Polyphenols are a family of plant compounds abundant in certain plants and food sources such as coffee and red wine. Raw unroasted coffee beans contain a type of polyphenol called chlorogenic acid. Unable to with stand the heat, chlorogenic acids are not present in roasted coffee beans or traditional coffee beverages.
Japanese scientist Hiroshi Shimoda explains that do to the heat; traditionally roasted coffee beans do not contain beneficial chlorogenic acids.
“Chlorogenic acid is stable and normal at room temperature, but it is unstable at high temperatures… Normally, coffee beans are roasted at a temperature of around 240 to 250° Celsius (464-482 degrees Fahrenheit). Roasting leads to decomposition of chlorogenic acid and forms brown aromatic Maillard reactants.”
In order to receive the health benefits that chlorogenic acid has to offer, one must consume raw unroasted coffee beans. Green coffee beans are extremely bitter, so consuming them as a whole food would prove to be unpleasant. The best way to obtain beneficial chlorogenic acids is through a whole food supplement, like one created with Green Coffee Bean Extract.