ABSTRACT
OBJECTIVES: The aim of the present study was to determine the efficacy of green coffee bioactives in ameliorating the effects of high-fat diet (HFD)-induced obesity through in vitro and in vivo assessments. METHODS: Green coffee extract (GCE) was obtained by implementing a novel green extraction technique. The efficacy of GCE to inhibit in vitro pancreatic amylase and lipase was evaluated. Further, in vivo studies were conducted using a C57BL6 mice model grouped as starch-fed diet control, HFD control, HFD + positive control, HFD + GCE (100 mg/kg body weight), and HFD + GCE (200 mg/kg body weight). Animal body weight, diet intake, and fecal fat excretion were measured during the feeding period. On completion of the experiment, blood serum was collected for biochemical analysis, and organs were harvested for assessing the obesity-related biomarkers. RESULTS: The obtained GCE was enriched with polyphenols and alkaloids. GCE led to significant (P < 0.05) in vitro inhibition of pancreatic amylase and lipase. GCE supplementation considerably prevented weight gain in treated groups post-consumption of HFD. It also led to increased fecal fat excretion and regulated the high-fat-mediated blood glucose levels. GCE effectively modulated the blood lipid profile, morphology of adipose and liver tissues, and liver antioxidant defense enzymes and resulted in hepatoprotective effects. It also downregulated the genes associated with lipid biosynthesis. CONCLUSIONS: GCE exhibits promising results in suppressing the consequences associated with HFD-induced obesity. It has the potential to be incorporated into food products benefiting consumer health and food industries.
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.