Green robusta coffee for the chlorogenic acids? Does it have higher diterpenes? is it healthier than regular coffee?

[AlexKChen]

Green Coffee & Chlorogenic Acids (CGAs)

Believe it or not, before your coffee beans were roasted, they once were raw seeds, more like a green colored cranberry than the brown nut-like bean you are familiar with. That raw bean is green coffee.

Green coffee has a higher amount of CGAs than roasted coffee beans because the roasting process breaks down the chlorogenic acid.

So why not just drink green coffee? The roasting process is what gives coffee its amazing aroma and flavor you know and love, and because of that, green coffee has a very different taste. In fact, it’s so different that green coffee is usually sold as an extract or in capsule form, instead of by the mug full. If you’re curious to try green coffee yourself, here are the directions to make it!

If you’re not a green coffee convert, don’t sweat it. Roasted coffee still packs a big CGA punch, one that is actually bigger than other popular antioxidant-rich foods like kale.

This is because green coffee contains chlorogenic acid that limits your body from absorbing carbohydrates that you eat

[RapAdmin]

Looks interesting… have you tried it yet (Green coffee)? Anyone here done a deep dive into this product / compound?

Chlorogenic acid is under preliminary research for its possible biological effects.[16][17][18]

Chlorogenic acid has not been approved as a prescription drug or food additive recognized as a safe ingredient for foods or beverages.[19] There is not enough evidence to determine whether it is safe or effective for human health, and its use in high doses, such as excessive consumption of green coffee, may have adverse effects.[20]

Chlorogenic acid has been studied as a possible chemical sensitizer involved in respiratory allergy to certain plant materials.[21]

Chlorogenic acid

The Basics of Chlorogenic Acid

Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee...

What’s all the Hype About Green Coffee? | Stone Street Coffee

[AlexKChen]

well for healthy coffee, here’s chai/spice-filled coffee: Amazon.com : Via Bom Dia 100% Naturally Flavored Ground Coffee, Dirty Chai, Medium Roast, No Artificial Flavors, 12 oz. Bag : Grocery & Gourmet Food

[AlexKChen]

https://x.com/siimland/status/1933211581984153848

[AlexKChen]

https://x.com/foundmyfitness/status/1935380379424129451

https://www.amazon.com/TUTURU-Coffee-Organic-Low-Acid-Servings/dp/B0BPYXKTLC/ref=cm_cr_arp_d_pl_foot_top?ie=UTF8&th=1

rhonda just did another series on coffee

[AustraliaLongevity]

Very impressive. All of that effect from half the amount you would get from a pretty standard amount of coffee though. I’d like to see higher doses being tested. I hate visceral fat and want it eliminated.

Nooooooo :

Cafestol, the Cholesterol-Raising Factor in Boiled Coffee, Suppresses Bile Acid Synthesis by Downregulation of Cholesterol 7α-Hydroxylase and Sterol 27-Hydroxylase in Rat Hepatocytes

https://www.ahajournals.org/doi/10.1161/01.ATV.17.11.3064

Cafestol + cholesterol meds lifespan study when.

[mccoy]

Natural cholorogenic acid content in cofee seems to be a function of various parameters… I only drink high-altitude arabica-like specialty coffees, which means lower caffeine, lighter roast and higher CGA with respect to robusta (usual bar blend) which is usually very roasted. Plus, it is less aggressive on the stomach linings.

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Based on comprehensive analysis of peer-reviewed literature, here’s the updated comparison of chlorogenic acid (CGA) content including dark-roasted robusta, with key biochemical insights:

Chlorogenic Acid (CGA) Content Comparison

Coffee Type	CGA Content Range (% Dry Weight)	Degradation vs. Green	Key Biochemical Factors
Green Robusta Beans	7–10%	–	Genetic predisposition for high phenylpropanoid flux; stress-induced synthesis at low altitudes.
Green Arabica Beans	5.5–8%	–	Lower innate CGA synthesis; altitude >1,200 masl boosts levels by 5–15% via UV stress response.
Mild-Roasted Arabica (Specialty High-Altitude)	3–5%	40–50% loss	Gentle roasting (Light/Medium; Agtron 70–55) preserves isomers. Slow development minimizes thermal breakdown.
Mild-Roasted Arabica Blend	2–4%	50–65% loss	Bean heterogeneity and aggressive roasting curves increase degradation of heat-sensitive CGAs.
Dark-Roasted Robusta	1–3%	70–90% loss	Severe Maillard reactions (Agtron <40) destroy CGA; isomerization to bitter chlorogenic lactones dominates.

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Critical Scientific Insights

1. Robusta’s High Baseline, Severe Roast Loss:

   • Green robusta’s CGA advantage (7–10%) is eroded by dark roasting, retaining <30% of original CGA (Perrone et al., Food Chem., 2010).
   • Prolonged high-temperature roasting hydrolyzes CGA into caffeic acid and quinic acid, then further decomposes them (Ludwig et al., Food Funct., 2014).

2. Lactone Formation in Dark Roasts:

   • Up to 35% of degraded CGA converts to chlorogenic lactones during dark roasting (Moon et al., J. Agric. Food Chem., 2009).
   • These lactones contribute to the harsh bitterness characteristic of dark robusta brews.

3. Antioxidant Trade-Off:

   • While CGA decreases 90%, melanoidins (Maillard polymers) increase, providing alternative antioxidants – but with lower bioavailability (Vignoli et al., Food Res. Int., 2014).

4. Acidity Shift:

   • Dark-roasted robusta has pH >5.0 (vs. pH 4.5–4.8 in light roasts) due to CGA degradation, reducing perceived acidity (Rao et al., Sci. Rep., 2020).

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Practical Implications

• Highest CGA: Green robusta > Green arabica > Light-roasted high-altitude arabica.
• Lowest CGA: Dark-roasted robusta (despite robusta’s green-bean advantage).
• Health Optimization: For CGA benefits, light roasting preserves 2–3× more CGA than dark roasting.
• Sensory Note: Dark robusta’s low CGA correlates with muted acidity and dominant roasted/bitter notes.

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References

1. Perrone et al. (2010): Quantified CGA degradation kinetics across roast levels.
2. Moon et al. (2009): Identified chlorogenic lactones as key bitter compounds in dark roasts.
3. Vignoli et al. (2014): Demonstrated melanoidins’ antioxidant capacity offsetting CGA loss in dark roasts.
4. Rao et al. (2020): Linked CGA degradation to pH rise in dark roasting.

Caveat: Values vary with roast profiling, bean origin, and processing (e.g., wet-hulled robusta loses CGA faster than washed). Dark robusta is often used in espresso blends for crema stability – not for CGA retention.

[AlexKChen]

aggh

Short answer:

• If “Creole coffee” = New Orleans–style coffee with chicory: it tends to have more acrylamide than regular coffee—even if it’s very dark—because roasted chicory root is unusually acrylamide-rich. (FDA testing shows several coffee-and-chicory blends far higher than typical coffees: e.g., 380–609 µg/kg in the ground product vs ~90–180 µg/kg for many regular dark roasts.) (U.S. Food and Drug Administration, 考研)
• If it’s just an extremely dark roast (no chicory): darker roasting usually lowers acrylamide (it forms early then degrades with prolonged roast). Some studies even find a peak around light-to-medium and lower levels again at dark. (Healthline, PMC)
• ALEs (advanced lipoxidation end-products): brewed coffee generally contains little measurable AGE/ALE markers (like CML) compared with many browned foods; effects of roast are modest (often rising from light to medium then falling by dark). (Cambridge University Press & Assessment, PMC)

A couple of trade-offs to know:

• Very dark roasts can have higher PAHs (pyrolysis products) even while acrylamide drops; absolute PAH amounts in coffee are small compared with charred meats, but they do trend upward with roast level. (PMC, NutritionFacts.org)
• Brewing method matters for ALEs: paper-filtered drip yields a low-lipid beverage (fewer lipoxidation products extracted) compared with unfiltered methods (e.g., French press). (General AGE/ALE principles in foods.) (Cambridge University Press & Assessment)

Practical takeaways

• If you’re minimizing acrylamide, choose 100% coffee (no chicory) and prefer dark over light roasts. (U.S. Food and Drug Administration, Healthline)
• If you’re also minimizing PAHs, avoid extremely dark/charred roasts and use paper-filter brewing. (PMC)

If you’ve got the specific brand/blend, I can look up its test values or close analogs.