Studies published over the last decade have linked coffee consumption with numerous positive health outcomes, such as reduced liver cancer risks according to BMJ Open research; lower risk of diabetes and heart disease when two to three cups are consumed per day; improved mental health and function. Researchers continue their efforts in uncovering how coffee promotes wellbeing while providing disease protection.

Coffee’s health-promoting compounds extend far beyond caffeine itself; much of their effects stem from its beans themselves. Polyphenols present in them help protect against heart disease, diabetes and cancers among other things.

Coffee contains many antioxidants, such as chlorogenic acid and caffeic acid, with anti-inflammatory properties. The amount of these compounds found in your cup depends on several factors including how much coffee is consumed, the type of bean being roasted and its roast level – light roasts contain more chemicals than dark ones.

Coffee contains caffeine which is quickly absorbed by the bloodstream and released as neurochemicals to enhance mood, memory and energy levels. Furthermore, caffeine blocks receptors for natural sleep-inducing chemicals called adenosine to keep people alert for longer.

Studies involving over 200,000 participants showed that those who regularly consumed two to five cups of coffee daily were significantly less likely to develop multiple sclerosis, an incurable neurological condition, than those who did not drink this beverage. One theory suggests this effect may stem from coffee’s ability to suppress production of pro-inflammatory proteins associated with MS.

According to a September 2018 Frontiers in Nutrition study, drinking coffee daily was associated with lower risks of hepatocellular carcinoma – the second leading cause of liver cancer deaths – possibly because the polyphenols contained within coffee beans help mitigate oxidative stress which may contribute to cancer development.

Coffee may help protect the liver by lowering aminotransaminases levels in blood, which serve as indicators of early stage liver damage. Research found that those who consumed at least two cups per day of this beverage were 43 percent less likely to have elevated enzymes when compared with those who drank non-coffee beverages.

At times, too much caffeine can be detrimental. Overindulgence in caffeine has been linked to anxiety, irritability and insomnia as well as increased heart rate and blood pressure levels. Therefore, experts advise limiting your daily caffeine consumption to 400 mg or four 8-ounce cups for maximum effects. If natural sweeteners such as stevia or raw honey must be used instead of added sugars in your cup of coffee then adding grass-fed milk over half-and-half or creamer will limit fat consumption further.