Scientific studies that have focused on CGA, the primary active ingredient in green coffee, and it seems to show some effectiveness in preventing and fighting a variety of cancers. Green coffee is drawn from coffee beans before they are roasted. The roasting process reduces this chlorogenic acid in coffee and therefore isn’t as plentiful in the coffee people drink.
Green coffee gained popularity in the United States in 2012 after it was featured for its weight management benefits on “The Dr. Oz Show,” however the claims made at that time have been debunked, and the marketer who made them as well a company that produces one of the most popular forms of the extract have both been fined by the Federal Trade Commission for inflating their claims.
The product does still contain high levels of CGA, and several studies have shown promise that CGA — which is also found in sunflower seeds, tea, and blueberries — may help fight cancer.
Does Green Coffee Cause or Prevent Cancer?
Just decades ago doctors and health professionals were warning about the dangers of having too much coffee because of the risk that caffeine was thought to have on the body. However, the last decade has shed a lot of light on the health benefits of green coffee and its relationship to cancer.
Many decades or more long studies have been coming to a close and the results have been changing everything the medical profession thought they knew about green coffee and how it influences the risks of getting cancer.
Study after study has been showing the cancer-fighting properties of green coffee because of the rich antioxidants it contains.
In fact, with most studies, we aren’t just talking a cup or two a day since most studies show greater benefit when four or more green coffees are consumed daily.
What Studies Say?
Here are four studies that show green coffee and its chlorogenic acid may benefit cancer patients:
- A June 2014 study in The Journal of Inorganic Biochemistry found that chlorogenic acid showed promise in fighting breast cancer and recommended that it “would be a promising candidate for further evaluation as an antioxidant and anticancer agent.”
- A 2009 study published in the Journal of Agriculture and Food Chemistry also looked at breast cancer cells, examining chlorogenic acids in peaches and plums. Researchers in this study also found that the chlorogenic acids could potentially serve as cancer fighters and have a “chemopreventive” effect.
- A January 2015 study published in the Journal of Cellular Oncology showed breast cancer is not only cancer that appears to be helped by chlorogenic acid. This study looked at the effect of chlorogenic acid on lung cancer cells. That study proposed that chlorogenic acid could “represent a novel therapeutic option for the treatment of (lung) cancer.”
- A February 2015 study published in Anti-Cancer Drugs showed that chlorogenic acid could actually help a cancer patient’s body be more receptive to chemotherapy treatment. That study shows potential in making chemotherapy for liver cancer more effective.