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The antioxidant activity of melanoidins isolated from different brews was studied, and some showed that the radical scavenging ability of coffee melanoidins was higher in the dark-roasted coffee, others exhibited higher radical scavenging activity, and still others showed radical scavenging ability of coffee melanoidins was not affected by the degree of roasting (Tagliazucchi, 2010)

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It is often included in studies involving musculoskeletal regeneration and rehabilitation pathways