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 1

Concentration of total polyphenols and antioxidant capacity determined in GC and BC as compared by the three methods of coffee preparation.

10 g BC in 100 mL water	Filter	Italian	French
10 g GC in 100 mL water	Method	Cafetière	Cafetière
FRAP mMFeII (BC)	12.8	14.1	19.9
FRAP mMFeII (GC)	11.7	16.6	10.3
Polyphenols mg GAE (BC)	1451	1496	2475
Polyphenols mg GAE (GC)	1360	2052	972