Green coffee beans are coffee beans before they are roasted. Once roasted, they turn the characteristic brown color of coffee. Green coffee beans are a very good source of chlorogenic acid.
Although it is present in many commonly consumed foods, it is considered a poorly absorbed dietary polyphenol.
The “Staggering Study”:
The findings were presented at “The American Chemical Society” in San Diego?????
Location of the study? Although the study is presented as being conducted by the University of Scranton, the study was actually conducted in India. The study was led by Joe Vinson, professor of chemistry at the University of Scranton, Scranton, Pa.
The Whistle Conclusion: