Green Coffee
A natural food supplement with standardised Green Coffee extract containing a fixed quantity of chlorogenic acid, a compound in the coffee bean that has been studied for its contribution to weight management.
Green Coffee
Geographical Spread
Green Coffee comes from the tree called Coffea arabica. It is the coffee which has not undergone the roasting process and therefore retains its green color. It is native to Sudan and Ethiopian Highlands, while is being cultivated in all tropical countries, producing one of the highest quality coffee, and making it one of the most important varieties.
Historical Features
Based on an epidemiological study conducted in Italy, coffee is among the most popular drinks and the most antioxidant one. The intake of Green Coffee extract in In Vivo experimental models showed that chlorogenic acid is partially involved in the process of reducing hepatic triglycerides (Shimoda, Seki, & Aitani, 2006).
Pharmaceutical Use
Cultivation of C. arabica is clearly mentioned in the 12th century AD. According to the legend, man began to cultivate coffee after it was noticed that goats eating the leaves and the fruits of coffee had increased energy levels. Nowadays, annual world coffee production is estimated at millions of tonnes, with the largest quantity coming from South America, Colombia and South Africa.
Phytochemical Composition
Based on an epidemiological study conducted in Italy, coffee is among the most popular drinks and the most antioxidant one. The intake of Green Coffee extract in In Vivo experimental models showed that chlorogenic acid is partially involved in the process of reducing hepatic triglycerides (Shimoda, Seki, & Aitani, 2006).
Article Source
- Κορδοπάτης, Έ. Μάνεση – Ζούπα, & Γ. Πάιρας, Μεταφρ.) ΗΡΑΚΛΕΙΟ: ΠΑΝΕΠΙΣΤΗΜΙΑΚΕΣ ΕΚΔΟΣΕΙΣ ΚΡΗΤΗΣ.
- Shimoda, H., Seki, E., & Aitani, M. (2006). Inhibitory effect of green coffee bean extract on fat accumulation and body weight gain in mice. BMC Complementary and Alternative Medicine.
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