Coffee that’s been roasted and made acidic might contain tiny natural compounds that help protect the liver from damage caused by harmful fats.

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Evidence from Studies

Supporting (1)

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Community contributions welcome

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In vitro antioxidant and ex vivo protective activities of green and roasted coffee.

Cross-Sectional Study

Animal

2000 May

Scientists found that tiny acidic molecules in dark roasted coffee can protect liver cells from damage caused by harmful fats — just like the claim says.

Contradicting (0)

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No contradicting evidence found

Gold Standard Evidence Needed

According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.

Source Study

In vitro antioxidant and ex vivo protective activities of green and roasted coffee.

Score: 8

DOI: 10.1021/JF990510G

Similar Assertions

Roasted coffee is better than green coffee at protecting liver cells from damage caused by harmful chemicals in rats, because roasting makes the coffee compounds more powerful at fighting this kind of damage.

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85%

When coffee is roasted really dark and treated with acid, then soaked in a special solvent called ethyl acetate, it pulls out chemicals that do a better job of protecting fats in your body from damage — and those chemicals only form during dark roasting.

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83%