Coffee and cognition: Extending our understanding beyond caffeine

Coffee is one of the most popular drinks in the world with more than twobillion cups consumed each day. Within each coffee bean there are many interesting compounds but the most researched compound is caffeine. There has been signicant research examining the effect of caffeine on cognition with most research showing an enhancement of a limited number of cognition domains, particularly arousal and attention, even after the ingestion of small amounts of caffeine, although some researchers have argued that this is primarily a reversal of a caffeine-related withdrawal effect on cognition. Nevertheless, there is a growing view that other compounds in coffee may also improve cognition and perhaps could be used to ameliorate cognitive decline. This has given rise to research into other active components of coffee. These components, collectively termed polyphenols, have among other biochemical properties strong antioxidant and anti-inammatory properties.