Quick answerCoffee contains polyphenols, mainly chlorogenic acids, plus compounds formed during roasting. For many people in Western diets, coffee is one of the largest dietary sources of antioxidants simply because it is consumed daily. Lighter roasts keep more chlorogenic acids; darker roasts form other compounds.
Roast and antioxidants
Roasting breaks down some chlorogenic acids but creates melanoidins. Overall differences are modest.
Keep perspective
Fruits, vegetables, tea and whole foods are also important antioxidant sources. This is general information, not medical advice.
Frequently asked questions
Does milk cancel antioxidants?
Evidence is mixed and effects appear small.
Is decaf also a source?
Yes, decaf retains much of the polyphenol content.
Does brew method matter?
Slightly; extraction affects compound levels.
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