Woe to call waste. Not only serve as fertilizer for the plants, insect repellent and effective help for house cleaning: Coffee grounds are a veritable treasure trove of antioxidants. A research team led by Maria Paz de Peña, Professor of Nutrition and Food Science, University of Navarra, reveals that the coffee grounds, often seen only as mere waste, could be a valuable resource for the production of food supplements .
According to the lead author of the study published in the Journal of Agricultural and Food Chemistry, as stated in a note, "are generated each year about 20 million tons of waste from coffee consumption. Of these, most end up in the trash. However, this work shows how the coffee grounds remain in the filter have the same amount of antioxidants the bean itself. "
Before reaching this conclusion, the team analyzed the amount of antioxidants found in coffee grounds derived from different methods of preparation (and consumption) and found that a greater amount of antioxidants can be found in coffee prepared with capsules , filters, and espresso bar.
On the contrary, one prepared with the coffee maker Moka, contains less useful substances. But still it is very high. For this re-use of the funds, regardless of the type of preparation from which they are derived, contribute to the reduction of waste and improvement of good environmental practices. So, woe to those who throw garbage that pile of filtered coffee that remains after removing the coffee maker!