[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.

Fox News On Reseveratrol Everybody is talking about anti-aging products and the new Resveratrol breakthrough. The muscadine grape is the only grape with the extra chromosome. How Resveratrol and red wine activate genes for a longer and healthier life. Dr. Joseph Maroon – The Longevity Factor You want to purchase the book? -On Page 193 Dr Maroon writes this on Vivix: There is growing evidence that a combination of resveratrol and other potent polyphenols might provide improved health benefits due to the synergistic properties of different polyphenols from different plant sources. Shaklee Corporation, a direct selling nutrition company has recently released a product called Vivix, which is described as a cellular anti-aging tonic. It contains a multi-source polyphenol blend. In conversations with the company, they state that the blend includes 100 mg of 98 percent pure resveratrol from Polygonum cuspidatum long with a proprietary extract derived from the fresh pomace of muscadine grapes (Vitis rotundifolia) The company recommends 5ml per day of Vivix, which they state is equivalent to the amount of resveratrol found in 100 glasses of red pinot noir red wine. The muscadine polyphenols in this blended product along with the added resveratrol, European elderberry extract, and purple carrot extract will increase the total overall polyphenol content of this product. A month’s supply will cost a member $85.00. In Shaklee’s accompanying literature for Vivix, they state that the Vivix ingredients were shown in a laboratory study to be 10 times more powerful in slowing a key mechanism of aging than resveratrol alone.” Also, on Page 70, the author expands on the value of the muscadine grapes and the advantages over European grapes. “Muscadine grapes are native to North America, and may be the only fruit that originated in the United States and nowhere else. They grow almost exclusively in the southeastern United Sates. They thrive under adverse conditions, perhaps due to their thicker and tougher skins compared to European grapes…. muscadines have an extra chromosome (twenty instead of the nineteen other grapes have). These additional genes allow muscadine grapes to produce a unique phytochemical, ellagic acid. The ellagive acid polyphenol compounds that are in muscadine grapes are vitually absent in other grapes. Ellagic acid is used by the muscadine grape skin to make tannin called ellagotannins, whichis used as an antimicrobial by the plant. Ellagic acid also has powerful antioxidant and anticancer properties…. the polyphenols in muscadine grape skins have been shown to have positive effects in heart disease, high cholesterol, diabetes, metabolic syndrome, and other inflammatory conditions. One of the more interesting effects of muscadine products appears to be their inhibition of AGE protein formation.” Continuing, the author states:” Recently, a large nutrition, direct selling company, Shaklee Corporation, working with scientists from the University of Georgia, has created a product containing an extract made from muscadine pomace which is the remaining fruit solids after the water content is extracted. Specificaly, they are working with muscadine grape growers in order to secure grapes with large amounts of protective polyphenols including ellagic acid and resveratrol. By selecting muscadine grapes and by using a whole grape extraction process, they have reported that their extract has a significantly higher concentration of healthy polyphenols than found in the skins themselves.” The above are excerpts from the book “The Longevity Factor” The author Joseph Maroon, M.D. FA.C.S. studied medicine at Indiana University, and Oxford University. Dr Maroon is a world renowned neurosurgeon and former president of the Congress of Neurological surgeons, the larges society of its kind in North America. He is currently a professor and Heindl Scholor in Neuroscience at the University of Pittsburgh Medical Center. Interesting to note: he is a lifelong athlete, competed in more than fifty triathlons, and’ three Hawaiian Ironman Championship competitions. The book is heralded as a groundbreaking examination of new scientific research that holds the secret to weight loss, increased strength, endurance, memory,and a healthier, longer life.

Alu Vadi (patra) is a steamed vegetable leaf roll recipe with the aloo or colocasia leaves rolled up one after another after getting smeared with a besan paste. These aloo patras are then cut into small spices and then steamed or deep fried as desired.

https://www.vahrehvah.com/aloo-vadi

Ingredients:
Freshly ground coconut paste 1 Tablespoons
Sesame seeds powder, roasted 1 Tablespoons
Roasted peanut powder 2 Tablespoons
Garam masala powder 1/2 Teaspoons
Jeera powder 1/2 Teaspoons
Red chilli powder 1/2 Teaspoons
Fennel seeds 1/2 Teaspoons
Whole coriander seeds 1/2 Teaspoons
Cumin seeds 1/2 Teaspoons
Turmeric powder 1/4 Teaspoons
Hing (asafoetida) Pinch
Oil 1 Teaspoons
Rice flour 1 Teaspoons
Besan atta (chickpea flour) 1 Cup
Taro root leaves, big sized 5-6 Leaf
Jaggery, powdered 1 Tablespoons
Salt to taste
Tamarind juice 2 Tablespoons
Water as needed
Oil for deep frying

Directions:
1. Dry roast 1 cup of besan (chickpea flour) in a pan on slow flame and cook for few minutes till you get a nice flavor from the flour.

2. Add tsp rice flour and toss well. Switch off the flame and keep aside. To this flour mixture, add little oil, pinch of hing, turmeric, cumin seeds, whole coriander seeds, fennel seeds, chilli powder, jeera powder, garam masala, 2 tbsp dry roasted peanut powder, 1 tbsp roasted sesame seeds powder, freshly ground coconut and powdered jaggery. Mix all these ingredients

3. Add salt, little tamarind juice and water and mix and make to a thick paste. Place the taro root leaf upside down on a flat surface (as shown in the video), and thinly coat the leaf with the besan mixture and then place another leaf over it and again coat the leaf with besan mixture. Repeat this with at least about 5 to 6 leaves. If they are very bigger leaves, then 3-4 are sufficient. Fold the half of the leaf on both sides and roll them gently similar to an egg roll. (as shown in the video).

4. Steam cooks the rolls in an Idly stand / Pressure cooker and steam cook for around 15 minutes without putting the whistle on the cooker. After 15 minutes, remove and allow cooling and cut them into thin slices and keep aside. Heat oil in kadai and when the oil gets hot; deep fry the steam aloo vadis until they become crisp and brown.

you can find detailed recipes at my website and also find many videos with recipes at https://www.vahrehvah.com/ simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods
ngredients

Directions

1 cup Besan atta (chickpea flour)
1/2 tsp Cumin seeds
1/2 tsp Fennel seeds
1 tbsp Freshly ground coconut paste
1/2 tsp Garam masala powder
pinch Hing (asafoetida)
1 tbsp Jaggery, powdered
1/2 tsp Jeera powder
1 tsp Oil
0 Oil for deep frying
1/2 tsp Red chilli powder
1 tsp Rice flour
2 tbsp Roasted peanut powder
0 Salt to taste
1 tbsp Sesame seeds powder, roasted
2 tbsp Tamarind juice
5-6 leaf Taro root leaves, big sized
1/4 tsp Turmeric powder
0 Water as needed
1/2 tsp Whole coriander seeds
Dry roast 1 cup of besan (chickpea flour) in a pan on slow flame and cook for few minutes till you get a nice flavour from the flour. Add tsp rice flour and toss well. Switch off the flame and keep aside. To this flour mixture, add little oil, pinch of hing, turmeric, cumin seeds, whole coriander seeds, fennel seeds, chilli powder, jeera powder, garam masala, 2 tbsp dry roasted peanut powder, 1 tbsp roasted sesame seeds powder, freshly ground coconut and powdered jaggery. Mix all these ingredients. Add salt, little tamarind juice and water and mix and make to a thick paste. Place the taro root leaf upside down on a flat surface (as shown in the video), and thinly coat the leaf with the besan mixture and then place another leaf over it and again coat the leaf with besan mixture. Repeat this with at least about 5 to 6 leaves. If they are very bigger leaves, then 3-4 are sufficient. Fold the half of the leaf on both sides and roll them gently similar to an egg roll. (as shown in the video). Steam cooks the rolls in an Idli stand / Pressure cooker and steam cook for around 15 minutes without putting the whistle on the cooker. After 15 minutes, remove and allow cooling and cut them into thin slices and keep aside. Heat oil in kadai and when the oil gets hot; deep fry the steam aloo vadis until they become crisp and brown.
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