Abstract:Coffee, one of the three top drinks in the world, belongs to Coffea (Rubiaceae), which can reduce blood sugar, protect liver and neuro. The chemical constituents of coffee are rich, including alkaloids, phenolic acid, flavonoid, terpene, etc. The chemical constituents are the basis of biological activities and forming the characteristic flavor of coffee. The main chemical constituents and biological activities of coffee were comprehensively reviewed, which would provide relevant basis and theoretical support for the further development of coffee industry.
