The Effect of Green Coffee Consumption on High Blood Pressure

  • Mahdieh Hosseinzadeh
  • Fatemeh Pakravanfar
  • Elham Hosseinzadeh
  • Maryam Khosravi
Keywords: High blood pressure, Chlorogenic acids, Green coffee, Hypertension.


Background: Hypertension is a major risk factor for the development of coronary, cerebrovascular, and peripheral vascular diseases, which lead to myocardial infarction, stroke, and vascular death. Green coffee extract is particularly producer a great deal of chlorogenic acids (CGA) that may reduce the risk of high blood pressure. Therefore, the target of the study was to summarize the available publications on the effect of green coffee consumption on high blood pressure.

Methods: The systematic review was done with a search in PubMed-Medline and Scopus. The search strategy included keywords related to blood pressure and green coffee. Inclusion criteria were randomized controlled clinical trials conducted on people aged between 18 and 70 years. The publication date of articles  was from 2004 to 2018. Exclusion criteria were articles not published in English.

Results: We discussed five articles that included  our criteria. Green coffee had moderate effects on high blood pressure.  It sounds that the effect of green coffee on reducing blood pressure is because of its phenolic compounds, as well as caffeine and chlorogenic acids, coffee’s roasting status, participants’ ethnicity, and even gender.

Conclusion: Green coffee intake for a long time might moderately decrease blood pressure. However, there is still a need for further clinical trials.