Green coffee

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"Green coffee" refers to the raw, unroasted seeds (beans) of Coffea fruits. Green coffee beans are cleaned, dried, roasted, ground, and brewed to produce the popular beverage coffee. The main Coffea species used for beverage production are Coffea arabica and Coffea canephora (synonym, Coffea robusta).
Coffee is a popular source of caffeine. However, it also contains many other components that are believed to have health benefits, such as lowering blood sugar levels. These components include chlorogenic acid, quinides, lignans, and trigonelline.
Studies suggest that caffeinated coffee consumption may increase blood pressure and potentially increase the risk of heart disease. However, these results were not found to be true of decaffeinated coffee, and some trials found that chlorogenic acid may actually lower blood pressure. Researchers believe that the differing effects of roasted and raw coffee are due to a compound called hydroxyhydroquinone (HHQ), which is created from the roasting process and may block the beneficial effects of chlorogenic acid on blood pressure.
Scientists believe that genes and gender may play a role in determining how people respond to chlorogenic acid. One study found that coffee consumption led to better insulin sensitivity in women, but not in men. However, further research is needed in order to better understand these findings.

Related Terms

2-Methoxy-3-(2-methylpropyl)-pyrazine, 2-methoxy-4-vinylphenol, 2-methoxy-5-vinylphenol, 2-methylbutanoic acid, 3-isobutyl-2-methoxypyrazine, 3-methyl butanoic acid, 3-methyl butanol, 3-methylbut-2-enoyl disaccharides, 3-methylbut-2-enoyl-1-O-beta-D-glucopyranosyl-beta-D-apiofuranoside, 3-methylbutanoic acid, 3-methylbutanoyl disaccharides, 3-methylbutanoyl-1-O-beta-D-glucopyranosyl-beta-D-apiofuranoside, 3-methylbutanoyl-6-O-alpha-D-glucopyranosyl-beta-D-fructofuranoside, 4-hydroxy-3-methylacetophenone, 5-caffeoylquinic acid (5-CQA), 5-chlorogenic acid (5-CGA), 5-hydroxymethyl-2-furfural, 5-hydroxymethyl-2-furoic acid, acrylamide, alanine, alpha-dicarbonyl compounds, alpha-galactosidase, arabinogalactans, asparagine, benzoic acids, bornesitol, caffeic acid, caffeine, caffeoylquinic acid (CQA), calcium, catechin, catechols, chicoric acid, chlorinated hydrocarbons, chlorogenic acid (CA, CGA), chlorogenic acid lactones, cinnamoylquinides, Coffea arabica, Coffea canephora, Coffea robusta, coffee berry, coffee cherry, coffeeberry, CoffeeSlender®, diacetyl, dicaffeoylquinic acid, dihydrocaffeic acid, dihydroferulic acid, epicatechin, ferulic acid, feruloylquinic acid, furan, galactomannans, gallic acid, glyoxal, green coffee bean extract (GCBE), green coffee extract (GCE), hexanol, hippuric acid, hydrogen peroxide (H2O2), hydroxycinnamates, hydroxycinnamic acid, hydroxyhydroquinone (HHQ), iron, isoferulic acid, lignans, magnesium, Maillard reaction products, mannitol, m-coumaric acid, melanoidins, methylglyoxal, methylxanthine, myo-inositol, nicotinic acid (niacin), N-methylpyridinium, ochratoxin-A (OTA), phenyl ethyl alcohol, phenylpropionic acids, phytochemicals, polyalcohols, polycyclic aromatic hydrocarbons, polyphenols, premelanoidins, protocatechuic acid, quinic acid, quinides, raw coffee, rho-coumaric acid, rho-hydroxybenzoic acid, selenium, sinapic acid, sulfur, Svetol®, tannic acid, tannins, theobromine, theophylline, trigonelline, tryptamine, unroasted coffee, vanillic acid, volatile Maillard reaction products (vMRPs).

evidence table

These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider.
 
High blood pressure (hypertension) (Grade: B)
Some studies found that chlorogenic acid in green coffee extract may lower blood pressure. More studies are needed before further conclusions can be made.
Heart disease (risk) (Grade: C)
Coffee consumption has been linked to increased blood pressure and higher levels of homocysteine, which are risk factors for heart disease. Further studies are needed to better understand this link.
Impaired glucose tolerance (Grade: C)
Studies suggest that coffee may improve blood sugar levels and reduce the risk of type 2 diabetes. More evidence is needed to understand the benefits of each component in green coffee, as well as long-term effects.
Obesity (Grade: C)
Green coffee extract may improve weight in obese people. However, there is conflicting evidence, and more research is needed to confirm this benefit.