Coffee health coffee has a certain therapeutic function after roasting.

In recent years, the health effects of phenolic acids have attracted people's attention. through the intake of fruits and vegetables, phenolic acids can protect against oxidative diseases such as coronary heart disease, stroke and cancer. The phenolic acid content ranges from 0 (pear wine) to 103 mg (Juglans mandshurica berries) per 100 grams of fresh weight. The order of phenolic acid content next to Juglans mandshurica berries was rose fruit (96 mg / 100g), blueberry (85 mg / 100g), Sorbus mandshurica berry (75 mg / 100g) and Saskatoon berry (59 mg / 100g). The most phenolic acids in common fruits (28mg / 100g) are plum, cherry and an apple (Valkea Kuulas). Beverages such as coffee (97 mg / 100 g), green tea and black tea (30-36 mg / 100 g) are also the best sources of phenolic acids. When the coffee is roasted properly, these ingredients become chlorogenic acid lactone and quinidine. Recently, many studies have shown that chlorogenic acid lactone has many important functional and pharmacological properties, such as: (1) antioxidant activity; (2) opioid antagonism (blocking alcohol cravings); (3) depression; (4) increased utilization of liver glycogen to prevent and treat diabetes; (5) inhibition of HIV-1 integrase (meaning the production of a new anti-AIDS drug made from coffee derivatives) (6) inhibit the mutation of carcinogenic compounds.

Caffeine and caffeinol are naturally occurring diterpenoids found only in coffee. Diterpenes are the main components of essential oils of many plants and flowers. Essential oils are widely used as natural food seasoning additives and perfumes, and can also be used in aromatherapy instead of medicine. The synthetic changes and formation of natural terpenoids can cause great changes in the aroma of perfume and the flavor of food additives. Vitamin An is a kind of terpenoids. The content of diterpenes in coffee is affected by brewing methods. During brewing, ground coffee beans will release small oil droplets containing caffeine and caffeinol. In Scandinavian and Turkish brewed coffee, the concentration of diterpenes is the highest, while the content of diterpenes in brewed instant coffee is very low. Studies have shown that the intake of caffeine and caffeinol can increase the chemical activity of total cholesterol, low density lipoprotein cholesterol (LDL), triglyceride and alanine.

Phenolic acids exist widely in nature in the form of mixed esters, ethers or free acids. Caffeic acid, ferulic acid and coumaric acid are phenolic compounds that combine with quinic acid to form chlorogenic acid (CGA). These compounds in coffee account for about 10%. Chlorogenic acid (CGA) was first isolated from green coffee in 1908, almost 100 years after caffeine was first discovered. Although these compounds do not contain chlorine in their molecules, they are named chlorogenic acid because early coffee chemical studies have shown that green coffee beans produce a green when triferric chloride solution is added to the extraction process. This reaction has been used to prove that coffee beans contain tannin. Chlorogenic acid is not as much concerned by doctors, scientists, coffee consumers and industrialists as caffeine. In 1950, caffeoylquinic acid was identified and later derived from the related dicaffeoylquinic acid. It was not until 2000 that a few scientists began to discover that after coffee was roasted properly, most of the compounds were converted to chlorogenic acid lactone.