When we think of coffee beans, this is what we think of, right?
These coffee beans have been roasted, that’s why they’re brown. These are ground up and make the coffee we all love.
But before all of this roasting and browning, coffee beans look like this:
When they are green like this, they are full of a powerful antioxidant called chlorogenic acid. The roasting process of the green coffee beans is what destroys the chlorogenic acid, leaving only a nominal amount in the coffee beans. So the coffee we drink doesn’t give us the same health benefits as we can get from raw green coffee beans.
What are the health benefits that we can get from taking green coffee bean supplements? Green coffee bean extract is generally consumed as a supplement since drinking liquid coffee made from unroasted coffee beans would have a bitter unpleasant taste, and would not provide the desired dosage of chlorogenic acid.
Weight loss - Raw coffee beans are the most abundant natural plant source of chlorogenic acid. The weight loss benefit of green coffee is derived from the chlorogenic acid. Chlorogenic acid inhibits the release of glucose into the blood stream. By slowing down the absorption of glucose in the bloodstream, the chlorogenic acid ultimately results in a reduction in the absorption of fat from food intake and also activates metabolism of extra fat.
Lowering blood pressure – In a study done in 2005 using a placebo for some participants and green coffee bean extract on the others, in a test of the potential effects of the substance on people with mild hypertension. The result was lower blood pressure and no negative side effects. Some research shows that people with mild high blood pressure who take a green coffee extract supplement daily, have reduced blood pressure after 28 days of treatment.
Preventing diabetes - To help control the elevated blood sugar levels and body weight that underpin type 2 diabetes, evidence points to chlorogenic acids as the active ingredients in coffee that both prevent diabetes and improve glucose control in normal, pre-diabetic and diabetic people. Chlorogenic acid has specifically been shown to inhibit an enzyme, glucose-6-phosphatase, that promotes the formation of glucose in the liver. Hence, chlorogenic acid in coffee may be responsible, at least in part, for the reduced risk of glycemic disorders, like diabetes.