What are the benefits of eating green coffee beans?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this text we will provide you with the answer to the question: “What are the benefits of eating green coffee beans?”. In addition we will discuss the contraindications and side effects of eating green coffee.
What are the benefits of eating green coffee beans?
Scientific studies have revealed that both bioactive components of coffee (phenolic acids and caffeine) play a preventive role against various degenerative diseases.
Green coffee beans (GCB) are rich in phenolic acids, especially in chlorogenic acid (CGA), and its related compounds that show hypotensive effects, Chlorogenic and caffeic acids, the main phenolics of green coffee, exhibit antimutagenic, anticarcinogenic and antioxidant activities.
Additionally, these compounds have been suggested as inhibitors of inflammation and tumor promotion. (1)
Green coffee beans offer numerous advantages when taken as a supplement. It contains caffeine, which positively impacts weight loss by reducing body fat and lowering an individual’s body mass index (BMI).
Additionally, the presence of chlorogenic acid in green coffee beans enhances the body’s fat metabolism rate, while also reducing cholesterol and triglyceride levels.
Moreover, chlorogenic acid plays a crucial role in regulating obesity-related hormones, making it an important contributor to weight loss.
Furthermore, chlorogenic acid aids in the regulation of 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.
Consumption of green coffee beans was associated with a reduction in systolic and diastolic blood pressure in hypertensive individuals. Moreover, the extract’s positive effects on blood vessels make it a promising option for blood pressure control.
Rich in antioxidants and possessing anti-inflammatory properties, green coffee beans also aids in protecting the body against chronic inflammation.
This protection is essential as chronic inflammation can damage cells and contribute to various health problems such as arthritis, cancer, and diabetes. (2-6).
What is the caffeine content of green coffee?
The caffeine content in green coffee beans varies depending on the species. Robusta coffee typically contains around 2.2-2.8% caffeine, while arabica coffee contains about 0.6-1.2% caffeine.
Environmental and agricultural factors have minimal impact on the caffeine content of the beans. During the roasting process, there is no significant loss of caffeine. In fact, the concentration of caffeine increases as other components degrade.
In a typical cup of regular coffee, the amount of caffeine can range from 70-140 mg. The exact caffeine content can vary based on factors such as the coffee preparation method, the blend of beans used, and the size of the cup. (3)
What is the composition of green coffee?
Coffee beans consist of approximately 43% carbohydrates, 7.5-10% proteins, various nitrogenous compounds (including 0.6%-2.8% caffeine), 10-15% lipids, 25% melanoidins, 3.7-5% minerals, and around 6% organic and inorganic acids, as well as esters.(7)
Green coffee is rich in various bioactive compounds, including polyphenols, tocopherols, and phytosterols. However, the primary components found in green coffee are chlorogenic acid, caffeine, and trigonelline.
Compared to roasted coffee, green coffee contains higher concentrations of chlorogenic acid and trigonelline, while having lower levels of caffeine. This disparity can be attributed to the high temperatures involved in the roasting process, which degrade chlorogenic acid and trigonelline.
While polysaccharides, lipids, and proteins constitute the major constituents of green coffee beans, the minor components, such as caffeine, trigonelline, chlorogenic acids, free sugars (primarily sucrose), free amino acids, and others, are also significant. (1-3)
What are the contraindications and side effects of green coffee?
Contraindications and side effects of green coffee are basically the same as regular coffee, you should always avoid excessive consumption. Like many foods, green coffee can also have negative effects for certain groups of individuals or when consumed in excess.
The use of green coffee is usually contraindicated for people with hypertension, hyperthyroidism, chronic gastritis, gastroduodenal ulcers, liver and rheumatic problems.
It should also be noted that, when consumed in excess, caffeine can cause sleep disturbances and impair the absorption of calcium by the body.
Do not forget that green coffee has caffeine in a higher concentration than regular coffee, so it may not be suitable for people with sleeping difficulties, hypertension and anxiety.
In addition, its consumption is also not suitable for pregnant women, lactating women and people with heart problems. (7-9)
How to consume green coffee?
Although green coffee has a number of health benefits, its taste is not considered pleasant.
Because of this, the consumption of green coffee through capsules and sachets and capsules has become very popular! In this way it is possible to enjoy all the benefits without causing any suffering to the taste.
Just like any other supplement, the introduction of green coffee to the diet must be accompanied by a nutritionist.
Green coffee naturally has more caffeine than the roasted version and consumption of the substance in capsules tends to increase absorption by the body.
It is the nutritionist who will guide you on the best way to consume the substance, ensuring that caffeine does not appear in excess in your diet. Within an exercise routine and with a balanced diet, green coffee brings benefits that go far beyond weight loss. (1, 10)
Other FAQs about Coffee that you may be interested in.
What are coffee disadvantages?
What are the attributes of coffee?
What are the benefits of coffee with milk?
Conclusion
In this text we provided you with the answer to the question: “What are the benefits of eating green coffee beans?”. In addition we discussed the contraindications and side effects of eating green coffee.
Citations
- 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.
- 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
- Wei, F., & Tanokura, M. Organic Compounds in Green Coffee Beans. Coffee in Health and Disease Prevention, 149–162. 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.
- Farah, Adriana. Nutritional and health effects of coffee. 10.19103/AS.2017.0022.14. 2018.
- 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.
- Mary Jane Brown, Can You Eat Coffee Beans? All You Need to Know. Them. Healthline Media LLC. 2020
