Introduction of Green Coffee Bean Extract

Latin Name: Coffea Arabica L.

Part Used: Seed

Chlorogenic acids NLT 50%

Sources of Green Coffee Bean Extract

Latin Name:     Coffea Arabica L.

Part used:       Seed

A coffee bean is a seed of the coffee plant, and is the source for coffee. Green coffee beans are coffee beans that have not yet been roasted. The roasting process of coffee beans reduces amounts of the chemical chlorogenic acid. Therefore, green coffee beans have a higher level of chlorogenic acid compared to regular, roasted coffee beans. Chlorogenic acid in green coffee is thought to have health benefits for heart disease, diabetes, weight loss, and others.

Ingredients of Green Coffee Bean Extract

Green coffee bean has strong anti-oxidant and fat accumulation suppressing properties. The antioxidants in green coffee bean extract are known as chlorogenic acids. It acts as a slimming and health promoting substance. Chlorogenic acid was shown to have an antagonistic effect on glucose transport and also has been found to significantly delay glucose uptake from the small intestine. Studies have found chlorogenic acid reduces the risk of type II diabetes, lowers blood pressure and combats inflammation.

Specification of Green Coffee Bean Extract

Item	Specification
Assay (HPLC)	Chlorogenic acids NLT 50%
Organoleptic
Appearance	Fine Powder
Color	Yellow brown
Odor	Characteristic
Taste	Characteristic
Physical Characteristics
Particle Size	NLT98%Through 80 mesh
Loss on Drying	≤ 5.0%
Ash content	≤ 5.0%
Bulk Density	0.25-0.45g/ml
Heavy metals
Total Heavy Metals	≤10ppm
Lead	≤3.0ppm
Arsenic	≤1.0ppm
Mercury	≤0.1ppm
Microbiological Tests
Total Plate Count	≤1000cfu/g
Total Yeast & Mold	≤100cfu/g
E.Coli	Negative
Salmonella	Negative
Staphylococcus	Negative

Study of Green Coffee Bean Extract

1. work as a powerful anti-oxidant

2. help to regulate the body's metabolism

3. restrain mutation and anti-tumor

4. anti-bacteria and inflammation

Reference of Green Coffee Bean Extract

1、 Clifford, MN, and Kazi, M (1987). "The influence of coffee bean maturity on the content of chlorogenic acids, caffeine, and trigonelline". Food Chemistry 26: 59–69.

2、 Redgwell RJ, Curti D, Rogers J, Nicolas P, Fischer M (June 2003). "Changes to the galactose/mannose ratio in galactomannans during coffee bean (Coffea arabica L.) development: implications for in vivo modification of galactomannan synthesis". Planta 217 (2): 316–26..

3、 GOTODA, N, IWAI, K, Arabinogalactan isolated from coffee seeds indicates immunomodulating properties, p. 116-120; In: Association for Science and Information on Coffee, (ASIC) 21st International Conference on Coffee Science, 11 – 15 September 2006, Montpellier, France

4、 Clifford MN (1985). "Chemical and physical aspects of green coffee and coffee products". In Clifford MN, Wilson KC. Coffee: botany, biochemistry, and production of beans and beverage. London: Croom Helm AVI. pp. 305–74.

5、 CLIFFORD, M.N, (11–15 September 2006). Chlorogenic acids – their characterisation, transformation during roasting, and potential dietary significance,. In: Association for Science and Information on Coffee, (ASIC) 21st International Conference on Coffee Science,., Montpellier, France, p 36-49

6、 MORISHITA, H., KIDO, R. (April 1995). Anti-oxidant activities of chlorogenic acid. 16th international colloqu. Chem. Coffee, Kyoto 9-14th April,

About FineSky

Xi’an FineSky Technological Co.,Ltd. is a Chinese manufacturer dedicated to the research and development of natural products which is a market oriented, technology-driven high-tech enterprise. The company devotes to the commercialization of natural products. FineSky shows strong production ability and could supply many kinds of plant extract.Our products have been exported to many countries in the world.We have excellent R&D Capabilities,Strict quality control system and experienced team.We believe we have the capability to supply premier products .

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