Beneficial Ingredients in Black Coffee and Their Health Benefits in Today’s Lifestyle — A Review

Authors: Shivam Dubey

DOI: 10.18231/j.ijnmhs.13392.1760504416

Keywords: Black coffee, bioactive compounds, chlorogenic acids, caffeine, trigonelline, diterpenes, melanoidins, Antioxidant activity, Metabolic health, cardiovascular protection, neuroprotection, liver health, gut microbiota, lifestyle diseases, and functional beverages.

Abstract: Black coffee is a widely distributed drink whose demand has increased with urban lifestyles. In addition to caffeine, coffee has a complex combination of bioactive molecules—chlorogenic acids, trigonelline, diterpenes (cafestol, kahweol), melanoidins, and other polyphenols—which exert antioxidant, anti-inflammatory, metabolic, neuroprotective, hepatoprotective, and microbiome-modulating effects. This review distils the chemical composition of black coffee, their postulated mode of action, and clinical and epidemiological data for health outcomes (mortality, cardiometabolic disease, liver disease, neurodegeneration, cancer, and gut health). It highlights practical issues (method of brewing, addition of other substances, timing) of interest in contemporary lifestyle and delineates safety precautions.