Coffee drinking dates back to the 15th century, and the bean’s discovery goes back even farther. So, why has the green version of the famous coffee bean recently become such a sought-after commodity?
There is a subtle -- yet significant -- difference between green coffee beans and the brown beans used to make a cup o’ Joe: one is roasted, the other is not.
Since green coffee beans are unroasted, they retain higher concentrations of the antioxidant chlorogenic acid. Roasting destroys chlorogenic acid, which is why coffee drinkers don’t get the benefits green coffee bean has to offer.
Below are the 5 best green coffee bean extract benefits -- made possible by chlorogenic acid.
-  Henry-Vitrac, C, A Ibarra, et al. “Contribution of chlorogenic acids to the inhibition of human hepatic glucose-6-phosphatase activity in vitro by Svetol, a standardized decaffeinated green coffee extract.” Journal of Agricultural and Food Chemistry. 58.7 (2010): 4141-4.
-  Thom, E. “The effect of chlorogenic acid enriched coffee on glucose absorption in healthy volunteers and its effect on body mass when used long-term in overweight and obese people.” Journal of International Medical Research. 35.6 (2007): 900-8.
-  Shimoda, Hiroshi, Emi Seki, and Michio Aitani. “Inhibitory effect of green coffee bean extract on fat accumulation and body weight gain in mice.” BMC Complementary and Alternative Medicine. 6.9 (2006).
-  Li, SY, CQ Chang, et al. “Modulating effects of chlorogenic acid on lipids and glucose metabolism and expression of hepatic peroxisome proliferator-activated receptor-alpha in golden hamsters fed on high fat diet.” Biomedical and Environmental Sciences. 22.2 (2009): 122-9.
-  Du, WY, C Chang, et al. “High-dose chlorogenic acid induces inflammation reactions and oxidative stress injury in rats without implication of mast cell degranulation.” Journal of Ethnopharmacology. (2013).
-  Vinson, Joe, Bryan Burnham, and Mysore 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.” Diabetes, Metabolic Syndrome and Obesity. 5. (2012): 21-27.