A green coffee bean is just a coffee bean that has not been roasted.  Coffee beans are green when they are harvested, and turn brown from roasting.  There is one other important difference.  When they are roasted, an important component is destroyed during the heated process.  That is chlorogenic acid.

What is the Chlorogenic Acid in a Green Coffee Bean?

In Greek, "chloro" means: light green, and "genic" means: formed from.  This pertains to the color that is formed when chlorogenic acid is exposed to oxygen.

Besides being green, chlorogenic acid has been studied for its multiple health benefits.  In a recent review of 94 scientific research studies on chlorogenic acid, its antioxidant, anti-inflammatory, blood sugar and lipid regulating actions were itemized (1).  Further, it was mentioned as a possible supplement for reducing cardiovascular disease, obesity, and cancer (1). Another review of research looked at 5 studies with 364 participants.  It concluded that chlorogenic acid intake reduced both systolic and diastolic blood pressure.  Larger human studies are warranted (2).

In Summary

The chlorogenic acid found in a green coffee bean may aid in weight loss, lowering blood sugar and fat levels, and help reduce blood pressure.  Further, it  may have an antioxidant and anti-inflammatory effect, that could aid in reducing a variety of diseases, such as cancer.