Research at the University of British Columbia suggests that roasting coffee beans dark can actually create antioxidants, which are generally believed to help with a whole assortment of health issues (such as aging). Perhaps more interesting though, was that they found that coffee loses around 90% of some chlorogenic acid (believed to be a source of antioxidants) during the roasting process. What’s not clear is exactly how much difference there is in antioxidant levels in a light roast versus a dark one. Read more here.