Consumption of Green Coffee Reduces Blood Pressure and Body Composition by Influencing 11β-HSD1 Enzyme Activity in Healthy Individuals: A Pilot Crossover Study Using Green and Black Coffee

Table 2

Effect of black coffee (BC) and green coffee (GC) on physiological markers, total polyphenols, and antioxidant capacity (FRAP) in 24-hour urine samples (mean ± SEM).

Study population	Baseline	BC	Baseline versus BC (95% CI)	GC	Baseline versus GC (95% CI)
SBP (mmHg)	116.9±2.4	114.5±2.5	−0.81 to 5.27	113.5 ± 3.1^1	1.2 to 5.5
DBP (mmHg)	74.0±1.7	71.2±1.7^2	0.77 to 5.20	71.2 ± 2.2^3	1.4 to 4.8
PWV (m/sec)	6.63±0.20	6.40±0.20	−0.04 to 0.44	6.29 ± 0.30^4	0.2 to 0.5
Total polyphenols (mgGAE/day)	523±33	597±44	−175 to 27	547.78 ± 36.4	−156 to 106
FRAP (mMFeII/day)	7.22±3.38	8.85±4.53	−3.5 to 0.4	7.21 ± 3.33	−1.7 to 2.5
Energy intake (kcal)	1807±29	1903±31	−328 to 164	1853 ± 29	−245 to 113
Sodium intake (mg)	2571±277	2609±291	−429 to 675	2490 ± 277	−268 to 719
Potassium intake (mg)	2681±190	3310±238	−869 to −118^2	3161 ± 276	−933 to 233

BC: black coffee; GC: green coffee; SBP: systolic blood pressure, DBP: diastolic blood pressure; PWV: pulse wave velocity; CI: 95% confidence interval; significance expressed as 𝑃≤0.05; 2-tail paired 𝑡-test; ¹baseline versus GC, 𝑃=0.02; ²baseline versus BC, 𝑃=0.01; ³baseline versus GC, 𝑃=0.001; ⁴baseline versus GC, 𝑃=0.001.