"In this study, we measured the anti-oxidant capacity of two coffee substances in terms of free stable radical 2,2-diphenyl-1-picryl-hydrazyl 50% inhibition (I(50) DPPH). The caffeinated coffee had a slightly higher anti-oxidant capacity than decaffeinated espresso coffee (I(50) DPPH: 1.13(+-)0.02 vs 1.30(+-)0.03?l; p<0.001). We suggest that the unfavourable effects observed after caffeinated coffee ingestion are due to caffeine and that the antioxidant activity is responsible for the increased FMD observed after decaffeinated coffee ingestion," wrote S. Buscemi and colleagues, University of Palermo.
The researchers concluded: "Further clinical and epidemiological studies are needed to understand the chronic effects of coffee consumption on health."
Buscemi and colleagues published their study in European Journal of Clinical Nutrition (Coffee and endothelial function: a battle between caffeine and antioxidants? European Journal of Clinical Nutrition, 2010;64(10):1242-3).