Antioxidants coffee can save diseases and improve our food.

Coffee producing companies annually generate more than 2,000 million tons of products that end up in the landfill, but that could be very useful.
In a research paper published in the journal Food Science and Technology, a scientific team has evaluated the biological properties of derivatives products, proving to be very rich in fiber and phenolic compounds, all compounds beneficial to human health.

"They are also rich in a brown compounds which give rise to color coffee, known as
melanoidins (M), which have several interesting biological properties for
humans, "explains Jose Angel Ruffian Henares, professor of Nutrition and Food Science of the University of Granada and lead author of this work.

However, at present these products are not reused, and are thrown into landfills, where they develop a high toxic activity at the environmental level.
Now, the new work has focused on evaluating various biological properties of these products, so that could be reused to develop functional foods with beneficial properties for human health.

The researchers assessed the prebiotic activity (where it is determined whether the compounds studied are capable of promoting the growth of beneficial bacteria to the human body as bifidobacteria or lactobacilli).
Also their antimicrobial activity (where capacity is determined to reduce the growth of harmful bacteria to humans in various foods such as Staphiloccocus aureus or Escherichia coli) and their antioxidant activity (where reducing oxidizing radicals generated is evaluated the body that cause aging or diseases such as diabetes or Alzheimer's).
In summary, the authors state that there are byproducts of the coffee industry that can be reused to produce healthier food for humans.