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Coffee Fruit Nutrition vs. Coffee Beans: How Do They Compare?

The AHA! Team — Mon, 03 Mar 2025 06:16:23 +0000

Rachael Link, MS, RD via Dr. Axe – Also sometimes referred to as the coffee cherry or coffee berry, the coffee fruit is a small, red or purple fruit that is produced by the coffee plant. Like peaches, plums and cherries, this superfruit is technically considered a stone fruit because it has a pit in the middle that contains raw coffee beans. Coffee beans are well-known for their rich aroma and full-bodied flavor, not to mention the jolt of extra energy and the wealth of health benefits they can provide thanks to coffee nutrition. The coffee fruit is often overlooked, however, and not only does this vibrant fruit house the super nutritious coffee bean, but it’s also jam-packed with antioxidants and health-promoting properties all its own, with studies showing that it potentially can boost brain power, fight cancer growth and improve immune function. So what is coffee fruit extract, is coffee a fruit and should you consider adding this ingredient into your daily diet? Let’s break it down and take a closer look at what you need to know about this incredible ingredient. What is coffee fruit? Also sometimes referred to as the coffee cherry or coffee berry, the coffee fruit is a small, red or purple fruit that is produced by the coffee plant. Like peaches, plums and cherries, this superfruit is technically considered a stone fruit because it has a pit in the middle that contains raw coffee beans. Coffee beans are actually classified as the seeds of coffee cherries and are well-known as the staple ingredient in coffee. In the production of coffee, the fruit of the coffee plant is typically discarded, and the beans are then roasted, ground and brewed into the familiar hot beverage that we all know and love. In recent years, more and more research has confirmed the powerful health effects of the coffee fruit, and food manufacturers have begun taking notice, finding new ways to include it in drinks, supplements (including thermogenics) and even baked goods for a sustainable and antioxidant-rich treat. It’s believed that the coffee bean was originally discovered by an Ethiopian goat herder named Kaldi in the year 850 A.D. According to popular legend, he noticed his goats chewing on a bright red berry and becoming increasingly energetic, which prompted him to sample the berries himself. He later brought the coffee fruit to a nearby monastery, but the monks threw the berries into the fire, causing them to emit a delicious coffee aroma and leading to the brewing of the world’s first cup of coffee. However, the first true documented discovery of the coffee plant wasn’t until around the 1500s in Yemen, and the plant was soon exported throughout many other parts of the world within just a few years. Where is coffee grown today? In 1730, coffee was first cultivated in South America, which now accounts for about 45 percent of global coffee exports, with Brazil taking the lead as the top producer of the coffee bean. Currently, it’s estimated that about 54 percent to 75 percent of adults in the United States drink coffee every day, with most consuming an average of about three cups daily and with new variations and brews, such as nitro coffee and decaf coffee, constantly emerging. Unfortunately, the methods used in coffee production generally involve removing the coffee bean from the surrounding fruit and discarding massive amounts of antioxidant-rich coffee fruit, often dumping it into rivers or simply leaving it to rot. Luckily, the food industry has recently started to find innovative, new ways to take advantage of the unique benefits that the coffee fruit has to offer while also using all parts of the coffee plant to help promote sustainability. Coffee fruit vs. coffee beans Coffee fruit is produced by the coffee plant and houses the coffee bean, which is typically extracted, roasted and used in the production of coffee. Most fruits contain two coffee beans, although a small amount contain just one and are believed to have a stronger, richer flavor than regular coffee beans. How do these two compare in terms of nutrition and flavor? For starters, the coffee fruit caffeine content is significantly lower than the bean, which makes it a good option for those who are especially sensitive to the effects of caffeine and looking for an energizing alternative to coffee. While both are loaded with antioxidants, they may contain differing amounts of certain antioxidant compounds. For instance, research has shown that roasting coffee beans diminishes levels of chlorogenic acids, which are natural plant compounds that act as antioxidants. Finally, there are some definite distinctions in the way that these ingredients are commonly processed and consumed. While coffee beans are typically roasted and sold as either whole bean coffee or ground coffee, coffee fruit extract is usually added to supplements and drinks for some extra flavor and nutrients. Health benefits 1. High in antioxidants Antioxidants are powerful compounds present in a variety of fruits, vegetables and superfoods that help fight free radicals to protect against oxidative stress and damage to cells. Some studies have even found that adding more antioxidants to your diet can help reduce the risk of many chronic conditions, including coronary heart disease, cancer and diabetes. Coffee fruit packs in a good amount of antioxidants in each serving to help optimize your health and prevent disease. According to a study published in the Journal of Agricultural and Food Chemistry, the amount of coffee antioxidants found in coffee fruit depends largely on the extraction method. In fact, the study found that antioxidant activity in whole coffee fruit extracts was found to be up to 25-fold higher than in powders. 2. Promotes brain health Brain-derived neurotrophic factor (BDNF) is a type of protein that is crucial to neuronal health, helping encourage the growth of new neurons in the brain and support the survival of existing brain cells. Not only that, but studies also have shown that BDNF may be especially important when it comes to long-term memory formation and storage. Some research has found a significant relationship between coffee fruit extract and BDNF levels. For instance, a study published in the British Journal of Nutrition showed that treating subjects with whole coffee fruit concentrate powder increased levels of BDNF by a whopping 143 percent, which was significantly more than green coffee caffeine powder and grape seed extract powder. Furthermore, a randomized, double-blind, placebo-controlled, cross-over pilot study found that whole coffee cherry extract could have positive neurophysiological effects in older adults with subjective cognitive impairment. Another randomized, double-blind, placebo-controlled study in healthy humans revealed acute cognitive performance and mood effects of coffeeberry extract. 3. May lower blood pressure When you have high blood pressure, it puts extra strain on the heart, forcing it to work harder to pump blood throughout the body and slowly weakening the heart muscle over time. Coffee fruit is rich in chlorogenic acid, a type of phenolic compound that’s been shown to help lower blood pressure and improve heart health. According to one small study out of Tokyo, consuming chlorogenic acids isolated from green coffee bean extract significantly reduced both systolic and diastolic blood pressure levels in people with high blood pressure and came with minimal side effects or adverse symptoms. 4. May promote fat-burning and weight loss Coffee fruit and its components have shown potential for promoting fat loss and weight reduction in human studies. A 12-week study involving 150 overweight individuals found that drinking coffee enriched with chlorogenic acid, a compound abundant in coffee fruit, significantly decreased both body and belly fat compared to a control group. In a 24-week investigation conducted by Harvard T.H. Chan School of Public Health researchers, drinking four cups of coffee daily was associated with a modest 4% reduction in body fat. A systematic review and meta-analysis concluded that increased caffeine intake was linked to reduced body mass index, weight and fat mass. 5. Supports healthy aging/longevity Coffee fruit may support healthy aging and longevity through its effects on brain health and antioxidant properties. A study involving 71 older adults with mild mental decline found that consuming coffee fruit extract for 28 days significantly reduced reaction time, suggesting potential benefits for cognitive function. Further research has shown that coffee fruit concentrate can increase levels of brain-derived neurotrophic factor (BDNF) by 143% within two hours. BDNF is essential for the survival and growth of neuronal cells in the brain. Coffee fruit also is rich in antioxidants, which help neutralize harmful free radicals that contribute to cell damage and chronic diseases associated with aging. Other potential benefits: Could enhance immunity: Some studies have indicated that coffee fruit may have a powerful impact when it comes to your immune system, working to keep your body healthy and fend off disease and infection. Although research is currently mostly limited to animal models, one study did find that consuming coffee cherry extract was able to increase the activity of immune cells in mice. This could have major implications in the prevention of health and disease, although additional studies are needed to evaluate how coffee fruit may impact immune function for the general population. May have anti-cancer activities: One of the most impressive coffee fruit benefits is its potential ability to suppress the growth and spread of cancer cells. In fact, one promising animal model published in the journal Anticancer Research even found that coffee cherry extract was able to significantly reduce tumor growth in mice by nearly 54 percent after just 10 days. Keep in mind, though, that more research is still needed to understand how coffee fruit may affect cancer cells in humans. Risks and side effects Coffee fruit is considered very safe and associated with very few coffee fruit extract side effects. In fact, because the coffee fruit is significantly lower in caffeine than the coffee bean, it’s much less likely to cause caffeine overdose issues like jitters, anxiety or insomnia. However, it is important to keep in mind that many drinks containing coffee fruit may also contain ingredients like erythritol. What is erythritol? It is a sugar alcohol commonly used as an alternative to sugar to help reduce the caloric content of processed foods. Although it’s generally considered safe and nontoxic, it’s often combined with artificial sweeteners and can cause gastrointestinal issues like diarrhea for some people when paired with fructose. If you’re sensitive to its effects or notice any adverse symptoms after consumption, it’s best to keep intake in moderation to prevent digestive distress. Uses Wondering where to buy coffee fruit and how you can start adding it to your daily routine? Coffee fruit extract is widely available in supplement and liquid extract form from health shops and pharmacies alike. Because of the mild yet slightly sweet coffee fruit taste, coffee extract is also sometimes used as an ingredient in antioxidant drinks or added to supplements for a quick boost of nutrition alongside other superfoods, like the acai berry. Coffee fruit is also a main ingredient in cascara tea, which is made by steeping the flesh of the coffee fruit in hot water to let the flavor infuse and then straining and discarding the pulp for a soothing and delicious beverage. You can also try using coffee flour, a gluten-free flour substitute that’s made from the pulp of discarded coffee fruits used in the production of coffee. It can be combined with other types of flour and boasts a nutty flavor, plus a good amount of protein, fiber, iron, potassium and antioxidants. It can easily be added to many baked goods and desserts to bump up the nutrient profile. Recipes Whether you choose to brew it up into a tea or make some simple swaps in your favorite baked recipes to give them a gluten-free twist, there are plenty of ways to enjoy coffee fruit in its many forms. Here are a couple tasty recipes to get you started: Cascara Tea Gluten-Free Coffee Flour Coconut Cookies Final thoughts Coffee fruit is produced by the coffee plant and is...

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Green Coffee Health Benefits: Real or Imagined?

The AHA! Team — Wed, 29 Jan 2025 06:08:45 +0000

News Editors via Natural News – What is green coffee? (Article republished from GreenMedInfo.com) What is green coffee? Before Dr. Oz featured it on his show this year, creating a global consumer feeding frenzy, it had already been investigated over thirty years ago for its possible liver-regenerating, detoxifying and anti-cancer properties.[i] [ii] [iii] (Article republished from GreenMedInfo.com) This is not to say that roasted coffee does not have its benefits too. In fact, research from the mid-80’s found that roasting coffee produces unique cancer-suppressing compounds not found in green coffee.[iv] Also, technically, the vast majority of studies performed on coffee’s health benefits are on the roasted form, as this is what most people consume globally. Research from the mid-80’s found that roasting coffee produces unique cancer-suppressing compounds not found in green coffee. There may also be unique mood-enhancing, even opiate-like properties in the roasted coffee bean associated with the fat-soluble compound known as cafestrol, which may not be found (or easily absorbed) in green coffee. But this “benefit” may also be a liability for those who may be prone to drinking too much, or feel they are prone to being “addicted” to habitual coffee consumption. But one thing that green coffee definitely has going for it is the fact that it is far higher in sheer antioxidant potential than roasted coffee, and most anything else we consume or drink on a daily basis. Some green coffee bean extracts score 2500 or higher on the ORAC scale, which stands for Oxygen Radical Absorbance Capacity – an abstract measurement of the potential for a substance to reduce oxidative stress. Compare this to an equal weight of blueberries, which scores 10, or Oranges which score 3. This is not to say that blueberries and oranges do not have their own unique health benefits beyond what the ORAC score can reveal – which they do! – but that the green coffee bean is simply a highly concentrated source of antioxidant compounds. And considering how stress, chemical exposures, dietary deficiencies and/or incompatibilities, all lead to increasing oxidative stress in the body (which is a cause of premature aging, cellular damage, and even increased risk for cancers) increasing antioxidant levels in our diet can make a world of difference. Keep in mind that green coffee really isn’t all that “new.” It is believed that cultivation of the coffee bean originated in the area of Arabia on the Red Sea over 900 years ago, and that at the time, the beans were not roasted but brewed in a manner quite similar to tea. [v] So, what are the likely health benefits of green coffee? Despite the present Oz-generated craze to identify green coffee consumption with weight loss, the primary finding is that it has beneficial blood pressure modulating properties. Green Coffee Lowers Blood Pressure Back in 2005, a study published in the journal Hypertension Research found that male volunteers with mild hypertension given various doses of a water-soluble green coffee bean extract (GCE) saw significant reductions , in a dose-related manner, in both diastolic and systolic blood pressure.[vi] The subjects received either 46 mg, 93 mg, or 185 mg of GCE once a day for 28 days. Another study performed in 2006 found similar blood pressure lowering results using 140 mg/day green coffee bean extract of chlorogenic acid . [vii] Finally, a study performed in 2007 found that green coffee is superior to roasted coffee in reducing blood pressure, due to its lower levels of hydroxyhydroquinone, a by-product of the roasting process.[viii] The ordinary coffee group experienced almost no effect. Green Coffee Reduces Weight and Body Mass Index, and May Improve Type 2 Diabetes In the most widely publicized study on green coffee, Dr. Joe Vinson of the University of Scranton lead a randomized, double-blind and placebo-controlled crossover study which found that the consumption of green coffee bean extract reduced weight in overweight subjects.[ix] Subjects received either a high dose green coffee extract (1050 mg), a lower dose (700 mg) or a placebo for six-weeks, followed by a two-week washout period to reduce any influence of preceding treatment. Primary measurements were body weight, body mass index, and percent body fat. Blood pressure and heart rate were also measured. The results were a significant reduction in observed body weight: “(-8.04± 2.31 kg), body mass index (-2.92 ± 0.85 kg/m(2)), and percent body fat (-4.44% ± 2.00%), as well as a small decrease in heart rate (-2.56 ± 2.85 beats per minute).” There we no significant changes to the diet over the course of the study, and impressively, body mass index for six subjects shifted from preobesity to the normal weight range. The study concluded: “The results are consistent with human and animal studies and a meta-analysis of the efficacy of green coffee extract in weight loss. The results suggest that GCA may be an effective nutraceutical in reducing weight in preobese adults, and may be an inexpensive means of preventing obesity in overweight adults.” Dr. Vinson believes that green coffee’s uniquely high concentration of chlorogenic acid relative to the roasted form may be responsible for some of its observed weight-loss promoting effects. Chlorogenic acid is known to increase the absorption of glucose, which offsets some of the insulin resistance and blood sugar elevations associated with type 2 diabetes. Indeed, there is a solid body of clinical literature linking chlorogenic acid to the well-known anti-diabetic properties of coffee. So, is green coffee a new “magic bullet,” or is it just another fad? We don’t know. But, relative to some of the pharmaceutical interventions used today to “treat” overweight and obesity, diabetes and high blood pressure, the research thus far indicates green coffee may make for a promising natural alternative. Read more at: GreenMedInfo.com To read the original article, click here

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Coffee Bean Extracts Alleviate Inflammation and Insulin Resistance in Mouse Cells

AHA Publisher — Mon, 14 Oct 2019 07:00:16 +0000

University of Illinois College of Agricultural, Consumer and Environmental Sciences via EurekAlert – In order to block this loop and prevent chronic disease, the researchers’ goals are to eliminate or reduce as much inflammation as possible in order to allow glucose uptake to be facilitated, as well as to have healthy cells that will produce adequate insulin. Urbana, Ill. – When coffee beans are processed and roasted the husk and silverskin of the bean are removed and unused, and often are left behind in fields by coffee producers. Food science and human nutrition researchers at the University of Illinois are interested in the potential of inflammation-fighting compounds found in the silverskin and husk of coffee beans, not only for their benefits in alleviating chronic disease, but also in adding value to would-be “waste” products from the coffee processing industry. A recent study, published in Food and Chemical Toxicology, shows that when fat cells of mice were treated with water-based extracts from coffee beans skins, two phenolic compounds–protocatechuic acid and gallic acid–in particular reduced fat-induced inflammation in the cells and improved glucose absorption and insulin sensitivity. The findings show promise for these bioactive compounds, when consumed as part of the diet, as a strategy for preventing obesity-related chronic illnesses, such as Type 2 diabetes and cardiovascular disease. “In my lab we have studied bioactive compounds from different foods, and have seen the benefits for the prevention of chronic diseases,” says Elvira Gonzalez de Mejia, professor of food science in the College of Agricultural, Consumer and Environmental Sciences at U of I, and co-author of the study. “This material from coffee beans is interesting mainly because of its composition. It’s been shown to be non-toxic. And these phenolics have a very high anti-oxidant capacity.” For the study, the researchers looked at two types of cells, macrophages (immune response cells) and adipocytes (fat cells), and the effect of the combined compounds from the extracts, as well as the individual pure phenolics, on adipogenesis–the production and metabolism of fat cells in the body–and the related hormones. They also looked at the effect on inflammatory pathways. When obesity-related inflammation is present, the two types of cells work together–stuck in a loop–to increase oxidative stress and interfere with glucose uptake, worsening the situation. In order to block this loop and prevent chronic disease, the researchers’ goals are to eliminate or reduce as much inflammation as possible in order to allow glucose uptake to be facilitated, as well as to have healthy cells that will produce adequate insulin. Miguel Rebollo-Hernanz, a visiting scholar in de Mejia’s lab, and lead author of the study, explains how the results provide insights into the mechanism of action of these extracts and pure compounds, and their potential efficacy for future studies in humans or animals. For the study, the fat cells and immune cells were cultured together to recreate the “real-life” interaction between the two cells. “We evaluated two extracts and five pure phenolics, and we observed that these phenolics, mainly protocatechuic acid and gallic acid, were able to block this fat accumulation in adipocytes mainly by stimulating lipolysis [the breakdown of fats], but also by generating ‘brown-like’ or ‘beige’ adipocytes,” Rebollo-Hernanz explains. Significantly, these “brown-like” cells are known as fat burners, and they contain more mitochondria, an important organelle in cells that turns nutrients into energy. In the study, the researchers observed that some phenolics were able to stimulate browning of the fat cells, increasing the content of mitochondria in adipocytes, or fat cells. “Macrophages are present in the adipose tissue and when adipose tissue grows excessively, there are interactions that stimulate inflammation and oxidative stress,” Rebollo-Hernanz says. “We saw that these phenolics were able to reduce and decrease the secretion of inflammatory factors, but also decrease oxidative stress.” When macrophages interact with fat cells, the cells have fewer mitochondria. Having less mitochondria, they lose the capacity of burning lipids. Using these phenolics, the researchers found that this impact of macrophages on the fat cells was completely blocked. The fat cells maintained their function. “The compounds we tested were able to inhibit inflammation in the macrophage. That means inhibiting many markers that produce inflammation to the adipocytes. Those were blocked,” de Mejia says. “Coming to the adipocytes themselves, we saw inhibition of different markers related to inflammation as well. Absorption of glucose was improved because the glucose transporters were present. And this went back and forth. “Now we know that in the presence of these compounds we can reduce inflammation, reduce adipogenesis, and decrease the ‘loop’ that helps the two types of cells grow and develop bad compounds that will negatively affect the whole system,” she adds. The researchers also stressed the positive impact on the environment of using the coffee bean by-products. During coffee processing, the bean is separated from the husk, the external outer layer of the bean. After the bean is roasted, the silverskin layer is separated. “It’s a huge environmental problem because when they separate this husk after processing, it usually stays in the field fermenting, growing mold, and causing problems,” de Mejia explains. Worldwide 1,160,000 tons of husk are left in fields per year, potentially causing contamination. Additionally, 43,000 tons of silverskin is produced each year, which, de Mejia adds, may be easier to utilize because it stays with the bean as it is exported to different countries to be roasted. “Once producers see the value, they will treat these materials as an ingredient instead of a waste,” de Mejia says. “It will require good collaboration between academic institutions, industry, and the public sector to solve this problem, but the market is there for these products.” To read the original article click here.

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