ROANOKE TIMES
Copyright (c) 1997, Roanoke Times
DATE: Wednesday, April 16, 1997 TAG: 9704160032
SECTION: NATIONAL/INTERNATIONAL PAGE: A-12 EDITION: METRO
DATELINE: SAN FRANCISCO
Finally, after a long string of ``don't eat'' warnings by scientists, something good may be good for you.
What makes that morning whiff of coffee so alluring? It could be your nose telling you, ``Drink up, it's good for you.''
A University of California-Davis chemist found that beguiling smell of freshly brewed coffee is caused in part by chemicals that form potent cancer-fighting antioxidants.
Individually, the chemicals are not potent. But when combined, as in brewed coffee, the activity increases and is comparable to antioxidants found in fruits and vegetables.
Takayuki Shibamoto said his preliminary study shows that chemicals in fresh-brewed coffee might be equal to the amount found in three oranges.
``That's not a very scientific comparison, but it makes it easier to understand,'' said Shibamoto, who presented his findings Monday at the national meeting of the American Chemical Society.
Shibamoto cautioned that the chemicals in coffee's aroma escape rapidly into the air. ``You have to drink it in about 20 minutes after it is brewed,'' he said.
Shibamoto warned that the research is preliminary, restricted to test-tube analysis. If he gets funding, he hopes to take a look at how animals might be affected by coffee.
Sara Risch, a Chicago-based consultant who has studied antioxidants and holds a doctorate in food science, called Shibamoto's work ``an exciting start.''
-ASSOCIATED PRESS
LENGTH: Short : 40 linesby CNB