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Coffee

Known as: Coffee [Chemical/Ingredient], coffea 
A beverage made from ground COFFEA beans (SEEDS) infused in hot water. It generally contains CAFFEINE and THEOPHYLLINE unless it is decaffeinated.
National Institutes of Health

Related topics

Related topics

13 relations

Broader (3)

BeveragesNonalcoholic Beveragescaffeinated beverage
CaffeineCichorium intybusCoffea arabica (Plant)Coffea plant

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Highly Cited
2016
Highly Cited
2016
Reading Images The Grammar Of Visual Design
Review
2014
Review
2014
Antioxidant Property of Coffee Components: Assessment of Methods that Define Mechanisms of Action
Coffee is a rich source of dietary antioxidants, and this property, coupled with the fact that coffee is one of the world’s most… 
Highly Cited
2011
Highly Cited
2011
Nanochromatography driven by the coffee ring effect.
The coffee ring phenomenon has long been known for its ability to concentrate particles at the rim of a dried liquid droplet, yet… 
Highly Cited
2009
Highly Cited
2009
Acute Effects of Decaffeinated Coffee and the Major Coffee Components Chlorogenic Acid and Trigonelline on Glucose Tolerance
OBJECTIVE Coffee consumption has been associated with lower risk of type 2 diabetes. We evaluated the acute effects of… 
Review
2009
Review
2009
Polyphenolic chemistry of tea and coffee: a century of progress.
Tea and coffee, the most popular beverages in the world, have been consumed for thousands of years for their alluring flavors and… 
Review
2008
Review
2008
Biodiversity Loss in Latin American Coffee Landscapes: Review of the Evidence on Ants, Birds, and Trees
Abstract:  Studies have documented biodiversity losses due to intensification of coffee management (reduction in canopy richness… 
Review
2006
Review
2006
Coffee and Health: A Review of Recent Human Research
Coffee is a complex mixture of chemicals that provides significant amounts of chlorogenic acid and caffeine. Unfiltered coffee is… 
Highly Cited
2002
Highly Cited
2002
Absorption of phenolic acids in humans after coffee consumption.
Despite extensive literature describing the biological effects of polyphenols, little is known about their absorption from diet… 
Review
2000
Review
2000
Hydrogen peroxide in the human body
Review
1999
Review
1999
Coffee, caffeine and blood pressure: a critical review
Objective: We review the published data relating to intake of coffee and caffeine on blood pressure in man. We also refer to… 
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