Although there’s been a constant debate over the pros and cons of coffee, we have already discussed the many ways in which you can utilize recycled coffee grounds. Now, a study says that spent coffee grounds could be useful in increasing the nutritional value of certain foods.
In ACS’ Journal of Agricultural and Food Chemistry, researchers explain how to extract antioxidants from the grounds. They then determined just how concentrated the antioxidants are. They note that coffee—one of the most popular drinks in the world—is a rich source of a group of antioxidants called dietary phenolic compounds. They are present not only in the coffee, but in the used or leftover grounds as well.
For the study, the researchers used three different methods to release antioxidants from spent grounds and found high levels of phenols in the extracts—sometimes even higher than in brewed coffee. The grounds could possibly be used as additives to enhance the health and nutritional value of other food products, they said.
Source: Science Daily
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