Do green coffee beans have caffeine?
In this article, we will answer the question “Do green coffee beans have caffeine?”, what is green coffee, what does green coffee taste like, what are the potential health benefits and risks of green coffee, and what is the recommended dosage.
Do green coffee beans have caffeine?
Yes, green coffee beans have caffeine. Green coffee beans exhibit composition variations based on species, origins, and analytical approaches.
The primary constituents of green beans are polysaccharides, lipids, and proteins.
Additionally, various minor components such as caffeine, trigonelline, chlorogenic acids, free sugars (predominantly sucrose), free amino acids, and others play a significant role.
Caffeine content in green coffee beans seems to be minimally influenced by environmental and agricultural factors. Remarkably, the process of roasting does not lead to a significant loss of caffeine content. (1)
What is the caffeine content of green coffee?
The caffeine content in green coffee beans is subject to variations based on the coffee species. For instance, robusta coffee typically contains approximately 2.2% to 2.8% caffeine, while arabica coffee ranges from 0.6% to 1.2%.
In terms of a standard serving of regular coffee, the caffeine content can vary between 70 to 140 mg. The exact amount depends on factors such as the brewing method, coffee blend, and the size of the cup. (1)
What is the composition of green coffee beans?
Coffee beans have roughly 43% carbohydrates, 7.5% to 10% proteins, diverse nitrogenous compounds (including 0.6% to 2.8% caffeine), 10% to 15% lipids, 25% melanoidins, 3.7% to 5% minerals, and approximately 6% organic and inorganic acids, along with esters.(3)
Green coffee is abundant in a variety of bioactive compounds, including polyphenols, tocopherols, and phytosterols. However, the primary constituents found in green coffee are chlorogenic acid, caffeine, and trigonelline.
In comparison to roasted coffee, green coffee beans contain higher concentrations of chlorogenic acid and trigonelline, while exhibiting lower levels of caffeine.
This difference can be attributed to the elevated temperatures involved in the roasting process, which degrade chlorogenic acid and trigonelline.
While the major components of green coffee beans consist of polysaccharides, lipids, and proteins, the minor constituents such as caffeine, trigonelline, chlorogenic acids, free sugars (particularly sucrose), free amino acids, and others also hold significance. (1, 2, 4)
Green coffee beans are notably abundant in phenolic acids, particularly chlorogenic acid, and its related compounds that exhibit hypotensive effects.
The primary phenolic compounds in green coffee, chlorogenic and caffeic acids, display antimutagenic, anticarcinogenic, and antioxidant activities. These compounds have also been suggested as inhibitors of inflammation and tumor promotion.
Supplementing with green coffee beans offers several advantages. The presence of caffeine positively impacts weight loss by reducing body fat and lowering the body mass index of individuals.
Moreover, chlorogenic acid present in green coffee beans enhances the body’s fat metabolism rate while lowering cholesterol and triglyceride levels. It also plays a crucial role in regulating obesity-related hormones, contributing to weight loss.
Furthermore, chlorogenic acid aids in regulating glucose levels by slowing down carbohydrate digestion in the digestive tract, thereby reducing insulin spikes. This characteristic makes green coffee beans a potential preventive or controlling agent for type 2 diabetes.
In hypertensive individuals, the consumption of green coffee beans has been associated with a reduction in systolic and diastolic blood pressure. Additionally, the positive effects of the extract on blood vessels make it a promising option for blood pressure control. (1-7)
The contraindications and potential side effects of green coffee are similar to those of regular coffee, and excessive consumption should always be avoided. Like many foods, green coffee can have adverse effects on certain individuals or when consumed excessively.
The use of green coffee is typically contraindicated for individuals with hypertension, hyperthyroidism, chronic gastritis, gastroduodenal ulcers, liver issues, and rheumatic problems.
It is important to note that excessive consumption of green coffee, due to its caffeine content, like regular coffee, can lead to sleep disturbances and hinder the absorption of calcium by the body.
Individuals with existing sleeping difficulties, hypertension, and anxiety may find green coffee unsuitable due to its caffeine content. Furthermore, green coffee is not recommended for pregnant women, lactating women, and individuals with heart problems. (8, 9)
What are the basic precautions to consume green coffee beans?
When consuming green coffee, the caffeine and other chemical components present in the whole bean are only a portion of what you would receive from regular coffee extracts, as they undergo filtration and dilution with water.
The amount of aqueous green coffee extract used depends on the analysis of its caffeine content.
Similarly, the quantity of coffee beans included in the diet is determined based on their caffeine content, as the daily dosage of this compound should not exceed 45 mg of caffeine per kilogram of body weight. (2)
Other FAQs about Coffee that you may be interested in.
In this article, we answered the question “Do green coffee beans have caffeine?”, what is green coffee, what does green coffee taste like, what are the potential health benefits and risks of green coffee, and what is the recommended dosage.
- Wei, F., & Tanokura, M. Organic Compounds in Green Coffee Beans. Coffee in Health and Disease Prevention, 149–162. 2015.
- Caroline Woelffel Silva, Keila Rodrigues Zanardi, et. al. Green coffee extract (Coffea canephora) improved the intestinal barrier and slowed colorectal cancer progression and its associated inflammation in rats, PharmaNutrition, 22, 2022
- Farah, Adriana. Nutritional and health effects of coffee. 10.19103/AS.2017.0022.14. 2018.
- Dziki, D., Gawlik-Dziki, U., Pecio, L., Różyło, R., Świeca, M., Krzykowski, A., & Rudy, S. Ground green coffee beans as a functional food supplement – Preliminary study. LWT – Food Science and Technology, 63(1), 691–699. 2015.
- Gorji, Z., Nazary-Vannani, A., talaei, S., Varkaneh, H. K., Clark, C. C. T., Fatahi, S., … Zhang, Y. The Effect of Green-Coffee Extract Supplementation on Obesity: A Systematic Review and Dose-Response Meta-Analysis of Randomized Controlled Trials. Phytomedicine, 2019.
- Choi, B.-K., Park, S.-B., Lee, D.-R., Lee, H. J., Jin, Y.-Y., Yang, S. H., & Suh, J.-W. Green coffee bean extract improves obesity by decreasing body fat in high-fat diet-induced obese mice. Asian Pacific Journal of Tropical Medicine, 9(7), 635–643. 2016.
- Han, B., Nazary‐Vannani, A., Talaei, S., Clark, C. C. T., Rahmani, J., Rasekhmagham, R., & Kord‐Varkaneh, H. The effect of green coffee extract supplementation on blood pressure: A systematic review and meta‐analysis of randomized controlled trials. Phytotherapy Research. 2019.
- Bae, J.-H., Park, J.-H., Im, S.-S., & Song, D.-K. Coffee and health. Integrative Medicine Research, 3(4), 189–191. 2014.
- Willson, C. The clinical toxicology of caffeine: A review and case study. Toxicology Reports. 2018.