Green coffee bean extract is produced from unroasted seeds of Coffea canephora (robusta) or Coffea arabica through aqueous-ethanol extraction and spray-drying. Unlike roasted coffee, green beans retain high levels of chlorogenic acids (CGAs), which are largely degraded during roasting.
The extract is standardized for total chlorogenic acid content, with 5-caffeoylquinic acid as the predominant compound. Clinical studies support its role in weight management, blood sugar regulation, and blood pressure reduction through inhibition of glucose absorption and hepatic glucose output. It is one of the most commercially important botanical ingredients in the weight management supplement category.