Question: What does evidence suggest about the strength of roasted coffee's antioxidant effects?
About the article "Coffee", section "Health benefits".

Candidate passages:
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.
One cup (236 g) of strawberries contains approximately 45 kilo-calories (188 kJ) and is an excellent source of vitamin C and flavanoids such as anthocyanins, flavanols, flavanols, ellagitannins, gallotannins, and phenolic acids such as hydroxybenzoic acid and hydroxycinnamic acid.
Strawberries contain fisetin and possess higher levels of this antioxidant than other fruits.
This fruit is very low in saturated fat, cholesterol, and sodium.
However, strawberries do contain a modest amount of essential unsaturated fatty acids in the strawberry seed oil.
It is also a good source of folate and manganese, and contains a significant amount of dietary fiber.
In addition to the previously mentioned nutrients, strawberries contain the following vitamins in smaller but notable amounts: vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin K, vitamin A, and vitamin E. One serving of about eight medium sized strawberries will provide 5% of the daily potassium requirement and more than 20% of the daily requirement of manganese; this serving size of strawberries also qualifies as a good source of the following dietary minerals: iodine, magnesium, copper, iron, and phosphorus.
The antioxidant capacity of strawberries is very high and has been shown to be 2-11 times greater than several other fruits such as kiwifruit, apples, peaches, pears, grapes, tomatoes, and oranges.
The major phytochemical components responsible for most of the antioxidant capacity of strawberries are Vitamin C (responsible for 30% of the antioxidant capacity), anthocyanins (responsible for 25-40%), and the remainder attributable to flavanols and ellagic acid derivatives.
Few studies have directly examined the effects of eating strawberries on human health.
However, limited evidence does suggest that strawberry consumption is associated with a decreased cardiovascular disease risk and that chemicals present in strawberries and its extracts have anticancer properties. 
The next step in the process is the roasting of the green coffee.
Coffee is usually sold in a roasted state, and with rare exceptions all coffee is roasted before it is consumed.
It can be sold roasted by the supplier, or it can be home roasted.
The roasting process influences the taste of the beverage by changing the coffee seed both physically and chemically.
The seed decreases in weight as moisture is lost and increases in volume, causing it to become less dense.
The density of the seed also influences the strength of the coffee and requirements for packaging.
The actual roasting begins when the temperature inside the seed reaches approximately , though different varieties of seeds differ in moisture and density and therefore roast at different rates.
During roasting, caramelization occurs as intense heat breaks down starches, changing them to simple sugars that begin to brown, which alters the color of the seed.
Sucrose is rapidly lost during the roasting process and may disappear entirely in darker roasts.
During roasting, aromatic oils and acids weaken, changing the flavor; at , other oils start to develop.
One of these oils, caffeol, is created at about , which is largely responsible for coffee's aroma and flavor. 
Food sources.
Regulatory guidance.
In the following discussion, the term "antioxidant" refers mainly to non-nutrient compounds in foods, such as polyphenols, which have "antioxidant capacity" in vitro and so provide an artificial index of antioxidant strength – the ORAC measurement.
Other than for dietary antioxidant vitamins – vitamin A, vitamin C and vitamin E – no food compounds have been proved with antioxidant efficacy in vivo.
Accordingly, regulatory agencies like the Food and Drug Administration of the United States and the European Food Safety Authority (EFSA) have published guidance disallowing food product labels to claim an inferred antioxidant benefit when no such physiological evidence exists. 
It is a molecule responsible for the antioxidant capacity of raspberries.