A number of hypotheses do however exist for the association between coffee consumption and reduced overall mortality risk. These have considered roles for specific coffee constituents, including caffeine, chlorogenic acid, melanoidins, cafestol, kahweol, trigonelline, as well as some of the phyto-chemicals found in coffee1,5,21,22.
Some studies have suggested an increased level of serum antioxidant enzymes and decreased levels of lipid peroxidation and oxidative DNA damage could be influential factors, as observed among those who consumed coffee. Coffee intake may also be associated with the levels of pro-inflammatory biomarkers and increase in levels of anti-inflammatory biomarkers, such as adiponectin, which may lead to a decreased risk of mortality through slowing the development of some major chronic diseases5.
