Several bioactive compounds in coffee have been identified as contributing to its anti-inflammatory properties:
Chlorogenic acids (CGAs) CGAs are a family of esters formed between trans-cinnamic acids and quinic acid. They are the most abundant polyphenols in coffee and have demonstrated potent antioxidant and anti-inflammatory effects
Caffeine While coffee's anti-inflammatory effects are mainly attributed to compounds other than caffeine, some studies have shown caffeine can modulate inflammatory pathways and cytokine production
Diterpenes Cafestol and kahweol are two coffee-specific diterpenes that exhibit anti-inflammatory properties. They have been found to inhibit the production of inflammatory mediators like prostaglandin E2 and nitric oxide
Trigonelline This alkaloid compound has been shown to suppress inflammatory cytokines and oxidative stress in cell culture and animal studies
Pyrocatechol Formed during coffee roasting from chlorogenic acid, pyrocatechol is a key anti-inflammatory compound in roasted coffee. It inhibits inflammatory pathways like NF-κB and enhances anti-inflammatory Nrf2 signaling
The synergistic effects of these bioactive compounds likely contribute to the overall anti-inflammatory potential of coffee.