BioMed Research International / 2014 / Article / Tab 3

Research Article

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 populationBlack coffeeGreen coffeeDifference95% CI

BMI (kg/m2) 0.0−0.21 to 0.220.9
Waist Circumference (cm) 0.1−0.53 to 0.670.8
Abdominal fat (%) 0.5−0.13 to 1.180.1
SBP mmHg 1.0−11.43 to 7.760.6
DBP mmHg 0.0−9.32 to 5.750.5
PWV m/sec 0.1−0.55 to 0.330.5
Polyphenol (mgGAE/day) 49.0−55.11 to 153.950.3
Antioxidant (mMFeII/day) 1.6−0.30 to 4.140.08
Energy intake (kcal) 17.0−256 to 2910.9
Sodium intake (mg) 119.0−228 to 4670.5
Potassium intake (mg) 149.0−304 to 6020.5
Urinary free F (nmol/day)* 46.112.4 to 93.70.01
Urinary free E (nmol/day)* −6.8−6.26 to 15.80.5
Urinary F : E ratio (nmol/day) 1.020.14 to 1.780.02

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

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