Coffee and tea bioactive compounds

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)


Coffee and tea are the most consumed beverages among the globe after water regarding their desirable organoleptic characteristics and well-demonstrated health benefits. A great number of the minor compounds present in coffee and tea have shown considerable bioactive potential; they can reduce inflammation by influencing metabolic processes and prevent cardiovascular diseases (CVD). These compounds regarding the coffee beans are the phenolic compounds (mainly chlorogenic acid and its derivatives), methylxanthines (mainly caffeine but also theophylline and theobromine), diterpenes (cafestol and kahweol), and trigonelline (the precursor of nicotinic acid). The concentration of them can differ significantly depending on the type of the bean and the processing they undergo. Regarding the bioactive compounds that can be found in tea leaves, the polyphenols (catechins in green tea, oxidized polyphenols such as theaflavins in black tea), l-theanine, and caffeine are the most abundant. Although there is only one type of tea leaves from which all types of tea are produced (e.g., black tea, green tea, and oolong tea), the production process for each tea type differs to a great extent providing every tea type with unique bioactive composition and therefore unique health benefits. This book chapter will define the differences in the chemical composition of different coffee and tea types, and it will summarize the findings of literature regarding their bioactive potential. According to these findings, moderate consumption of coffee (up to three cups per day) and tea (three to six cups per day) can maximize their effect on the prevention of inflammatory conditions and CVD.
Original languageEnglish
Title of host publicationFunctional foods and their implications for health promotion
EditorsIoannis Zabetakis, Ronan Lordan, Alexandros Tsoupras, Dipak Ramji
PublisherElsevier Academic Press
Number of pages25
ISBN (Electronic)9780128238110
ISBN (Print)9780128238110
Publication statusPublished - 19 Jan 2023

Bibliographical note

Publisher Copyright:
© 2023 Elsevier Inc. All rights reserved.


  • l-theanine
  • Arabica coffee
  • Black tea
  • Cafestol
  • Caffeine
  • Cardiovascular diseases
  • Catechins
  • Chlorogenic acid
  • Coffee bioactive compounds
  • Coffee production
  • Green tea
  • Healthy diet
  • Inflammation
  • Kahweol
  • Oolong tea
  • Robusta coffee
  • Tea bioactive compounds
  • Tea production
  • Trigonelline

ASJC Scopus subject areas

  • General Engineering
  • General Agricultural and Biological Sciences


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