[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.

Why does pesto turn from bright green to almost black when you don’t use it right away? How can you prevent this color change from occurring? In this video, Dan Souza from America’s Test Kitchen will introduce the chemical reaction that is responsible for this color change, and explain why it happens.

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Sign-up for “Science & Cooking: From Haute Cuisine to Soft Matter Science (Part 2)” on edX: https://bit.ly/2qJzBfd

In Part 2 of Science and Cooking (Part 1 is available here: https://bit.ly/2oEgXSE), we will be visited by more world-famous chefs who use a number of different styles and techniques in their cooking. Each chef will demonstrate how he or she prepares delicious and interesting creations, and we will explore how fundamental scientific principles make them possible.

Topics will include:

– How cooking changes food texture
– Making emulsions and foams
– Phase changes in cooking

You will also have the opportunity to become an experimental scientist in your very own laboratory — your kitchen! By following along with the recipes of the week, taking precise measurements, and making skillful observations, you will learn to think like both a chef and a scientist. This practice will prepare you for the final project, when you will design and perform an experiment to analyze a recipe of your choice from a scientific perspective.

The lab is certainly one of the most unique components of this course — after all, in what other science course can you eat your experiments?

This course focuses on the physical changes that occur during cooking. If you are interested in signing up for “Part 1,” which focuses more on the chemistry of cooking, you can do so here: https://bit.ly/2oEgXSE

What you’ll learn:
– The chemical and physical principles that underlie everyday cooking and haute cuisine techniques
– How chefs can use enzymes to make foods that would otherwise be impossible
– How to use the scientific method to learn how a recipe works, and find ways you could improve it
– How to think like a chef AND a scientist.

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HarvardX is a Harvard University strategic initiative, to enable faculty to build and create open online learning experiences for the public, and to enable groundbreaking research in online pedagogies. Be sure to subscribe to HarvardX on YouTube to check out more great videos from Harvard.

Thumbs up this video and tell me your favorite juice! Expand for full description of all anticancer ingredients!

Turmeric Enhanced Juice:

-2 big apples-3 small apples (you can add more to sweeten/mellow out the juice)
-1 half of a squeezed lemon (or a little less if you don’t want it too tangy)
-1 half of a carrot
-a few pieces of parsley/celery
-a piece of turmeric or 1 to 2 tsp of powder added into the juice after you are finished juicing all the above ingredients (can be strong/spicy, so use less if you are sensitive/build up to it)

Turmeric is known to be the most powerful healing herb. It is chemopreventive & prevents metastasis, which is the process of cancer moving to another part of your body other than the main tumor.

Parsley has a bunch of nutrients that may protect against cancer. It is rich in antioxidants like beta-carotene, quercetin, and vitamin C . It also contains flavonoids such as apigenin, luteolin and chrysoeroil.

“Apigenin research studies have associated it with a decreased risk of pancreatic cancer, leukemia, cervical and ovarian cancer. Apigenin has also been shown to interfere with cancer cell proliferation, exhibiting strong anti-tumor properties.”

The flavonoid luteolin found in parsley is chemopreventive. It specifically has a strong effect against hormonal cancers such as prostate, thyroid and breast cancer.

Parsley has high levels of polyacetylenes, which are believed to inhibit the proliferation of cancer cells in the body. (cancer killing).

Celery helps boost cancer treatment effectiveness.
It also contains at least 8 bunches of anti-cancer compounds that have been shown to stop the growth of tumor cells, block the action of prostaglandins which encourage the growth of tumor cells and help prevent free radicals from damaging cells.

In particular, celery has been known to help prevent the formation and development of the colon and stomach cancers.

The skins of APPLES contain anti cancer polyphenols. Polyphenols are powerful antioxidants, which act to eliminate damaging free radicals in the body.
Oxidation also plays a big role in causing cells to become cancerous. Some of the polyphenols in apples appear to stop the growth and spread of cancer cells. A 2007 study by Cornell University on the peels of Red Delicious apples showed reductive effects to lung, colon, breast, and liver cancers.

Carrot’s antioxidants pose a great shield against cancer and they are highly recommended for breast cancer. Carrots have been shown to have antioxidant, antifungal, antibacterial, and anti-inflammatory effects, too!

Lemons may also harbor anti-cancer properties that could help ward off cancer.