Table of Contents

Physiologically active substances in coffee; the metabolism of coffee constituents; epidemiological studies on the effects of coffee drinking; physiological effects of coffee and its components; nutritional factors; the physiology of flavour: taste and aroma perception; animal feeding studies with coffee; mutagenicity of coffee; allergens and mould toxin contaminants; polycyclic aromatic hydrocarbon contaminants in coffee. Appendices: glossary of terms and abbreviations used; etymology of some physiology/medical terms.