The Impact Of Green Coffee Bean Extract On Diabetes Risk Factors
Some of the natural ingredients found in unroasted coffee beans can combat problems affecting body weight and elevated blood sugar levels – two key factors which play a role in the development of type 2 diabetes. This news was announced by scientists presenting at the American Chemical Society’s 245th National Meeting and Exposition. The ACS is the world’s largest body of scientists. According to the presentation, the key components of coffee beans are chlorogenic acids, a compound frequently found in dietary supplements.
Type 2 diabetes is the most frequently encountered form of the disease, and it presents a growing health problem in societies around the world. There are more than twenty million type 2 diabetics in the United States alone. Type 2 diabetes prevents the pancreas from producing insulin properly and makes it harder for body cells to use what insulin is produced. With an insulin shortage, the level of blood sugar rises. This can lead to serious or even fatal health complications, including heart attacks and strokes. Most modern treatment approaches involve either stimulating insulin production or reducing resistance to insulin via oral medications. Dietary modifications to keep blood sugar levels under control and targeted weight loss to curb insulin resistance are also effective treatments.
Treating type 2 diabetes would become significantly easier if sufferers had access to a natural dietary supplement that could both control blood sugar levels and enhance weight loss effects. The latest scientific research suggests that such a supplement may already be available. Evidence from numerous published studies (including epidemiological research) suggests that drinking coffee reduces one’s risk of contracting type 2 diabetes.
In one study with a large sampling, individuals who drank seven cups of coffee every day experienced dramatic diabetes risk reduction (roughly 50 percent) when compared to those who drank two cups a day. I feel it’s in the public’s best interest to spread this news regarding coffee and diabetes far and wide. The latest news from the ACS Meeting makes it clear that the chlorogenic acids in coffee help to control glucose levels in all people, whether they are normal, diabetic, or pre-diabetic.
Chlorogenic acids come in many different forms, and they occur naturally in a range of fruits and vegetables that include apples, plums, and cherries. Coffee’s great popularity as a beverage makes it one of the leading dietary sources of chlorogenic acids in many people’s diets. Chlorogenic acids are particularly concentrated in unroasted (i.e. green) coffee beans. The ordinary roasting process breaks down a significant portion of the acids, leaving behind relatively small amounts. This is why scientific researchers are looking at concentrated green coffee bean extract as a potentially useful dietary supplement.
Previous studies have already established a strong link between green coffee bean extract and weight loss. In one study, extract users experienced significant weight loss (about 10 percent of total body mass) over a period of 22 weeks. The latest research tried to quantify the effects of variable green coffee doses on blood sugar levels in normal individuals. This study used 56 male and female subjects and split them up into groups being dosed with 100, 200, 300, or 400 milligrams of green coffee extract each. The extract was administered in capsule form, and subjects’ glucose tolerance was measured before and after taking the extract.
The results indicate that there is a definite link between green coffee extract dosage and glucose tolerance. There were no reported side effects. In the group taking the largest dosage (400 mg), maximum blood glucose levels fell by 31 percent when tested 120 minutes after taking the extract.