Hydrolysed Green Coffee Composition for Lower Postprandial Insulin
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Solution Overview
Problem
There is a need for improved nutritional solutions to manage postprandial insulin levels and enhance insulin sensitivity in diabetic or pre-diabetic subjects, as high insulinogenic nutrition can lead to insulin resistance, metabolic syndrome, and type-2 diabetes.
Innovation Solution
A green coffee-based composition comprising esterase-treated decaffeinated green coffee extract (HDGCE) is administered in doses of 40-200 mg/day to improve insulin sensitivity, enhance skeletal muscle glucose uptake, and improve pancreatic beta cell sensitivity to glucose.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional nutritional solutions are used, then energy and nutrient intake is maintained, but postprandial insulin levels increase leading to insulin resistance
Solution Approach 1:
The patent introduces green coffee extract as an intermediary substance that mediates between nutrient intake and insulin response. The extract contains bioactive compounds (chlorogenic acid, caffeic acid, ferulic acid) that act as intermediaries to modulate the insulinogenic effect of meals without reducing nutrient intake, thereby resolving the contradiction between maintaining nutrition and preventing insulin resistance
Solution Approach 2:
The patent changes the chemical parameters of the nutritional solution by incorporating green coffee extract with specific composition (total polyphenols ≥10%, caffeic acid ≥3%, ferulic acid ≥0.5%). These parameter changes transform the nutritional solution from a purely insulinogenic substance into a modified formulation that maintains caloric intake while reducing postprandial insulinemia through the pharmacological activity of coffee polyphenols
2Use of energy by moving object
If high insulinogenic nutrition is consumed, then caloric needs are met, but postprandial plasma insulin levels increase excessively
Solution Approach 1:
The patent converts the harmful effect of high insulinogenic nutrition into a beneficial outcome by adding green coffee extract. The extract's polyphenolic compounds (particularly chlorogenic acid metabolites) interfere with insulin secretion and action, transforming a meal that would normally cause hyperinsulinemia into one that maintains lower insulin levels while preserving caloric intake. This is achieved through mechanisms including inhibition of alpha-glucosidase and modulation of insulin signaling pathways
3Quantity of substance
If green coffee extract is added to reduce insulin levels, then postprandial insulinemia decreases, but the composition complexity increases
Solution Approach 1:
The patent achieves multiple therapeutic effects with a single additive (green coffee extract), demonstrating multi-functionality. The extract simultaneously: (1) reduces postprandial insulinemia, (2) improves insulin sensitivity, (3) provides antioxidant benefits, and (4) maintains caloric intake. This universal approach avoids the need for multiple separate ingredients or complex formulation strategies, thereby reducing overall composition complexity while achieving comprehensive metabolic benefits
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition significantly reduces postprandial plasma insulin levels by 20% and enhances glucose uptake in skeletal muscle cells, thereby improving insulin sensitivity without affecting glucose levels.
Implementation Method 1
comprising esterase treated decaffeinated green coffee extract (HDGCE)
Data Source
AI summary
The present invention relates to a green coffee-based composition comprising hydrolysed chlorogenic acid for use in the treatment or prevention of a disorder linked to an increase in plasma postprandial insulin in a subject. The invention relates also to the non-therapeutic use of a composition comprising an esterase treated decaffeinated green coffee extract with an amount of 40-200 mg administered to a subject per day to decrease plasma postprandial insulin concentration. A further aspect of the invention is a process for forming green coffee based compositions.