Functional Properties and Benefits
Green coffee retains high concentrations of polyphenols (chlorogenic, ferulic, tannic) compared to roasted coffee:
- Antioxidants: counteract oxidative stress, inflammation, and cellular damage.
- Lipid metabolism: improves glucose and lipid metabolism; studies on GCE (green coffee extract) show reduced weight, circulating fats, cholesterol, and triglycerides.
- Cardiovascular system: hypotensive effects demonstrated in preclinical studies and human trials, due to chlorogenic acids and caffeine.
- Brain health: polyphenols improve cognitive function, neuroprotection, and may reduce cognitive decline.
- Circulatory and toning support: adrenaline stimulation promotes muscle perfusion and emotional/energy support.
Infusion Preparation
Instructions for professional and home use:
- Recommended dose: about 5 g per cup (approx. 150 ml).
- Water temperature: max 80 °C (to preserve active ingredients).
- Infusion time: 5–10 minutes, strain and drink.
- Color: pale yellow to bright green; delicate aroma, pleasant taste, slightly herbal.
Because it retains up to 70% more antioxidants, which are essential for the blend’s nutritional and functional value.
Yes: animal studies and human meta-analyses show effects on weight, triglycerides, cholesterol, and blood sugar.
Yes: chlorogenic acid in green coffee has shown hypotensive effects and improvements in inflammation and lipid profile.
Yes: the high polyphenol content offers protective effects on the brain and cognition, with added benefits from caffeine and chlorogenic acids.
Green coffee is less acidic than roasted coffee, offering a gentler and more tolerable option.
It should be avoided by those with caffeine sensitivity or during pregnancy (as it contains caffeine). High doses of extracts may have side effects; moderate use is recommended. Moderate intake is generally considered safe according to official sources.
