Green coffee bean extract is derived from unroasted coffee beans and is standardized for chlorogenic acids, a group of polyphenols mostly lost during roasting. It is thought to inhibit intestinal glucose absorption and modulate hepatic glucose metabolism. Human trials suggest modest reductions in blood pressure and small, inconsistent effects on body weight and fasting glucose. It may benefit adults with prehypertension or metabolic syndrome, though effects are generally smaller than diet and exercise changes.

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How It Works

Chlorogenic acids inhibit alpha-glucosidase and glucose-6-phosphatase, slowing carbohydrate absorption and hepatic glucose release. They also improve nitric oxide bioavailability and reduce vascular tone, contributing to blood pressure reductions. The high antioxidant content may reduce low-grade inflammation, though clinical translation to human outcomes remains uncertain.