綠原酸
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In order to maintain normal functions, the human body has added dietary fiber and phytochemicals in addition to the five major nutrients; chlorogenic acid is one of the phytochemicals. Chlorogenic acid (CGA), also known as coffee tannins and eucommia chlorogenic acid, is a natural polyphenol compound. Chlorogenic acid is present in many foods, including apples, grapes, tomatoes, blueberries and other fruits; however, the content of chlorogenic acid in coffee is the highest among all substances, so it is also called coffee polyphenols. Whether it is catechins in green tea polyphenols or red wine polyphenols, these foods containing natural polyphenols have amazing antioxidant capacity, and many medical studies have also confirmed that they are beneficial to the human body.
Chlorogenic acid is also a key component of coffee aroma. The chemical reaction produced by roasting changes the color of coffee beans and releases a unique aroma and flavor. However, chlorogenic acid has a low heat resistance. Due to the high temperature and time of the roasting process, more than 40 types of chlorogenic acid in coffee beans are easily destroyed by heat. Therefore, green coffee is roasted at low temperature to retain the most chlorogenic acid. (Each bag contains more than 300 mg of chlorogenic acid purity)
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