Green coffee, made from raw, unroasted coffee beans, is gaining popularity due to its potential health benefits, particularly its rich content of chlorogenic acids. These compounds are known for their antioxidant and anti-inflammatory properties, which may help reduce the risk of chronic diseases such as diabetes and heart disease. Unlike traditional roasted coffee, green coffee retains a higher amount of chlorogenic acid, which is largely lost during the roasting process.
In the Philippines, Duncan Yu has been a pioneer in promoting green coffee through his brand, Ultra Green Coffee (UGC). Yu discovered green coffee while researching ingredients in a milk tea brand and has since advocated its benefits. Users of UGC have reported various health improvements, including reduced symptoms of polycystic ovary syndrome, better menstrual cycles, lowered blood sugar and cholesterol levels, and improved appetite control.
Studies have shown that green coffee bean extract can significantly improve metabolic syndrome factors, such as fasting blood sugar and blood pressure, when taken regularly. Despite these benefits, Yu emphasizes that green coffee is not a miracle solution and should be complemented with a healthy diet, regular exercise, and stress management.
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