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Cheers to You, Dark Roast!

Coffee is amongst one of the most controversial foods discussed when it comes to both health benefits and health hindrances. Notably, a more recent study has revealed that the benefits of dark roast provide not only day-to-day health advantages, but almost long term prosperity. Darker roasts prevail over light roasts because; acrylamide is practically eliminated, restoration of antioxidants is more successful and there is a reduction in the risk of Alzheimer’s disease, Parkinson’s disease and type 2 diabetes.


The coloration of a coffee bean is determined during the roasting process. Ironically enough, as coffee differs in colors, it also varies in chemical characteristics. Majority roasting machines retain a controlled temperature usually over 500 (F) while the beans are kept in motion to keep them from burning. When the bean reaches a domestic condition of about 400 F, the color begins to darken. During this heating process, scientists believe acrylamide is cultivated in the coffee bean: producing acrylamide as a result is referred to as the Maillard reaction. Acrylamide is a white, odorless, crystal compound. With the chemical formula C3H5NO, it is used to generate plastics and treat waste-water, alongside other uses. Overexposure to this compound can cause damage to the nervous system, and is also rumored to increase the risk of cancer. Scientists have noted that acrylamide levels peak early in the heating process and from then on begin declination. Although you cannot 100% remove acrylamide from roasted coffee, proportion is key; therefore, dark roasts naturally have less acrylamide and caffeine.




Antioxidants play a relevant role in maintaining a steady bill of health. New research in Molecular Nutrition & Food Research has found that a darker roast coffee can restore blood levels of both the antioxidants vitamin E and glutathione more adequately than light roast coffee. Dark roast also contains a higher amount of N-methylpyridinium also produced during the roasting process. This chemical also assists with the prevention of stomach cells producing excess acid, which ultimately means dark roast coffee is perceived to be easier on the stomach, whereas lighter roasts might result in acid-like stomach irritation.


Alongside prosperous antioxidant renewal, dark beans have been found to prevent if not detour a multitude of illnesses. A current study published in Frontiers in Neuroscience suggests that consuming coffee on a regular basis may potentially reduce the risk of Alzheimer’s and Parkinson’s disease. Researchers also revealed that caffeine is not extremely necessary in order to keep your brain healthy; which directly associates with the darker strand. Researchers have actually concluded that the chemical phenylindanes is what’s significant when it comes to the health of the human brain; phenylindanes are found in higher quantities in darker roast coffees. Phenylindanes are known to prevent two protein fragments common in both Alzheimer’s and Parkinson’s. Research also supports the thesis that moderate coffee consumption may be associated with reducing the risk of developing type 2 diabetes. Since reactive oxygen species (ROS) are believed to be associated with both Alzheimer’s and type 2 diabetes, it was theorized that antioxidants in coffee may contribute to these risk reductions.


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