[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.

7 Trendy Teas You Should Start Drinking Now
1. Tea Benefits
I enjoy a variety of teas throughout the day, and love that I’m protecting my health without even trying. Here’s a look at the latest trends like fermentation and infusions, and their related benefits.
2. Matcha: The Antioxidant Green Tea
Matcha is a special powdered green tea usually from Japan, Korea, or China. Because it is finely ground, the whole leaf is consumed rather than strained like other traditional teas. The highest-quality matcha can be pricey, but it is more potent—filled with antioxidants that lower blood pressure and decrease the risk for stroke.
3. Rooibos: The Essential Minerals Tea
This naturally sweet herbal tisane is caffeine-free and loaded with antioxidants and vitamin C. You’ll find important minerals that protect bone and skin health, like calcium, potassium, magnesium, and zinc too. Rooibos leaves grow on bushes in South Africa, which is why some people call rooibos “red bush tea.
4. Pu-erh: The Weight-Loss Tea
This fermented tea is more than 2,000 years old and originates from the Yunnan province of southwestern China. Pu-erh is made from a sun-dried green tea called saiqing mao cha. It’s becoming popular all over the world as a health tea that encourages weight loss by suppressing fatty acid synthesis and lowering cholesterol by producing natural statins.
5. Kombucha: The Detoxifying Tea
Another fermented tea, kombucha is a sweetened tea processed with good bacteria and yeast to create a beverage rich in vitamins, minerals, and enzymes. Kombucha is a natural detoxifier that protects the liver thanks to glucuronic acid.
6. White Tea: The Cancer-Fighting Tea
White tea is the least processed tea, followed by green and black tea, so it retains the highest level of phytochemicals. High levels of polyphenols coupled with flavonoids and tannins in the tea improve oral health and prevent tooth decay by fighting bad bacteria and reducing plaque.
7. Ginseng: The Energy Herbal Tea
Ginseng, a staple of Korean herbal medicine, is often dried and boiled into an herbal tea that serves as an ultimate health tonic. You can find it in health food stores—and if you’re lucky you can try to make tea with the fresh ginseng root, which I love to do.

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