Potentiality of Coffee (Coffea robusta) and its Bioactive Compounds in Memory Function: A Review

Memory dysfunction is a neurodegenerative disorder in which a person loses his memory, where AD (Alzheimer‟s disease) is appraised as the major trigger of it. Today, everyday consumption of coffee has become a modern lifestyle, and this culture has gained more attention to the researchers. In this study, the potentiality of Coffea robusta and its bioactive compounds in memory function are presented. The latest articles (2018 to 2023) from databases (Scopus, Google Scholar and PubMed) were screened and 120 references were selected for this review. The major keywords for searching were “Coffee”, “Coffea robusta”, “bioactive compounds”, “memory dysfunction” and “Alzheimer‟s disease”. For the improvement of memory function, C. robusta and its bioactive compounds, such as caffeine acts as antioxidant and its major targets are adenosine receptors while chlorogenic acid reduces amyloid β (Aβ) deposition, neo and crypto-chlorogenic acid scavenge reactive oxygen species (ROS) in neuronal cells, moreover, trigonelline prevents neuronal injury by bringing down astrocyte activity, and antioxidant activity of melanoidins (especially interfering redox-sensitive transcription factors) contribute to their beneficial effects in AD and impart neuroprotection as well as increase memory function. © 2023 Ahmad et al.