Question: What evidence supports the strength of the effect of antioxidants in roasted coffee?
About the article "Coffee", section "Health benefits".

Candidate passages:
The process of boiling peanuts also draws antioxidants from the shells.
The boiled peanuts have four times the antioxidants of raw or roasted peanuts. 
Volatile compounds of green coffee seeds include short chain fatty acids, aldehydes, and nitrogen-containing aromatic molecules, such as derivatives of pyrazines (green-herbeaceous-earthy odor).
Briefly, such volatile compounds are responsible for the unpleasant odor and taste of green coffee, and are capable of causing nausea and vomiting upon inhaling of the odor of ground green coffee seeds or ingestion of a beverage made by pulverised green coffee seeds.
Due to this nauseating odor, green coffee seeds have never been used by themselves for the preparation of a refreshing beverage; such a beverage would cause vomiting, although green coffee seeds contain the same amount of caffeine as roasted coffee.
When green coffee seeds are roasted, other molecules with the typical pleasant aroma of coffee are generated, which are not present in fresh green coffee.
During roasting, the major part of the unpleasant tasting volatile compounds are neutralised.
Unfortunately, other important molecules such as antioxidants and vitamins present in green coffee are destroyed.
Volatile compounds with nauseating odor for humans have been identified, including acetic acid (pungent, unpleasant odor), propionic acid (odor of sour milk, or butter), butanoic acid (odor of rancid butter, present in green coffee with 2 mg/100 g coffee seeds), pentanoic acid (unpleasant fruity flavor, present in green coffee at 40 mg/100 g in coffee seeds), hexanoic acid (fatty-rancid odor), heptanoic acid (fatty odor), octanoic acid (repulsive oily rancid odor); nonanoic acid (mild nut-like fatty odor); decanoic acid (sour repulsive odor), and derivatives of such fatty acids - 3-methyl-valeric acid (sour, green-herbaceous, unpleasant odor), acetaldehyde (pungent-nauseating odor, even when highly diluted, present in dried green coffee seeds at concentrations of about 5 mg/kg), propanal (choking effect on respiratory system, penetrating-nauseating), butanal (nauseating effect, present in dried green coffee seeds at 2 to 7 mg/kg), or pentanal (very repulsive nauseating effect). 
Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products.
The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to expand and to change in color, taste, smell, and density.
Unroasted beans contain similar acids, protein, and caffeine as those that have been roasted, but lack the taste.
Heat must be applied for the Maillard and other chemical reactions to occur.
As green coffee is more stable than roasted, the roasting process tends to take place close to where it will be consumed.
This reduces the time that roasted coffee spends in distribution, giving it a longer shelf life.
The vast majority of coffee is roasted commercially on a large scale, but some coffee drinkers roast coffee at home in order to have more control over the freshness and flavor profile of the beans. 
According to Cancer Research UK, the results of the large-scale study published in 2012 clarified the evidence of the effect of coffee drinking on cancer, and that evidence beforehand had been conflicting.
They say the study showed that drinking coffee "had no effect on the risk of dying from cancer.
"Other studies suggest coffee consumption reduces the risk of Alzheimer's disease, dementia, Parkinson's disease, heart disease, diabetes mellitus type 2, non-alcoholic fatty liver disease, cirrhosis, and gout.
The fact that decaffeinated coffee also exhibits preventative effects against diseases such as prostate cancer and type 2 diabetes suggests that coffee's health benefits are not solely a product of its caffeine content.
Specifically, the antidiabetic effect of caffeine has been attributed to caffeic acid and chlorogenic acid.
The presence of antioxidants in coffee has been shown to prevent free radicals from causing cell damage.
Evidence suggests that roasted coffee has a stronger antioxidant effect than green coffee.
Coffee is no longer thought to be a risk factor for coronary heart disease.
A 2012 meta-analysis concluded that people who drank moderate amounts of coffee had a lower rate of heart failure, with the biggest effect found for those who drank more than four cups a day.
Moreover, habitual coffee consumption is associated with improved vascular function.
In a ten year study among 50,739 US women (mean age, 63 years) free of depressive symptoms at baseline (in 1996), coffee consumption was negatively correlated with risk of developing depression.
A review published in 2004 indicated a negative correlation between suicide rates and coffee consumption.
It was suggested that the action of caffeine in blocking the inhibitory effects of adenosine on dopamine nerves in the brain reduced feelings of depression.
Coffee consumption is also associated with improved endothelial function.
Coffee extracts have been shown to inhibit 11beta-hydroxysteroid dehydrogenase type 1, enzyme which converts cortisone to cortisol and is a current pharmaceutical target for the treatment of diabetes type 2 and the metabolic syndrome.
Chocolate-covered coffee beans are confections made by coating roasted coffee beans in some kind of chocolate: dark chocolate, milk chocolate, or even white chocolate.
They are usually only slightly sweet, especially the dark chocolate kind, and the intense, bitter flavor of the coffee beans can be overwhelming for non-coffee-drinkers.
Like all chocolate products, they are rich in fat, and since their main ingredient is coffee beans, they are very high in caffeine, some brands having about 300 mg of caffeine per ounce.
However, they also contain antioxidants and certain vitamins, so they may be beneficial when eaten in moderation.