mechanistic
Analysis v1
Strong Support
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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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 MayThe study found that when you roast coffee dark and use a special solvent called ethyl acetate to pull out certain chemicals, those chemicals do a great job protecting cells from damage — just like the claim says.
Contradicting (0)
0
Community contributions welcome
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.