Product Description:

Product name:         Green coffee bean extract

Latin name:           Coffea Arabica L.

Specification:        Chlorogenic acid 10%-70% (HPLC)

CAS No.:              327-97-9
Molecular formula:    C16H18O9
Molecular weight:     354.31
Melting point:        205-209C 

Appearance:      Yellow brown fine powder    

Solubility:      Good solubility in water

Storage:         Good sealed container away from light and heat. 

Shelf life:      2 years when properly stored.

Packing:         Cardboard drum (25kg/drum), double plastic bags inside.

Functions:

- Chlorogenic acid, long known as an antioxidant with potential anti-cancer activity, also slows the release of glucose into bloodstream after a meal.
- lower one's blood sugar level, suppress the appetite, lower blood pressure, and reduce levels of visceral fat
- useful in fighting the free radicals in our bodies that can damage our cells and contribute to conditions such as cardiovascular disease.Test results showed Green Coffee Bean had more than double the rate of oxygen radical absorbance capability when compared to green tea and grape seed extracts.
- Act as an effective painkiller especially for migraine medications;
- Reduce the risk of diabetes;
- Assist the body to burn at higher proportion of lipids-fats compared to carbohydrates, which could help with muscle fatigue for athletes and bodybuilders.So it is great for sports formulations 
- Chlorogenic Acid have biological effects in the small intestine that alter patterns of glucose uptake, helping to regulate the metabolism. 

Applications:

- Food supplements
- Cosmetics
- Medicine

Short introduction:

Green coffee bean extract is made from the unroasted beans of Coffea Arabica L., and results in a high level of Chlorogenic acid and other caffeoylquinic acids. Besides its supreme anti-oxidant and fat accumulation suppressing properties,  Green coffee bean product is water-soluble, which allows its easy addition in drinks.Green coffee bean means un-roasted coffee, that has higher nutritional value than roasted coffee whose nutrients have been partially destroyed during roasting. The main constituents of coffee include polyphenol compounds, polysaccharides and caffeoylquinic acid derivatives such as Chlorogenic acid and Cynarin.