Chlorogenic acid is the slimming "hero" behind green coffee
Traditional coffee is very popular because of its rich and refreshing taste, and has become a daily drink for many people.
Researchers in the United States have developed a new type of green mixed coffee that allows people to lose weight without changing their eating habits. The new green coffee, also known as slimming coffee, is made from a mixture of unbaked coffee beans and Arabica coffee beans. To estimate the slimming effect of green coffee, the researchers conducted a four-week experiment. The subjects drank a cup of green coffee before breakfast every day. Two weeks later, the average weight of these people lost about 1.59 kilograms, and a month later, the average weight loss was about 2.01 kilograms. The results also showed that although traditional coffee could also lose weight, it was clearly not as effective as green coffee-subjects who drank one cup of traditional coffee a day lost only about 0.13 kilograms after two weeks. The findings are published in the American Journal of Clinical Nutrition. Fat-burning researchers have found that the slimming "hero" behind green coffee is its rich chlorogenic acid. The new slimming coffee contains 6% to 10% chlorogenic acid. It can reduce the ability of the intestinal tract to absorb sugar, accelerate the burning speed of fat in the body, make people healthy and slim, and make the effect of weight loss remarkable. Frenell says chlorogenic acid is a highly effective antioxidant that can bring other health benefits in addition to weight loss. A study published earlier in the American Journal of Diabetes Care showed that chlorogenic acid can significantly reduce the risk of type 2 diabetes by lowering blood sugar levels and increasing the body's sensitivity to insulin. Although green coffee has many benefits, researchers also remind people that the key to health and slimness is on their own. David from the standard weight center? Dr Ashton said: "while drinking green coffee does help you lose weight, you can stay slim for a long time only through a proper diet and regular exercise to burn calories." Fear of high temperature why the chlorogenic acid content of ordinary coffee is not comparable to that of green coffee? "Green coffee is similar to green tea. If coffee beans are unroasted and in a pure natural state, they are rich in plant molecules, which can boost metabolism and help lose weight, the Daily Mail quoted Laurent, an employee of ATP Life, the maker of slimming coffee, as saying on the 20th. What Frenell said. ". Unfortunately, these substances can be destroyed during the baking stage, significantly reducing the content of chlorogenic acid in regular coffee, "he said." Chlorogenic acid is stable at room temperature, but cannot withstand high temperatures, the researchers said. When roasting coffee beans, the temperature usually reaches 240 to 250 degrees Celsius, when chlorogenic acid breaks down, resulting in a "Maillard reaction" that adds flavor to the coffee. Therefore, compared with the fragrant ordinary roasted coffee, the taste of green coffee is slightly inferior and slightly bitter.
- Prev
Basic knowledge of coffee introduction: coffee flower coffee blossoms
Coffee flowers can be enjoyed at the beginning of the second or third year of coffee planting. if there are no special circumstances, they will blossom and bear fruit naturally, so it is easy to think that the harvest of coffee trees will be 2-3 years later. Coffee flowers are white, born in the axils of the leaves, where the leaves come into contact with the branches, usually appear in clusters, each flower will have 5-6 petals, slender micro-roll, look at the picture is very
- Next
Special and rare coffee treatment method in the world: stone roast coffee
Talking about its baking mechanism, the stone roasting coffee roaster is about the same as the ordinary hot air roaster in appearance, but the internal structure is different. First of all, there is a net between the charcoal fire and the stone pot in its closed hot blast stove, which is separated by a layer of unique ore in Gifu Prefecture, Japan, and secondly, its stone pot is different from ordinary boilers, which is made of two-layer punched iron mesh, in the middle of the iron net.
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?