Green coffee

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“Green coffee” describes the state of coffee beans before the roasting process takes place. Green coffee beans are said to be high in antioxidants and reduce cardiovascular disease, type 2 diabetes and metabolic syndrome. What is the truth behind the drink?

Green coffee beans have a limited aroma and flavour profile compared to roasted beans; when roasted the beans develop the taste and smells characteristic of roasted coffee beans. However, experts suggest the unroasted beans can aid numerous health conditions, primarily due to the presence of chlorogenic acids. Read more about the roasting process of coffee here.

Chlorogenic acids are believed to be the main active ingredient in green coffee beans, a compound with antioxidant properties.1 It is found in both green and roasted coffee beans, but it is suggested that levels are higher in green coffee1. Chlorogenic acids may have an effect on glucose and lipid metabolism and is also associated with a reduced risk of disorders including cardiovascular disease, type 2 diabetes and metabolic syndrome2,3,4.

Research has shown that the main chlorogenic acid compounds from both green and roasted beans are well absorbed and metabolised in humans5. However, genetics will play a role here, with individuals metabolising chlorogenic acids differently.5 Further research is required to understand the potential role of chlorogenic acids from green coffee in more detail, including studies comparing different intakes of green coffee.

  1. Perrone D. et al. (2012). Influence of Coffee Roasting on the Incorporation of Phenolic Compounds into Melanoidins and Their Relationship with Antioxidant Activity of the Brew. J Agric Fd Chem, 60(17):4265-4275.
  2. Tajik N. et al. (2017) The potential effects of chlorogenic acid, the main phenolic components in coffee, on health: a comprehensive review of the literature. Eur J Nutr, 56(7):2215-2244
  3. Acar-Tek N. et al. (2018) Effect of Green Coffee Consumption on Resting Energy Expenditure, Blood Pressure, and Body Temperature in Healthy Women: A Pilot Study. J Am Coll Nutr, 37(8):691-700
  4. Sanlier N. et al. (2018) Consumption of green coffee and the risk of chronic diseases. Crit Rev Food Sci Nutr, Apr 6:1-13.
  5. Sarria B. et al. (2018) Regularly consuming a green/roasted coffee blend reduces the risk of metabolic syndrome. Eur J Nutr, 57(1):269-278
  6. Farah A. et al. (2008) Chlorogenic Acids from Green Coffee Extract are Highly Bioavailable in Humans. J Nutr, 138(12):2309-2315.

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