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It now turns out, according to a UC Davis researcher, that in addition to its capacity to please the senses, the chemicals present in the aroma of coffee during the first 10 minutes after brewing may contain healthful antioxidants. As the body's cells metabolize energy and use oxygen, they produce dangerous molecules called free radicals. Most free radicals, which can mutate genes and eventually lead to cancer, are absorbed by the body's natural supply of enzymes called antioxidants. A variety of fruits and vegetables are loaded with antioxidant compounds, such as vitamins C, E and beta carotene. According to Shibamoto, the heating process produces the antioxidant compounds found in the aroma and the coffee.