The antioxidant effect of coffee grounds is 500 times that of vitamin C.
The coffee industry plays a major role in the global economy, and its impact on the environment is also crucial. More than 2 billion tons of coffee by-products are produced worldwide each year. When coffee beans are roasted and dried, the husk (the skin of coffee beans) is usually removed during processing, while coffee grounds are discarded directly. Conventional wisdom holds that these by-products, coffee grounds and coffee husks, do not have much practical value and applications, and coffee grounds can sometimes be homemade as exfoliating glycolic acid (Exfoliants) or as a cleaning product.
Recently, in a research paper published in the international journal LWT-Food Science and Technology, scientists from the University of Granada began research to determine which coffee by-products can be recycled as nutrients. In the paper, the researchers clarified that coffee grounds and coffee husks have strong antioxidant and antibacterial properties because they are rich in fiber and phenols. Indeed, the findings also reveal that coffee grounds are more than 500 times more antioxidant than vitamin C, so using coffee grounds as a functional food will bring huge health benefits.
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Share the coffee roasting technology and talk about the smoke feeling of coffee roasting.
Recently, I heard a saying: coffee is roasted, but during the bean-growing period, there is a strong sense of smoke. What I want to say is that the sense of smoke can not be lost by raising beans. There are two situations in which the sense of smoke can be produced. First, the flavor of coffee itself is mainly smoky, and there is a lot of smoke in the flavor of this bean. Second, it is caused by defects in baking, that is, it is difficult to make exhaust and firepower.
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Want to know how to get a cup of decaf?
Coffee is one of the three biggest drinks in the world, and it is loved by many people. The most distinctive ingredient in coffee is caffeine, but not everyone likes it. In terms of taste, it is the main source of bitterness of coffee; functionally, it is a nerve stimulant that can keep people in a state of excitement and affect sleep. In addition to caffeine, coffee contains thousands of ingredients, which can form unique
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