What are the side effects of drinking too much green coffee?
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 short article we will provide the answer to the question: “What are the side effects of drinking too much green coffee?”. In addition, we will discuss some benefits of moderate consumption of green coffee.
What are the side effects of drinking too much green coffee?
It is important to note that green coffee bean extract contains a significant amount of caffeine. Therefore, consuming excessive amounts of this extract can potentially lead to palpitations, anxiety, sleep disturbances, and an accelerated heartbeat. (1)
Rather than providing a sustained energy boost, some people may encounter energy crashes, which can cause abrupt fatigue and sleepiness. Additionally, the caffeine found in coffee has the potential to induce anxiety by blocking adenosine, a chemical that aids in preventing fatigue.
This interference with adenosine can result in symptoms like fatigue, nausea, and may even contribute to the development of caffeine-induced anxiety disorder. It is worth noting that consuming around 1000 mg of caffeine per day can lead to effects such as nervousness, jitteriness, and nausea.(2, 3)
Excessive caffeine intake not only affects physical well-being but also has repercussions on the nervous system and gastrointestinal tract. An overstimulated nervous system can disrupt the colon and gastrointestinal (GI) tract, leading to stomach discomfort.
In cases of caffeine toxicity, adverse effects such as diarrhea, nausea, acid reflux, and gas may occur. These symptoms can be painful and disruptive to daily life.
Furthermore, consuming significant quantities of green coffee can contribute to insomnia. Caffeine acts as a sleep deterrent and can disrupt the sleep cycle, especially when consumed later in the day. (3)
Currently, there have been only a few studies conducted on the effects of green coffee bean extract, which makes it difficult to ascertain its long-term impact as a supplement.
However, thus far, no harmful or negative side effects have been reported with the use of green coffee bean extract supplementation. (1)
What are the properties and benefits of green coffee?
The ingestion of green coffee if carried out in a controlled and moderate way can be beneficial for your health, serving as a source of energy, helping to reduce the levels of sugar and free radicals in the blood, accelerates metabolism, has a diuretic effect and helps in the loss of weight.
Power supply
Green coffee is a source of caffeine, a nutrient that inhibits the action of the neurotransmitter adenosine, responsible for drowsiness, tiredness and fatigue. Also, green coffee combats this effect by making you more energetic throughout the day. (4)
Decreases blood sugar levels
Green coffee contains chlorogenic acid and this substance is directly linked to the reduction of glucose absorbed by the liver. This is mainly because chlorogenic acid prevents the accumulation of localized fat in this organ.
Therefore, due to the presence of this substance, green coffee helps to regulate blood sugar levels. Thanks to this, the substance is often indicated as an aid in the treatment of people with type 2 diabetes. (4, 5)
Reduces free radicals present in the body
Free radicals are natural elements of the body’s own metabolism. In high amounts, they are harmful to the body as they age body tissues.
Green coffee has an antioxidant effect, because it inhibits the action of free radicals in the body.
This is thanks to the presence of chlorogenic acid and substances called tocopherols, which is simply another name for vitamin E. Its consumption helps to prevent premature aging and cellular wear and tear. (4, 6-8)
Accelerates metabolism
Green coffee has thermogenic action, which helps to speed up metabolism. The thermogenic action causes an increase in internal temperature causing an acceleration of metabolism. Therefore, the body starts to burn more calories, causing you to spend more energy even at rest. (5, 7)
Diuretic action and cosmetic benefits
Green coffee also has a diuretic action, fighting fluid retention and weight loss. Another little-known benefit of green coffee lies in its cosmetic properties. Green coffee oil is often used in cosmetics for skin and hair beauty. That’s because green coffee has moisturizing properties, it also prevents baldness.
In addition, it strengthens hair keratin giving hair more shine and resistance to breakage.
Weight loss
Green coffee aids in weight loss by mobilizing and burning fat, as well as decreasing fat storage in cells. Green coffee can also help you lose weight in a natural and healthy way. That is, it is excellent for those looking to lose weight and change their habits for a better quality of life.
In addition, for best results, it is excellent to combine green coffee with a healthy diet and physical exercise. (5, 7)
What is the recommended dosage for green coffee?
The amount of aqueous green coffee included in the diet was determined based on the analysis of its caffeine content. This is because the daily dosage of caffeine should not exceed 45 mg per kilogram of body weight. (6)
The bottom line
Due to the acidic content of green coffee, you may experience symptoms of stomach upset and ulcers. In addition, green coffee has a high caffeine content, so high consumption of this substance can cause irritability and anxiety.
Green coffee has numerous health benefits if consumed in moderation. In addition, the use of green coffee combined with a healthy diet and habits can make you lose weight faster and in a healthy way.
Conclusion
In this short article we provided the answer to the question: “What are the side effects of drinking too much green coffee?”. In addition, we discussed some benefits of moderate consumption of green coffee.
Citations
- Bae, J.-H., Park, J.-H., Im, S.-S., & Song, D.-K. Coffee and health. Integrative Medicine Research, 3(4), 189–191. 2014.
- Farah, Adriana. Nutritional and health effects of coffee. 10.19103/AS.2017.0022.14. 2018.
- Willson, C. The clinical toxicology of caffeine: A review and case study. Toxicology Reports. 2018.
- Wei, F., & Tanokura, M. Organic Compounds in Green Coffee Beans. Coffee in Health and Disease Prevention, 149–162. 2015.
- 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.
- 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
- 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.
- 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.
