Abstract

An overview of green coffee, the unroasted bean enriched with antioxidants, is presented in the following article. Green coffee beans are known to have a higher content of chlorogenic acid (CGA) with potential health benefits like activity against hypertension, diabetes, obesity, etc. There are three major classes of chlorogenic acids present in green coffee beans, namely: caffeoylquinic acid (CQA), di-caffeoylquinic acid (diCQA) and feruloylquinic acid (FQA). Another pivotal component of the green beans is caffeic acid. A compilation of the different research studies and reviews pertaining to the diverse biomolecules present in the green coffee, their structure and the different sources of CGA is presented. The traditional and modern methods of the extraction of CGA are also studied. Green coffee upon roasting develops its aromatic characteristics but the flavor development comes with a reciprocation of reduced chlorogenic acid content. Thus, the effect of processing is also addressed. There are numerous studies conducted to show the health benefits associated with the consumption of green coffee out of which, anti-diabetic and anti-obesity effects are particularly concentrated in this article.

摘要

下一篇文章概述了生咖啡（一种富含抗氧化剂的未经烘焙的咖啡豆）。众所周知，生咖啡豆具有较高的绿原酸（CGA）含量，具有潜在的健康益处，如抗高血压，糖尿病，肥胖等。绿咖啡豆中存在三大类绿原酸，即：咖啡酰奎尼酸（ CQA），二咖啡酰奎尼酸（diCQA）和阿魏酰奎尼酸（FQA）。生豆的另一个关键成分是咖啡酸。介绍了有关生咖啡中存在的各种生物分子，其结构以及CGA的不同来源的不同研究和综述的汇编。还研究了提取CGA的传统方法和现代方法。焙炒时的生咖啡具有其芳香特性，但随着绿原酸含量的降低，其风味也随之增强。因此，也解决了处理的效果。有大量研究表明，饮用生咖啡具有健康益处，其中抗糖尿病和抗肥胖作用特别集中在本文中。