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Coffee is one of the most popular beverages in the world because of its taste, aroma and stimulating properties, but the perception of coffee as a potentially health-promoting component of the diet is not very high in the global population [Sa moggia & Riedel, 2019]. Except some cases, like pregnancy or sensitivity to some coffee compounds, coffee can offer many benefi cial health effects [Grosso et al., 2016, 2017a; Poole et al., 2017; Wierzejska, 2016]. Interestingly, a recent exploratory study has shown that coffee consumption may modulate the expression of 297 genes in healthy women in different ways [Barnung et al., 2018], thus affecting metabolic and infl ammatory pathways. Several lines of evidence have linked coffee consumption to a reduced risk of cardiovascular diseases [Poole et al., 2017; Rodríguez-Artalejo & López-García, 2018], cancer [Gapstur et al., 2017; Grosso et al., 2017a], neurodegenerative diseases [Liu et al., 2016; Qi & Li, 2014], and diabetes [Ding et al., 2014], as well as to a lower cancer mortality and all-cause mortality [Grosso et al., 2017b; Gunter et al., 2017; Poole et al., 2017]. On a molecular basis, regular coffee consumption preserves the integ-

Coffee and its Biologically Active Components: Is There a Connection to Breast, Endometrial, and Ovarian Cancer? - a Review