_____________________________________________________________________________________________________ *Corresponding author: E-mail: ak_sbt@yahoo.com; Biotechnology Journal International 24(5): 22-38, 2020; Article no.BJI.59208 ISSN: 2456-7051 (Past name: British Biotechnology Journal, Past ISSN: 2231–2927, NLM ID: 101616695) Coffee: Constituents and Health Benefits Shreya Shah 1 and Anil Kumar 1* 1 School of Biotechnology, Devi Ahilya University, Khandwa Road, Indore, 452001, India. Authors’ contributions This work was carried out in collaboration between both authors. Author SS designed the study, performed literature searches and wrote the first draft of the manuscript. Author AK designed and supervised the study, gave instructions to the co-author, contributed in adding recent references and finalized the manuscript. Both authors read and approved the final manuscript. Article Information DOI: 10.9734/BJI/2020/v24i530115 Editor(s): (1) Dr. Ghousia Begum, CSIR - Indian Institute of Chemical Technology, India. Reviewers: (1) Satoru Kai, Kansai University, Japan. (2) Shashi K. Agarwal, Center for Contemporary and Complementary Cardiology, United States of America. Complete Peer review History: http://www.sdiarticle4.com/review-history/59208 Received 16 May 2020 Accepted 22 July 2020 Published 04 August 2020 ABSTRACT Since ancient times, coffee has been one of the widely consumed beverages all over the world. It is renowned for its refreshing, body stimulating effect and unique taste. It belongs to the genus Coffea, class Dicotyledoneae, order Rubiales and family Rubiaceae. Coffee is a natural complex chemical mixture constituted of several compounds. It is accountable for numerous bioactivities and a number of compounds exhibit these effects. Some of the significant bioactivities documented are anti- oxidant, anti-mutagenic, anti-carcinogenic and anti-obesity properties. The varying constituents of coffee responsible for the chemo-protective effects are mainly polyphenols including chlorogenic acids and their degradation products. Others include caffeine, diterpenoid alcohols such as kahweol, cafestol and other phenolics. Coffee has been reported to exhibit both protective and adverse effects on various body systems such as skeletal (bone), reproductive, nervous and cardiovascular systems; homocysteine and cholesterol levels and so on. The present review provides an overview of the coffee and its constituents; and their relationship with various diseases. Recent investigations on its health benefits, with focus on their anti-cancer, anti-obesity properties and effect on cardiovascular diseases have also been discussed. Review Article