Caffeine

    This is why the world produces more than 16 billion pounds of coffee beans per year. It's actually an alkaloid plant toxin （like nicotine and cocaine）, a bug killer that stimulates us by blocking neuroreceptors for the sleep chemical adenosine. The result: you, awake.

    Water

    Hot H2O is a super solvent, leaching flavors and oils out of the coffee bean. A good cup of joe is 98.75 percent water and 1.25 percent soluble plant matter. Caffeine is a diuretic, so coffee newbies pee out the water quickly; java junkies build up resistance.

    2-Ethylphenol

    Creates a tarlike, medicinal odor in your morning wake-up. It's also a component of cockroach alarm pheromones, chemical signals that warn the colony of danger.

    Quinic acid

    Gives coffee its slightly sour flavor. On the plus side, it's one of the starter chemicals in the formulation of Tamiflu.

    3,5 Dicaffeoylquinic acid

    When scientists pretreat neurons with this acid in the lab, the cells are significantly （though not completely） protected from free-radical damage. Yup: Coffee is a good source of antioxidants.

    Dimethyl disulfide

    A product of roasting the green coffee bean, this compound is just at the threshold of detectability in brewed java. Good thing, too, as it's one of the compounds that gives human feces its odor.

    Acetylmethylcarbinol

    That rich, buttery taste in your daily jolt comes in part from this flammable yellow liquid, which helps give real butter its flavor and is a component of artificial flavoring in microwave popcorn.

    Putrescine

    Ever wonder what makes spoiled meat so poisonous? Here you go. Ptomaines like putrescine are produced when E. coli bacteria in the meat break down amino acids. Naturally present in coffee beans, it smells, as you might guess from the name, like Satan's outhouse.

    Trigonelline

    Chemically, it's a molecule of niacin with a methyl group attached. It breaks down into pyridines, which give coffee its sweet, earthy taste and also prevent the tooth-eating bacterium Streptococcus mutans from attaching to your teeth. Coffee fights the Cavity Creeps.

    Niacin

    Trigonelline is unstable above 160 degrees F; the methyl group detaches, unleashing the niacin-vitamin B3-into your cup. Two or three espressos can provide half your recommended daily allowance.

    咖啡因

    這就是為什么每年全球咖啡豆的產(chǎn)量達(dá)到160億磅。它事實(shí)上是一種生物堿植物毒素（比如尼古丁和可卡因）,一種病毒止痛藥，它能通過(guò)阻塞神經(jīng)受體引起我們的睡眠化學(xué)腺苷。結(jié)果就是，你非常清醒。

    水

    Hot H2O 是一種極好的溶劑，從咖啡豆中瀝取香料和油。一杯上等咖喱有98.75%的水和1.25%的可溶性植物成分�？Х纫蚴且环N利尿劑，所以剛開(kāi)始喝咖啡的人小便速度會(huì)很快；爪哇吸毒者增強(qiáng)了抵抗力。

    2-乙苯酚

    它制造出一種藥物，每天早晨醒來(lái)都會(huì)聞到一股藥味。它也是蟑螂報(bào)警信息激素的一個(gè)組成成分，這些化學(xué)信息正在警示著菌落的危險(xiǎn)。

    奎尼酸

    它使咖啡發(fā)出一種輕微的酸味。從正面來(lái)看，它是達(dá)菲制劑的一種化學(xué)引酵物。

    3,5二咖啡�？鼘幩�

    當(dāng)科學(xué)家在實(shí)驗(yàn)室里用這種酸預(yù)先處理神經(jīng)元時(shí)，有效地防止了自由基對(duì)細(xì)胞的損害。是的：咖啡是一種很好的抗氧化劑。

    二甲基二硫化物