Abstract

GREEN COFFEE EXTRACT IMPROVES HUMAN HEALTH: A SYSTEMATIC REVIEW

Rajeev Ranjan, Kaushal Kishore, Pavan Kumar, Rajesh Ranjan, Nitesh Kumar*

Abstract

Green Coffee Extract (GCE) is a food product and/or supplements that are derived from raw or unroasted, green coffee beans. It is also present in roasted coffee, but much of the active principle is destroyed during the roasting process. The GCE contained chlorogenic acid as a major ingredient and mediate many of the health benefits. Oral ingestion of GCE may reduce body weight in overweight and obese persons. But mechanisms of chlorogenic acids still unknown, although it thought to be related with the preventing carbohydrate uptake from the intestines after a meal. Chlorogenic acid protects neurons from hydrogen peroxide induced stress through a powerful antioxidant activity, ԝhich fights against the free radicals produced in our body as a byproduct of metabolism. It lowers the risk of liver, colon, breast, skin anԁ rectal cancers but the molecular mechanisms and target underlying the chemopreventive effects remain unknown. Ferulic acid, which is a metabolite of GCE containing chlorogenic acid, decreases blood pressure and improves vasoreactivity. GCE may be considered a novel antihypertensive food component. It reduces the risk of gylcemic disorders like Type 2 diabetes mellitus (DM), ԝhen people consume it for a long time, by inhibiting glucose-6-phosphatase enzyme, that promotes sugar formation in the liver by glycogenesis. GCE as supplemental or food products, may cause occupational type I allergies have been noted to be associated with green coffee dust, which may be due to the presence of a „Cof A 1‟ allergin and appears to be present in the plants Coffea canephora, Coffea Arabica and Coffea liberica.

Keywords: Green Coffee Extract; Chlorogenic Acid; Antioxidant; Free Radicals; Hypertension; Obesity; Diabetes; Caffeine.