The first results of the study Nutri-Net Health suggest that the cafe is the primary source of polyphenols of the French. What are these polyphenols and what are their effects on health Astrid Nehlig, Director of Research, INSERM U666, Faculty of Medicine, Strasbourg reported on this subject, a site specializing on the effects of coffee and its components on health..

The study NutriNet-Health indicates that the main dietary sources of polyphenols are the coffee (37%), tea (34%), chocolate (10%) and fruits and vegetables (7%). A symposium on plant polyphenols held in Malaysia in June 2009. He confirmed that the polyphenols in coffee are chlorogenic acid and majority of them have antioxidant properties. The filter coffee contains between 100 and 200 mg chlorogenic acid per 100 ml. The most abundant acid 5-cafeoylquinique which represents 35-50% of these compounds, followed by acid feruloylquinique.

The concentration of polyphenols is inversely proportional to the degree of roasting the coffee, and it varies from 200-550 mg of polyphenols in a cup of coffee. Each cup of coffee increases plasma antioxidant capacity of 5.5%. The daily consumption of coffee brings 0.5-1 g of polyphenols that are absorbed in the small intestine.