Don’t throw out the coffee grounds from your morning brew just yet. Researchers from the American Chemical Society not only discovered there were rich antioxidants lurking in the leftover grounds, but also how to measure the concentration and extract it for consumption. The study, published in the Journal of Agricultural and Food Chemistry, reveals a way to sprinkle the reaped health benefits into other foods.
Arabians began brewing coffee around 1,000 A.D., but it wasn’t until they began to cultivate it for trade that it spread around the world. Humans have been drinking down its disease-fighting antioxidants ever since. Antioxidants block free radicals from damaging cells, especially those that may lead to cancer. Over the years, there have been over 19,000 studies exploring the possible health benefits from coffee.
Although it is well known coffee is one of the most popular drinks in the world and a rich source of antioxidants, researchers have only now sifted through the grounds in search of benefits. Study coauthor María-Paz de Peña and her research team used three different methods for releasing antioxidants from the grounds, and after they tested the concentrations, they found some extracts have higher levels of antioxidants than the amount found in a steaming cup of liquid brew.