Green coffee

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Green coffee

Green coffee refers to the coffee beans before roasting. Like green tea, this can be prepared as an infusion drink. Almost only roasted coffee is drunk worldwide . Green coffee, on the other hand, has received a lot of attention for some time as a possible remedy for obesity. Green coffee is usually an extract from green coffee beans. The effect is mainly attributed to the abundant chlorogenic acid in green coffee. Green coffee is available as an extract in capsule or powder form.

Origin and Distribution

At first the coffee plants were only widespread in Africa and Arabia. They came to America in the 18th century.

South America is responsible for about 45% of all coffee exports in the world. Most of the coffee is grown in Brazil. The United States imports more coffee than any other nation.

In 2011, the per capita consumption of coffee in the United States was 4.24 kg and the value of imported coffee was more than $ 8 billion.

Important data

The first coffee plant was found in the mountains of Yemen.

In 1500 it was exported to the rest of the world via the port of Mokha in Yemen.

The first cultivation in India ( Chikmagalur ) took place around 1600, in Europe (and thus the first cultivation outside East Africa / Arabia) around 1616, in Java 1699, in the Caribbean ( Cuba , Hispaniola - Haiti and the Dominican Republic , Jamaica , Puerto Rico ) around 1715–1730, in South America around 1730 and in the United East India Company around 1720.

In 1865 the roasted beans were first sold on the retail market (Pittsburgh).

The important spray drying process was finally developed in the 1950s .

Green coffee beans

Coffee beans are the seeds of the coffee tree or shrub (Rubiaceae family). The trees can be up to ten meters tall. Usually they are much smaller due to the trimming. The drupes grow on the tree, they contain two seeds, that is the coffee beans. The outer pulp is removed from the stone fruits in an immature or ripe state. The beans are then peeled, the parchment skin and a second skin, the silver skin, are removed. This is how you get green coffee or raw coffee before roasting. If the fruit was still unripe, its color is green, otherwise yellow, red or brown.

extract

Green coffee is almost only available as green coffee extract. Then it is a so-called nutritional supplement (English nutraceutical ). The extract, which was made from the ground green coffee beans, is filled into capsules, but it can also be added to drinks, chocolate or chewing gum.

ingredients

The amount of ingredients in coffee varies depending on the variety, ripeness and growing area. The most important sources also differ considerably in their information. Green coffee differs significantly from roasted coffee. The main ingredients of green coffee are: non-volatile alkaloids such as caffeine and trigonelline, proteins such as amino acids, carbohydrates, lipids, enzymes, minerals, water, volatile aromatic substances and acids, polyphenols, which also include chlorogenic acid.

Alkaloids

caffeine

Roasted coffee contains between 29 and 176 mg, usually around 100 mg, of caffeine per cup (125 ml of water, ~ 5–10 grams of coffee). The caffeine content is often given as 1.3%. The caffeine content in green coffee varies for Arabica coffee between 0.58 and 1.7%, on average it is 1.16%, for Robusta coffee it varies between 1.16 and 3.27%, on average it is 2 , 15%. A daily dose of 400 mg extract thus only contains around 8-16 mg caffeine.

Trigonelline

Another important alkaloid in green coffee is trigonelline (nicotinic acid-N-methylbetaine), a derivative of vitamin B 6 , which makes up about 1%, but it is reduced to 0.1% during roasting. It can either be demethylated to nicotinic acid (also: niacin , vitamin B 3) or decarboxylated to N-methylpyridine .

Chlorogenic acid

The special effect of green coffee is mainly attributed to the high proportion of chlorogenic acid . Green coffee is the food with the highest chlorogenic acid content, with an average of 7%. Roasting reduces the chlorogenic acid content. Eleven chlorogenic acids have been identified in green coffee, the most common by far is 5-O-caffeoylquinic acid. Chlorogenic acid is a derivative of cinnamic acid or a polyphenol with antioxidant properties. Antioxidants bind highly reactive molecules before they have any chance of damaging body tissues. Chlorogenic acid is also the component of green coffee, which is said to be primarily responsible for its weight-reducing properties and other health-promoting effects. Green coffee extract usually contains between 45% and 70% chlorogenic acid.

Proteins, including amino acids

18 amino acids were found in green coffee. Overall, proteins make up around 10% of the coffee bean. Aspartic acid (10.6%), leucine (8.8%), lysine (6.8%), proline (6.6%) and glycine (6.4%) account for the highest proportion . The proportion of essential amino acids such as lysine (6.8%) and threonine (3.8%) are reduced by roasting.

carbohydrates

Carbohydrates make up about half of the green coffee bean, most of which are polysaccharides like cellulose .

Lipids

Coffee oil is represented much more strongly in the green beans of Arabica coffees (11.1–13.6%) than in Robusta varieties (4.4–4.8%). The main part is made up of triglycerides (approx. 79%), followed by diterpenes (17%) and sterols (4%). Tocopherols (0.1–0.5%) are important because of their strong antioxidant properties . Filtering removes most of the lipids from coffee . The diterpenes include Cafestol and Kahweol. They affect cholesterol levels.

Vitamins

Coffee is not rich in vitamins. Some of them, like vitamin B1 and vitamin C , are destroyed during roasting.

Health effects of green coffee

Weight reduction

Based on the results of animal experiments, it has long been suspected that green coffee or green coffee extract has a weight-reducing effect, primarily due to the extraordinarily high chlorogenic acid content. A group of American and Indian researchers first claimed to have provided real evidence in a study published in 2012. This randomized, double-blind and controlled study was presented in March 2012 and attracted worldwide attention. In 2014, the scientists revoked the study because of gross errors and data manipulation.

A comparative study from 2011 is more skeptical. Here three randomized clinical studies were compared. The authors come to the conclusion that the results differ and, above all, that there are no long-term studies.

Other health effects

Other effects of green coffee extract are said to be the reduction of high blood sugar levels after eating and the synthesis of glucose. Overall, chlorogenic acid has positive effects on diabetes and on blood lipid and liver values.

In addition, green coffee bean extract is said to have a lowering effect on blood pressure . Green coffee extract could help prevent Alzheimer's disease. In addition, it should be a protection against changes in DNA.

Side effects

As early as the 1980s, it was first discovered in Norway that coffee consumption increased homocysteine levels. The increasing effect on the homocysteine ​​level has been demonstrated above all for caffeine. Caffeine is an antagonist of vitamin B6, which is an important vitamin in homocysteine ​​metabolism. An elevated homocysteine ​​level is a risk factor for cardiovascular diseases . But not only caffeine, chlorogenic acid can also have an increasing effect on homocysteine ​​levels, as a study from 2001 suggests. Basically, the side effects of caffeine in green coffee are the same as in roast coffee. However, the amount of caffeine in green coffee extract is very low; a daily dose contains less caffeine than a cup of coffee.

literature

  • Geene Spiller (Ed.): Caffeine. CRC-Press, Boca Raton / London / New York / Washington, DC 1998, ISBN 0-8493-2647-8 .
  • Wendy Marcason: What is Green Coffee Extract? In: Journal of the Academy of Nutrition and Dietetics. Volume 113, Issue 2, February 2013.
  • Coffee: effects on health. ed. from the German Green Cross. Marburg 2009
  • St. Kaiser, I. Melle, HJ Becker: To the chemistry of coffee. In: Practice of Natural Sciences - Chemistry. Aulis publishing house. 46 Jg., No. 6, 1997, pp. 17-22.

Web links

Commons : Green Coffee  - Collection of pictures, videos and audio files
  • kaffeeverband.de: Coffee knowledge
  • Harvard Health Publications, Harvard Medical School: What is it about coffee?
  • Jane V. Higdon, Balz Frei: Coffee and Health: A Review of Recent Human Research. Linus Pauling Institute, Oregon State University, Critical Review in Food Science and Nutrition. 46, 2006, pp. 101-123. doi: 10.1080 / 10408390500400009
  • Claudine Manach, Augustin Scalbert, Christine Morand, Christian Rémésy, Liliana Jiménez: Polyphenols; food sources and bioavailability. In: Am. J. Clin Nutr. 79, 2004, pp. 727-747.
  • Alexander Michalzik: Green Coffee Extract. 4th March 2013.
  • Joe A Vinson, Bryan R Burnham, Mysore V Nagendran: Randomized, double-blind, placebo-controlled, linear dose, crossover study to evaluate the efficacy and safety of a green coffee bean extract in overweight subjects. University of Scranton. In: Diabetes Metab Syndr Obes. 5, 2012, pp. 21-27. PMC 3267522 (free full text)

Individual evidence

  1. ↑ a b c Lukas Macheiner, Anatol Schmidt, Matthias Schreiner, Helmut K. Mayer: Green coffee infusion as a source of caffeine and chlorogenic acid. In: Journal of Food Composition and Analysis. 84, 2019, p. 103307, doi: 10.1016 / j.jfca.2019.103307 .
  2. ↑ Wendy Marcason: What is Green Coffee Extract? In: Journal of the Academy of Nutrition and Dietetics. Volume 113, Issue 2, February 2013, p. 364.
  3. ^ A b Monthly Coffee Market Report. (PDF) International Coffee Organization, July 2011, p. 7 , accessed on May 4, 2015 .
  4. ↑ United States of America Country Datasheet. ( Memento from April 6, 2015 in the Internet Archive ) International Coffee Organization, 2011.
  5. ↑ a b Alexander Michalzik: Green coffee extract. Retrieved November 17, 2013.
  6. ↑ Geene Spiller (ed.): Caffeine. CRC-Press, 1998.
  7. ↑ Geene Spiller (ed.): Caffeine. CRC-Press, 1998, p. 150.
  8. ↑ Joe A Vinson, Bryan R Burnham, Mysore V Nagendran: Randomized, double-blind, placebo-controlled, linear dose, crossover study to evaluate the efficacy and safety of a green coffee bean extract in overweight subjects. In: Diabetes Metab Syndr Obes. 5, 2012, pp. 21-27. doi: 10.2147 / DMSO.S27665 , PMC 3267522 (free full text).
  9. ↑ Geene Spiller (ed.): Caffeine. CRC-Press, 1998, p. 151.
  10. ^ Richard H. Stadler, Natalia Varga, Jörg Hau, Francia Arce Vera, Dieter H. Welti: Alkylpyridiniums. 1. Formation in Model Systems via Thermal Degradation of Trigonelline. In: J. Agric. Food Chem . 50 (5), 2002, pp. 1192-1199, doi: 10.1021 / jf011234k .
  11. ↑ Geene Spiller (ed.): Caffeine. CRC-Press, 1998, p. 120.
  12. ^ MD Del Castillo, JM Ames, HM Gordon: Effect of roasting on the antioxidant activity of coffee brews. In: J Agric Food Chem. 50, 2002, pp. 3698-3703 doi: 10.1021 / jf011702q
  13. ↑ Geene Spiller (ed.): Caffeine. CRC-Press, 1998, p. 199.
  14. ↑ Jane V. Higdon, Balz Frei: Coffee and Health, A Review of Recent Human Research. Critical Review in Food Science and Nutrition. 46, 2006, pp. 101-123. doi: 10.1080 / 10408390500400009
  15. ↑ Wendy Marcason: What is Green Coffee Extract? In: Journal of the Academy of Nutrition and Dietetics. Volume 113, Issue 2, February 2013, p. 364. doi: 10.1016 / j.jand.2012.12.004
  16. ↑ Geene Spiller (ed.): Caffeine. CRC-Press, 1998, p. 138.
  17. ↑ Geene Spiller (ed.): Caffeine. CRC-Press, 1998, p. 143.
  18. ↑ Geene Spiller (ed.): Caffeine. CRC-Press, 1998, p. 144.
  19. ↑ Geene Spiller (ed.): Caffeine. CRC-Press, 1998, p. 143.
  20. ↑ Geene Spiller (ed.): Caffeine. CRC-Press, 1998, p. 153.
  21. ↑ Hiroshi Shimoda, Emi Seki, Michio Aitani: Inhibitory effect of green coffee bean extract on fat accumulation and body weight gain in mice. In: BMC Complementary and Alternative Medicine. Vol. 6, 2006, p. 9. doi: 10.1186 / 1472-6882-6-9
  22. ↑ Joe A Vinson, Bryan R Burnham, Mysore V Nagendran: Randomized, double-blind, placebo-controlled, linear dose, crossover study to evaluate the efficacy and safety of a green coffee bean extract in overweight subjects. In: Diabetes Metab Syndr Obes. 5, 2012, pp. 21-27. PMC 3267522 (free full text)
  23. ↑ Joe Vinson, Bryan Burnham: Randomized, double-blind, placebo-controlled, linear dose, crossover study to evaluate the efficacy and safety of a green coffee bean extract in overweight subjects [Retraction]. In: Diabetes, Metab Syndr Obes. 7, 2014, pp. 467-468.
  24. ↑ Igho Onakpoya, Rohini Terry, Edzard Ernst : The Use of Green Coffee Extract as a Weight Loss Supplement: A Systematic Review and Meta-Analysis of Randomized Clinical Trials. In: Gastroenterol Res Pract. 2011, p. 382852. PMC 2943088 (free full text)
  25. ^ William J. Arion, Wesley K. Canfield, Francis C. Ramos, Peter W. Schindler, Hans-Joerg Burger, Horst Hemmerle, Gerrit Schubert, Peter Below, Andreas W. Herling: Chlorogenic Acid and Hydroxynitrobenzaldehyde: New Inhibitors of Hepatic Glucose 6-phosphatase . In: Archives of Biochemistry and Biophysics . Volume 339, Issue 2, March 15, 1997, pp. 315-322.
  26. ↑ Delcy V Rodriguez de Sotillo, M. Hadley: Chlorogenic acid modifies plasma and liver concentrations of: cholesterol, triacylglycerol, and minerals in (fa / fa) Zucker rats.  ( Page no longer available , search in web archives )  Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. In: The Journal of Nutritional Biochemistry. Volume 13, Issue 12, December 2002, pp. 717-726.@1@ 2Template: Dead Link / www.jnutbio.com  
  27. ↑ T. Watanabe, Y. Arai, Y. Mitsui, T. Kusaura, W. Okawa, Y. Kajihara, I. Saito: The blood pressure-lowering effect and safety of chlorogenic acid from green coffee bean extract in essential hypertension. In: Clin Exp Hypertens . 28 (5), Jul 2006, pp. 439-449. PMID 16820341
  28. ↑ Sergio A. Rosales-Corral, Dario Acuña-Castroviejo, Ana Coto-Montes, Jose A. Boga, Lucien C. Manchester, Lorena Fuentes-Broto, Ahmet Korkmaz, Shuran Ma, Dun-Xian Tan, Russel J. Reiter: Alzheimer's disease: pathological mechanisms and the beneficial role of melatonin. In: Journal of Pineal Research. Volume 52, Issue 2, March 2012, pp. 167-202. doi: 10.1111 / j.1600-079X.2011.00937.x
  29. ^ Suresh K. Abraham, Lakshmi Sarma, PC Kesavan: Protective effects of chlorogenic acid, curcumin and β-carotene against γ-radiation-induced in vivo chromosomal damage. In: Mutation Research Letters. Volume 303, Issue 3, November 1993, pp. 109-112.
  30. ↑ MR Olthof, PC Hollman, PL Zock, MB Katan: Consumption of high doses of chlorogenic acid, present in coffee, or of black tea increases plasma total homocysteine ​​concentrations in humans. In: Am J Clin Nutr. 73 (3), Mar 2001, pp. 532-538.