Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Coffee fruit, also known as coffee cherry or coffee berry, is increasingly researched for its antioxidant properties, which relate directly to combating free radical damage. Coffee fruit contains high levels of polyphenols, including chlorogenic acids, which are known antioxidants. Several in vitro and animal studies have demonstrated that extracts of coffee fruit can neutralize free radicals and reduce oxidative stress markers. For example, research published in Food and Chemical Toxicology (2011) and Journal of Agricultural and Food Chemistry (2012) identified significant antioxidant activity in coffee fruit extracts, often higher than in roasted coffee beans due to less degradation of polyphenols during processing.

Additionally, a few small human studies have suggested that supplementation with coffee fruit extract can increase plasma antioxidant capacity, though the clinical significance of these findings remains uncertain. Despite promising laboratory data, robust clinical trials demonstrating clear benefits for preventing or treating free radical–related diseases in humans are lacking. The main justification for its use rests on its bioactive compound content and preclinical findings, rather than on a long-standing traditional use or well-established clinical outcomes. As such, while the scientific rationale is plausible and the evidence is growing, it remains preliminary, earning a moderate rating.

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