In order to understand the source and mechanism of this quality, a study was conducted to look into the chemical nature of roasted coffee, with respect to its antioxidant properties.
研究人员为了搞清楚这种特性的原理机制，就其抗氧化性能进行了化学性质方面的研究。
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Chemical passivation: will contain antioxidant parts in solution in processing, make the surface to form a thin film of the state of the process. Blunt.
化学钝化：将制件放在含有氧化剂的溶液中处理，使表面形成一层很薄的钝态保护膜的过程。
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Researchers say that the amount of the chemical, an antioxidant known as genistein, used in the experiments was no higher than what a human would eat in a soybean-rich diet.