Antioxidant Properties of Coffee
Sponsored Content by Bruker BioSpin - NMR, EPR and ImagingJan 18 2018
Caffeine is a naturally occurring stimulant, which affects the central nervous system by binding to adenosine receptors, blocking adenosine from slowing the cells’ activity. It is present in the leaves, seeds, or fruit of more than 60 plant species, including coffee beans, tea leaves, cacao beans and yerbe mate leaves.
Plants produce caffeine as a pesticide, but it is taken daily by billions in the form of coffee, tea and chocolate to alleviate fatigue, increase alertness and improve concentration. It is also added to some over-the-counter medications as an energy boost to counter fatigue brought on by illness and promote the effect of analgesics. Consequently, it is the most commonly used drug in the world.
https://www.news-medical.net/whitepaper/20180118/Antioxidant-properties-of-coffee.aspx
