A recently study conducted by researchers at the University of British Columbia has stated that stable antioxidants can be produced by roasting coffee beans. It has been reported that antioxidants play a significant role in protecting human cells against destructive factors and also protect against premature aging among people.

It has also stated that people looking for that perfect dose of antioxidants should opt for a medium roast. Apparently, high flames roast results in the breaking down of antioxidants that are produced with normal heat.

The study was led by a master’s student of Land and Food Systems at the University of BC, Yazheng Lui. The latest development has certainly provided more clarity regarding the various benefits of coffee and displayed the antioxidant qualities of coffee beans as well.

Though, finding the perfect brew with the most effective antioxidants is a tough job as each coffee shop has its own style of roasting coffees. A medium roast for one outlet might be considered as a heavy roast for another.

Though, it needs to be noted that the most aromatic coffee might have the least number of anti-oxidizing elements, as high heat is required for such brews. Meanwhile, antioxidants found in coffee beans after roasting were found to last for a longer duration of time, whereas in comparison, antioxidants found in green coffee beans happen to degrade at a very quick pace.