Green coffee bean extract

Coffee, first consumed as a beverage around 900 AD in Arabic countries, was introduced into Europe in the 16th century. Today it is an important beverage for billions of people and is thought to be second only to water as the most common beverage. The genus Coffea includes about 70 species, two of which are economically important. Coffea robusta accounts for about 40% of global consumption; Coffea arabica, which accounts for about 60% of consumption, is considered to have a superior flavor 1.

Coffee beans are the seed within the coffee fruit (cherry). Mature coffee cherries are picked and the outer soft fruit pulp is removed. The green coffee bean within is then roasted to a dark brown or black color and ground into a powder which is infused with hot water to produce a cup of coffee. Roasting develops the desirable flavor and fragrances that make coffee such a beloved beverage, but also exerts complex effects on the bean’s polyphenol—specifically phenolic acid—content. These phenolic acids are key to the health benefits attributed to regular coffee consumption 2,3, at least in part due to their antioxidant effects 4,5,6 ,7,

Chlorogenic acids (CGAs) are the primary phenolic acids in coffee, particularly the caffeolyquinic acids (CQAs) 2. These compounds suffer significant losses during roasting, which is why green coffee has attracted the interest of health-conscious consumers. Compared with roasted coffee, green coffee is also a richer source of carbohydrates, lipids and protein and it also contains caffeine 1.

A few small studies suggest that intake of large amounts of green coffee extracts may support healthy weight management 8,9,10 ,11,12. Caffeinated products are not intended or recommended for children and those sensitive to caffeine. Pregnant or nursing women, those with a medical condition, and those taking medication should consult a healthcare professional before use of caffeinated products.


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  3. Pandey KB, Rizvi SI. Plant polyphenols as dietary antioxidants in human health and disease. Oxid.Med Cell Longev. 2009;2:270-8.
  4. Baeza G, Sarria B, Bravo L, Mateos R. Exhaustive Qualitative LC-DAD-MSn Analysis of Arabica Green Coffee Beans: Cinnamoyl-glycosides and Cinnamoylshikimic Acids as New Polyphenols in Green Coffee. J Agric Food Chem 2016;64:9663-74.
  5. Pellegrini N, Serafini M, Colombi B et al. Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays. J.Nutr. 2003;133:2812-9.
  6. Torres T, Farah A. Coffee, mate, acai and beans are the main contributors to the antioxidant capacity of Brazilian's diet. Eur J Nutr 2016.
  7. Bhatti SK, O'Keefe JH, Lavie CJ. Coffee and tea: perks for health and longevity? Curr Opin Clin Nutr Metab Care 2013;16:688-97.
  8. Thom E. The effect of chlorogenic acid enriched coffee on glucose absorption in healthy volunteers and its effect on body mass when used long-term in overweight and obese people. J Int Med Res 2007;35:900-8.
  9. Dellalibera O, Lemaire B, Lafay S. Svetol, a decaffeinated green coffee extract, induces weight loss and increases the lean to fat mass ratio in overweight volunteers. Phytotherapie 2006;4:4.
  10. Vinson JA, Burnham BR, Nagendran MV. Randomized, double-blind, placebo-controlled, linear dose, crossover study to evaluate the efficacy and safety of a green coffee bean extract in overweight subjects. Diabetes Metab Syndr.Obes. 2012;5:21-7. doi: 10.2147/DMSO.S27665. Epub;%2012 Jan 18.:21-7.
  11. Revuelta-Iniesta R, Al-Dujaili EA. Consumption of green coffee reduces blood pressure and body composition by influencing 11beta-HSD1 enzyme activity in healthy individuals: a pilot crossover study using green and black coffee. Biomed Res Int 2014;2014:482704.
  12. Choi BK, Park SB, Lee DR et al. Green coffee bean extract improves obesity by decreasing body fat in high-fat diet-induced obese mice. Asian Pac J Trop.Med 2016;9:635-43.