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The main bioactive components involved in the perceived aroma of coffee and its related health benefits are caffeine, chlorogenic acid (CGA), trigonelline, diterpenes, and melanoids. These compounds are involved in various physiological activities. Caffeine has been shown to have anticancer properties, as well as the ability to prevent the onset and progression of hepatocellular carcinoma and to be anti\u2010inflammatory. CGA exhibits antioxidant action and is implicated in gut health, neurodegenerative disease protection, type 2 diabetes, and cardiovascular disease prevention. Furthermore, together with diterpenes, CGA has been linked to anticancer activity. Trigonelline, on the other side, has been found to lower oxidative stress by increasing antioxidant enzyme activity and scavenging reactive oxygen species. It also prevents the formation of kidney stones. Diterpenes and melanoids possess anti\u2010inflammatory and antioxidant properties, respectively. Consuming three to four cups of filtered coffee per day, depending on an individual's physiological condition and health status, has been linked to a lower risk of several degenerative diseases. Despite their health benefits, excessive coffee intake above the recommended daily dosage, calcium and vitamin D deficiency, and unfiltered coffee consumption all increase the risk of potential health concerns. In conclusion, moderate coffee consumption lowers the risk of different noncommunicable diseases.<\/jats:p>","DOI":"10.1002\/fsn3.3848","type":"journal-article","created":{"date-parts":[[2023,11,23]],"date-time":"2023-11-23T19:16:53Z","timestamp":1700767013000},"page":"734-764","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":113,"title":["Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review"],"prefix":"10.1002","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6241-1417","authenticated-orcid":false,"given":"Markos Urugo","family":"Makiso","sequence":"first","affiliation":[{"name":"Department of Food Science and Postharvest Technology College of Agricultural Sciences Wachemo University  Hossana Ethiopia"},{"name":"Department of Postharvest Management College of Agriculture and Veterinary Medicine Jimma University  Jimma Ethiopia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8247-4546","authenticated-orcid":false,"given":"Yetenayet Bekele","family":"Tola","sequence":"additional","affiliation":[{"name":"Department of Postharvest Management College of Agriculture and Veterinary Medicine Jimma University  Jimma Ethiopia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Onwuchekwa","family":"Ogah","sequence":"additional","affiliation":[{"name":"Department of Applied Biology Ebonyi State University  Isieke Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fitsum Liben","family":"Endale","sequence":"additional","affiliation":[{"name":"Department of Public Health College of Medicine and Health Sciences Wachemo University  Hossana Ethiopia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2023,11,22]]},"reference":[{"key":"e_1_2_13_2_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.7b00729"},{"key":"e_1_2_13_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2021.06.023"},{"key":"e_1_2_13_4_1","doi-asserted-by":"publisher","DOI":"10.1002\/hbm.20732"},{"issue":"3","key":"e_1_2_13_5_1","first-page":"70","article-title":"Coffee a worldwide trend with health benefits","volume":"3","author":"Adronikos B. 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