近年來飲用咖啡的人口持續增加，已經形成深具潛力的消費市場。咖啡豆經由不同的烘焙程度和製程，產生了不同的口感，消費者可依照自己的口味來做挑選。咖啡豆在進行烘焙時會發生梅鈉反應，產生具有苦味和酸味的物質，其中咖啡因具有苦味，為興奮劑的一種，而咖啡酸為酚類化合物，具有抗氧化、抗病毒、保護肝臟等效果。為滿足現代人追求健康飲食的需求，本研究藉由系統化的分析方法，介紹咖啡中重要的成份，並分析咖啡酸、咖啡因對抗氧化、抗發炎、抗腫瘤、及其對身體的影響，進而提升國人對咖啡的了解與利用，並強化食品安全與健康飲食之觀念。

In recent years, coffee drinking population keeps growing and has become a consumer market with great potential. By various baking and manufacturing processes, the coffee beans produce different types of tastes, and then consumers can choose according to their own favor. During the baking process, the coffee beans produce Maillard reaction to give bitter taste and sour substances. Among these substances, caffeine is a stimulant with a bitter taste and caffeic acid is a kind of phenolic compounds with the antioxidant, anti-virus and liver protecting functions. For meeting the demands of modern life on healthy diets, this study focused on the introduction of coffee main compositions and discussed the effects of caffeine and caffeic acid to antitumor and anti-inflammatory by a systematical analysis. The results may provide clearer understanding of the coffee and strengthen the concepts of food safety and health diets.