Coffee (Coffea arabica) is a widely cultivated evergreen shrub known for its seeds, commonly referred to as coffee beans. Native to Ethiopia, it is now grown in tropical and subtropical regions worldwide. Coffee is primarily valued for its stimulating effects due to caffeine content and has been traditionally used for mental alertness, digestive health, and as a general tonic in various medicinal systems.
Scientific Classification
- Kingdom: Plantae
- Phylum: Angiosperms
- Class: Eudicots
- Order: Gentianales
- Family: Rubiaceae
- Genus: Coffea
- Species: Coffea arabica
Common Names
- English: Coffee
- Sanskrit: Bhadramadhu, Kapi
- Hindi: Coffee, Kapi
- Tamil: Kappi
- Telugu: Kofi
- Bengali: Kofi
- Marathi: Coffee
Traditional and Medicinal Uses
- Stimulant and Mental Alertness - Coffee acts as a central nervous system stimulant, enhancing alertness, focus, and reducing fatigue.
- Digestive Aid - Traditionally used to stimulate gastric acid secretion, improving digestion and reducing constipation.
- Cardiovascular Benefits - Contains bioactive compounds that may support heart health when consumed in moderation.
- Antioxidant and Anti-inflammatory Properties - Rich in polyphenols and chlorogenic acids, coffee helps reduce oxidative stress and inflammation.
- Metabolic Health - Used traditionally to improve energy metabolism and support weight management.
References
Ayurvedic Pharmacopoeia of India (API), Govt. of India.
European Pharmacopoeia, 10th Edition, Council of Europe.
Farah, A. (2012). Coffee: Emerging Health Effects and Disease Prevention. Wiley-Blackwell.
Butt, M.S., & Sultan, M.T. (2011). "Coffee and its consumption: Benefits and risks." Critical Reviews in Food Science and Nutrition, 51(4), 363–373.
International Coffee Organization (ICO) Technical Information.
Chopra, R.N., Nayar, S.L., & Chopra, I.C. (1956). Glossary of Indian Medicinal Plants. CSIR, New Delhi.
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