Health Benefits of
Green Coffee Extract
Enhance metabolism, regulate blood sugar level,
weight control
English
Health Benefits of
Enhance metabolism, regulate blood sugar level,
weight control
There are over 100 different acids in green and roasted coffee. The major acids in green coffee are chlorogenic and quinic acid. Chlorogenic acid is a phenolic compound formed by a combination of acids including ferulic, coumaric, quinic, and caffeic. The most abundant chlorogenic acid in coffee is 5-O-caffeoylquinic acid, an ester formed between quinic acid and caffeic acid.
Chlorogenic acid is not heat resistant and can be damaged in high temperature roasting. In the process of baking, chlorogenic acid produces a chemical reaction, which turns the coffee to brown colour and gives it the unique aroma. Therefore, green coffee beans do not have the aroma, and they are relatively bitter in taste. So, in general, the coffee (from roasted coffee bean) that we drank do not have any effects on slimming and beauty.
Tags: chlorogenic acid – 绿原酸, quinic acid – 奎尼酸, ferulic acid – 阿魏酸, coumaric acid – 香豆酸, caffeic acid- 咖啡酸
5-O-caffeoylquinic acid – 5-O-咖啡酰奎宁酸, phenolic compound – 多酚化合物
Chlorogenic acid inhibits the Glucose-6-phosphatase enzyme in the liver, thus slowing down the supply of glucose released into the bloodstream. But your body requires energy, so it turns to other sources, which is by burning the visceral fat deposits (内脏脂肪).
When your glucose intake exceeds your body’s energy needs — for example, you eat an ice-cream sundae and then go relax on the sofa for five hours — your body will store the extra glucose through the process of fatty acid synthesis as triglycerides in the fat tissues of your body. These triglycerides are stored energy molecules which can be broken down later to give you the energy you need.
Chlorogenic acid slows down the release of glucose into the bloodstream, hence there will be less glucose accumulating in the bloodstream, limiting the storage of fat and helps reduce triglycerides & cholesterol levels.
Senior author Chang Y. Lee, a professor of food science at Cornell University in Ithaca of New York, said raw coffee is, on average, just 1 percent caffeine, but it contains 7 percent to 9 percent chlorogenic acid, a strong antioxidant. The scientists gave mice nitric oxide, which creates oxidative stress and promotes forming certain harmful free radicals, leading to retinal degeneration, which impairs and can ultimately contribute to the loss of sight. However, the study published in the Journal of Agricultural and Food Chemistry, found the mice exposed to the nitric oxide who were pretreated with chlorogenic acid did not develop any detectable sign of retinal damage.
Green coffee has many different acids and the major ones are chlorogenic and quinic acid. The most abundant chlorogenic acid in coffee is 5-O-caffeoylquinic acid. These acids are not only antioxidants, but they can also inhibit liver toxicity, and are agents for enhancing macrophages (immune defense cell) function.
16 overweight young men consumed interchangeably low and high dosage of green coffee extract over a period of 22 weeks. Participants lost an average of 17 pounds during the 22 weeks of the study. It included an average of a 10.5 percent decrease in overall body weight and a 16 percent decrease in body fat.
http://www.acs.org/content/acs/en/pressroom/newsreleases/2012/march/new-evidence-on-effects-of-green-coffee-beans-in-weight-loss.html
The blood pressure-lowering effect and safety of chlorogenic acid from green coffee bean extract in essential hypertension.
Health Care Products Laboratories, Kao Corporation, Tokyo, Japan.
http://www.ncbi.nlm.nih.gov/pubmed/16820341
Green coffee bean extract improves human vasoreactivity.
http://www.ncbi.nlm.nih.gov/pubmed/?term=green+coffee+extract+Improves+blood+vessel
Dietary supplementation with decaffeinated green coffee improves diet-induced insulin resistance and brain energy metabolism in mice.
Decaffeinated coffee may help improve memory function and reduce risk of diabetes.
http://www.maneyonline.com/doi/full/10.1179/1476830511Y.0000000027
http://www.sciencedaily.com/releases/2012/02/120201092316.htm
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