Polyphenols in Coffee

Coffee is one of the richest dietary sources of polyphenols, primarily chlorogenic acids (CGAs), which represent 5-12% of dry green bean weight. CGAs are partly degraded during roasting - light roasts retain the most (up to 200 mg per cup), dark roasts the least (~50 mg). Other polyphenols include caffeic acid, ferulic acid, and melanoidins (Maillard reaction products). Regular coffee consumption (3-5 cups/day) is associated with reduced risk of type 2 diabetes, Parkinson's disease, and liver cirrhosis.