The powers of green coffee: Chlorogenic acids in green coffee and their health effects

Authors

  • José M. Luzania-Barradas Centro de Investigaciones Biomédicas (CIB), Universidad Veracruzana, Xalapa, Veracruz, México.
  • Dulce Velásquez-Reyes Universidad Veracruzana
  • Alberto Sánchez-Medina Universidad Veracruzana

Keywords:

Green coffee, chlorogenic acids, metabolic health, antioxidant.

Abstract

Green coffee, the unroasted coffee bean, has gained popularity because of its high content of chlorogenic acids (CGA), which are primarily responsible for its health benefits. During the roasting process, these compounds are partially degraded, which have sparked interest in research focused on the positive effects of green coffee on metabolic and cardiovascular health. This trend toward functional products makes green coffee an attractive option for consumers. Furthermore, due to its favorable climatic conditions for cultivation, Mexico plays a significant role in this growing market.

Author Biographies

José M. Luzania-Barradas, Centro de Investigaciones Biomédicas (CIB), Universidad Veracruzana, Xalapa, Veracruz, México.

PhD candidate in Biomedical Sciences with an interest in scientific research and knowledge dissemination, especially in topics related to metabolomics, bioactive compounds, and their impact on health.

Dulce Velásquez-Reyes, Universidad Veracruzana

Doctor of Science in Biotechnology, she has research in the field of functional foods, chemical composition and sensory evaluation.

Alberto Sánchez-Medina, Universidad Veracruzana

Doctor of Science, he has an international career and research lines in chemometrics and metabolomics of natural products and foods.

References

Fortune Business Insights. (2025). Green Coffee Market Size, Share, and Industry Analysis by Type (Arabica and Robusta), End Product (Roasted Coffee, Instant/Soluble Coffee, and Green Coffee Extract), and Regional Forecasts, 2024–2032. Fortune Business Insights. Recuperado de https://www.fortunebusinessinsights.com/es/green-coffee-market-106635

Awwad, S., Issa, R., Alnsour, L., Albals, D., & Al-Momani, I. (2021). Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels. Molecules (Basel, Switzerland), 26(24), 7502. https://doi.org/10.3390/molecules26247502

Farah, A., & Lima, J. (2019). Consumption of Chlorogenic Acids through Coffee and Health Implications. Beverages. https://doi.org/10.3390/BEVERAGES5010011

Lu, H., Tian, Z., Cui, Y., Liu, Z., & , X. (2020). Chlorogenic acid: A comprehensive review of dietary sources, processing effects, bioavailability, beneficial properties, mechanisms of action, and future directions. Comprehensive reviews in food science and food safety, 19 6, 3130-3158. https://doi.org/10.1111/1541-4337.12620

Maleki, S., Crespo, J., & Cabanillas, B. (2019). Anti-inflammatory effects of flavonoids. Food chemistry, 299, 125124. https://doi.org/10.1016/j.foodchem.2019.125124

Affonso, R.C.L., Voytena, A.P.L., Fanan, S., Pitz, H., Coelho, D.S., Horstmann, A.L., Pereira, A., Uarrota, V.G., Hillmann, M.C., Varela, L.A.C. (2016). Phytochemical composition, antioxidant activity, and the effect of the aqueous extract of coffee (Coffea arabica L.) bean residual press cake on the skin wound healing. Oxid. Med. Cell. Longev. https://doi.org/10.1155/2016/1923754

Agunloye, O., Oboh, G., Ademiluyi, A., Ademosun, A., Akindahunsi, A., Oyagbemi, A., Omobowale, T., Ajibade, T., & Adedapo, A. (2019). Cardio-protective and antioxidant properties of caffeic acid and chlorogenic acid: Mechanistic role of angiotensin converting enzyme, cholinesterase and arginase activities in cyclosporine induced hypertensive rats. Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie. https://doi.org/10.1016/j.biopha.2018.10.044

Singh, A., Rana, H., Singh, V., Yadav, T., Varadwaj, P., & Pandey, A. (2021). Evaluation of antidiabetic activity of dietary phenolic compound chlorogenic acid in streptozotocin induced diabetic rats: Molecular docking, molecular dynamics, in silico toxicity, in vitro and in vivo studies. Computers in biology and medicine, 134, 104462. https://doi.org/10.1016/j.compbiomed.2021.104462

He, X., Zheng, S., Sheng, Y., Miao, T., Xu, J., Xu, W., Huang, K., & Zhao, C. (2020). Chlorogenic acid ameliorates obesity by preventing energy balance shift in high fat diet induced obese mice. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.10675

Wang, L., Du, H., & Chen, P. (2020). Chlorogenic acid inhibits the proliferation of human lung cancer A549 cell lines by targeting annexin A2 in vitro and in vivo. Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie, 131, 110673. https://doi.org/10.1016/j.biopha.2020.110673.

Downloads

Published

2025-09-05

How to Cite

Luzania-Barradas, J. M., Velásquez-Reyes, D., & Sánchez-Medina, A. (2025). The powers of green coffee: Chlorogenic acids in green coffee and their health effects. Revista De divulgación científica IBIO, 7(3), 269. Retrieved from http://revistaibio.com/ojs33/index.php/main/article/view/269

Issue

Vol. 7 No. 3 (2025): noviembre 2025 - febrero 2026

Section

Hot Science

License

Copyright (c) 2025 Revista de divulgación científica iBIO

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Self-archiving or deposit of the works in their post-publication version (editorial version) is permitted in any personal, institutional or thematic repository, social or scientific networks. The above applies from the moment of publication of the article in question on the website of the Revista de divulgación científica iBIO.