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 3

Comparison of results obtained (mean ± SEM) after 14 days of green coffee and black coffee intervention.

Study population	Black coffee	Green coffee	Difference	95% CI	𝑃
BMI (kg/m^2)	23.9±1.1	23.9±1.1	0.0	−0.21 to 0.22	0.9
Waist Circumference (cm)	79.2±3.3	79.1±3.4	0.1	−0.53 to 0.67	0.8
Abdominal fat (%)	28.9±1.9	28.4±2.0	0.5	−0.13 to 1.18	0.1
SBP mmHg	114.5±11.2	113.5±13.3	1.0	−11.43 to 7.76	0.6
DBP mmHg	71.2±7.6	71.2±9.9	0.0	−9.32 to 5.75	0.5
PWV m/sec	6.4±0.9	6.3±1.2	0.1	−0.55 to 0.33	0.5
Polyphenol (mgGAE/day)	597±241	548±211	49.0	−55.11 to 153.95	0.3
Antioxidant (mMFeII/day)	8.8±4.5	7.2±3.3	1.6	−0.30 to 4.14	0.08
Energy intake (kcal)	1880±147	1863±128	17.0	−256 to 291	0.9
Sodium intake (mg)	2609±291	2490±277	119.0	−228 to 467	0.5
Potassium intake (mg)	3310±238	3161±276	149.0	−304 to 602	0.5
Urinary free F (nmol/day)*	114.5±331.7	68.4±64.6	46.1	12.4 to 93.7	0.01
Urinary free E (nmol/day)*	40.9±36.6	47.7±26.5	−6.8	−6.26 to 15.8	0.5
Urinary F : E ratio (nmol/day)	2.55±2.58	1.53±1.42	1.02	0.14 to 1.78	0.02

95% CI: 95% confidence interval; 𝑃 values are from paired 𝑡-test. *Variables normalised using the log10 (SPSS 17.0). F: cortisol; E: cortisone.