The blood pressure-lowering effect and safety of chlorogenic acid from green coffee bean extract in essential hypertension

Takuya Watanabe, Yoichi Arai, Yuki Mitsui, Tatsuya Kusaura, Wataru Okawa, Yasushi Kajihara, Ikuo Saito

Research output: Contribution to journalArticlepeer-review

166 Citations (Scopus)

Abstract

Chlorogenic acids (CGA) in green coffee bean extract (GCE) reduce blood pressure in spontaneously hypertensive rats and humans. The authors examined the blood pressure-lowering effect and safety of CGA in patients with mild hypertension through a placebo-controlled, randomized clinical trial. Subjects (n=28) were randomized to receive treatment with CGA (140 mg/day) from GCE or placebo. Blood pressure, pulse rate, body mass index, routine blood test, hematochemistry, urinalysis, and subjective symptoms were recorded throughout the study. In the CGA group, but not the placebo group, blood pressure (systolic and diastolic) decreased significantly during the ingestion period. There was no difference in body mass index and pulse rate between groups, nor were there any apparent side effects. Thus, CGA from GCE is effective in decreasing blood pressure and safe for patients with mild hypertension.

Original languageEnglish
Pages (from-to)439-449
Number of pages11
JournalClinical and Experimental Hypertension
Volume28
Issue number5
DOIs
Publication statusPublished - 2006 Jun 1

Keywords

  • Blood pressure
  • Chlorogenic acid
  • Clinical trial
  • Functional foods
  • Green coffee beans

ASJC Scopus subject areas

  • Internal Medicine
  • Physiology

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