Purpose of review <p>The review identifies the most common bioactive compounds (BACs) in the most widely consumed beverage crops: tea, coffee, and cocoa. The article includes an in-depth examination of the chemistry of primary polyphenols (e.g., catechins, theaflavins, chlorogenic acids, and flavanols) and alkaloids (e.g., caffeine and theobromine) responsible for the beverages' resultant health effects.</p> Recent studies <p>Current evidence supports the antioxidant, anti-inflammatory, neuroprotective, and cardiovascular effects of the BACs in these beverages. Most recent studies have also elucidated their mechanisms of action in precise detail, including modulation of the gut microbiota, activation of essential cellular signalling cascades, and control of gene expression. These investigations associate daily consumption with improved metabolic health and reduced risk of certain chronic diseases.</p> Summary <p>This review highlights the therapeutic value of coffee, tea, and cocoa. Discussing the biochemical composition of their bioactive moieties and the mechanisms underlying their health effects highlights the role of such beverages in promoting human health and preventing disease, underscoring the imperatives for future studies.</p>