The answer is 1500 chemicals classified in 20 different groups:
- 150 Aliphatic compounds
- 56 Carbonyl compounds
- 9 Sulfur containing compounds
- 20 Alicyclic compounds
- 10 Ketones
- 60 Aromatic benzenoid compounds
- 16 Phenols
- 300 Heterocyclic compounds
- 74 Furans
- 10 Hydrofurans
- 37 Pyrroles
- 9 Pyridines
- 2 Quinolines
- 70 Pyrazines
- 10 Quinoxalines
- 3 Indoles
- 23 Thiophens
- 3 Thiophenones
- 28 Thiazoles
- 28 Oxazole
Congratulations if you have any idea what those words mean.
Here are some of the most interesting and beneficial chemicals contained in the old wakey wakey juice.
Caffeine: Caffeine is the major pharmacologically active compound in coffee and is a mild central nervous system stimulant. It’s actually an alkaloid plant toxin (like nicotine and cocaine), basically a bug killer that stimulates us by blocking neuroreceptors for the sleep chemical adenosine.
Chlorogenic acids: Various studies have suggested that chlorogenic acid slows absorption of fat from food intake and also activates metabolism of extra fat. Unfortunately, roasting green coffee beans removes its removes a significant portion of chlorogenic acid.
3,5 Dicaffeoylquinic acid: Scientists found that when pretreated with this chemical, neurons were significantly protected from free-radical damage.
Niacin: Trigonelline is a molecule of niacin with a methyl group attached. Unstable above 160 degrees F; the methyl group detaches, unleashing the niacin (vitamin B3) into your cup. Two or three espressos can provide half your recommended daily allowance.
Coffee is awesome. Science is awesome.
Coffee + Science = Awesomely awesome awesomeness.