09/25/2018 / By Ralph Flores
Cardamom, when added to coffee, not only affects the beverage’s flavor and aroma, but the resulting blend is an excellent source of antioxidative compounds as well. These findings, published in CyTA – Journal of Food, looked at the bioavailability of certain phytochemicals from coffee and cardamom.
Based on these findings, there is a correlation between the phenols in cardamom and coffee which affect their biological activities.
Find the full text of the study at this link.
Journal Reference:
Durak A, Gawlik-Dziki U, Kowalska I. EVALUATION OF INTERACTIONS BETWEEN COFFEE AND CARDAMOM, THEIR TYPE, AND STRENGTH IN RELATION TO INTERACTIONS IN A MODEL SYSTEM. CyTA – Journal of Food. 27 April 2016;15(2):266–276. DOI: 10.1080/19476337.2016.1247298
Tagged Under: antioxidants, bioaccessiblity, cardamom, coffee, food as medicine, functional food, organics, phenolic content, phenols, proper nutrition, synergistic activity