IntroductionPrint this page
Caffeine is a complex compound and probably one of the most researched components of the diet.
Overall, a moderate consumption of coffee, equivalent to 3-5 cups per day, has been associated with a range of desirable physiological effects in scientific literature and can fit within a healthy, balanced diet and active lifestyle1.
This topic provides the key facts about the composition of coffee, derived from the natural components of the coffee bean, and the effects of its roasting and subsequent brewing methods on the final composition.
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