Scientists named the best coffee for weight loss

Espresso versus black coffee: scientists identified the leader in the concentration of beneficial substances

As reported by TUT.AZ with reference to Verywellhealth, recent scientific studies have confirmed: espresso significantly surpasses regular black coffee in antioxidant activity per serving. Notably, the concentration of polyphenols in espresso is almost twice as high as in other varieties of coffee beverages. Antioxidants contained in espresso demonstrate increased effectiveness in fighting free radicals, although the standard serving is only 30 ml.

Interestingly, when comparing the volumes of beverages, the picture changes: a standard cup of brewed coffee usually contains about 240 ml of liquid, while espresso is served in portions of 30 ml. Thus, the difference in concentration of active substances is explained primarily by the difference in volumes, not by the characteristics of the beverage itself. When comparing 240 ml of black coffee with 30 ml of espresso, the total content of caffeine and antioxidants in a large cup of black coffee turns out to be higher.

What is black coffee?
Black coffee is prepared by brewing ground coffee beans with hot water. It is characterized by a dark color, rich aroma, and slight bitterness.

What is espresso?
Espresso is obtained by passing hot water under high pressure through finely ground roasted beans. This brewing method creates a concentrated beverage with a pronounced taste, dense aroma, and characteristic creamy foam.

Nutritional value: black coffee vs espresso
A cup of black coffee (240 ml) contains about 96 mg of caffeine, while a serving of espresso contains approximately 63 mg.
If we compare 30 ml of each beverage:

calories: less than 1 / 2.5

caffeine: 12 mg / 63 mg

polyphenols: 20–40 mg / 60–90 mg

Specialists emphasize that for an adult, a safe dose is considered to be up to 400 mg of caffeine per day, which is equivalent to approximately 2-3 cups of the beverage of 350 ml each. Pregnant women are recommended to reduce caffeine consumption by half — to 200 mg per day.

The article also notes that caffeine is characterized by a high rate of absorption into the bloodstream, mainly through the stomach lining and oral cavity. A peculiarity of this substance is that the liver is practically not involved in its metabolism.