ABSTRACT
Coffee (Coffea arabica L. and Coffea canephora var. robusta) is one of the most popular nonalcoholic beverages in the world. The phenolic acids (caffeic acid, ferulic acid, and p-coumaric acid), the chlorogenic acids [5-caffeoylquinic acid (5-CQA), and 5-feruloylquinic acid (5-FQA)], and other bioactive compounds present in coffee are capable of modulating the transcription of antioxidant enzymes. Taking this into account, both the chlorogenic acids and the free phenolic acids act as bioactive substances in the green coffee bean extract. Caffeine is the most abundant purine alkaloid present in green and roasted coffee, which is capable of modulating the transcription of antioxidant enzymes. But over consumption of caffeine can cause adverse effects such as caffeine intoxication, anxiety, and sleep disorders. In this chapter, we will discuss the effects of green coffee bean extract on the Nrf2/ARE pathway.
