Frequently Asked Questions
Green Coffee Bean Extract is available in Johannesburg at the Fourways, Parkhurst, Illovo,West Rand & Morningsidebranches and Pretoria at Brooklyn and Irene as well as in the Western Cape at Claremont, Constantia, Cape Quarter, Willowbridge, Paarl & Stellenbosch and in KwaZulu Natal at Durban & Umhlanga.
- It is classed as a nutraceutical
- It contains high concentrations of chlorogenic acids
- At present time, only one non-prescription nutraceutical product has been approved by the FDA for assistance in weight control – green bean extract.
- Green Coffee Bean/ Chlorogenic Acid Influences glucose and fat metabolism
- Green coffee bean extract can inhibit certain obesity-inducing processes
- Coffee compounds can improve lipid profiles and reduce blood glucose
- Starch absorption is blocked by means of an α-amylase inhibitor
- Coffee is a well-know stimulant known to cause weight loss and slow down weight gain in obese individuals
- Caffeine increases anti oxidant enzymes
- Caffeine is linked to the reduction in risk of metabolic syndrome
- Coffee consumption reduces the risk of developing Type 2 Diabetes
- High doses of cholorogenic acids and green bean extract have been shown to reduce body weight, body mass, body fat percentage and body mass index.
Green coffee bean extract found in unroasted coffee beans, once purified and standardized, produces high levels of chlorogenic acid and other beneficial polyphenols that can suppress excess blood glucose levels. Roasting destroys much of the coffee bean’s beneficial content.
Conventional coffee preparation, which involves roasting the green coffee beans at high temperatures to attain the desired flavor profile, dramatically lowers levels of health-promoting coffee constituents called chlorogenic acids. Chlorogenic acids have been shown in several studies to aid in controlling blood sugar levels; especially those glucose spikes which occur after a high-carbohydrate meal. In a 12-week study, consumption of chlorogenic acid-fortified instant coffee lead to a considerable reduction in body weight when compared to regular instant coffee. As elevated glucose levels and excess body weight are common among depressives, chlorogenic acids may help combat some symptoms of depression tied to insulin resistance and irregularities in glucose metabolism.
Green coffee, the primary source of chlorogenic acids, cannot be consumed as a beverage due to its extremely bitter taste. Consuming a green coffee extract standardized to chlorogenic acids is an effective means of obtaining biologically active concentrations of chlorogenic acids. The potential role of chlorogenic acids in mediating the mood boost associated with coffee consumption, and their thoroughly studied antihyperglycemic properties give rise to promising multimodal depression protection.
Coffee contains some well-studied phytochemicals such as chlorogenic acid, caffeic acid, ferulic acid, and quinic acid. Some of coffee’s most impressive effects can be seen in blood glucose management. Chlorogenic acid and caffeic acid are the two primary nutrients in coffee that benefit individuals with high blood sugar. Glucose-6-phosphatase is an enzyme crucial to the regulation of blood sugar. Since glucose generation from glycogen stored in the liver is often overactive in people with high blood sugar, reducing the activity of the glucose-6-phosphatase enzyme leads to reduced blood sugar levels, with consequent clinical improvements.
Chlorogenic acid has been shown to inhibit the glucose-6-phosphatase enzyme in a dose-dependent manner, resulting in reduced glucose production. In a trial at the Moscow Modern Medical Center, 75 healthy volunteers were given either 90 mg chlorogenic acid daily or a placebo. Blood glucose levels of the chlorogenic acid group were 15 to 20 percent lower than those of the placebo group.
Chlorogenic acid also has an antagonistic effect on glucose transport, decreasing the intestinal absorption rate of glucose which may help reduce blood insulin levels and minimize fat storage.
In another trial, researchers gave different dosages of green coffee bean extract, standardized for chlorogenic acid, to 56 people. Thirty-five minutes later, they gave the participants 100 grams of glucose in an oral glucose challenge test. Blood sugar levels dropped by an increasingly greater amount as the test dosage of green coffee bean extract was raised (from 200 mg to 400 mg). At the 400 mg dose, there was a full 24% decrease in blood sugar—just 30 minutes after glucose ingestion.
Recent data linked increasing consumption of coffee with a possible decreased risk of depression. In fact, this relationship proved to be dose-dependent, meaning that the more coffee study participants drank, the less likely depression would strike them. These findings were corroborated by a similar study conducted in 2010, which supported the link between increasing coffee consumption and decreased depression risk. Interestingly, this last trial was unable to link caffeine with depression risk, suggesting that other compounds in coffee may be responsible for the mood-elevating effect.
Coffee, especially brews enriched with chlorogenic acid, protect cells against the DNA damage that leads to aging and cancer. Growing tumors develop the ability to invade local and regional tissue by increasing their production of “protein-melting” enzymes called matrix metalloproteinases. Chlorogenic acid—present in coffee—strongly inhibited matrix metalloproteinase activity.
In a 2004 study, coffee induced cell cycle arrest and apoptosis in liver cancer cells, while significantly reducing tumor growth and lung metastasis in rats with liver cancer. In addition, chlorogenic acid induced apoptosis in chronic myelogenous leukemia cells.
Studies are demonstrating an association between higher coffee consumption and a reduced risk of various cancers. In one study, researchers reported that men who drank over 6 cups of coffee daily had an 18% lower risk of prostate cancer and a 40% lower risk of aggressive prostate cancer. This effect was noted for decaffeinated as well as caffeinated coffee, indicating that compounds other than caffeine are responsible for this preventive effect.
"Heavy" coffee drinking has been associated in multiple studies with as much as a 57% reduction in colon cancers. Coffee and its constituents target specific cancer cell signaling systems to suppress colon cancer formation and metastasis.
A 2011 study reported that postmenopausal women who drank 5 cups of coffee daily exhibited a 57% decreased risk of developing estrogen-receptor negative (non-hormone-responsive) breast cancer. Chlorogenic acid and other polyphenols are the likely beneficial agents in such cancers.
Individuals who consumed more than three cups of coffee daily had a 40% lower risk of oral, pharyngeal, and esophageal cancers compared to those who drank one cup of coffee or less daily.
Researchers noted that consumption of one cup of coffee daily was associated with a 42% lower risk of liver cancer. Additionally, consuming at least one cup daily reduced the risk of death due to liver cancer by 50% compared to non-drinkers.
Women with the highest coffee intake were 30% less likely to develop endometrial cancer than those who consumed none.
Adults 19 years and older: 3 capsules of 350 mg each per day, taken before meals (one capsule 3 x per day). Once goal weight has been reached, the supplement can be used for weight maintenance.
Not for females who are pregnant and lactating, or patients with peptic ulcers.