CNC-Center for Neuroscience and Cell Biology researchers in Portugal report that regular, moderate coffee consumption (three cups per day) not only contributes to a longer life but also enhances the quality of those additional years by reducing the risk of major age-related diseases and maintaining better overall health.
Coffee consumption’s perception has shifted from potentially harmful to potentially beneficial over the last several decades. Scientific understanding of the underlying mechanisms by which coffee’s primary components, namely caffeine and chlorogenic acids, influence fundamental biological processes and are understood to have alertness, antioxidant and anti-inflammatory properties, though how these might be involved in aging remains unclear.
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