Brief Introduction

Synonyms--- Un-roasted Coffee Bean

Chlorogenic Acid

Chemical Name: (1S,3R,4R,5R)-3-{[(2Z)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]oxy} -1,4,5-trihydroxycyclohexanecarboxylic acid
Molecular Formula: C₁₆H₁₈O₉

Mol. Wt.: 354.31

Molecular Structure:

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, and mints to promote weight reduction.

Coffee (coffea) is a large genus (containing more than 90 species) of flowering plants in the family Rubiaceae. They are shrubs or small trees, native to subtropical Africa and southern Asia. Seeds of several species are the source of the popular beverage coffee. After their outer hull is removed, the seeds are commonly called "beans". There are several species of Coffee that may be grown for the beans, but Coffea arabica is considered by many to have the best overall flavor and quality. The other species (especially Coffea canephora (var. robusta)) are usually grown on land unsuitable for Coffea arabica.

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.

The Chlorogenic Acid used in dietary supplements is derived from the leaves of Eucommia ulmoides, Green Coffee Bean and Honey Suckle Flower.

Benefits

• Antioxidant

• Anti-diabetes

• Anti-tumor

• Weight Reduction

• Antibacterial

•Diminish inflammation

•Detoxification

•Decrease Cholesterol absorption

•Lower blood pressure

•Stimulate leukocyte

•Accelerate gastrointestinal peristalsis

•Promote excrete of gastric juice

Mechanism

Chlorogenic acid is an antioxidant and an inhibitor of the tumor promoting activity of phorbol esters. Chlorogenic acid and caffeic acid are antioxidants in vitro and might therefore contribute to the prevention of Type 2 Diabetes Mellitus and cardiovascular disease. It is claimed to have antiviral, antibacterial and antifungal effects with relatively low toxicity and side effects, alongside properties that do not lead to antimicrobial resistance. Potential uses are suggested in pharmaceuticals, foodstuffs, feed additives, and cosmetics.

It has been proven in animal studies in vitro to inhibit the hydrolysis of the enzyme glucose-6-phosphatase in an irreversible fashion. This mechanism allows chlorogenic acid to reduce hepatic glycogenolysis (transformation of glycogen into glucose) and to reduce the absorption of new glucose. In addition, in vivo studies on animal subjects have demonstrated that the administration of chlorogenic acid lessens the hyperglycemic peak resulting from the glycogenolysis brought about by the administering of glucagon, a hyperglycemiant hormone. The studies also confirmed a reduction in blood glucose levels and an increase in the intrahepatic concentrations of glucose-6-phosphate and of glycogen.

Safety

Green Coffee Bean Extract and Chlorogenic acid is safe. It is claimed to have antiviral, antibacterial and antifungal effects with relatively low toxicity and side effects, alongside properties that do not lead to antimicrobial resistance. Potential uses are suggested in pharmaceuticals, foodstuffs, feed additives, and cosmetics.

Do not use Chlorogenic aic products when there is chronic diarrhea caused by cancer treatment, HIV, hepatitis C, or other chronic disease.

Dosage

• The typical dose is 300-900mg per day (usually in 2-3 doses throughout the day).
• Consult physicians for different condition specifics.

GNI’s Chlorogenic acid Features and Benefits:

Chlorogenic acid is one of GNI's most competitive products, with many advantages as list in the following, produced as our patent-pending process and know-how technology from Green Coffee Bean, Eucommia ulmoides leaves, Honey Suckle Flower.

• Produced with pure water only

• High purity: over 99%

• NO solvent - residual free

• Pesticide-free

• Crystal white in appearance

• High solubility in water

• High anti-bacteria, and longer shelf life

Product Specifications:

· 5%-99% Chlorogenic acid HP