Green Coffee Bean Extract Research Articles

Optimization of Tablet Formulations Containing Green Robusta Coffee Beans (Coffea canephora) Extract with Various Concentrations of Sodium Starch Glycolate As a Disintegrant

Chlorogenic acid, found in robusta green coffee beans, is an antidiabetic agent. It is made into robusta green coffee bean extract tablets which are varied with 3 concentrations of sodium starch glycolate (SSG) as a disintegrant. This paper aimed to determine the effect of variations in the concentration of sodium starch glycolate (4%, 6%, 8%) on the physical characteristics of the granules (particle size distribution, flow properties, angle of repose and compressibility) and tablet dosage characteristics, which include, hardness, friability, and disintegration time of robusta green coffee extract tablets. Robusta green coffee bean extract tablets were made with varying concentrations of sodium starch glycolate (4%, 6%, 8%) using the dry granulation method. The granule test parameters: flow properties test, compressibility test and particle size distribution test, were carried along with the tablet test parameters: hardness test, friability test and disintegration time test. Data were analyzed using the one Way-Anova. From the results of the study, it was found that the concentration of SSG did affect granule properties and tablet hardness. There was a significant difference in the friability test and disintegration time test.
 Keywords: sodium starch glycolate, disintegrant, robusta green coffee bean extract, tablet

Green Coffee Bean Extract Potentially Ameliorates Liver Injury due to HFD/STZ-Induced Diabetes in Rats

The goal of the current study was to examine the therapeutic potential of green coffee bean extract (GCBE) in the treatment of diabetic hepatic damage induced by high-fat diet (HFD) and streptozotocin (STZ) administration. The novelty of this study lies in constructing a newly stabilized in vivo obese diabetic animal model in rats using HFD/STZ for investigating the dose-dependent effect of two commonly used doses of GCBE in hepatoprotection against oxidative stress-induced hepatic damage by measuring many parameters that have not been carried out previously in other studies. GCBE that was used in this study was a hot water extract of green coffee beans with a concentration of 0.1 g ml−1. Male albino rats were given a single dose of STZ (35 mg kg−1), and HFD to induce diabetes mellitus (DM). For 28 days, two separate doses of GCBE 50 mg kg−1 and 100 mg kg−1 were administered orally to diabetic animals. Leptin, liver enzymes, oxidative stress parameters, inflammatory parameters, fasting plasma glucose (FPG), fasting plasma insulin (FPI), and lipid profile levels were examined. Real-time PCR and ELISA were used to quantitatively detect the mRNAs of the genes involved in the insulin signaling pathway, the genes involved in glucose metabolism, and the amounts of proteins. The levels of FPG, lipid profile, liver enzymes, inflammatory markers, and leptin in the HFD/STZ diabetic group revealed a considerable spike, while they considerably decreased after GCBE treatment in a dose-dependent manner. After GCBE treatment, the diabetic group showed a significant rise in the antioxidant markers glutathione, superoxide dismutase, and catalase, as well as a decrease in malondialdehyde and nitric oxide levels. The liver changes caused by HFD/STZ were entirely reversed by GCBE, and most intriguingly, in a dose-dependent manner. We concluded that GCBE can repair the hepatic oxidative damage caused by HFD and STZ by reversing all the previously measured parameters and improving the insulin signaling pathways. GCBE demonstrated strong antifree radical activity and significantly protected cells from oxidative damage caused by HFD/STZ.

Accelerating Wound Healing of Traumatic Ulcer with Topical Application of Dental Pulp Mesenchymal Stem Cell Secretome and Robusta Green Coffee Bean Extract Combination in vivo

Accelerating Wound Healing of Traumatic Ulcer with Topical Application of Dental Pulp Mesenchymal Stem Cell Secretome and Robusta Green Coffee Bean Extract Combination in vivo

Formulation of Compressed Lozenges from Decaffeinated Arabica Green Coffee (Coffea arabica L.) Bean Extract as Immune Booster

Global public health issues include emerging and reemerging viruses. The most recent cause of COVID-19 is the severe acute respiratory syndrome coronavirus (SARS-CoV-2). The main goal of current medical research is the creation of new, affordable, and effective anti-COVID-19 medications. The immune system regulates coronavirus infection in the human body. The current study explores the relationship between antioxidants and the immune system’s ability to fight off infections and the pathogenicity of the coronavirus. Arabica coffee contains chlorogenic acid, which is efficacious as a contributor to antioxidant and antiviral activity. But arabica coffee also contains caffeine, which can cause ulcers in people who do decaffeination using dichloromethane solvent to reduce levels of caffeine. The objective of this study is to create Arabica coffee seed extract compressed lozenges as an antioxidant to boost the immune system. Arabica coffee extraction is done by Soxhletasi. Formulation lozenges are made in three formulas with varying types of flavorings: F1 (strawberry), F2 (tiramisu), and F3 (vanilla). Lozenges were analyzed using HPLC with pretreatment SPE to see the effect of the formulation on the content of caffeine and chlorogenic acid. F1 caffeine content 1.324%, 4.484% F2, F3 0.134. F1 chlorogenic acid content 2.996%, 2.834% F2, F3 4.530% .The result of the granules and lozenges evaluation is required for the granules and lozenges requirements. As a result of hedonic stimulation, the respondent can receive a taste of lozenges. Formula lozenges which most preferred is the formula F1 with strawberries creamer diluent with caffeine content of 1.324% and chlorogenic acid content of 2.996%. The conclusion of this study is that green coffee bean extract can be made into lozenges, and caffeine levels in coffee can be reduced by decaffeination. but the level of chlorogenic acid decreased along with the decrease in caffeine.

Formulation of Compressed Lozenges from Decaffeinated Arabica Green Coffee (Coffea arabica L.) Bean Extract as Immune Booster

Formulation of Compressed Lozenges from Decaffeinated Arabica Green Coffee (Coffea arabica L.) Bean Extract as Immune Booster

Antibacterial Activity of Bioactive Compounds of Green Coffee Beans on Periodontogenic and Nosocomial Bacteria

The emergence of antimicrobial resistance and the side effects of synthetic drugs have raised an interest in searching for new antimicrobial compounds. The present study aims to evaluate in vitro antibacterial activity of green coffee and its active compounds (chlorogenic acid extract and caffeine extract) against some periodontogenic and nosocomial bacteria. The bioactive compounds, viz. chlorogenic acid and caffeine, were extracted through soxhlet extraction using methanol and water, respectively, and HPLC UV quantified these compounds. The study reported 3 CQA, 4 CQA, and 5 CQA as the significant chlorogenic acids in green coffee beans. Aqueous extract of green coffee beans (AGCB), which is dominant in caffeine, has been found to be the least effective against both periodontal and nosocomial bacteria. The result of our study revealed that the methanol extract of green coffee bean (MGCB), rich in chlorogenic acid, exhibits the highest inhibitory activity against periodontogenic bacteria, followed by the ethanol extract of green coffee bean (EGCB) and AGCB extract. EGCB extract was significantly effective against Staphylococcus epidermidis among selected nosocomial pathogens. AGCB extract was least effective against all bacteria. The results highlight that green coffee polyphenols, especially chlorogenic acid, could be used as antimicrobial agents in different biotechnological applications. The antibacterial property of green coffee highlights its potential as a naturally active antibacterial compound.

Antioxidant Properties of Coffee Arabica from the Arjasari District that is Processed Naturally, Semi-Washed and Full-Washed

Arabica coffee (Coffea arabica L.) planted in the Arjsari area has the quality of being a specialty coffee that has superior taste and quality. Post-harvest processing can affect the content of the compounds in coffee such that it will affect the quality of the coffee beans. The post-harvest process from coffee cherries to green coffee beans in a natural, semi-washed, and full-washed manner affects the physical form and taste quality of the coffee beans. This study aimed to determine the antioxidant properties of green coffee beans processed by three different post-harvest processes. The test was carried out in vitro using the DPPH (2,2-diphenyl-1-picryl-hydrazyl) method. Antioxidant activity can be seen from the IC50 value. Vitamin C with an IC50 value of 6.1899 ppm was used in comparison. The test results showed that the three ethanolic extracts of green coffee beans had very strong antioxidant properties when compared with the Vitamin C, with the IC50 values of natural, full-washed, and semi-washed ethanolic extract of green coffee beans, respectively being - 33.8648; 27.1245; and 26.9975 ppm.
 Keywords: antioxidant, arabica coffee, coffea arabica L. post-harvest process

Limosilactobacillus reuteri and caffeoylquinic acid synergistically promote adipose browning and ameliorate obesity-associated disorders

ObjectiveHigh intake of caffeoylquinic acid (CQA)-rich dietary supplements, such as green coffee bean extracts, offers health-promoting effects on maintaining metabolic homeostasis. Similar to many active herbal ingredients with high pharmacological activities but low bioavailability, CQA has been reported as a promising thermogenic agent with anti-obesity properties, which contrasts with its poor oral absorption. Intestinal tract is the first site of CQA exposure and gut microbes might react quickly to CQA. Thus, it is of interest to explore the role of gut microbiome and microbial metabolites in the beneficial effects of CQA on obesity-related disorders.ResultsOral CQA supplementation effectively enhanced energy expenditure by activating browning of adipose and thus ameliorated obesity-related metabolic dysfunctions in high fat diet-induced obese (DIO) mice. Here, 16S rRNA gene amplicon sequencing revealed that CQA treatment remodeled the gut microbiota to promote its anti-obesity actions, as confirmed by antibiotic treatment and fecal microbiota transplantation. CQA enriched the gut commensal species Limosilactobacillus reuteri (L. reuteri) and stimulated the production of short-chain fatty acids, especially propionate. Mono-colonization of L. reuteri or low-dose CQA treatment did not reduce adiposity in DIO mice, while their combination elicited an enhanced thermogenic response, indicating the synergistic effects of CQA and L. reuteri on obesity. Exogenous propionate supplementation mimicked the anti-obesity effects of CQA alone or when combined with L. reuteri, which was ablated by the monocarboxylate transporter (MCT) inhibitor 7ACC1 or MCT1 disruption in inguinal white adipose tissues to block propionate transport.ConclusionsOur data demonstrate a functional axis among L. reuteri, propionate, and beige fat tissue in the anti-obesity action of CQA through the regulation of thermogenesis. These findings provide mechanistic insights into the therapeutic use of herbal ingredients with poor bioavailability via their interaction with the gut microbiota.A36-Fe9THWYcJRZtLBDMvSVideo

Microencapsulation of Green Coffee Beans (Coffea canephora) Extract using Whey Protein Concentrate

Coffee bean contains bioactive compounds including caffeine and chlorogenic acid (CGA) that have a stimulant effect and are used for combating fatigue and drowsiness, and enhancing alertness. However, when the coffee bean was processed in the form of green coffee bean (GCB) extract, it has an unpleasant flavour and limitations instability, activity, and bioavailability. This study aimed to produce microcapsules of the GCB (Coffea canephora) ethanolic extract containing considerable amounts of the bioactive compounds for nutraceutical supplements. The GCB ethanolic extract was microencapsulated by spray drying using a whey protein concentrate (WPC) biopolimer. The particle size (PSA), morphology (SEM), and physicochemical characteristics (UV and LC-MS/MS), as well as radical scavenging activity (DPPH) of the microcapsule were determined. We found that the microencapsulation yield was 95.85% of the extract, with the particle mean of volume diameter was 1.312 µm (span value: 1.285 µm). The morphology of microcapsule particles was irregular microspheres with dense, smooth, wrinkle and shrivel, compact, and homogeneous surface. The microcapsule demonstrated the caffeine content of 15.25%, the CGA content of 8.52%, the total phenolic content of 1794.7 ± 77.0 mg GAE/100g and the radical scavenging activity of 179.23 µg/mL.
 The WPC can be used to encapsulate the GCB extract by using spray drying microencapsulation to produce a high yield microcapsule with a smaller and narrower particle diameter. This microencapsulation was able to engulf and package unpleasant flavor and aroma, and to preserve considerable amounts of the bioactive compounds.

Acute Effects of a Thermogenic Drink on Energy Expenditure

ObjectivesThermogenic energy drinks (TED) are consumed for a metabolic boost connected to weight loss. While there have been investigations on the thermogenic effects of TED, the exact ingredients and amount used in TED are brand and product-specific, and thus, the examination of the thermogenic effects of individual formulations is warranted. The objective of this study was to examine the acute thermogenic effects of a uniquely formulated zero-sugar TED containing caffeine, green coffee bean extract, amino acids and guarana, in healthy adults in a double-blind, randomized, cross-over study. MethodsHealthy adults (n = 30; 1:1 males: females; 18 to 50 years old; BMI 18 to 30 kg/m2) consumed a flavored carbonated placebo beverage (Control) and TED (355 ml each) on two separate occasions, separated by at least six days. Resting energy expenditure (REE) and respiratory exchange ratio (RER) were assessed before and at 1, 2, and 3 h after study product consumption. Secondarily, subjective ratings of hunger, desire to eat, and fullness as well as presence and intensity of gastrointestinal (GI) symptoms were assessed before and up to 3.25 h after study product consumption. ResultsCompared to Control, the consumption of TED resulted in significantly (P < 0.05) greater REE responses assessed over 3 h with peak REE observed at 1 h post consumption. This equated to an average of 150 kcal/d over 3 h. RER did not differ between study products. Subjective ratings of fullness were not statistically different between the TED and Control, but directionally indicated increased fullness and reduced desire to eat with the TED. Hunger ratings were lower at 3.25 h post-consumption of the TED compared to Control, suggesting that TED minimally affected appetitive sensations despite the increase in REE. The most common GI symptoms that were reported to develop at 3.25 h post-consumption of either study product were stomach rumbling, burping, and flatulence. There were no differences in the proportion of subjects that develop these GI symptoms between study products, suggesting that the TED was as well tolerated as the Control. ConclusionsThe findings suggest that the TED safely elicits thermogenic effects without affecting type of fuel oxidation or increasing appetite compared to control. Funding SourcesRowdy Energy.

Green Coffee Bean Extract Normalize Obesity-Induced Alterations of Metabolic Parameters in Rats by Upregulating Adiponectin and GLUT4 Levels and Reducing RBP-4 and HOMA-IR.

Obesity is a serious public health issue worldwide. Finding safe and efficacious products to reverse obesity has proven to be a difficult challenge. This study showed the effects of Coffea arabica or green coffee bean extract (GCBE) on obesity disorders and the improvement of obesity-induced insulin resistance, dyslipidemia, and inflammation. The active constituents of GCBE were identified via high-performance liquid chromatography. Twenty-four male albino Wistar rats were divided into two groups. The first group (Group I) was fed a control diet, whereas the second group was fed a high-fat diet (HFD) for eight weeks till obesity induction. The second group was equally subdivided into Group II, which received HFD, and Group III, which received HFD + GCBE for another eight weeks. The body and organ weights of the animals were measured, and blood and adipose tissue samples were collected for analysis. The results indicated that the administration of GCBE significantly decreased the body and organ weights. Furthermore, it had an ameliorative effect on serum biochemical parameters. It dramatically reduced total cholesterol, triacylglycerol, low-density lipoprotein cholesterol, very low-density lipoprotein cholesterol, glucose, and insulin levels. In addition, an improvement in homeostasis model assessment-insulin resistance and an enhancement of high-density lipoprotein cholesterol levels were observed compared with the HFD group. In addition, the group treated with GCBE exhibited a marked increase in serum levels of adiponectin (an anti-inflammatory adipokine). In addition, a considerable reduction in adipocyte hypertrophy was found following GCBE treatment. Remarkably, the administration of GCBE resulted in a remarkable decrease in the expression of RBP4 (a pro-inflammatory cytokine), whereas an increase in GLLUT4 expression was observed in the adipose tissue. This improved insulin resistance in GCBE-administered HFD rats compared with other HFD rats. Our study showed that GCBE exhibits anti-obesity activity and may be used as a natural supplement to prevent and treat obesity and its associated disorders.

Effect of Dual Polyphenolic Ingredient on Muscle Injury and Performance: A Prospective, Double-Blind, Placebo-Controlled, Randomized, Interventional Study in Healthy Volunteers

Background: Eccentric exercise is a regular part of rehabilitation and sports training and to the unaccustomed, can cause muscle damage that presents as delayed soreness, strength and range of motion loss, swelling, and increased passive stiffness. These symptoms reduce exercise ability and might be harmful if exercise is further continued. In this study, we sought to test the efficacy of a proprietary dietary supplement, Gremin®, contains green coffee bean extract and curcumin in alleviating the severity of muscle damage and injury after standardized eccentric exercise. This study was a prospective, double-blind, placebo-controlled, randomized, interventional study. Sixteen healthy, moderately active, non-smoking volunteers with no known musculoskeletal pathology were enrolled. Mean differences within and between groups were assessed inferentially at each data collection point using t-tests for all outcome measures. Results: In this controlled study, the intake of Gremin® for 10 days resulted in a significant reduction in standardized measures of pain and tenderness at several post-eccentric exercise points compared to the placebo group. The Gremin® group had significantly reduced levels of plasma indicators of inflammation (C-reactive protein) and muscle damage (creatine kinase and lactate dehydrogenase), as well as standardized measures of pain and tenderness at several post-eccentric exercise time points, than the placebo group. Conclusions: Gremin® appears to be beneficial in accelerating the healing of acute muscle injury. Further studies with a larger sample size are warranted based on the current results.

Dietary Supplements for Weight Management: A Narrative Review of Safety and Metabolic Health Benefits.

Dietary supplements for weight management include myriad ingredients with thermogenic, lipotropic, satiety, and other metabolic effects. Recently, the safety of this product category has been questioned. In this review, we summarize the safety evidence as well as relevant clinical findings on weight management and metabolic effects of six representative dietary supplement ingredients: caffeine, green tea extract (GTE), green coffee bean extract (GCBE), choline, glucomannan, and capsaicinoids and capsinoids. Of these, caffeine, GTE (specifically epigallocatechin gallate [EGCG]), and choline have recommended intake limits, which appear not to be exceeded when used according to manufacturers’ instructions. Serious adverse events from supplements with these ingredients are rare and typically involve unusually high intakes. As with any dietary component, the potential for gastrointestinal intolerance, as well as possible interactions with concomitant medications/supplements exist, and the health status of the consumer should be considered when consuming these components. Most of the ingredients reviewed also improved markers of metabolic health, such as glucose, lipids, and blood pressure, although the data are limited for some. In summary, weight management supplements containing caffeine, GTE, GCBE, choline, glucomannan, and capsaicinoids and capsinoids are generally safe when taken as directed and demonstrate metabolic health benefits for overweight and obese people.

Green coffee bean extract attenuates gentamicin induced acute nephrotoxicity in rats

Gentamicin induced acute nephrotoxicity (GIAN) is considered as one of the important causes of acute renal failure. In recent years’ great effort has been focused on the introduction of herbal medicine as a novel therapeutic agent for prevention of GIAN. Hence, the current study was designed to investigate the effect of green coffee bean extract (GCBE) on GIAN in rats. Results of the present study showed that rat groups that received oral GCBE for 7 days after induction of GIAN (by a daily intraperitoneal injection of gentamicin for 7days), reported a significant improvement in renal functions tests when compared to the GIAN model groups. Moreover, there was significant amelioration in renal oxidative stress markers (renal malondialdehyde, renal superoxide dismutase) and renal histopathological changes in the GCBE-treated groups when compared to GIAN model group. These results indicate that GCBE has a potential role in ameliorating renal damage involved in GIAN.

Usefulness of the Green Coffee Bean Fermented Product as a Cosmetic Material for Scalp Hair Protection

Purpose: The population experiencing hair loss has increased given the stress, environmental pollution, and the various cosmetic procedures, and the functional cosmetics market for the scalp hair care is further expanding due to the aging population. However, side effects such as allergies have occurred, and the interest in environmental pollution is rising. Recently, many studies have been conducted to search cosmetic raw materials from natural substances or applied fermentation techniques to the cosmetic manufacturing process. Accordingly, the green coffee beans which are edible and have been used for various pharmacological functions for and by the private sector for long and have secured clinical safety were fermented, then the active ingredients and effectiveness (in vitro) were investigated. Method: After fermenting the green coffee beans which are known to be effective for the scalp hair health by using EM, and preparing a sample using a double fermentation method of enzyme fermentation with malt, active ingredients (caffeine, polyphenol, flavonoid, and sugar) and effectiveness (in vitro, antioxidant activity, anti-inflammatory activity, and the dermal papilla cell growth rate) were verified. Results: As a result of the experiment, the caffeine and sugar content increased during the EM fermentation and enzyme fermentation, and there was no difference discovered according to the enzyme fermentation temper-ature. The total polyphenol and the total flavonoid content decreased during the enzyme fermentation, and enzyme fermentation at 60℃ of EM fermentation solution of green coffee bean extracts demonstrated an excellent rate of anti-inflammatory activity and dermal papilla cell growth. Conclusion: It was verified that the fermented product of the green coffee bean double fermented by using EM and malt has an excellent rate of antioxidant, anti-inflammatory, and dermal papilla cell growth, and hence, it may be applied as a raw material for various cosmetics. In particular, it was verified that it is effective for the scalp and hair health, while the usefulness as a cosmetic material for scalp hair was also verified.

Antibacterial, Antiradical and Antiproliferative Potential of Green, Roasted, and Spent Coffee Extracts

The phytochemical compositions of green coffee beans (GB), roasted coffee (RC), and the solid residue known as spent coffee grounds (SCG) have been associated with beneficial physiological effects. The objective of this study was to analyze the total phenolic compounds, antiradical scavenging ability, antibacterial activity, and antiproliferative activity on cancer cells of aqueous and ethanolic extracts of GB, RC, and SCG samples. The total phenolic content was quantified by Folin–Ciocalteu assay, while the antiradical activity was evaluated by ABTS●+ and DPPH radical assays, antibacterial activity was determined using the microtiter broth dilution method, and antiproliferative activity was evaluated by MTT assay in lung carcinoma cells (A549) and cervical cancer cells (C33A); furthermore, apoptosis and cell cycle arrest were evaluated by flow cytometry. Ethanolic extracts of RC and SCG showed the highest content of total phenols. The SCG ethanolic extract exhibited the lowest inhibitory capacity 50 (IC50) values for free radicals. The SCG extracts also had the lowest MIC values in bacteria. In antiproliferative assays, SCG extracts exhibited a significant decrease in viability in both cell lines, as well as increased apoptotic cells and promoted cell cycle arrest. The higher content of total phenols and antiradical activity of SCG ethanolic extracts was related to their antiproliferative activity in cancer cells, as well as their antibacterial activity against clinical isolates; therefore, the utilization of SCG adds value to an abundant and inexpensive residue.

Phyto-Capped Ag Nanoparticles: Green Synthesis, Characterization, and Catalytic and Antioxidant Activities.

Using a simple approach, silver nanoparticles (Ag NPs) were synthesized from green coffee bean extract. The optical color change from yellowish to reddish-brown of the green-produced Ag NPs was initially observed, which was confirmed by the UV-Visible spectrophotometer’s surface plasmonic resonance (SPR) bands at 329 and 425 nm. The functional groups of green coffee-capped Ag NPs (GC-capped Ag NPs) were studied using a Fourier transform infrared spectrometer, revealing that Ag NPs had been capped by phytochemicals, resulting in excellent stability, and preventing nanoparticle aggregation. The presence of elemental silver is confirmed by energy dispersive X-ray analysis. In addition to the measurement of the zeta potential of the prepared GC-capped Ag NPs, the size distribution is evaluated by the dynamic light scattering. Depending on the nano-morphological study, the particle diameter of Ag NPs is 8.6 ± 3.5 nm, while the particle size of GC-capped Ag NPs is 29.9 ± 4.3 nm, implying the presence of well-dispersed nanospheres with an average capsulation layer of thickness 10.7 nm. The phyto-capped Ag NPs were found to be crystalline, having a face-centered cubic (FCC) lattice structure and Ag crystallite size of ~7.2 nm, according to the XRD crystallographic analysis. The catalytic performance of phyto-capped Ag NPs in the removal of methylene blue dye by sodium borohydride (NaBH4) was investigated for 12 min to reach a degradation efficiency of approximately 96%. The scavenging activities of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radicals are also examined in comparison to previously reported Ag-based nano-catalysts, demonstrating a remarkable IC50 of 26.88 µg/mL, which is the first time it has been recorded.

Evaluation of novel nutraceuticals based on the combination of oat beta-glucans and a green coffee phenolic extract to combat obesity and its comorbidities. A randomized, dose-response, parallel trial.

Obesity and its associated comorbidities are a major public health concern worldwide. Reduced energy intake and increased physical activity interventions have limited success in the long term. Nutraceuticals might be an alternative means to help lose weight and reduce obesity-associated cardiometabolic risk factors without changes in the habitual diet. The objective of the present study was to comparatively evaluate the efficiency of nutraceuticals based on the combination of a decaffeinated green coffee bean extract (GCBE) and two types of oat beta-glucans (BG) with different physiochemical properties on obesity related biomarkers in overweight/obese subjects. A randomized, dose-response, parallel, blind study was carried out in four groups of subjects (n = 15 each) who consumed for 6 weeks, twice a day, a nutraceutical containing 3 g d-1 or 5 g d-1 doses of 35% or 70% BG and a fixed amount of GCBE providing 600 mg d-1 of phenols. 35% BG showed a 10 and 100 times higher molecular weight and viscosity, respectively, compared to 70% BG. Food intake, anthropometry and different cardiometabolic markers were assessed at the beginning and end of the intervention. According to the general model of variance with repeated measure analysis, the intervention caused positive changes in the levels of total cholesterol, LDL cholesterol, VLDL cholesterol, triglycerides, alanine aminotransferase, aspartate aminotransferase, haemoglobin A1c, insulin, systolic blood pressure (SBP), total body fat percentage (TBF%), visceral fat percentage, and waist and hip circumferences without differences among the treatments, except for SBP and TBF%. Looking into the rates of change [(end value - beginning value)/beginning value] of these parameters, 5 g - 70% BG was the treatment that lowered TBF% the most. In conclusion, 5 g - 70% BG may be more effective in helping to lose weight and additionally, it produced the least bloating according to participants' subjective perception.

Effects of Garcinia Cambogia Compounded Supplements on the Formation of Body Fat Induced by a High Energy Diet in Obese Rats

Background Obesity is a public health concern in many countries. Obesity is often accompanied by other diseases and, in addition to its effects on personal health, also increases national health expenditure and medical costs. Currently, weight loss can be achieved through several medical means, such as gastric bypass surgery, liposuction, or the use of weight loss drugs. However, these options may lead to side effects or increased mortality. As such, the development of anti-obesity supplements that are natural and safe merits greater research attention. Garcinia cambogia extract, green coffee bean extract, mulberry leaf extract, chromium yeast, and wakame extract are known to have the potential to combat obesity and adjust physical constitutions; however, the effect on fat loss of these agents in a compound supplement has not been researched or discussed. Objective This study investigated the effects of a compound supplement (hereafter referred to as Garcinia cambogia compounded supplements (GC)) containing Garcinia cambogia extract, green coffee bean extract, mulberry leaf extract, chromium yeast, and wakame extract on fat accumulation induced by a high energy (HE) diet in rats. Design Six-week-old, male Sprague–Dawley rats were assigned to a control group or an experimental (HE) group. The control group comprised 12 rats who were given regular feed. The HE group comprised 36 rats who were given HE diet and were further divided according to whether they received carboxymethyl cellulose (CMC) or GC (305 and 1220 mg/kg, denoted as GC-L and GC-H, respectively) for 5-weeks. Starting from the sixth-week, the rats were tube-fed various dosages of GC. After the ninth-week, the rats’ body weight, food intake, body fat mass, serum biochemical properties, and liver fat were analyzed. Results The results demonstrated that the HE+GC-L rats had significantly lower weight and body fat mass (569.5±51.3 g; 36.6±9.6 g) than the HE+CMC rats (618.5±57.1 g; 46.3±12.2 g). Food efficiency and calorie utilization were also significantly lower in the HE+GC-L rats than in the HE+CMC group (p&lt;0.01). Compared with the HE+CMC group, food efficiency, calorie utilization, total cholesterol, low-density lipoprotein cholesterol (LDL-C), and concentration of free fatty acids were also significantly lower in the HE+GC-H rats (p&lt;0.05). Conclusion The GC supplementation significantly reduced body weight, body fat mass, body fat percentage, food efficiency, and calorie utilization in rats, and it thus has potential as a natural and safe plant extract dietary supplement. Its long-term effects on the human body should be investigated in the future.

Development of Green Coffee Beans Extract Loaded Anti-aging Liposomal Gel

Development of Green Coffee Beans Extract Loaded Anti-aging Liposomal Gel