The Antioxidant Properties of Caffeine

Caffeine is known to have antioxidant properties and may be protective against a variety of health problems. For example, coffee contains various flavonoids that participate in antioxidant processes. A new study shows that caffeine directly acts as an antioxidant¹, independent of such flavonoids, by binding on to the hydroxyl radical and rendering it inert.

The hydroxyl radical (OH) is one of the most damaging free radicals that can occur in your body. This free radical is not deactivated by an enzyme system and typically requires antioxidant nutrients such as melatonin or vitamin E to take care of it. It is readily produced when iron and copper interact with hydrogen peroxide. If hydroxyl radicals are not neutralized then they readily damage large molecules such as fatty membranes of cells, carbohydrates, and structural proteins – not to mention that they also damage DNA leading to cell mutation.

The new study shows that caffeine works by directly binding to the hydroxyl radical and neutralizing it. This means that caffeine is not only a metabolic stimulant it is also a protective antioxidant – good in moderation if desired.