[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.

HERE IS THE RECIPE *NOTE* it is not advisable to use any frozen or canned fruit.
Preheat oven to 350 degrees
2 mangoes, cut mangoes into wedges, removing the skin and cook as shown in the video in
I HAVE A VIDEO SHOWING HOW TO CUT THE MANGOES AND HOW TO CUT THE PARCHMENT PAPER. Hang on, I will post it in a minute!
4 tablespoons of sugar
2 or 3 cups of water
1/4 teaspoon cinnamon
small pinch of nutmeg
small pinch of clove
small pinch of ginger
1 banana
1 cup of sugar
2 teaspoons of vanilla
1 teaspoon of butter extract
1 teaspoon of coconut extra
THE COCONUT IS OPTIONAL, BUT BEST IF YOU HAVE THE FIRST TWO EXTRACTS
3/4 Cup of Coconut oil or olive oil, I prefer the Olive oil (any kind, doesn’t matter – the extracts cancel out the oil flavor. You won’t taste the olive oil)
1 cup or coconut water
1 cup of milk (give or take – I never measure anything, however, a thick heavy batter makes a very nice cake.
3 cups of SELF RISING FLOUR (mix in one cup at a time, but don’t over mix)
Mix ingredients as instructed in video
Let batter stand for about 20 minutes, on the counter. It will begin to fluff up and rise.
Oil your pan, put a piece of parchment paper into the bottom of the pan
Arrange your Mangoes in the pan
Add the blueberries
Pour batter in pan on top of fruit
Bake for 35 – 40 minutes in a 9 inch pan (bake time will also depend on elevation
*NOTE* this recipe is a little different from what is in the video. The video may give you more batter than you need, but then you can make two cakes! Also, cook time will depend on the size pan. After the first 18 minutes, I pull up a chair, like they do on that BBC baking channel and I sit in front of the oven and watch the cake! LOL! I guess some of the professionals do it that way! LOL!
Let me know if you have any questions.

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