Green Coffee Beans for Fat Loss and Health.
An interesting report from Nutraingredients.com suggests that coffee polyphenols can enhance gut bacteria and health. Coffee com pounds are also anti-inflammatory agents and protect human cells that are rich in lipids, especially the brain cells. This may explain why coffee is so protective against cognitive decline.
Coffee has been found to have numerous health benefits, such as can lower diabetes risks. This is because one of the active ingredients in coffee, chlorogenic acid reduces blood sugar levels. It also increases insulin sensitivity and decreases the storage of both fat and sugar (carbohydrate). One of these antioxidants has been of particular interest to scientists who are studying coffee beans: chlorogenic acid. Chlorogenic acid is a type of antioxidant known as a polyphenol. There are over 4000 different polyphenols. It is thought that many of the health benefits delivered by coffee are related to the presence of this plant compound.
In a small but compelling placebo-controlled study reported January 2012, a formulation of green coffee bean extract produced weight loss in 100% of the overweight participants. Each lost an average of over 17.6 pounds and also reduced their total body fat. In addition, for 37% of subjects, their condition of pre-obesity was reversed back to the normal-weight category. Green Coffee Bean extract is a concentrated source of dietary chlorogenic acid that has been shown to be a notable source of caffeine, while simultaneously assisting in glycemic control and glucose metabolism.
There are multiple studies showing positive effects of the chlorogenic acid on metabolism and weight loss efforts. One study involved human subjects who consumed a high dose of green coffee bean extract supplement (1050mg) for two weeks, a low dose green coffee bean supplement (700mg) for two weeks, and a placebo for two weeks. There were two-week periods in between when the subjects did not take any of the three supplements. The study showed the green coffee bean extract supplementation resulted in decreases in body weight, body mass index, body fat percent, and even small decreases in heart rate.
There were no significant changes in the diet or exercise of the subjects and the changes happened when the subjects were taking green coffee bean extract. The possible weight-loss factor behind green coffee bean extract and the chlorogenic acid it contains may have to do with chlorogenic acid effects on sugar absorption from starch and on fat synthesis in the body.
In a study published in 2007 in “The Journal of International Medical Research”, researchers found that when human subjects consumed instant coffee enriched with chlorogenic acid, they lost weight due to decreased absorption of glucose sugar. There are many studies on mice or rats, such as the study published in “Biochemical Pharmacology” in 2013, showing that chlorogenic acid decreases fat synthesis and improves cholesterol and triglyceride levels.In a recent study, coffee polyphenol chlorogenic acids may also serve as a prebiotic.
Coffee polyphenol chlorogenic acids (CGA) could serve as a prebiotic to improve gut health. Chlorogenic acids significantly increased the growth of some bacteria in the human large intestine, according to an in vitro study published in the British Journal of Nutrition. The researchers found that the coffee with the highest chlorogenic acids levels led to a significant increase in growth of Bifidobacterium when compared to the control ten hours after exposure. Chlorogenic acids alone also induced a significant increase in the growth of the Clostridium coccoides–Eubacterium rectale group. The commercial coffee samples used were: Nescafé Green Blend (80·8 mg CGA), Nescafé Gold Blend (33·9 mg CGA) and Nescafé Original (33·8 mg CGA). All contained similar levels of caffeine. Chlorogenic acids was rapidly metabolized in four hours, dihydrocaffeic acid and dihydroferulic acid was produced and caffeine remained unmetabolized. These results suggested specific bacterial groups were capable of metabolizing chlorogenic acids.
C. E. Mills, X. Tzounis, M. Oruna-Concha, D. S. Mottram, G. R. Gibson and J. P. E. SpencerBritish Journal of Nutrition “In vitro colonic metabolism of coffee and chlorogenic acid results in selective changes in human faecal microbiota growth”