(Coffea arabica) green beans (unroasted)
Coffee is the most consumed beverage in the world, used for
centuries for its tonic and energising effects and for reducing excessive PHYSICAL AND MENTAL FATIGUE. Through
the process of toasting or roasting, coffee beans acquire a distinctive and
unmistakable flavour but, unfortunately, this occurs at the expense of several
nutrients, which, as they are thermolabile, get inevitably degraded by the high
temperature used (200-250 ° C), which can even lead to carbonization of
cellulose contained in the beans1. Beside nutrient degradation, during coffee roasting a process
(called the Maillard reaction) also takes place. This process, through
combustion of carbohydrates and proteins, can even lead to the formation, in
addition to the aromatic compounds typical of roasted coffee, of substances
potentially dangerous for our health (e.g. acrylamide 2,3,4 a toxic and mutagenic substance). So the green and toasted coffee
only share the tonic and stimulating effect due to caffeine, which, being
stable even at high temperatures, is degraded only to a lesser extent.
Only recently have they rediscovered the exceptional properties of
green coffee, well known for centuries, but until now slightly too
underestimated. Green coffee contains many antioxidants, including the best known
and most profusely used chlorogenic acid, a powerful NATURAL ANTIOXIDANT, which reduces oxidative stress caused by free
radicals and which may protect us from the action of toxic and mutagenic
compounds. However, during the roasting process, coffee loses more than 90% of
that substance.
The definitely most interesting effect of green coffee is WEIGHT LOSS. As a matter of fact, green
coffee has a "fat-burning" effect, i.e. it facilitates the use of fat
as "fuel" to produce energy. Some scientific studies have shown that caffeine may foster lipid catabolism in fat cells5. Research studies carried out on human subjects have shown that it can
increase energy expenditure6, improve the clinical condition of patients with
diabetes7, 8
facilitate the consumption of glucose9 and, if taken before
exercise, enhance ventilation and increase lipolysis10. Chlorogenic acid,
together with its related compounds, has shown to reduce the increase of body weight and visceral fat11 accumulation. Caffeine
inhibits the absorption of lipids, while
chlorogenic acid can stimulate liver12
metabolism and prevent hepatic glucose metabolism13. Some
studies have indicated that consumption of green coffee can result in weight
loss in the long term14, 15, a result
probably related to the known thermogenic effects of caffeine and other
pharmacologically active compounds present in the extract of green coffee16. Besides
its tonic and slimming effects, green coffee has several other beneficial
properties that make it unique.
It is
useful to increase athletic performance by reducing tiredness and fatigue, has
a cardiotonic effect, promotes digestion and enhances diuresis and drainage of
body fluids.
To sum up, green coffee
beans have the following properties:
Tonification, mainly due to the presence of caffeine (better muscle tone, improvedattention and concentration span);
Metabolic support (thermogenic effect, i.e. promotes the use of fat as "fuel" to produce energy, the so-called "fat-burning effect").
Increased athletic performance (reduced tiredness and fatigue);
Cardiotonic (increased cardiac contractility and number of pulses);
Antioxidant (mainly due to chlorogenic acid);
Digestive (increased gastric secretion);
Diuretic and draining body fluids;
To
facilitate the sheet reading, the main properties are highlighted in bold. Where
available, we have reported, with a superscript number, a biographical
reference pertaining to its properties or indications supported by scientific
studies.
Further indications on the traditional use of
the plant in the herbal sector, have been derived from the following literature
sources, which should be consulted for in-depth information on plants and other
interesting uses and suggestions:
Bibliography:
A. Bruni, Farmacognosia generale e applicata, i
farmaci naturali, Piccin Editore (1999);
Jean
Valnet, Fitoterapia, Cura delle malattie
con le piante, Giunti-Martello Editore (1976);
Alberto
Fidi, Erbe e piante medicinali,
Fratelli Melita Editori (1992);
David Herber, PDR for Herbal
Medicines, 4° edizione, Thomson (2007);
Pizzorno JE. Jr., Murray MT., Trattato
di Medicina Naturale vol. 1-2, Red Edizioni, Novara 2001.
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Smrke S, Opitz SE, Vovk I, Yeretzian C., How does roasting affect the
antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via
on-line antioxidant assays coupled with size exclusion chromatography. - Food Funct. 2013 Apr 17
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Quirós JR, Duell EJ, Sánchez MJ, Amiano P, Chirlaque MD, Barricarte A, Khaw KT,
Wareham NJ, Crowe FL, Gallo V, Oikonomou E, Naska A, Trichopoulou A, Palli D,
Agnoli C, Tumino R, Polidoro S, Mattiello A, Bueno-de-Mesquite HB, Ocké MC,
Peeters PH, Wirfält E, Ericson U, Bergdahl IA, Johansson I, Hjartåker A,
Engeset D, Skeie G, Riboli E, Slimani N. Dietary acrylamide intake of adults in
the European Prospective Investigation into Cancer and Nutrition differs
greatly according to geographical region. Eur
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Göncüoğlu N, Hamzalıoğlu A, Gökmen V. In depth study of acrylamide formation in
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