Coffee, black gold, 'poison of choice'. Whatever you call it, it is the world's second most popular non-water beverage (second only to all forms of tea combined) and consumed world-wide.
Coffee can be seen as a nutritional product as it is a mixture of many nutriceutical compounds that all have individual purposes. Coffee can also exert effects like any supplement or drug and rival some of them in potency. It is not just an inert food product, coffee is a supplement.
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Black coffee is a pretty good compound for long term health surprisingly. I mention 'black' coffee as although adding a bit of sugar and cream/milk is fine, many people put in way too much (I have worked at Tim Hortons, I know the monstrosity that is a Quad/Quad)
(Constitients found here)
Beans also tend to have: 13% oil content by weight, 13% protein content by weight, 15% hemicellulose and 18% holocellulose, 2% lignan, 4% ash, 3% pectin, 7% sucrose and 1% reducing sugars.
Doses of all compounds vary on bean quality, length to initiation of processing, type of processing and preparation method, and length of time processed.
(Common misspellings for Coffee include cofee, coffie, koffee, koffe, kofe, cofe, cofi, kofi)
(Common phrases used by users for this page include tea and cholenergenic acid, examine.com/coffee, coffee with vitamins added, coffee and supplements, black coffee is like crack, 5-hmf coffee bean)