Canada is a nation where consumption of coffee is a trend followed by majority of its population. Off late the nation has developed a new category of the beverage better known as Antioxidant coffee. The category is popularly known as Antioxidant Coffee Canada.

Coffee is more than just a beverage that gets us started for the day. That regular drink for a considerable global population is a rich antioxidant source according to many studies. “Americans get more of their antioxidants from coffee than any other dietary source. Nothing else comes close,” says study leader Joe Vinson, Ph.D., a chemistry professor at the University of Scranton (Pa.). Even Professor Peter Martin jointly with four other research scholars of the Institute for Coffee Studies in Nashville, USA, in 2006 found Chlorogenic Acids and Lactones in Regular and Water Decaffeinated Arabica Coffee, (published in The Journal of Agriculture and Food Chemistry in 2001). The maximum presence of antioxidant in coffee is polyphenol or specifically, chlorogenic acids (CGAs).

Roasting coffee beans creates abundant stable antioxidants, which are believed to help protect your cells from damage and premature aging, according to a newly released study from the University of British Columbia as reported in The Vancouver Sun by Randy Shore on its February 3, 2011 issue. The University of British Columbia discovered the chemistry behind the antioxidant benefits of coffee through its research team. The roasting process makes all the difference. The lead Research Scientist of the team Yazheng Liu and his assistant Prof. David Kitts, observed that the antioxidants of the dark roasted coffee extracts are the result of roasting green beans in high temperature turning them brown. They analyzed the mixture of chemical compounds that are produced during the process. This is known as the Maillard reaction. The Mailliard reaction is responsible for producing the antioxidants.