[Latin Name] Coffea arabica L.

[Plant Source] from China

[Specifications] chlorogenic acid 10%-70%

[Appearance] Yellow brown fine powder

Plant Part Used:Bean

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Brief Introduction]

Green Coffee Bean Extract is sourced from Europe and is standardized to more than 99% Chlorogenic Acid. Chlorogenic Acid is the compound present in coffee. Which has been long known as for its beneficial properties. This active ingredient akes Green Coffee Bean an excellent agent to absorb free oxygen radicals; as well as helping to avert hydroxyl radicals, both which contribute to degradation of cells in the body.Green Coffee Beans have strong polyphenols which act to help reduce free oxygen radicals in the body, but it is standardized to more than 99% Cholorgenic Acid, a dietary polyphenol that helps to regulate metabolism.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

[Main Functions]

1.Chlorogenic acid, long known as an antioxidant with potential anti-cancer activity, also slows the release of glucose into bloodstream after a meal.

2.lower one’sblood sugar level, suppress the appetite, lower blood pressure, and reduce levels of visceral fat.

3.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.

4.Act as an effective painkiller especially for migraine medications;

5.Reduce the risk of diabetes.

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*Scroll down for full recipe*

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Full Recipe
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1/2c pumpkin seeds*
1-2tsp water if needed
——–
Chili Lime: Juice of 1/2 lime, 1-2tbsp chili powder, 1-2tsp cayenne pepper, 1/2tsp salt (optional)
——–
Curry Ginger: 2tsp curry powder, 1tsp cumin, 1tsp ground ginger, 1/2tsp turmeric, 1/2tsp salt (optional)
——–
Salt & Pepper: 1-2tsp salt, 2-3tsp black pepper
——–
Sugar & Spice: 1-2tbsp sugar, 2tsp cinnamon, 1tsp nutmeg, 1/2tsp clove, 1/2tsp allspice

Mix seeds w/chosen seasonings, add water until just dissolved.
Marinate 30min.
Preheat oven to 400.
Spread seeds in single layer on parchment-lined baking sheet(s).
Bake 20-25min, let cool.
For Sugar & Spice: Seeds will be stuck together in melted sugar.
Cool completely, lift edges of parchment and fold gently inward.
Pour into bowl and break apart w/handle of wooden spoon.

*A medium-large pumpkin should give you ~2c of seeds. (I used two small ones.)

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