ABSTRACT
Coffee has two commercial species, that is, Arabica and Robusta coffee. Coffee offers many health benefits that are affected by determinant factors. Coffee has various bioactive components, such as caffeine, alcoholic diterpene (caffestol and kahweol), and polyphenol in the form of chloregenic acid. The structure of polyphenol has several hydroxyl groups and aromatic rings. Arabica coffee has more lipids. Robusta has more caffeine and sucrose, such as, polyphenolic antioxidant, chlorogenic acid, and its derivatives. Coffee served through filtration process (filtered coffee/brewed coffee) does not increase the serum lipid levels; whereas coffee in the form of boiled coffee has more increase in serum lipid level. Coffee components, the methods of serving the coffee and chemical structure of biocompounds determine the health benefits of coffee.
