4 min read
Green coffee plant - Characteristics, adverse effects... Does the green coffee plant elevate blood pressure?
Mia Hoffmann
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Diets Premium Expert • 25.09.2026
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Scientifically reviewed by a clinical dietitian:
This article has been peer-reviewed for adherence to IŻŻ, WHO, and PTGiP clinical nutritional standards.
| Diets Premium Expert Mia Hoffmann | min read 4 min | Scientifically reviewed by a clinical dietitian 25.09.2026 |
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Key Takeaways
The green coffee plant, also referred to as raw coffee, lacks the characteristic taste and aroma of coffee that is traditionally roasted... This is due to the fact that the pyrolysis process did not occur in the beans... How does this impact the characteristics of the extract? Do green coffee beans exert a similarly strong influence on blood pressure?
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Unroasted coffee
Coffee plants are a type of evergreen trees and shrubs cultivated in the tropical regions between the Tropics of Cancer and Capricorn. They grow at various altitudes, with higher plantations typically yielding superior quality harvests. The fruits of coffee plants are red berries that ripen at different times, necessitating manual picking. The processing of the beans can be done either through dry or wet methods, with the common goal of removing the parchment-like shell from the seeds. Once this step is completed, the beans are ready for further processing. Thus, green coffee refers to the raw coffee seeds that have not undergone roasting.
Properties of green coffee
Green coffee beans are distinguished by containing 0.3-2.3% chlorogenic acid-bound caffeine, up to 24% dietary fiber, 15% lipids, 13% proteins, 11% water, 8% sugars, 7% mineral salts (primarily magnesium and potassium), 1.2% tannins, pectins, vitamin PP, trigonelin, small amounts of theobromine, and theophylline. Compared to roasted coffee, it contains higher levels of volatile aromatic compounds, proteins, and fats, as well as superior health benefits. Chlorogenic acid, which constitutes approximately 86% of all polyphenols in coffee beans, enhances vascular elasticity, partly due to its influence on nitric oxide levels in the body. It also affects carbohydrate metabolism by reducing glucose absorption in the intestines and inhibiting glucose-6-phosphate dehydrogenase. Research has also demonstrated its positive impact on blood pressure. In recent years, substantial scientific evidence has accumulated regarding the efficacy of green coffee extract in treating obesity, a component of metabolic syndrome. Some countries have recognized it as a weight loss supplement, though no long-term weight reduction effect has been confirmed due to the inevitable yo-yo effect after discontinuing supplementation.
Green coffee and potential adverse effects
Scientific research conducted to assess the side effects of consuming green coffee has demonstrated that long-term intake does not result in significant biochemical changes in blood serum, including cell morphology, lipid profile, or liver function tests. No notable alterations in iron, copper, zinc, or magnesium levels were observed. Other studies suggest that caffeine may elevate the risk of complications in individuals with diabetes, thus recommending the use of caffeine-free extracts. Combining blood sugar-lowering medications with green coffee may lead to excessive hypoglycemia.
Can consuming green coffee lead to an increase in blood pressure?
Hypertension is a cardiovascular condition affecting an increasing number of individuals and potentially leading to sudden cardiovascular events. As a result, researchers are seeking substances that could aid in the treatment of this condition and be well-received by patients. Studies have demonstrated that green coffee extract exerts a beneficial effect on human vascular function. Notably, green coffee beans can lower blood pressure by enhancing nitric oxide synthesis through the action of chlorogenic acid, which regulates vascular tone. Another potential mechanism involves reducing cortisol production by inhibiting type 1 11β-hydroxysteroid dehydrogenase, thereby maintaining high NO levels and lowering blood pressure. It is also proposed that chlorogenic acid may act as an angiotensin-converting enzyme inhibitor, decreasing angiotensin II levels by blocking its conversion and promoting vascular relaxation. In summary, consuming green coffee extract provides multiple benefits, primarily due to the presence of chlorogenic acid in raw coffee beans, with a focus on its hypotensive effect—lowering blood pressure. However, moderation is recommended to avoid potential adverse effects.
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Mia Hoffmann
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