Coffea trees are one of the world’s most valued plants. Cultivation of coffee trees is limited to subtropical and tropical climates. This is because coffee trees are unable to tolerate freezing.
Using it seeds, coffee drinking began in Arabia and spread to Egypt. By the seventeenth century. coffee drinking reached Italy
Coffee beans are seeds of the fruit from plants belonging to several species of bushes in the genus Coffea and family Rubiaceae.
With many species to choose from, 90% of the world’s production of coffee is from Coffea arabica trees. The remainder is from C. canephora (robusta).
Coffee berries are picked, processed, and dried. Each berry usually contains two seeds, which are roasted to achieve the desired flavor. The beans are then ground and brewed to create the beverage.
Green coffee bean extracts are now being marketed as green coffee supplements that burn fat.
'Green' coffee refers to the raw or unroasted seeds (beans) of Coffea fruits. Green coffee beans are dried, roasted, and ground, before it can be brewed to produc coffee. During the brewing, the plant's phytochemical are released into the hot water. Coffee contains a library of compounds. Caffeine is the stimulant in coffee but there are other compounds that have other effects on the body.
Coffee’s positive effect on sugar and weight have been attributed to chlorogenic acid. Other compounds include quinides, lignans, and trigonelline. These coffee compounds improve glucose metabolism..
Chlorogenic acid inhibits the enzyme, glucose-6-phosphatase. This enzyme promotes the formation of glucose in the liver.
Chlorogenic acid may reduce the risk of diabetes and help lower body fat.
Unfortunately, traditional brewing, removes many of the compounds of the coffee bean, especially chlorogenic acid. Roasting green coffee beans removes its naturally bitter taste along with a significant portion of chlorogenic acid. Green coffee beans is the best natural sources for chlorogenic acid.