Relationship between the Chemical Composition and the Biological Functions of Coffee

Coffee is a Rubiaceae coffee plant ranked as the first of the three most important beverages in the world, with effects including lowering blood sugar, protecting the liver, and protecting the nerves. Coffee contains many chemical components, including alkaloids, phenolic acids, flavonoids, terpenoids, and so on. Chemical components in coffee are the basis of its biological function and taste. The chemical components are the basis of biological activities and form the characteristic aroma of coffee. The main chemical components and biological activities of coffee have been extensively studied, which would provide a relevant basis and theoretical support for the further development of the coffee industry.

Automated summary

Coffee, a Rubiaceae coffee plant, is considered the most important of the three major beverages in the world due to its various health benefits. The chemical components in coffee, including alkaloids, phenolic acids, flavonoids, and terpenoids, form the basis of its biological function and taste. Extensive research on the main chemical components and biological activities of coffee provides a relevant basis and theoretical support for the further development of the coffee industry.