[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.

Wonderful way to make a “”bowl of nuts”" something special for Christmas time! Follow this easy recipe to learn how to make tasty holiday Pepitas.

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Sugar and Spice Pepitas:

Yields: 2 cups
Difficulty: Easy, but you need to carefully follow the instructions so the nuts separate and don’t stick together
Prep Time: 10 minutes
Total Time: 30 minutes

Ingredients:

Non-stick vegetable oil spray
2 cups pepitas, shelled and raw
½ cup sugar
1 large egg white, beaten until frothy
1 tablespoon chili powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon cumin
Dash of cayenne pepper to taste.

Directions:

Preheat oven to 350 degrees.
Spray baking sheet liberally with nonstick spray.
Mix all dry ingredients, except pepitas in a small bowl.
Toss pepitas in a large bowl with the egg white until completely coated.
Coat the pepitas with the dry ingredients.
Spread the pepitas in a SINGLE layer on baking sheet.
Bake until pepitas are golden and DRY, stirring occasionally, making sure the nuts aren’t sticking, about 15 minutes.
Remove from oven and cool on parchment paper in a single layer.
Separate the pepitas with a fork while they are warm. Cool.
The pepitas will keep in an airtight container for up to two weeks.

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How to Make Sugar & Spice Christmas Pumpkin Seeds (Pepitas) | The Live Well Network | Babble

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