Coffee in Health and Disease Prevention presents a comprehensive look at the compounds in coffee, their reported benefits (or toxicity risks) and also explores them on a health-condition specific level, providing researchers and academics with a single-volume resource to help in identifying potential treatment uses. No other book on the market considers all the varieties of coffee in one volume, or takes the disease-focused approach that will assist in directing further research and studies.

The book embraces a holistic approach and effectively investigates coffee and its specific compounds from the biochemical to the nutritional well-being of geographical populations. This book represents essential reading for researchers in nutrition, dietetics, food science, biochemistry, and public health.

• Presents one comprehensive, translational source for all aspects of how coffee plays a role in disease prevention and health
• Experts in nutrition, diet, and food chemistry (from all areas of academic and medical research) take readers from the bench research (cellular and biochemical mechanisms of vitamins and nutrients) to new preventive and therapeutic approaches
• Focuses on coffee composition; nutritional aspects of coffee; protective aspects of coffee-related compounds; specific coffee components and their effects on tissue and organ systems
• Features sections on both the general effects of coffee consumption on the body as well as the effects of specific coffee compounds on specific organ systems