In a new study, Jefferson (University of Philadelphia + Thomas Jefferson University) researchers found chemical differences between hot and cold coffee, which could have a health impact. In particular, researchers found that hot coffee has high levels of antioxidants, which are considered to be some of the health benefits of coffee.

Research, published Oct. 30 in Scientific reports, It also found that both hot and cold coffee pH levels are similar, including 4.85 to 5.13 coffee samples tested. Coffee companies and lifestyle blogs do not have cold coffee coffee as less acidic than hot coffee and it is less likely to cause heartburn or gastrointestinal problems.

The research was conducted by Associate Professor of the Nini Rao Faculty of Sciences and Megan Fuller, PhD, PhD, Chemist Assistant Professor, both of whom were interested in the chemistry of cold chemistry from hot coffee.

Although the popularity of cold brew coffee has grown in recent years – the US market has increased by 580 percent from 2011 to 2016 – they almost do not study the cold brew, which is not the warmth, long steeping method of preparation. At the same time, it is well documented that hot coffee has some measurable health benefits, including some cancer, diabetes and low risk of depression.

Although overall pH levels were similar, feuller and ray found that the heated coffee method was more of titrated acids, which is responsible for the higher antioxidant levels of the hot cup.

"Coffee has a lot of antioxidants, if you drink it to moderate, research shows that it can be pretty good for you," Fuller said. "We've seen a hot brew to have more antioxidant capacity."

With hot and cold urine, there are relatively pH levels whereas coffee suppliers should not consider the "silver bullet" to prevent the gastrointestinal tract.

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Materials provided Thomas Jefferson University. Note: Edit content for style and length.

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