Chlorogenic Acid
Chlorogenic acid , have you drunk it?
In order to maintain normal functions of the human body, in addition to the five major nutrients, dietary fiber and phytochemicals are also added; chlorogenic acid is one of the phytochemicals. Chlorogenic acid (CGA), also known as coffee tannin, Eucommia chlorogenic acid, is a natural polyphenolic compound. Chlorogenic acid is present in many foods, including apples, grapes, tomatoes, blueberries and other fruits; however, coffee has the highest content of chlorogenic acid of all substances and is therefore also known as coffee polyphenols. Whether it is green tea polyphenols catechins or red wine polyphenols, these foods containing natural polyphenols have amazing antioxidant capacity, and many medical studies have confirmed that they have many benefits for the human body.
Chlorogenic acid is also a key component of coffee aroma. The chemical reaction through roasting changes the color of coffee beans and releases a unique aroma and flavor. However, the heat resistance of chlorogenic acid is low, and more than 40 kinds of chlorogenic acid in coffee beans are easily damaged by heat due to the high temperature and time of the roasting process. Therefore, green coffee retains the most chlorogenic acid through low temperature and light roasting. (The purity of each containing chlorogenic acid is about 300 mg or more)
Chlorogenic acid is also a key component of coffee aroma. The chemical reaction through roasting changes the color of coffee beans and releases a unique aroma and flavor. However, the heat resistance of chlorogenic acid is low, and more than 40 kinds of chlorogenic acid in coffee beans are easily damaged by heat due to the high temperature and time of the roasting process. Therefore, green coffee retains the most chlorogenic acid through low temperature and light roasting. (The purity of each containing chlorogenic acid is about 300 mg or more)
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