Abstract

INCREDIBLE EFFECT OF GREEN COFFEE

Farande P.S.*, Khatri N. and Bhagde S.J.

ABSTRACT

This review article explains the detailed study of green coffee, its chemical constituents, health benefits, and health risks also, and some marketed formulations of green coffee. Green coffee beans contain many chemical compounds such as phenolic compounds, alkaloids, organic acid, lipid-soluble compounds, proteins/amino acids, carbohydrates, etc. Green Coffee has a large amount of Chlorogenic acid than Roasted Coffee Beans, which is having high Antioxidant Properties. The amount of Chlorogenic Acid gets reduced in Roasted Coffee Beans due to the roasting process, which results in low Antioxidant levels. Extraction methods of the main chemical component of green coffee i.e., chlorogenic acid (CGA) also studied in this article. The quality of green beans or coffee depends upon its biochemical composition which is influenced by environmental and genetic factors. The green coffee compounds are generally associated with treating obesity and improving insulin response. And helps to reduce oxidative stress and its complications. Chlorogenic acid (CGA) stimulates glucose transporter-4 (GLUT-4) expression and peroxisome proliferator-activated receptors and reduces plasma lipids even after the hyperlipidaemic diet intake. It may also reduce the share of visceral fat and may play a role in protecting muscle injury after the practice of physical exercises. Moreover, caffeine can affect the central nervous system by producing stimulating effects. Despite these health benefits, green coffee has health risks also such as cardiovascular disease, hepatocellular disease, and complications that may occur during pregnancy due to a high intake of coffee.

Keywords: Green Coffee, Chlorogenic Acid, Caffeine, Health benefits, Health risks.