Effects of active compounds and their metabolites associated with coffee consumption on neurodegenerative disease

Coffee is one of the most known and consumed beverages worldwide. Only three species areused in commercial coffee production, that is,Coffea arabicaL. (Arabica coffee),CoffeacanephoraPierre ex A. Froehner (Robusta coffee) andCoffea libericaHiern (Excelsa coffee).The world population consumes approximately two billion cups of coffee per day, making it animportant commercial resource of bioactive compounds in world markets. High interest incoffee consumption described in the literature is due not only to its organoleptic properties (forexample, desirable bitterness, amount of flavours and aromas) but also to its ability to stimulatethe central nervous system.It is now known that there are more than 1000 compounds in coffee beverages, several ofwhich have a bioactive activity. Recent studies show that consuming three to four cups of coffeeper day, that is, moderate consumption according to the European Food Safety Authority, maybe beneficial for health.The main objective of the proposed review is to provide a comprehensive overview ofbioactive compounds in coffee and other caffeine-containing beverages and their effects onneurodegenerative proteinopathies.