[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 I make dandelion honey, also called dandelion syrup. You can add lemon to the recipe, but I did not.

If you want to water bath it, I recommend doing it for about 10 minutes.

Easy and delicious way of cooking Brussels Sprouts. When roasted they turn crisp on the outside, tender inside and make such a great combination with cranberries and pine nuts. Definitely one of the best holiday side dishes.

To print the recipe check the full recipe on my blog:

https://www.homecookingadventure.com/recipes/roasted-brussels-sprouts-with-cranberries-and-pine-nuts

Ingredients

Makes about 4 servings
1 pound (500g) Brussels Sprouts, trimmed and halved lengthwise
1/2 tsp sea salt
1/4 tsp cracked black pepper
1/4 tsp garlic powder
2 tbsp (30g) olive oil
1/2 cup (60g) dried cranberries
1/4 cup (35g) pine nuts (walnuts or pecans are as good)

1. Preheat oven to 400F (200C). Line a baking sheet with parchment paper.

2. In a large bowl, toss Brussels sprouts with salt, pepper, granulated garlic, and oil.

3. Place on a baking sheet and roast stirring once or twice, until golden brown, crisp on the outside, and tender on the inside, about 30-35 minutes

4. During the last 7-10 minutes of cooking time, stir in cranberries and nuts.

5. Transfer to the serving dish and serve immediately.

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