Effects of Coffee Consumption on the Human Body

Coffee represents an exceptionally low-calorie beverage, with 100 milliliters of unadulterated infusion supplying the body with merely approximately two kilocalories—provided no supplementary ingredients such as milk, cream, or sugar have been incorporated. Its biochemical composition encompasses a diverse array of macronutrient fractions, including trace amounts of simple carbohydrates, minimal plant-derived proteins, and negligible lipid concentrations. Furthermore, coffee serves as a valuable source of water-soluble B-complex vitamins—most notably nicotinic acid (vitamin B3)—alongside essential electrolytes such as potassium, which governs fluid-electrolyte balance, and magnesium, which supports neurological function. Of paramount scientific interest is the fact that coffee beans contain over one thousand identified bioactive compounds, among which the purine-based alkaloid caffeine (with psychoactive properties), chlorogenic acid polyphenols exhibiting antioxidant capacity, diterpenes (including kahweol and cafestol, which may influence lipid metabolism), organic carboxylic acids (such as malic acid, phosphoric acid V, and citric acid), hydroxycinnamic acid (caffeic acid) with anti-inflammatory effects, and tannins (which modify flavor profiles and the bioavailability of other constituents) are particularly noteworthy. The ultimate nutritional and bioactive profile of the coffee brew undergoes substantial variation depending on agronomic factors (e.g., *Coffea arabica* vs. *Coffea canephora* species), plantation microclimate, soil mineral composition, ripeness of coffee cherries at harvest, post-harvest processing methods (dry vs. wet), roasting degree (ranging from light to dark), and extraction parameters (water temperature, steeping duration, grind coarseness).