The antioxidant effect of coffee grounds is 500 times that of vitamin C.

The coffee industry plays a major role in the global economy, and its impact on the environment is also crucial. More than 2 billion tons of coffee by-products are produced worldwide each year. When coffee beans are roasted and dried, the husk (the skin of coffee beans) is usually removed during processing, while coffee grounds are discarded directly. Conventional wisdom holds that these by-products, coffee grounds and coffee husks, do not have much practical value and applications, and coffee grounds can sometimes be homemade as exfoliating glycolic acid (Exfoliants) or as a cleaning product.

Recently, in a research paper published in the international journal LWT-Food Science and Technology, scientists from the University of Granada began research to determine which coffee by-products can be recycled as nutrients. In the paper, the researchers clarified that coffee grounds and coffee husks have strong antioxidant and antibacterial properties because they are rich in fiber and phenols. Indeed, the findings also reveal that coffee grounds are more than 500 times more antioxidant than vitamin C, so using coffee grounds as a functional food will bring huge health benefits.