The relationship between coffee consumption and cardiovascular disease is a topic of ongoing debate. Green coffee refers to the raw unroasted coffee bean. During coffee roasting, many of the phenolic compounds present in the green coffee bean are lost, but in turn, compounds responsible for coffee’s organoleptic properties are formed. The blend of green and roasted beans at the ratio 35/65 (w/w) is an interesting functional coffee product with more positive health effects than traditional, roasted coffee, mainly due to the higher content in CGA provided by the green coffee fraction, and concurrently, it is well accepted by coffee consumers, due to the organoleptic properties provided by the roasted fraction.
A recent study proves that consumption of green/roasted coffee blend significantly reduced body weight, body fat%, diastolic and systolic blood pressure. in healthy and hypercholesterolemic subjects. And thus recommends regular intake of green/roasted coffee blend to the general population to help control weight. However, It's also important to consider the frequency of coffee intake because,a studypublished in "Circulation" in 2017 found that high coffee consumption (more than 4 cups per day) was associated with a higher risk of heart failure and it is also important to consider the way coffee is prepared and consumed, for example, adding high amounts of sugar, cream, or syrups to coffee can offset any potential beneficial effects.
Based on the findings, is it worth the consumption of green/roasted coffee blends on a regular base to overcome obesity?
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