GREEN COF­FEE BEAN for fat loss

“Green Cof­fee Ex­tract has been used to lower blood pres­sure at dosages be­low 200mg per day”

Australian Natural Bodz - - Green Coffee Bean -

G“Green Cof­fee is one of the most pop­u­lar ular weight loss in­gre­di­ents cur­rently on the mar­ket... Does it live up to all the hype?”

reen Cof­fee ex­tract is the lat­est buzz word in fight­ing the bat­tle of the bulge. It has re­ceived a lot of ex­po­sure through the Dr. Oz Show pur­port­ing its benefits for weight loss. The big ques­tion - Is it just an­other one of those fad weight loss sup­ple­ments jacked up with a lot of hype? Or does Dr. Oz have shares in the in­gre­di­ent or re­ceive any kind of re­mu­ner­a­tion from any third party? Who knows these days? The all mighty dol­lar seems to drive ev­ery­thing, es­pe­cially in the me­dia. One thing’s for sure the in­flu­ence through tele­vi­sion me­dia is very strong and has the power to sway hun­dreds of thou­sands of peo­ple look­ing for that so called “magic bul­let” to help them drop un­wanted fat stores. Ob­vi­ously where there’s fat, there’s money but more im­por­tantly does Green Cof­fee Ex­tract help? Ac­cord­ing to cur­rent re­search it does. The most re­cent study show­ing green cof­fee bean ex­tract neu­tral­izes a key en­zyme that fa­cil­i­tates af­ter- meal glu­cose surges. When tested on hu­mans in a placebo- con­trolled study, this nat­u­ral ex­tract pro­duced an ex­tra­or­di­nary 24% drop in af­ter- meal blood sugar in just 30 min­utes[ 1]!

Good news for Cof­fee Lovers!

In­creased cof­fee con­sump­tion re­sults in a sub­stan­tially re­duced risk of di­a­betes. The pres­ti­gious jour­nal “The Lancet” pub­lished a 2002 pop­u­la­tion study that in­cluded over 17,000 peo­ple. The re­searchers found a 50% lower risk of di­a­betes among those who con­sumed 7 cups of cof­fee a day com­pared to those who drank only 2 cups a day[ 2].

So why not just drink more cof­fee?

Cof­fee “beans” are the seeds con­tained in­side the plant’s fruit, the cof­fee berry. They pos­sess a sig­nif­i­cantly higher pro­por­tion of ben­e­fi­cial pheno­lic acids ( 50%) than the berry ( about 35%). An anal­y­sis of the pro­pri­etary green cof­fee bean ex­tract used in clin­i­cal stud­ies re­vealed that just 350 mg sup­plies the same amount of chloro­genic acid found in 14 cups of dark roast cof­fee. The prob­lem with dark roasted cof­fees is that the roast­ing process re­moves too many ben­e­fi­cial polyphe­nols such as chloro­genic acid. Green cof­fee bean ex­tract also sup­plies the an­tiox­i­dant com­pound ferulic acid, shown to ex­ert a ther­a­peu­tic anti- glu­cose ef­fect in tan­dem with chloro­genic acid. Af­ter an­a­lyz­ing the blood of subjects s given this green cof­fee bean ex­tract, t, one 2008 study pub­lished in the Jour­nal of Nu­tri­tion con­firmed the pres­ence in their blood sam­ples of the same ma­jor pheno­lic com­pounds s in­clud­ing chloro­genic acid pro­vided by drink­ing roasted, brewed cof­fee. The re­searchers added that the com­pounds in green cof­fee bean ex­tract were highly ab­sorbable and read­ily me­tab­o­lized in hu­mans. In ad­di­tion to their high ab­sorp­tion rate, the com­pounds in green cof­fee e bean ex­tract are be­lieved to fur­nish stronger glu­cose- low­er­ing pro­tec­tion than roasted cof­fee. That’s be­cause roast­ing de­stroys much of the cof­fee bean’s ben­e­fi­cial con­tent. Con­ven­tional “lightly roasted” cof­fee pro­vides about 92 mil­ligrams of chloro­genic acid per cup. Heav­ily roasted cof­fee

pro­vides far less chloro­genic acid. A cup of a new “polyphe­nol- re­tain­ing” cof­fee ( with chloro­genic acid added back in af­ter roast­ing) pro­vides 172 mg of chloro­genic acid. So drink­ing one or two cups of this new polyphe­nol- re­tain­ing cof­fee pro­vides 172 to 344 mg of chloro­genic acid, which are in ranges shown to demon­strate ther­a­peu­tic ef­fi­cacy. Fruits such as ap­ples, pears, eg­g­plant, toma­toes, blue­ber­ries, straw­ber­ries, and pota­toes con­tain Chloro­genic acid but in lesser amounts. Green Cof­fee wa­ter- sol­u­ble ex­tract has been used mul­ti­ple times in hy­per­ten­sive per­sons to re­duce blood pres­sure in dosages be­low 200mg. This is con­trib­uted to chloro­genic acid, and specif­i­cally its me­tab­o­lite called ferulic acid, de­creas­ing blood pres­sure and im­prov­ing va­sore­ac­tiv­ity.

In­ter­ac­tions with Heart Health

Cof­fee con­sump­tion per se is as­so­ci­ated with higher Ho­mo­cys­teine lev­els in even healthy per­sons, and it seems both Caf­feine and chloro­genic acid are partly to blame. Ho­mo­cys­teine is seen as a biomarker of car­dio­vas­cu­lar dis­ease, and when it in­creases what­ever causes heart dis­eases tends to also in­crease. It is cur­rently not known whether cof­fee in­ges­tion merely in­creases the biomarker for car­dio­vas­cu­lar dis­ease, or whether it can in­crease risk. It seems that caf­feine is slightly pro- hy­per­ten­sive com­pound whereas chloro­genic acid and its me­tab­o­lites ex­ert a po­tent anti- hy­per­ten­sive ef­fect. Green cof­fee ex­tract ( with a high chloro­genic acid con­tent) has been shown to re­duce blood pres­sure in hu­mans and this ef­fect is con­trib­uted to the me­tab­o­lite ferulic acid, which in­creases va­sore­ac­tiv­ity and gen­eral blood pres­sure low­er­ing abil­ity.

Mech­a­nisms of Ac­tion For Weight Loss

Chloro­genic acid may be able to in­duce body fat loss via act­ing as a PPARa ag­o­nist, and in­creas­ing body heat pro­duced. It may also re­duce pro­lif­er­a­tion of new fat

cells through its anti- ox­i­dant ef­fects.

There has been a noted cor­re­la­tion be­tween Cof­fee in­ges­tion and less Fat Mass in both ro­dents and hu­mans, re­sults which are con­founded with the in­clu­sion of Caf­feine which may sup­press fat gain over time. Ad­di­tion­ally, there may be so­cial dif­fer­ences be­tween cof­fee drinkers and non- cof­fee drinkers lead­ing to weight dis­crep­an­cies. There is some ev­i­dence, how­ever, that this as­so­ci­a­tion be­tween cof­fee and weight ( in­verse re­la­tion, more cof­fee be­ing linked to less fat mass) ex­tends to de­caf­feinated cof­fee; ex­clud­ing Caf­feine as a vari­able. Laboratory re­sults, how­ever, sug­gest that most of the weight loss ef­fects of cof­fee are done via caf­feine ( as cof­fee com­pared to de­caf­feinated

cof­fee ex­erts sig­nif­i­cant dif­fer­ences in fat mass re­duc­tion).

There ap­pear to be no dif­fer­ences in lipid me­tab­o­lism, lipol­y­sis, or di­rect anti- obe­sity mech­a­nisms which can be con­trib­uted to chloro­genic acid rather than coinges­tion of caf­feine which lays sus­pi­cion that the cor­re­la­tion be­tween de­caf­feinated cof­fee and weight loss lays not in hu­man bio­chem­istry, but mere caloric dis­place­ment ( drink calo­rie free cof­fee in­stead of hav­ing a treat) or per­haps vi­car­i­ously through im­proved glu­cose tol­er­ance. Ei­ther that, or doses in cof­fee are too low to ex­ert appreciable ef­fects.

“Green Cof­fee Ex­tract may be help­ful for body­builders as it helps trans­port more glu­cose into mus­cle cells

but also aid in sta­bi­liz­ing blood sugar lev­els!”

The Cof­fee Com­plex

Cof­fee is made up of more than 1,000 dis­crete com­pounds. Com­pelling new data re­veal that the chloro­genic acid con­tent in cof­fee is pri­mar­ily re­spon­si­ble for its glu­coselow­er­ing ef­fects via sev­eral in­ter­est­ing mech­a­nisms[ 3][ 4]. Chloro­genic acid in­hibits the glu­cose- 6- phos­phatase en­zyme that stim­u­lates glycogenol­y­sis and glu­co­neo­ge­n­e­sis. Ex­ces­sive ac­tiv­ity of this en­zyme con­trib­utes to dan­ger­ous af­ter- meal blood sugar spikes and high blood glu­cose lev­els be­tween meals. Chloro­genic acid di­rectly in­hibits glu­cose ab­sorp­tion from the in­testi­nal tract. Stud­ies show that cof­fee with a high chloro­genic acid con­tent de­lays in­testi­nal glu­cose ab­sorp­tion. Chloro­genic acid in­hibits the in­testi­nal en­zyme al­phaglu­cosi­dase that breaks apart com­plex sug­ars and en­hances their ab­sorp­tion. Slow­ing the break­down of those com­mon sug­ars ( in­clud­ing su­crose, or ta­ble sugar), dra­mat­i­cally lim­its af­ter-r- meal glu­cose spikes. Chloro­genic acid- rich plant ex­tracts have been shown to re­duce fast­ing blood glu­cose val­ues by more than 15% in di­a­betic pa­tients with poor re­sponse to med­i­ca­tion[ 5]. A sim­i­lar ef­fect was seen in healthy vol­un­teers,, whose in­testi­nal ab­sorp­tion of glu­cose was re­duced by 7% fol­low­ingg a chloro­genic acid- en­riched ed cof­fee drink. And a chloro­genic ro­genic acid sup­ple­ment of 1 gram am re­duced glu­cose lev­els by 13 mg/ dL, 15 min­utes afterr an oral glu­cose chal­lenge, demon­strat­ing on­strat­ing its abil­ity to lower the af­ter-fter- meal spike in hu­mans. A chloro­genic acid- rich ex­tract e of green cof­fee beans is s also ef­fec­tive in an­i­mal stud­ies against weight gain, re­duc­ing to­tal weight and body fat ac­cu­mu­la­tion byb in­hibit­ing fat ab­sorp­tion and preventing ng new fat

pro­duc­tion in liver tis­sue.

Green Cof­fee Re­duces Di­a­betes risk

Many in vivo stud­ies note that cof­fee re­duces the risk of di­a­betes and im­proves glu­cose tol­er­ance, which is at odds with stud­ies that sug­gest Caf­feine im­pairs glu­cose tol­er­ance in healthy in­di­vid­u­als. The cau­sa­tion for this dif­fer­ence lies in chloro­genic acid, which ap­pears to ex­ert more of an anti- di­a­betic ef­fect than caf­feine ex­erts a pro- di­a­betic ef­fect when dosed in ac­cor­dance with a cup of cof­fee. Although there is some work that sug­gests no re­la­tion­ship be­tween cof­fee in­ges­tion and im­proved glu­cose tol­er­ance, the ma­jor­ity of ev­i­dence seems to lean to­wards the ‘ anti- di­a­betic’ con­clu­sion re­gard­less of caf­feinated or de­caf­feinated. The anti- di­a­betic ef­fects seem to be great­est in the el­derly and those who com­bine caf­feine in­ges­tion with weight loss.

Benefits for Body­builders

One of the fas­ci­nat­ing benefits of chloro­genic acid is how it can in­crease mus­cu­lar glu­cose up­take by two means. It can di­rectly stim­u­late AMPK ( non- in­sulin de­pen­dent) as well as phos­phory late AktA ( stim­u­late GLUT4). Trans­port­ing more glu­cose into mus­cle will not only aid in re­cov­ery but pos­si­bly en­hance the up­take of amino acids stores in mus­cle as well. In one in­stance Chloro­genic acid can re­duce the rate or amount ofo car­bo­hy­drate up­take which helps sta­bi­lize blood glu­cose lev­els and on an­other in­sin­stance it ac­tu­ally in­creases mus­cu­lar glu­cose up­take! This can’t be bad.

“There is zero ben­e­fit in tak­ing a carb block­ing sup­ple­ment like Green Cof­fee Ex­tract or any­thing sim­i­lar if you are us­ing it to patch up bad eat­ing habits.”

Chloro­genic Acid Sup­ple­ments

It can be ben­e­fi­cial to sup­ple­ment, es­pe­cial­lyp a y foro thoseo look­ing too not only lose weight but in­di­rectly en­hance per­for­mance. For any as­pir­ing ath­lete a more sta­ble blood sugar me­tab­o­lism and a leaner physique cer­tainly en­hance over­all per­for­mance

fac­tors and benefits. When look­ing for a Green Cof­fee Ex­tract Dr. Oz said the most ef­fec­tive green cof­fee sup­ple­ments con­tain at least 45 per­cent chloro­genic acid. Keep in mind tea ( black, green or white) and cof­fee all con­tain chloro­genic acid, it’s what im­parts these drinks with that fa­mil­iar, slightly bit­ter taste. One clin­i­cal study pub­lished in the sci­en­tific French re­view Phy­tothérapie demon­strated fat- re­duc­ing ef­fects of a green ( non- roasted) cof­fee bean ex­tract called Sve­tol, the In­gre­di­ent brand that Dr. Oz rec­om­mends. One group of vol­un­teers was given 400 mg of the Sve­tol de­caf­feinated green cof­fee ex­tract daily, and the sec­ond group re­ceived a placebo. Af­ter 60 days of sup­ple­men­ta­tion, par­tic­i­pants who re­ceived the Sve­tol green cof­fee ex­tract had lost 5.7 per­cent of their ini­tial weight. By con­trast, the group that re­ceived a placebo had lost 2.8 per­cent of their ini­tial weight. Any po­ten­tial weight loss benefits will no doubt be lost if your diet is to­tally un­bal­anced and you are con­sum­ing ex­ces­sive car­bo­hy­drates. There is zero ben­e­fit in tak­ing a carb block­ing sup­ple­ment like Chloro­genic acid or any­thing sim­i­lar if you are us­ing it to patch up bad eat­ing habits. A sensible nu­tri­tion plan should be your first port of call and then you can add sup­ple­ments to boost the over­all ef­fi­cacy of your plan. An­other in­ter­est­ing side note about Chloro­genic acid it also in­duces en­dothe­lial ni­tric ox­ide syn­thase that has been shown to im­prove erec­tile dys­func­tion. If you choose to sup­ple­ment with green cof­fee bean ex­tract ( or drink cof­fee and tea) you should be warned that chloro­genic acid tends to rob your body of mag­ne­sium, iron and zinc.

Mag­ne­sium de­fi­ciency: Heart ar­rhyth­mias, de­pres­sion, mus­cle cramps, twitches, tics and hy­per­ten­sion.

Iron de­fi­ciency: Fa­tigue, pale skin, brit­tle nails, heart ar­rhyth­mias, dizzi­ness, heavy arms and legs and gen­eral weak­ness.

Zinc de­fi­ciency: Be­nign pro­static hy­per­pla­sia ( BPH), in­fer­til­ity, higher sus­cep­ti­bil­ity to colds/ flu, loss of taste, hear­ing or smell, brain fog, poor wound heal­ing, hair loss. You can com­bat this by sup­ple­ment­ing with a good qual­ity multi vi­ta­min and min­eral sup­ple­ment. Just make sure you take it 6- 8 hours away from when you take your Green Cof­fee sup­ple­ment. The same rule ap­plies to de­caf­feinated cof­fee as Chloro­genic acid is still rob­bing you of es­sen­tial min­er­als, and pos­si­bly other nu­tri­ents such as your B vi­ta­mins and in­testi­nal mi­croflora ( pro­bi­otics). cof­fee is not the bad boy it was once made out to be. In fact the op­po­site ap­pears to be true! Whether you choose to sup­ple­ment with a Green Cof­fee sup­ple­ment or en­joy an en­hanced Green Cof­fee brew the choice is yours and de­pends en­tirely on your goals at hand. The re­search ap­pears to be solid and de­spite the fact that those sell­ing the Green Cof­fee state that much of the Chloro­genic acid is lost in the brew­ing you can’t ar­gue with the study pub­lished in the pres­ti­gious jour­nal The Lancet on over 17,000 peo­ple found to have a 50% lower risk of di­a­betes among those who con­sumed 7 cups of cof­fee a day com­pared to those who drank only 2 cups a day! So I guess not ALL the Chloro­genic acid is get­ting de­stroyed. Although 7 cups of cof­fee per day may be a lit­tle ex­ces­sive for those that can’t tol­er­ate the caf­feine lev­els. This is where Green Cof­fee sup­ple­ments come to the res­cue. Just pop a cou­ple of 200mg cap­sules per day and you get the rec­om­mended daily dose of Chloro­genic acid mi­nus the caf­feine. Just make sure you buy a qual­ity prod­uct that con­tains at least 45% Chloro­genic Acid. On a per­sonal note I feel the benefits that we are wit­ness­ing through cof­fee are not purely from one par­tic­u­lar in­gre­di­ent ( Chloro­genic acid). As stated ear­lier there are over 1000 con­stituents that make up cof­fee so it’s only fair to say there must be some kind of syn­ergy go­ing on here. Maybe the weight­loss and no doubt the per­for­mance benefits are at­trib­uted in some de­gree to the caf­feine con­tent alone! There is no dis­put­ing the re­search on caf­feine’s per­for­mance en­hanc­ing benefits. My thoughts are this is just one ad­di­tional piece of the nu­tri­tional puz­zle we can put in place to help us achieve a leaner, health­ier body and not to men­tion pre­vent the on­set of what we now call meta­bolic syndrome. In this in­stance we are talk­ing about di­a­betes, one of the big­gest killers in the world to­day. Who would have ever thought that the hum­ble cof­fee bean may hold some of the an­swers to some of to­days ma­jor health is­sues. God bless, Mother Na­ture! Ref­er­ence: 1. Na­gen­dran MV. Ef­fect of Green Cof­fee Bean Ex­tract ( GCE), High in Chloro­genic Acids, on Glu­cose Me­tab­o­lism. Poster pre­sen­ta­tion num­ber: 45- LB- P. Obe­sity 2011, the 29th An­nual Sci­en­tific Meet­ing of the Obe­sity Society. Or­lando, Florida. Oc­to­ber 1- 5, 2011. 2. van Dam RM, Feskens EJM. Cof­fee con­sump­tion and risk of type 2 di­a­betes mel­li­tus. Lancet. 2002 Nov 9; 360( 9344): 1477- 8. 3. McCarty MF. A chloro­genic acid- in­duced in­crease in GLP- 1 pro­duc­tion may me­di­ate the im­pact of heavy cof­fee con­sump­tion on di­a­betes risk. Med Hy­pothe­ses. 2005; 64( 4): 848- 53. 4. Green­berg JA, Boozer CN, Geliebter A. Cof­fee, di­a­betes, and weight con­trol. Am J Clin Nutr. 2006 Oct; 84( 4): 682- 93. 5. Her­rera-Arel­lano A, Aguilar- San­ta­maria L, Gar­cia- Her­nan­dez B, Ni­ca­sio-Tor­res P, Tor­to­riello J. Clin­i­cal trial of Ce­cropia ob­tusi­fo­lia and Mar­ru­bium vul­gare leaf ex­tracts on blood glu­cose and serum lipids in type 2 di­a­bet­ics. Phy­tomedicine. 2004 Nov; 11( 7- 8): 561- 6.

Fit­ness Model Kris­ten Lonie

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