Chlorogenic acids present in unroasted coffee bean can control diabetes and body weight, according to a report submitted by Dr. Joe Vinson at the American Chemical Society (ACS). Chlorogenic acids are being marketed widely as a nutritional supplement, and it is naturally present in plums, cherries, apples and dried plums.
Type-2 diabetes is a global public healthcare problem and treatments such as oral medications, insulin shots with dietary and lifestyle modifications are the available options for type-2 diabetics. However, problems like insulin resistance and obesity are the foremost problems of type-2 diabetes.
A naturally-occurring compound could help us to control the elevated blood sugar and accelerate weight loss that is helpful for the treatment of type-2 diabetes, Dr. Vinson said. Present and previously published studies confirmed the benefits of green coffee beans and existing epidemiological reports confirmed that coffee consumption can reduce type-2 diabetes risk.
Large population studies confirmed that risk of type-2 diabetes is lowered by 50% in participants who drank 7 cups of coffee, daily. However, no such benefits were observed in participants who drank just 2 cups of coffee. Chlorogenic acids present in coffee could cut the risk in normal, pre-diabetic and diabetic individuals, said Dr. Vinson.
Chlorogenic acids are present in green and unroasted coffee beans. However, the roasting process can degrade chlorogenic acids and only meager amounts are present in coffee prepared with roasted coffee beans.
A previous study conducted by Dr. Vinson reported that people who consumed green coffee lost about 10% of body mass in just 5 months. The benefits of commercial green coffee extract in reduction of blood glucose levels have been tested. Nearly 56 normal participants were asked to consume green coffee extract, and glucose tolerance test (GTT) was assessed. The participants received 100, 200, 300 or 400 mg of commercial green coffee extract. The GTT levels were significantly controlled by green coffee extracts.
According to Dr. Vinson, a significant dose-response effect has been observed in the study, and gastrointestinal side effects such as duodenal ulcers have been reported. All the tested doses of green coffee extract demonstrated a significant reduction in blood glucose levels and the GTT challenge have been reverted to normal with, normal peak, values, he said.
Maximum blood glucose levels were observed at 30 minutes. However, the range in participants who consumed 400 mg green coffee extract was 24% lower than the original. The blood sugar levels at 120 minutes were 31% lower than the control group, he added.
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