Displaying items by tag: chlorogenic acid

Thursday, 23 April 2015 22:05

What's in Your Cup - 2013 Edition

Everyday over 2.25 billion cups cups of coffee are consumed globally in both producing and consuming countries. Quite impressive, but have you ever wondered what exactly is in your cup of coffee? 

Thursday, 23 April 2015 18:58

Chlorogenic Acid

Discovered in 1932, chlorogenic acids (CGA) represent a large family of esterified compounds present in green and roasted coffee. During roasting, CGA's slowly decompose to form caffeic and quinic acid with about 50% of the original CGA being destroyed in a medium roast. 

Friday, 08 May 2015 03:20

The Chemistry of Organic Acids: Part 1

In the past two series of articles we briefly discussed a handful of important chemical components. This month we will zoom in organic acids and explore their role in flavor development in coffee.

Friday, 28 May 2010 22:48

Buzzing Bees May be Addicted to Caffeine

Think humans are the only living creatures that are hooked on caffeine? Well think again. Scientists at the University of Haifa (Israel) found that bees may actually prefer nectar traced with caffeine and nicotine over nectar without. 

Thursday, 23 April 2015 11:18

Differences between Arabica and Robusta Coffee

Although arabica and robusta coffee may appear similar appearance - there are a number of differences that significantly differentiate these two popular species of coffee. The following list points out a few basic differences. 

June 26, 2007 - These latest findings also suggest that the antioxidants present in coffee can also lower the risk of heart disease and cirrhosis of the liver.

Monday, 07 September 2009 21:09

Antioxidant Effects of Coffee Melanoidins

September 11, 2009 - We've all heard about the beneficial effects in drinking coffee and its ability to prevent the onset of numerous diseases. But what exactly is it in coffee that provides us with these beneficial effects? 

Sunday, 31 January 2010 11:20

Antioxidants in Coffee

There are large number of studies both in vitro and in vivo that have demonstrated the beneficial effects of diets rich in fruits, vegetables and beverages. These positive effects are attributed in part to phenolic compounds.