The Claim
Green coffee exhibits slightly higher antioxidant activity in vitro than roasted coffee when measured using the beta-carotene-linoleic acid model system, indicating that the roasting process may reduce some antioxidant properties while enhancing others.
What the research says
Supports is higher
Support is ahead, but a single strong opposing study can change this.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
Unroasted green coffee beans have a bit more antioxidant power in lab tests than roasted coffee beans, which means roasting might weaken some healthy compounds but make others stronger.
See the scientific wording
Green coffee has slightly higher antioxidant activity in vitro than roasted coffee, as measured by the beta-carotene-linoleic acid model system, suggesting roasting may reduce some antioxidant properties while enhancing others.
What the research says
1 studyStudy: In vitro antioxidant and ex vivo protective activities of green and roasted coffee.
The study found that unroasted green coffee has a bit more antioxidant power in lab tests than roasted coffee, which matches the claim — and it also found that roasting makes other helpful compounds, so it’s not all bad.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.