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Article Type: Food facts From: Nutrition & Food Science, Volume 40, Issue 3.
There is a lot of scientific interest in the antioxidants in coffee, and their potential benefits on human health. However, the bioavailability of coffee antioxidants, the extent to which they are available to the body, in the presence of milk, or sugar and nondairy creamer has not been studied until now. Scientists from the Nestlé Research Centre in Switzerland have just published a new study showing that these antioxidants are as bioavailable in coffee with or without milk.