Green coffee: Each cup of coffee provides approximately 400 mg of hydroxycinnamic acids.
Roasted coffee: Each cup of coffee provides approximately 150 mg of hydroxycinnamic acids.
The study is a multifaceted approach to investigate the effects of regular consumption of green coffee rich in polyphenols (hydroxycinnamic acids) on weight, body composition, cardiometabolic and inflammatory biomarkers in a sample population of overweight and obese people aimed at identifying a population of responders to green coffee experimenting the highest benefit from this product, and to contribute to the understanding of the influence of some of the main factors on the response to green coffee and their association with the differences between individuals (high-responders vs. low-responders).
| Facility | City | Region | Status |
|---|---|---|---|
| Instituto de Ciencia y Tecnología de Alimentos y Nutrición | Madrid | Madrid |
This page summarises publicly available registry data for informational purposes — not medical advice. Eligibility is determined by each study team; patients should discuss participation with their clinician.
View NCT06204445 on ClinicalTrials.gov ↗ ← All trials in Spain