[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.

HOW TO MAKE MANDY’S FIVE MINUTE CRANBERRY QUICK BREAD

Ingredients:
1TBS Flour
1 ½ cups fresh or frozen chopped cranberry
½ cup of chopped walnuts *note it is optional
2 cups of flour (sifted)
1 ½ TSP baking powder
½ TSP salt
1 cup sugar
½ cup shortening
1 egg (slightly beaten)
¾ cup orange juice
1 orange for 1 TSP orange rind (grated)

PREP WORK: Heat oven to 350* FH while our oven heats up we want to begin prepping the ingredients. We’ll start with chopping and coating the cranberries and nuts. The way I do this process is place both the ½ cup walnuts and 1 ½ cups cranberries in to an electric grinder and grind until the mixture is thinly diced, *(note) if you do not have an electric grinder you can do this manually with a knife. After we’ve got the consistency right, we want to put it into our first empty mixing bowl and fold 1 TBS of flour in to the mix. Set that aside, Now, we want to sift 2 cups flour, 1 ½ TSP baking powder and ½ TSP of salt together. To do this simply pour each ingredient into our sifting device, *be advised, the sifting process is done to make the bread less dense, if you do not have a sifter, they are very in expensive, you should be able to pick one up at your local dollar store. Now take one of your empty mixing bowls and sift all three ingredients in. After we’ve sifted the ingredients, we want to stir our 1 cup of sugar into the mix, next we’ll measure ½ a cup of shortening and cut it into the mix. The easiest way I found to do this is to take two butter knifes and cut them chris cross into the mix. Now crack one egg and add our ¾ cup orange juice into our coffee cup and beat together with a fork until the consistency is mixed thoroughly and pour this into our dry mix. Next, using our spatula, we need to add our cranberry and nut mixture into the dry mix as well. Now for our final piece of prep work, this step can be little tricky. We have to add the orange rind, to do this we’ll need to take our full orange and peel the skin using a potato peeler *(note) you want to peel the skin just enough to not include the white skin underneath. Now we want to take our skins and cut them into tiny strips using any kind of knife available, I use a paring knife. Now take our orange rind and fold them into the, our mix is now fully prepared.

COOKING: Now we want to take our loaf pan and grease the inside with cooking spray, I would also advise you sprinkle a light coat of flour in the pan as well, to make certain the bread does not stick to the sides. Our final step is to pour the mix completely and evenly into the loaf pan. Then we place it into our preheated oven and let cook for 1 full hour once the bread is cooked cool the loaf in the loaf pan for 30min once it is cooled. (one hour later) our bread is now complete and ready to complement any fall meal, just lift it our carefully, put it on your favorite serving plate, slice it up and serve!

OPC-3 is revolutionalizing my quality of life!!