Chlorogenic acid (CGA) — a polyphenol ester of caffeic acid and quinic acid — works through: (1) inhibition of glucose-6-phosphatase in the liver, reducing gluconeogenesis and hepatic glucose output; (2) inhibition of intestinal α-glucosidase, slowing carbohydrate digestion and glucose absorption; (3) NO-mediated vasodilation (similar to other polyphenols), lowering blood pressure; (4) AMPK activation, stimulating fatty acid oxidation. Roasting coffee at >200°C destroys 80-100% of CGA, which is why green (unroasted) beans are used. However, the fat-burning effects are modest at best — the dramatic results were fabricated.
No critical interactions identified.
Independently graded against 173,636 indexed supplements with 177 published clinical interactions, sourced from PubMed, FDA CAERS, openFDA, and NIH DSLD | Last updated:
Not medical advice. Based on published clinical research and systematic reviews.