As I explained in my last video, chlorogenic acid, the main antioxidant

of coffee enhances autophagy in human cells, which may explain why coffee is linked to a longer

life.

If everyone during three cups of coffee a day, millions of healthy years

of life could potentially be saved every year in the United States alone. Which coffee

has the most chlorogenic acid? More than a hundred coffers,

capricinoes and instant coffees have been tested, and chlorogenic acid contents varied

by more than 30-fold.

Interestingly, the major contributor to this wide range was the coffee purchased from Starbucks,

which had an extremely low antioxidant content.

This may be because Starbucks roasts its beans so dark, it destroys it.

The more you roast coffee, the lower the antarctic levels fall. Caffeine is relatively

stable to heat, but a dark roast may wipe out nearly 90 percent of chlorogenic acid content

to the beans. However, the difference between a medium-light

roast and a medium roast did not appear to matter, at least when it came to boosting

the total antioxidant status in people's bloodstream after drinking them. Soy milk in coffee

appears to be fine, but adding dairy milk or creamer seems to cut the bioavailability of

chlorogenic acid down by about 40%.

The freeze drying and spray drying processes used to make instant coffee don't appear to

significantly affect chlorogenic acid levels, but the method of preparing fresh coffee does.

Brood coffee has higher chlorogenic acid content than espresso, presumably

due to the longer contact time between the water and coffee grounds and the greater

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