Green coffee bean extract, with a minimum of 45 percents of chlorogenic acid, is getting a lot of attention by the scientists as well as consumers as a powerful tool in weight loss efforts.
We love our coffee. It is one of the most popular beverages all over the world. According to the International Coffee Organization, an average American consumed in 2009 more than 9 lbs of coffee. Mostly, we love it for its flavor and for the energy buzz the caffeine in coffee gives us.
But, caffeine is not the only active compound in coffee. Green coffee beans contain a number of active compounds, of which chlorogenic acid is most important.
The Power of Coffee
Coffee is one of the most biologically active plants we use in our nutrition. Coffee contains a number of important alkaloids such as theophylline, theobromine, and paraxanthine. It is rich in proteins, free amino acids and carbohydrates.
One of the most interesting ingredients in coffee – chlorogenic acid – is attracting a lot of interest lately. Chlorogenic acid is a phenolic acid, and as such a more powerful antioxidant than vitamin C.
Besides boosting our immune system, chlorogenic acid has been found to be a powerful tool in fighting obesity. A number of studies show that chlorogenic acid helps weight reduction by controlling fat metabolism, lowering triglycerides in plasma, heart and liver and lowering cholesterol concentrations in plasma, heart and adipose tissue.
Green Coffee Beans
Coffee beans grow on a fairly large tree, all over the world. About half of it grows in South America. Coffee beans are in facts seeds of small, red berries called cherries.
Each cherry contains two seeds. They are harvested mostly by hand, so that only the ripest fruits are chosen. When the yield is very high, machines are used to strip trees of all beans, ripe and green.
What we know as ‘green coffee beans’ are beans which are not roasted after they have been cleaned. Some of them, if picked immature, are green in color.
The mature beans are reddish-brown. Dark brown coffee we know becomes dark during roasting process. Roasting enhances flavor and smell of coffee. Green coffee beans make very bitter drink.
After being harvested, coffee berries are processed. “Wet processing” means removing pulp from fruits by hand and the rest is soaked in water for a few days. This causes fermentation which dissolves the rest of the pulp or any other residue.
The seeds are then washed and dried, or in the sun, or in drying machines. In the “dry processing” method, coffee fruits are dried in the sun for several weeks and the dried pulp is removed after.
Coffee seeds or beans are shipped green and to prevent spoilage, they have to be dried to about ten percents of moisture content.
Green Coffee Bean Extract vs Roasted Coffee
If you like your coffee for its flavor, aroma and caffeine content, you should use it roasted. Roasting brings out the flavor and reduces bitterness of coffee. But, if you want coffee for the chlorogenic acid it contains, when trying to lose weight, you need green coffee beans.
Roasting coffee destroys about 80 percents of its chlorogenic acid content. Green coffee has bitter flavor and cannot be used as a beverage. The best way to get most out of green coffee is by using its extract.
Manufacturers of green coffee bean extract use only the best quality dry green coffee beans from Coffea canephora robusta or Coffea arabica beans.
Most green coffee bean extracts contain very little caffeine and will not create jitters and other side effects caffeine can create. The best extract should not contain any filler or additive, just pure green coffee.
Originally posted 2013-08-11 02:39:02.