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In fact, the radical scavenging capacity of coffee has been reported to be dependent on the roasting degree of coffee Different in vitro test systems have been employed, and some authors have observed a higher antioxidant activity for light- and medium-roasted coffees than for green or dark coffee, when using the ABTS + [2,2 -azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] method (94) Also Borrelli and coworkers (91) observed that the free radical scavenging properties of melanoidins determined by ABTS + and DMPD + (1,1-dipheny-2-picrylhydrazyl) decreased as the intensity of roasting increased In an in vivo study performed with rats, it was observed that feeding rats with coffee brew resulted in an increase of the total antioxidant capacity of the plasma (95) A major contributor to the antioxidant activity was identi ed as N-methylpyridinium, a recently discovered alkaloid present in the roasted bean at concentrations of up to 0.

25% on a dry weight basis (96) N-methylpyridinium is formed by the decarboxylation of trigonelline during roasting, and trigonelline is known to also furnish nicotinic acid (demethylation reaction), providing 1 3 mg per standard cup The importance of coffee in delivering a major part of the dietary polyphenols is illustrated in a survey of dietary contribution of antioxidants in Norway In this study, coffee accounted for 64% of total intakes, followed by fruits, berries, tea, wine, cereals, and vegetables (97) Pellegrini et al reported similar results from their study in Italy that compared total antioxidant capacity of plant foods, beverages, and oils (98) A study in Finland reports on the content of phenolic acids in the most common fruits and beverages and a wide range of berries (99).

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Coffee was the best source among the beverages with 97 mg/100 g, while tea contained less than half that amount (30 36 mg/100 g) A study on the relative antioxidant capacity of commonly consumed phenolicrich beverages, estimated on a cup serving basis, revealed that soluble coffee was more potent than cocoa or tea (100) Epidemiological studies strongly suggest that coffee consumption may help reduce the risk of several chronic diseases, including type 2 diabetes (101), Parkinson s disease (102), and liver disease (103) Coffee consumption has also been associated with reduced incidences of several types of cancer (104, 105) A recent cohort study concluded that the consumption of coffee may inhibit in ammation and thereby the risk of cardiovascular and other in ammatory diseases in postmenopausal women, attributed to the antioxidants present in the brew (106).

In summary, the evidence supporting a direct link between coffee intake and adverse health effects is very limited and inconsistent Studies on the safety of individual chemicals administered to experimental animals at hugely excessive concentrations vis-a-vis human dietary intake levels will not provide a clear answer as to the possible risks for human health In this respect, a more holistic approach in toxicity studies taking the beverage (or food) as whole may provide a more balanced picture..

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9224 Whole Grains Over the last decades, numerous epidemiological studies have demonstrated the health bene ts of whole grains Although many of the bene ts may have a strong link to dietary ber, it becomes evident that whole grain means more than just higher levels of ber, vitamins, and minerals Whole grains also contain substantial amounts of phytonutrients such as polyphenols, phytate, lignan, and so on According to Adom and Liu (107), the phytochemical contents in whole grains have been underestimated in the literature, as bound phytochemicals were not included Corn had the highest total phenolic content, with ferulic acid being the major phenol compound Corn also had the highest total antioxidant activity, followed by wheat and oats About 60% to 90% of phytochemicals were bound and could thus potentially survive stomach and intestinal digestion to reach the colon.

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