Useful to tackle oxidative stress and ageing; stimulates metabolism.
Green coffee is unroasted raw coffee. The seeds of green coffee are rich in polyphenols, tannins and caffeine, with antioxidant effects and manage glycaemia and ageing. They also have a high content of chlorogenic acid, which would be lost in the roasting, the substance capable of intervening in blood glucose regulation, and reduction in the absorption of sugars from the intestine, speeding up metabolism.
- Chlorogenic acid
Green coffee, or raw coffee, contains less caffeine than that which undergoes the roasting process.
The coffee plant is a wild shrub belonging to the Rubiaceae family, characteristic of tropical regions. The coffee flowers, present in many clusters along the shrubs, resemble jasmine and have a strong scent, which attracts insects more easily favouring improved pollination.
Green coffee has rates of metabolism and half-life greater than that of roasted coffee and, thanks to the presence of chlorogenic acid, reduces the occurrence of side effects on the gastric mucosa, linked to coffee consumption.