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Bioactive Compounds in Coffee: Metabolism, Bioavailability and Health Effects-A Review
Hajnal Finta1, Sándor Pál2, Margit Solymár2
1Department of Public Health and Health Management, George Emil Palade University of Medicine, Pharmacy, Science and Technology of Targu Mures, 540142 Targu Mures, Romania.
Molecules (Basel, Switzerland)
|May 13, 2026
Summary
Coffee
Area of Science:
- Nutritional Science
- Pharmacology
Background:
- Coffee is a popular psychoactive beverage rich in bioactive compounds.
- These compounds possess antioxidant, anti-inflammatory, and immunomodulatory properties.
- Caffeine provides a stimulant effect, while other compounds influence metabolism.
Purpose of the Study:
- To review the main bioactive components of coffee.
- To explore their biological effects and mechanisms of action.
- To examine the impact of preparation and individual variability on health outcomes in chronic diseases.
Main Methods:
- Synthesis of data from clinical, prospective, and interventional studies.
- Examination of processing variables and biological metabolism.
- Focus on coffee antioxidants' health-promoting potential.
Main Results:
- Coffee contains polyphenols, melanoidins, phytosterols, biogenic amines, and carotenoids.
- Hot filtration brewing methods enhance antioxidant extraction.
- Individual outcomes are influenced by genetic polymorphisms and gut microbiota, affecting Nrf2 pathway activation.
Conclusions:
- Coffee's health benefits are linked to its diverse bioactive components.
- Preparation methods and individual metabolism significantly modulate these effects.
- Understanding these factors is crucial for leveraging coffee's therapeutic potential in chronic diseases.
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