Summary of Product
TL;DR - contains multiple supplements
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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Editors' Thoughts on Coffee
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)
Frequently Asked Questions
Questions and answers regarding Coffee
Q: Do I need to cycle caffeine?
A: There are benefits associated with chronic caffeine consumption, and there are benefits associated with acute caffeine consumption that fade with tolerance; if you like the latter, cycling is mandatory. If you like the former, cycling is not needed
Read full answer to "Do I need to cycle caffeine?"
The Human Effect Matrix looks at human studies (it excludes animal and in vitro studies) to tell you what effects coffee has on your body, and how strong these effects are.
||Level of Evidence
||Robust research conducted with repeated double-blind clinical trials
||Multiple studies where at least two are double-blind and placebo controlled
||Single double-blind study or multiple cohort studies
||Uncontrolled or observational studies only
(Constituents found here)
Caffeine, sometimes at 1% total weight of coffee beans.
Chlorogenic Acid, up to 7% total weight of coffee beans but found to a higher level in Green coffee extract
Trigonelline, up to 1% of coffee beans by weight.
Melanodin structures, or small phenolics bound to sugars
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.
Scientific Support & Reference Citations
Pharmacological bases of coffee nutrients for diabetes prevention.
Yakugaku Zasshi. (2007)
Ramalakshmi K, Raghavan B.
Caffeine in coffee: its removal. Why and how.
Crit Rev Food Sci Nutr. (1999)
Kotyczka C, et al.
Dark roast coffee is more effective than light roast coffee in reducing body weight, and in restoring red blood cell vitamin E and glutathione concentrations in healthy volunteers.
Mol Nutr Food Res. (2011)
Rubach M, et al.
Multi-parametric approach to identify coffee components that regulate mechanisms of gastric acid secretion.
Mol Nutr Food Res. (2012)
Moreira AS, et al.
Coffee melanoidins: structures, mechanisms of formation and potential health impacts.
Food Funct. (2012)
Fogliano V, Morales FJ.
Estimation of dietary intake of melanoidins from coffee and bread.
Food Funct. (2011)
Via HEM and FAQ:
Kempf K, et al.
Effects of coffee consumption on subclinical inflammation and other risk factors for type 2 diabetes: a clinical trial.
Am J Clin Nutr. (2010)
Gonçalves LS, et al.
Dispelling the myth that habitual caffeine consumption influences the performance response to acute caffeine supplementation.
J Appl Physiol (1985). (2017)
(Common misspellings for Coffee include cofee, coffie, koffee, koffe, kofe, cofe, cofi, kofi)