There’s More to Know About that Cup of Joe

Chlorogenic acids found in coffee beans have functions to improve vascular endothelial function, according to a study conducted by Health Care Food Research Laboratories of Human Health Care Center and Biological Science Research Laboratories at Kao Corporation. Moreover, in a clinical trial on mildly hypertensive subjects, improvement in blood pressure was found. It was also revealed that to fully express functions of chlorogenic acids in a roasted coffee, it is effective to reduce oxidant component “hydroxyhydroquinone,” one of the components produced in the process of roasting coffee beans.


In a clinical trial using coffee containing a large quantity of chlorogenic acids performed on adult subjects with a mean BMI of 27.7, it was revealed that chlorogenic acids have functions to reduce body fat and weight. Because a continuous ingestion of chlorogenic acids was shown to result in a significant increase in energy consumption-specifically a quantity of fat combustion-the result suggests that the decrease in body fat can be attributed to the function of enhancing fat consumption in the body.


These study results were reported at the 24th International Conference on Coffee Science (ASIC) that took place in San Jose, Costa Rica, Nov. 11-16, 2012, in which global researchers and experts in coffee studies participate. Kao will further promote its studies on the functions of chlorogenic acids and effects of the component produced in the process of roasting coffee beans.


It is expected that the study results-which have revealed a relationship between roasted coffee’s component and its function-will further expand coffee’s potential as a healthful drink.