Coffee Berry - Berry Radical Ingredient #2
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Coffee distributes its powerful nutrition throughout the whole fruit, not just in the seed. Whole coffee fruit contains antioxidant polyphenols, chlorogenic, caffeic and ferulic acid.
Coffee fruit is rich in antioxidants because it grows in high altitude, low-latitude regions where the sun’s rays are strongest.
They develop powerful antioxidants to protect them from damage caused by high doses of the sun’s radiation.
One gram of our coffee berry provides the same free radical protection as over two kilograms of grapes.
The whole coffee fruit also contains many healthy poly-,oligo- and five of the eight essential mono-saccharides. Polysaccharides make up nearly 50% of the coffee berry. Roasting destroys them so they are not found in traditional coffee.
Until recently, it was thought energy creation (body fuel) was the only role that carbohydrates played in our body. Emerging science has suggested that eight carbohydrates, Mannose, Galactose, Fucose, Xylose, Glucose, Sialic acid, NAcetylglucosamine, and N-Acetylgalactosamine, are essential to life because they are the basic building blocks of all biological communication. Scientists believe they are essential for our immune systems to function properly. Coffee berry releases unusually high levels of mannose, galactose, fucose, xylose, arabinose and glucose during digestion.
References:
“In vitro and ex vivo antihydroxyl radical activity of green and roasted coffee.” Agric Food Chem. 2004
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