March 31/Oporto, Portugal/Agriculture Business Week -- According to a study from Oporto, Portugal, "This paper reports the isoflavone contents of roasted coffee beans and brews, as influenced by coffee species, roast degree, and brewing procedure. Total isoflavone level is six-fold higher in robusta coffees than in arabica ones, mainly due to formononetin."
"During roasting, the content of isoflavones decreases, whereas their extractability increases (especially for formononetin). Total isoflavones in espresso coffee (30mL) varied from similar to 40mu g (100% arabica) to similar to 285mu g (100% robusta), with long espressos (70mL) attaining more than double isoflavones of short ones (20mL). Espressos (30mL) prepared from commercial blends contained average amounts of 6, 17 and 78mu g of genistein, daidzein, and formononetin, respectively," wrote R.C. Alves and colleagues, University of Porto.