If it where not for the Advanced Glycation end Lipid oxidation I'd drink it allot more.
I posted a big-assed response to this this morning, but it seems to have disappeared, and I was too bagged from my nightshift to re-type it. At any rate, the basis was this:
Yes, drinking coffee results in AGEs being produced; the same can be said of virtually every food heated even a little. Is this an issue? No, because Mo' Nature is one smart cat, and has packed natural anti-oxidants into said foods. With the coffee bean, chlorogenic acid and caffeic acid being just two of them.
Now, lipid oxidation. This can be looked at two ways: Do I want a really nice, fresh cup of blow-your-mind Joe, or do I want ripped abs? Makes no sense? Let me explain.
If you're concerned about the first, as I am, then you don't want rancid oils in your coffee. A.K.A oxidized lipids. That's the beans that sit, pre-ground, on the shelf for months on end. That's fucking bullshit that crap like that is even sold, and if you buy those beans, you're a tool. Buy fresh roasted beans and grind right before brewing. Organic, free-trade coffee is available everywhere. And no, I'm not a tree hugger. I just don't like cancer.
If you're concerned about the second, well, that would be lipolysis through lipid oxidation, via caffeine consumed in the form of coffee (but not isolated to coffee). It's just one of the mechanisms through which caffeine acts as a thermogenic.