[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.

Greeniche Message for Natural Sugar Stevia

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This monograph summarizes scientific achievements in the field of polysaccharide chemistry performed in the last decade. For the first time, the particular features of polysaccharide structure, physical-chemical properties and biochemical transformations in their interrelations are considered as well as the questions of polysaccharide modification along the whole hierarchical chain, including starch mono-, di-, oligoand polysaccharides, chitin, chitozan and cellulose. Polysaccharide interactions with diverse solvents and low-molecular, macrocyclic and high-molecular substances in solutions are scrutinized. Several aspects of mechanical-chemical modification of polysaccharides in solid state and in gel are observed. Modern concepts of enzyme degradation of polysaccharides and technologies of natural polymers processing are analyzed. The book is intended for wide range of readers: students, post graduates, engineers and scientists engaged in polymer chemistry, organic and physical chemistry.