CHAPTER 2:Coffee Antioxidants in Chronic Diseases

Oxidative stress is associated to the risk of developing chronic diseases. A diet rich in antioxidants has been proposed as a habit to achieve an effective reduction of chronic diseases. Coffee is one of the most consumed beverages worldwide. The regular intake of coffee (three cups per day) may provide 0.5–1 g of chlorogenic acid, which is a powerful dietary antioxidant. Other natural compounds which resist roasting conditions also contribute to the overall antioxidant properties of the beverage prepared from roasted beans. In addition, the roasting process dramatically affects the chemical composition of green beans giving rise to coffee processing antioxidants. The present chapter provides an overview of the antioxidant compounds so far identified in the coffee beverage, as well as their potential impact in the in vivo antioxidant defense and in chronic diseases. Considering its high antioxidant content, drinking coffee may contribute to the reduction of the risk of developing some chronic diseases and, therefore, this habit should be considered in healthy lifestyle recommendations. In this way, this common behavior in many countries may be of significance to public health.