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A 2011 review found tentative evidence that green coffee extract promotes weight loss; however, the quality of the evidence was poor. [1] [4] [5] A larger 2017 review assessed the effects of chlorogenic acid, the main phenolic compound in green coffee extract, determining that human studies to date were of poor quality and that no conclusions could be drawn from them.
The health effects of coffee include various possible health benefits and health risks. [ 1 ] A 2017 umbrella review of meta-analyses found that drinking coffee is generally safe within usual levels of intake and is more likely to improve health outcomes than to cause harm at doses of 3 or 4 cups of coffee daily.
“The coffee bean itself has antioxidants in it, which help prevent free radical damage that could potentially lead to cancer,” explains Susan Oh, M.P.H., director of the nutrition research ...
The chemical complexity of coffee is emerging, especially due to observed physiological effects which cannot be related only to the presence of caffeine. Moreover, coffee contains an exceptionally substantial amount of antioxidants such as chlorogenic acids, hydroxycinnamic acids, caffeine and Maillard reaction products, such as melanoidins. [3]
Roasted coffee beans. Around thirty plant species are known to contain caffeine. [220] Common sources are the "beans" (seeds) of the two cultivated coffee plants, Coffea arabica and Coffea canephora (the quantity varies, but 1.3% is a typical value); and of the cocoa plant, Theobroma cacao; the leaves of the tea plant; and kola nuts.
Lipids of the interior tissue are triglycerides, linoleic acid (46% of total free lipids), palmitic acid (30% to 35% of total free lipids), and esters. Arabica beans have a higher content of lipids (13.5–17.4 g lipids/100 g dried green coffee beans) than robustas (9.8–10.7 g lipids/100 g dried green coffee beans).
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Decaffeination is the removal of caffeine from coffee beans, cocoa, tea leaves, and other caffeine-containing materials. Decaffeinated products are commonly termed by the abbreviation decaf. To ensure product quality, manufacturers are required to test the newly decaffeinated coffee beans to make sure that caffeine concentration is relatively low.
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