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ℹ By roasting coffee beans, they acquire their typical aroma and specific nutritional properties. It transforms the characteristics of the coffee by exposing it to high temperatures, which also leads to the loss of most of the nutrients contained. The caffeine is thermostable and therefore not destroyed. Nevertheless, this processing method particularly affects the chlorogenic acid content of coffee, which is significantly reduced in the final product. Green coffee is the name given to coffee that has not been roasted and therefore is rich in chlorogenic acid, as opposed to regular coffee.

Chlorogenic acid is the substance that is responsible for the therapeutic effects of green coffee in the body. The amount of chlorogenic acid present in green coffee extract-based supplements is often standardized to comprise 10, 20 or even 50% of the extract. Green coffee beans also contain other substances that can influence the body, such as caffeine, theobromine, theophylline, tannins and flavonoids. See More


 

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