The front cover features artwork by Alan Crozier from the University of Glasgow who in his review with his colleagues, provides details on the phytochemicals in green coffee beans and the changes that occur during roasting.
The article can be read in full below and is free to access for the next 6 weeks:
Coffee: biochemistry and potential impact on health
Iziar A. Ludwig, Michael N. Clifford, Michael E. J. Lean, Hiroshi Ashihara and Alan Crozier
Food Funct., 2014, 5, 1695-1717
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