FineSky pure green coffee bean extract,China FineSky price supplier

Green Coffee is an attractive small tree or shrub with dark glossy evergreen leaves. It prefers light shade and some varieties can grow into large trees. The flowers are white, star-like, fragrant, in axillary clusters which appear in the spring. The fruit are red when ripe, in the fall, with a sweet pulp surrounding the bean.

 

Chlorogenic acid is a family of naturally occurring organic compounds. These are esters of cinnamic acids and (-)-quinic acid. It is an important biosynthetic intermediate. It also is one of the phenols found in Green Coffee, in Eucommia ulmoides leaf, Honey Suckle Flower, in the bamboo Phyllostachys edulis as well as many other plants. This compound, long known as an antioxidant, also slows the release of glucose into the bloodstream after a meal. Structurally, chlorogenic acid (CGA) is the ester formed between caffeic acid and (L)-quinic acid (1L-1(OH),3,4/5-tetrahydroxycyclohexanecarboxylic acid). Isomerization of chlorogenic acid have been reported with 3 isomerizations of the quinic acid in position 3 (3-CQA), 4 (4-CGA) and 5 (5-CQA). Isomerisation at position 1 has not yet been reported. This acid is an important intermediate in lignin biosynthesis. Chlorogenic acid is marketed under the tradename Svetol in Norway and the United Kingdom as a food active ingredient used in coffee, chewing gum,

 

 

The term “Green coffee bean” refers to un-roasted mature or immature coffee beans (for extraction use, immature ones are the best). Chlorogenic acids belong to a group consisting of compounds which are known as polyphenols, which are antioxidants. The content of chlorogeneic acid in dried green coffee beans of robusta is 65 mg/ g and of arabica 140 mg / g, depending on the timing of harvesting. At roasting temperature, more than 70% of chlorogenic acids are destroyed, leaving a residue of less than 30 mg/g in the roasted coffee bean. These chlorogenic acids could be a valuable inexpensive source of antioxidants. Chlorogenic acids are homologous compounds comprising caffeic acid, ferulic acid and 3,4 dimethoxycinnamic acid which are connected by an ester-bond to the hydrolysis groups of quinic acid (1alpha, 3R, 4 alpha, 5R-tetrahydroxy-cyclohexane carboxylic acid). The anti-oxydation capacity of Chlorogenic acid is more potent than of Ascorbic Acid (vitamine-C) or mannitol, which is a selective hydroxy-radical scavenger. Chlorgenic acids have a bitter taste in low concentrations such as 50mg / L water. At higher concentrations of 1 g/ 1 L water they have a sour taste. Chlorogenic acid increases the solubility of caffeine and are important modulaters of taste.

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