How many chemicals are in your coffee?

The answer is 1500 chemicals classified in 20 different groups:

  1. 150 Aliphatic compounds
  2. 56 Carbonyl compounds
  3. 9 Sulfur containing compounds
  4. 20 Alicyclic compounds
  5. 10 Ketones
  6. 60 Aromatic benzenoid compounds
  7. 16 Phenols
  8. 300 Heterocyclic compounds
  9. 74 Furans
  10. 10 Hydrofurans
  11. 37 Pyrroles
  12. 9 Pyridines
  13. 2 Quinolines
  14. 70 Pyrazines
  15. 10 Quinoxalines
  16. 3 Indoles
  17. 23 Thiophens
  18. 3 Thiophenones
  19. 28 Thiazoles
  20. 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.

Water: 
When water is heated, it becomes an even more powerful solvent helping to release the flavors and oils out of the coffee bean.  A typical cup of coffee is around 98% water.

water2

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.  

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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.

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3,5 Dicaffeoylquinic acid: 
Scientists found that when pretreated with this chemical, neurons were significantly protected from free-radical damage.

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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.

Pchela-1 “B3” Get it?

Coffee is awesome.  Science is awesome.

Coffee + Science = Awesomely awesome awesomeness.

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