&quot;Polyphenols in coffee have been shown to affect free radicals in vitro,[132] but there is no evidence that this effect occurs in humans. Polyphenol levels vary depending on how beans are roasted as well as for how long. As interpreted by the Linus Pauling Institute and the European Food Safety Authority, dietary polyphenols, such as those ingested by consuming coffee, have little or no direct antioxidant value following ingestion.&quot;<p><a href="https:&#x2F;&#x2F;en.wikipedia.org&#x2F;wiki&#x2F;Coffee#Health_and_pharmacology" rel="nofollow">https:&#x2F;&#x2F;en.wikipedia.org&#x2F;wiki&#x2F;Coffee#Health_and_pharmacology</a><p>It&#x27;s very hard to trust health information you get from the news.