Degree of roasting is the main determinant of the effects of coffee on NF-kappaB & EpRE.
Free Radic Biol Med. 2010 Feb 19. (Epub ahead of print)
Coffee, one of the most popular beverages worldwide, is a major contributor of phytochemicals in the diet and contributes more than 50% of dietary antioxidants in many countries.
A moderate intake of coffee has been linked to reduced risk of chronic diseases. Furthermore, experimental studies demonstrate bioactivity of coffee or coffee compounds in inflammation and oxidative stress, two major, related biological processes.
My take on this – go ahead and drink 2-3 cups a day. Spread it out throughout the day and most importantly, make sure it is organic coffee.