Key Facts

CoffeWin represents a range of premium quality green coffee bean extract standardised to chlorogenic acid and other polyphenols
Coffewin powder extract contains up to 60% chlorogenic acid which has numerous health and physiological benefits

Background

Coffee has taken an important place in human society for more than thousand years. It is among the most widely consumed pharmacologically active beverages, and its consumption has become a regular part of daily life worldwide. Coffee cultivation is thought to have originated in Ethiopia in the 14th century, spread out to the Middle East in the 15th century and thence to Europe and other parts of the world. Today, it is well grown in Brazil, Ethiopia, Guatemala, Kenya, Mexico, Colombia, Hawaii and India. Coffee plant belongs to the genus of Coffea (Rubiaceae family) and there are more than 70 species under the genus coffea and most of them are native of Africa. There are two main commercially cultivated species named Coffea canephora (predominantly a form known as 'robusta') and C. arabica. Less popular species are C. liberica, C. stenophylla, C. mauritiana, and C. racemosa. Coffee cherry turns a bright deep red when it is ripe and ready to be harvested. In most countries, the coffee cherries are picked by hand. The freshly picked coffee seeds (typically referred to as beans) must be further processed as quickly as possible to prevent spoilage. Beans can be processed in in two ways, known as the dry and the wet methods. In the dry processing coffee beans are sun dried for at least three to five weeks to dry depending on the thickness of the layer of cherries. Wet processing involves pulping, fermentation, washing, soaking, and drying. Next, the coffee beans are hulled, sorted, and labelled as green coffee. These are the beans that have not yet been roasted. Green coffee is a major source of chlorogenic acid, the most abundant polyphenol in it. The roasting process of coffee beans reduces chlorogenic acid by up to 98 %. Hence, green coffee beans have a higher level of chlorogenic acid compared to roasted coffee beans.

Chlorogenic acids are phenolic compounds formed by the esterification of cinnamic acids, such as caffeic, ferulic, and p-coumaric acids, with (-)-quinic acid. Recent studies demonstrated that the consumption of green coffee extracts produced antihypertensive effect in rats and humans, improvement in human vaso-reactivity (pulmonary arterial hypertension), inhibitory effect on fat accumulation and body weight in mice and humans and modulation of glucose metabolism in humans. Such biological effects have been attributed to chlorogenic acid present in green coffee. Depending on the species, green coffee beans contain 0.8–11.9% of chlorogenic acid on dry basis. Conventionally, chlorogenic acid is extracted from dried green coffee powder by refluxing with food grade solvent, followed by filtration.