Green Coffee Bean Extract 50% Chlorogenic Acid,China Sino Bio-tech price supplier

History:

Discovered in 1932, chlorogenic acids (CGA) represent a family of esterified quinic acid compounds  present in green and roasted coffee. During roasting, sixty percent of CGA is decomposed in medium roasts with the majority of the byproducts forming quinic and caffeic acid . Both quinic and caffeic acid have been associated with the increased levels of astringency, bitterness and body commonly seen as roasting progresses.

Coffee has by far the largest concentration of chlorogenic acid of any species in the plant kingdom, accounting for 6-7% d.b. in Arabica and up to 10% d.b. in Robusta ⁵ . CGA production in the plant is initiated by several factors including changes in environmental conditions, plant stress, and pest infestation. Its no surprise then, that robusta, while grown in harsher conditions have almost twice the concentration of CGA. CGA production also closely parallels with that of caffeine, such that, as CGA  concentrations increase so will caffeine. Interestingly in coffee, CGA concentrations far exceed caffeine levels by 5-7 times, yet up until the past decade much of the research on coffee research focused on solely on caffeine. Table 1 below summarizes caffeine, chlorogenic acid and protein concentrations in both arabica and robusta coffee.

Application:

It can be used in pharmaceutical,healthcare products&food additives

Major functions:

1.To remove toxic heat and dispel wind-heat

2.Anti-virus and anti-bacterium effectively

3.Relatively lower toxicity and side effects

Factory Information