The effect of coffee drinks on the biochemical processes of blood clotting

Abstract

Coffee is one of the most widely consumed beverages worldwide, containing a complex mixture of biologically active compounds such as caffeine, polyphenols, diterpenes, and antioxidants. While numerous studies have explored its cardiovascular and metabolic effects, its influence on the biochemical mechanisms underlying blood coagulation remains an evolving field of investigation. This article aims to analyze and summarize the biochemical interactions between coffee components and the hemostatic system, focusing on platelet function, plasma coagulation factors, fibrinolysis, and oxidative stress modulation. Both experimental and clinical evidence indicate that coffee exerts dual effects on blood clotting: moderate intake may enhance endothelial function and inhibit platelet aggregation through antioxidant and nitric oxide–mediated mechanisms, whereas excessive consumption may increase pro-coagulant activity via catecholamine stimulation and dehydration. Understanding these mechanisms is crucial for evaluating the risks and benefits of coffee consumption in individuals with thrombotic or bleeding disorders