes of many chronic diseases. The addition of milk and/or sugar does not appear to affect the antioxidant levels.
Important: Most of the research linking coffee to reduced disease rates is based on epidemiologic studies, in which scientists have analyzed the past dietary habits of large groups of people.
This type of research helps to develop hypotheses that deserve further study, but definitive answers won't be possible until scientists conduct more large-scale clinical studies, in which factors such as coffee consumption are tightly controlled (rather than merely self-reported by test subjects).
