|
Scientific name: Coffee
arabica
Common names: Coffee
Sanskrit name: Mlech-phala
Family: Rubiaceae
Plant part used: Seeds
Extraction
method: |
CO2
extracts | Fortified extracts
Solvent extracts | Whole herb extracts |
More
info |
 General
Description: Wild plants grow to between 7-12
m tall, and have an open branching system; the leaves
are opposite, simple elliptic-ovate to oblong, 6-12
cm long and 4-8 cm broad, glossy dark green. The flowers
are produced in axillary clusters, each flower white,
and 1-1.5 cm diameter. The fruit is a berry 10-15 mm
long, maturing bright red to purple, containing two
seeds (the coffee 'bean').
Traditional uses:
Uses of Coffee as per the Traditional Indian Medicine:
- Coffee is a palliative in spasmodic asthma, in
whooping cough, delirium tremors, and hysterical
affections and in the palpitation of the heart;
it is highly recommended in cholera infantum; successful
in chronic diarrhoea.
- Coffee and caffeine have been used as diuretic
in dropsy.
- The alkaloid caffeine and its salts, e.g., caffeine,
citras, caffeine soda benzoas, etc., are largely
employed in medicine.
- It is said that in early stages of typhoid fever,
coffee is almost a specific.
- Roasted coffee has disinfectant and deodorant
properties.
- A strong infusion of Black coffee is useful as
an antisoporific in cases of poisoning such as by
opium, alcohol and other stupefying or narcotic
poisons.
- Given in teaspoonful doses frequently at short
intervals to patients after surgical operations
it checks vomiting.
Phytochemistry:
Alkaloids of Coffea arabica are caffeine, adenine, xanthine,
hypoxanthine, guanosine and proteids. Dried seeds of
coffee beans yield the crystalline principle ‘Caffeine’
which is identical with Theine contained in tea. Green
coffee extract contains a number of polyphenols called
hydroxycinnamic acids , with the two most prominent
being chlorogenic and caffeic acids . Caffeic acid is
the most abundant phenolic compound in coffee.
Pharmacology:
Chlorogenic Acid is the compound present in coffee
which has been long known as for its beneficial properties.
This active ingredient makes 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. 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. Chlorogenic acid also helps
regulate metabolism.
Chlorogenic acid is thought to boost
metabolism by changing the way glucose is taken up by
the body. And it does contain caffeic acids, which give
a boost to energy levels like regular coffee does. But
unlike boiled coffee, green coffee bean extract contains
no cafestol, which is a diterpene. Along with its diterpene
relative kahweol, cafestol increases concentrations
of the 'bad' cholesterol, LDL, to levels that over a
lifetime might increase the risk of coronary heart disease
by as much as 20% These diterpenes also had an effect
on the levels of liver enzymes measured. When these
are elevated it is an indicator of stress on the liver.
However the study that measured this found this was
a transient effect, and also that the levels of liver
enzymes were much lower than those with liver disease.
Marker constituent:
Chlorogenic Acid.
Main Uses:
- It acts as a powerful anti-oxidant reducing free
oxygen radicals
- Helps to regulate the body's metabolism by inhibiting
glucose 6 phosphate
- Increases Stamina by stimulating the production
of cortisone and adrenalin
- Can increase the effectiveness of pain killers,
especially for migraine medications
- Can help to reduce the risk of diabetes, studies
report 30% in women and over 50% in men
- Helps the body burn a higher proportion of lipids
to carbohydrates, which can help avoid muscle fatigue
especially for for athletes and bodybuilders.
Specification: Total
Chlorogenic Acid by HPLC : NLT 45%
Caffeine by HPLC : 3 - 5%
| PRODUCT NAME |
GREEN COFFEE EXTRACT |
| COLOUR |
LIGHT TO DARK YELLOWISH BROWN.
HYGROSCOPIC POWDER |
| ODOUR & TASTE |
CHARACTERISTIC ODOUR WITH SLIGHT BITTER TASTE |
| BOTANICAL NAME |
COFFEA ARABICA |
| PLANT PART USED |
SEEDS |
| PARTICLE SIZE |
100 % THROUGH 40 MESH |
| LOSS ON DRYING |
NMT 5% |
| BULK DENSITY |
NLT 0.4 g/ml |
| IDENTIFICATION |
POSITIVE FOR CHLOROGENIC ACID BY HPLC |
| ASSAY |
| TOTAL CHLOROGENIC ACID BY HPLC |
NLT 45% |
| CAFFEINE BY HPLC |
3 - 5% |
| MICROBIOLOGICAL |
| A) TOTAL PLATE COUNT |
: NMT 1,000 CFU/g |
| B) YEAST & MOULD |
: NMT 100/g |
| C) SALMONELLA & E.COLI |
: ABSENT |
| HEAVY METALS |
NMT 10ppm |
|
