[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.

UCI Chem 51C: Organic Chemistry (Spring 2015)
Lec 27. Organic Chemistry — Polysaccharides
View the complete course: https://ocw.uci.edu/courses/chem_51c_organic_chemistry.html
Instructor: Susan King, Ph.D.

License: Creative Commons CC-BY-SA
Terms of Use: https://ocw.uci.edu/info
More courses at https://ocw.uci.edu

Description: This is the third (and final) quarter of the organic chemistry series. Topics covered include: Fundamental concepts relating to carbon compounds with emphasis on structural theory and the nature of chemical bonding, stereochemistry, reaction mechanisms, and spectroscopic, physical, and chemical properties of the principal classes of carbon compounds.

Organic Chemistry (Chem 51C) is part of OpenChem: https://ocw.uci.edu/collections/open_chemistry.html
This video is part of a 27-lecture undergraduate-level course titled “Organic Chemistry” taught at UC Irvine by Professor Susan King.

Recorded June 5, 2015

Index of Topics:
00:20 – Reduction Reactions of Sugars
02:55 – Disaccharides
10:03 – Cellulose
12:14 – Starches
16:25 – Sweeteners, Fats, and Drugs Derived from Sugars
29:46 – Amino Sugars
30:36 – N Glycosides

Required attribution: King, Susan.Chem 51C (UCI OpenCourseWare: University of California, Irvine), https://ocw.uci.edu/courses/chem_51c_organic_chemistry.html. [Access date]. License: Creative Commons Attribution-ShareAlike 3.0 United States License. (https://creativecommons.org/licenses/by-sa/3.0/deed.en_US).

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