Drinking coffee is one of the first gestures of the day for millions of people. There are those who can’t do without a cup when they wake up and another in mid-morning to gain energy. Moderate consumption can be beneficial, but according to an expert, cited by the digital newspaper HuffPost, not all types of coffee have the same impact on health. The difference lies in the degree of roasting and the way it alters the grain’s natural compounds..
Among the most recognized benefits of coffee are its antioxidant, anti-inflammatory and anti-cancer properties, as well as its ability to improve the intestinal microbiome and regulate glucose and fat metabolism.
However, these effects vary depending on the type of roast. Doctor William A. Wallace, a specialist in nutrition and well-being, explains that the roastier the coffee, the less healthy it is.
What changes with the degree of roasting
“Coffee beans are full of chlorogenic acids, plant compounds that help regulate blood sugar, protect blood vessels and act as antioxidants. The roasting process changes the amount of these compounds that reaches the cup”, explains the expert.
In light roast coffees, the amount of polyphenols is around 9.45 mg/g, of which 8 mg correspond to chlorogenic acids. This type of roasting better preserves the bean’s natural compounds, favoring glucose control and vascular health.
In medium roasts, polyphenols drop to 8.44 mg/g and chlorogenic acids reduce to 6.56 mg/g, while the presence of gallic acid, another antioxidant, increases. The medium roasting process decomposes part of the original compounds, but creates new ones with antioxidant properties.
In dark roast coffees, the total amount of polyphenols drops to 7.95 mg/g and chlorogenic acids are drastically reduced to 4.35 mg/g, reaching the maximum value of gallic acids (2.33 mg/g).
The darkest roast is the least healthy
According to the expert, light roasting is the most beneficial for health, as it preserves most of the chlorogenic acids, the most advantageous polyphenols. As the bean is roasted, its chemical composition changes and the antioxidant profile becomes less balanced, says . The recommendation is simple: the darker and bitter the coffee, the lower the content of natural compounds that help protect the body.
Pay attention to roasted coffee
The alert also extends to roasted coffees, to which sugar is added during the roasting process. This type of coffee, common in some southern European countries, has a more intense and bitter flavor, but is considered less healthy due to the presence of caramelized sugars and substances formed at high temperatures.
In short, light roasting better preserves the bean’s protective compounds and offers a more balanced antioxidant profile, making it the healthiest way to drink coffee.
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