exercise and Green coffee
Poster Presentation
Paper ID : 1721-12THCONG
Oral / Poster Presentation File: Slide1.JPG
Authors
1University of Isfahan . Isfahan, Iran
2Department of Exercise Physiology, Faculty of Sport Sciences, University of Isfahan, Isfahan, Iran
3Department of Physical Education and Sport Sciences, Faculty of Human Sciences, University of Kashan, Kashan, Iran
Abstract
Physical activity has the most protective effect by improving weight control, body composition, cardiovascular fitness, blood glucose control and ultimately increasing insulin sensitivity.
GCE is present in green or raw coffee. It is also present in roasted coffee, but much of the GCE is destroyed during the roasting process.
Coffee is widely consumed around the world. A large number of in vitro, epidemiological, animal, and human clinic studies showed that regular consumption of coffee defined as functional food recently decreased the risk of mortality, cardiovascular diseases, type 2 diabetes mellitus, liver diseases, various neurodegenerative diseases such as Alzheimer’s and Parkinson’s, and several cancer types. The potential health effects of coffee are reported to originate from its bioactive compounds.
The thermal effect of caffeine continues for 30 to 150 minutes following caffeine intake. The half-life of caffeine is 5 hours in total and its thermogenic effect decreases at the third hour and returns nearly to baseline level before caffeine is consumed. In 2005, the European Food Safety Authority (EFSA) reported that 400 mg caffeine intake from all sources and 200 mg from a single dose is safe for adults.
A randomized placebo-controlled trial using 200 mg of CGA-enriched green coffee for 12 weeks was associated with a mean weight loss of 5.4 kg in the CGA group vs 0.6 kg in the placebo group.9 In another study using a similar design, scientists observed that those who consumed 200 mg of GCBE daily for 12 weeks lost a mean of 5 kg vs 2.45 kg with placebo.
In another study, Hanieh Roshan et al. reported 400 mg GCBE supplementation for 8 weeks resulted in significantly reduced systolic blood pressure (SBP), fasting blood glucose (FBS), and homoeostatic model of assessment of insulin resistance, waist circumference, and appetite score in comparison to placebo.
GCE is present in green or raw coffee. It is also present in roasted coffee, but much of the GCE is destroyed during the roasting process.
Coffee is widely consumed around the world. A large number of in vitro, epidemiological, animal, and human clinic studies showed that regular consumption of coffee defined as functional food recently decreased the risk of mortality, cardiovascular diseases, type 2 diabetes mellitus, liver diseases, various neurodegenerative diseases such as Alzheimer’s and Parkinson’s, and several cancer types. The potential health effects of coffee are reported to originate from its bioactive compounds.
The thermal effect of caffeine continues for 30 to 150 minutes following caffeine intake. The half-life of caffeine is 5 hours in total and its thermogenic effect decreases at the third hour and returns nearly to baseline level before caffeine is consumed. In 2005, the European Food Safety Authority (EFSA) reported that 400 mg caffeine intake from all sources and 200 mg from a single dose is safe for adults.
A randomized placebo-controlled trial using 200 mg of CGA-enriched green coffee for 12 weeks was associated with a mean weight loss of 5.4 kg in the CGA group vs 0.6 kg in the placebo group.9 In another study using a similar design, scientists observed that those who consumed 200 mg of GCBE daily for 12 weeks lost a mean of 5 kg vs 2.45 kg with placebo.
In another study, Hanieh Roshan et al. reported 400 mg GCBE supplementation for 8 weeks resulted in significantly reduced systolic blood pressure (SBP), fasting blood glucose (FBS), and homoeostatic model of assessment of insulin resistance, waist circumference, and appetite score in comparison to placebo.
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