Fat. All the benefits of green coffee, a natural non-roasted coffee that has also proved to be a natural fat burner: discover them in this post.
The classic coffee we know is made from the dried ripe seeds of Coffea arabica, C. canephora, C. iberica and other species of Coffea. Plants are small evergreen trees widely cultivated in various parts of the world, including Brazil, South America and Kenya. The fruit is deprived of its seeds and these are dried and toasted to develop the characteristic color, smell and taste.
The coffee seeds contain caffeine (1-2%) and traces of theophylline and theobromine (purine alkaloids). These are present in combination with chlorogenic acid in green seeds. Roasting causes the decomposition of chlorogenic acid into quinic acid and caffeic acid, releasing free alkaloids. Roasting almost completely transforms the nicotinic derivative trigonellina, present in green seeds in a percentage of about 0.25-1%, into nicotinic acid. The volatile oils and tannins give the smell and the characteristic aroma of coffee. And decaffeinated coffee? Decaffeinated coffee contains up to 0.08% caffeine and is obtained by removing the caffeine generally through a watery percolation before roasting.
It has been estimated that the consumption of beverages can provide, on average, the following amounts of caffeine per cup: espresso 40-60 mg, decaffeinated coffee 2-4 mg, tea 40 mg, cocoa 5 mg.
Green coffee: what is it?
The “green coffee” consists of the unroasted seeds of different species of the genus Coffea left to dry in the sun. In green coffee there is a greater amount of chlorogenic acid (an antioxidant), generally reduced by the roasting process.
For this reason it is supposed that it has superior benefits to the common coffee and, after having become popular for weight loss purposes. Various advertising campaigns and blogs speak of the miraculous populations of green coffee and recommend it in the case of diabetes, hypertension and even Alzheimer’s disease and bacterial infections, but we believe that there is not yet sufficient scientific evidence to state this.
Green coffee VS Black Coffee: what Green Coffee Contains
- caffeine and chlorogenic acid as is known, caffeine is an alkaloid that inhibits the enzyme phosphodiesterase, resulting in increased levels of cyclic AMP and subsequent release of adrenaline, stimulating the central nervous system: this effect is also exploited in medicine, normally in combination with other agents therapeutic, in different analgesic preparations. Compared to black coffee, green coffee has a lower caffeine content, but once it is taken it is assimilated more slowly and gradually than the caffeine of roasted coffee. This happens because in green seeds caffeine is linked to chlorogenic acid, which causes it to stay in circulation longer. In practice, with a cup of black coffee, caffeine works within half an hour, awakening us from torpor, but then the effect fades within a few hours. With green coffee, on the other hand, caffeine is released gradually, at the level of the gastric mucosa, to then remain in the blood more, with a stimulating effect of more prolonged metabolism and fewer side effects;
- the chlorogenic acid contained in green coffee (1): it has a powerful antioxidant action (2), it seems to regulate arterial pressure (by attenuating the oxidative stress, there is a reduction in blood pressure through a better endothelial function and bioavailability of nitric oxide in arterial vascularization) (3), acts on the metabolism of fats and sugars (4) and normalizes cholesterol levels, preventing the risk of cardiovascular diseases, promotes intestinal transit and is finally transformed at intestinal level into caffeic acid which has anti-inflammatory properties . Here summarized you will find the recent studies of the biological and pharmacological activity of chlorogenic acid.
- mineral salts, vitamins and polyphenols (antioxidants) in higher concentrations than black coffee and tea;
- pH: compared to black coffee, green coffee is less acidic: pH 5 of green coffee against pH 3.5 of roasted coffee, so it is less harmful to gastric mucosa.
Green coffee properties: the supplement that helps you lose weight
Green coffee is used as a supplement if you want to lose weight, because it contains a mix of active ingredients that act by stimulating the metabolism and limiting the absorption of sugars and fats.
The caffeine of green coffee acting as a metabolism stimulator:
- prevents intestinal mucous membranes from assimilating part of the ingested sugars, thus limiting their absorption. This means a lower blood sugar level, therefore the prevention of high glycemic peaks that lead to a slowing of the metabolism and the formation of abdominal fat. Furthermore, it ensures that the sugars already assimilated and transformed into glycogen by the liver do not return to the blood in the form of glucose, increasing blood sugar and thus slowing down the metabolism.
- together with the polyphenols (of which the green bean is particularly rich) and the methylxanthines it reduces triglycerides and cholesterol in the liver, limiting its absorption and therefore causing less fat to accumulate. Ultimately green coffee is a real fat burner. This according to a study conducted at the University of Cranston in Pennyslvania.
- also helps mental concentration and physical endurance, counteracting fatigue, thanks to its slow absorption and prolonged release (5)
How much caffeine can we consume without taking any risks?
While waiting for a harmonization at European level of the maximum safe limits for the intake of substances other than vitamins and minerals, the Directorate General for Hygiene and Food Safety and Nutrition of the Ministry of Health has set the contribution to 200 mg maximum daily caffeine with food supplements and extends the level of protection to breastfeeding women. The note takes up and extends the indications provided by the European food safety agency EFSA in the scientific opinion published on 27 May 2015, which set 400 mg daily intake from all sources for the adult consumer and at 200 mg the intake in a single ration.
How to consume green coffee: daily doses, contraindications, pharmacovigilance
Since the products on the market present different doses of green coffee, refer to the information on the packaging for their consumption. Usually on the market there are soluble or infusion sachets, tablets, capsules and also other products composed of various active ingredients that act synergistically between them. However, pay attention to the caffeine content of many supplements on the market and to the dosage, because beyond the maximum amount allowed these could cause side effects related to the presence of caffeine: insomnia, nervousness, gastrointestinal disorders, tachycardia, tachypnea and the consumption of high quantities Green coffee could also cause headache, anxiety, agitation and arrhythmias. Click here for pharmacovigilance.
We recommend our organic green coffee, in capsules. 2 capsules contain the dry extract tit. min. 45% in total chlorogenic acids 300 mg (equal to total chlorogenic acids 135 mg and equal to max caffeine 6 mg (ie max 2%!)). Gluten free. It is advisable to take 2 capsules away from meals, to be taken preferably in the middle of the morning for a 20-day treatment and not to exceed the recommended daily dose. Being caffeine in the minimum quantity, following the indicated doses has no side effects. You can also associate It with a draining supplement If necessary.
Green coffee and fat: taste it also with other ingredients
Pesobalance is a food supplement based on plant extracts. Contains a unique combination of phytocomplexes consisting of green tea extract (which promotes the balance of body weight), green coffee (45% titrated in chlorogenic acid, maximum 2% in caffeine) and capsicum (known as metabolism stimulant ), black pepper (with antioxidant activity).
Method of use: 1 capsule 2 times a day with a little water after meals.
For any clarification or for more information Contact us about fat.
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- (1) Chlorogenic acid and its role in biological functions: an up to date – Jae Kwang Kim1 and Sang Un Park*,2, 2019
- (1) The potential effects of chlorogenic acid, the main phenolic components in coffee, on health: a comprehensive review of the literature – Tajik N1, Tajik M2, Mack I1, Enck P3, 2017
- (2) Chlorogenic Acid: The Conceivable Chemosensitizer Leading to Cancer Growth Suppression – Mifetika Lukitasari, BSN, MSc,1,2 Dwi Adi Nugroho, MD, MSc,2 and Nashi Widodo, PhD2,3, 2018
- (3) The blood pressure-lowering effect and safety of chlorogenic acid from green coffee bean extract in essential hypertension – Watanabe T1, Arai Y, Mitsui Y, Kusaura T, Okawa W, Kajihara Y, Saito I, 2006
- (3) Antihypertensive effects and mechanisms of chlorogenic acids – Zhao Y1, Wang J, Ballevre O, Luo H, Zhang W. Hypertens Res. 2012 Apr;35(4):370-4. doi: 10.1038/hr.2011.195. Epub 2011 Nov 10.
- (4) Roles of Chlorogenic Acid on Regulating Glucose and Lipids Metabolism: A Review- Shengxi Meng, 1 Jianmei Cao, 1 , 2 Qin Feng, 1 Jinghua Peng, 1 and Yiyang Hu 1 , 3 ,*, 2013
- (4) Coffee Abundant in Chlorogenic Acids Reduces Abdominal Fat in Overweight Adults: A Randomized, Double-Blind, Controlled Trial – Watanabe T1, Kobayashi S2, Yamaguchi T2, Hibi M3, Fukuhara I4, Osaki N2, 2019
- (4) The effect of green-coffee extract supplementation on obesity: A systematic review and dose-response meta-analysis of randomized controlled trials- Gorji Z1, Varkaneh HK2, Talaei S3, Nazary-Vannani A4, Clark CCT5, Fatahi S6, Rahmani J2, Salamat S7, Zhang Y8, Phytomedicine, 2019.
- (5) Effect of Chlorogenic Acids on Cognitive Function: A Randomized, Double-Blind, Placebo-Controlled Trial- Saitou K1, Ochiai R2, Kozuma K3, Sato H4, Koikeda T5, Osaki N6, Katsuragi Y7. Nutrients. 2018 Sep 20;10(10). pii: E1337. doi: 10.3390/nu10101337.