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Being a naturally sourced compound, Chlorogenic acid, a hydroxycinnamic acid (a

category of polyphenols), has long been considered a crucial antioxidant and anti-
infammatory which slows the release of glucose into the bloodstream after the
intake of food. n important natural source of C!, and one of its primary
subclasses - obser"ed as a main metabolite found in urine post-consumption - #-
ca$eoyl%uinic acid (#-C&), green co$ee beans (which pro"ide #-'(g of acti"e C!
per '))g of beans) ha"e grown to be a popular weight reduction aid due mainly to
the rigorous research that has been carried out to assess their e*cacy. nd by all
accounts their e$ecti"eness, as will soon be discussed, seems to be extremely
sound. But such promising results do not come without se"eral ca"eats.
+irstly, the beans themsel"es (which in their original state, before C! extraction,
pro"ide '', C!-s and ., #-C&) ha"e to be unroasted, unfermented and
deca$einated. /econdly, the extraction process, whereby the end product, to be
truly e$ecti"e, should contain 0#, C!-s and '), #-C&, must be done so as to
remo"e all impurities and compounds which may negate its bene1ts (for instance
cafestol and kahweol, compounds found in co$ee which may ele"ate blood
cholesterol). 2oreo"er, once extracted, C!, when integrated into top-line
supplements designed for maximum fat loss, should be included in su*ciently
strong enough doses so as to elicit the maximum e$ect.
3hen supplied in doses of ())mg per ser"ing (which, when taken twice a day,
pro"ides 0))mg, the ideal dose for optimal fat burning, metabolic e*ciency, blood
sugar control and insulin modulation) the results can be astounding.
2ost 1tness de"otees know that regular co$ee (and its bene1cial constituent,
ca$eine) creates a thermogenic e$ect to encourage fat loss while aiding energy
production to boost physical performance and corresponding weight loss in line with
such impro"ed performance. 3hat is not as well known, howe"er, is co$ee-s
positi"e infuence on glucose tolerance and its ability to protect against type-(
diabetes. 3hat is seldom considered is the type of co$ee bean accountable for the
most signi1cant impro"ements in these areas. 4hough regular roasted co$ee will
impart some fat reduction bene1ts, it is, as noted, green co$ee that by a large
margin pro"okes the best results in metabolic e*ciency.
3ith research con1rming that C! and #-C& found in green co$ee beans will
inhibit glucose-.-phosphatase (a li"er en5yme that acti"ates the con"ersion of
glucose-.-phosphate to glucose, thus allowing glucose in the li"er to enter the
bloodstream) to enhance blood sugar regulation and di"ert energy production to fat
as a ma6or fuel source, /"etol (C! in its most potent form) is considered by
experts, no less highly regarded as 47 health ad"ocate 8r. 95, as a triple threat
against disease and obesity.
:t lessens the absorption of carbohydrates from food;
:t reduces the discharge of carbohydrates from the li"er;
:t reduces blood sugar, thereby forcing the body to utili5e fat stores for
By decreasing glucose absorption in the intestine through inhibiting the
aforementioned glucose-.- phosphatase, thus encouraging the body to deri"e its
energy re%uirements from the e*cient fuel source, fat, adipose tissue is released
into C!-s - or /"etol-s - capable hands and unsightly body fat is permanently
banished. +urthermore, by modulating blood glucose le"els to assist weight loss,
/"etol ser"es as an appetite suppressant, thus enabling the user to maintain a
smart eating plan while blasting their fat stores (perhaps turning it into a <%uadruple
threat-). 4ruly a breakthrough compound in the 1ght against obesity and metabolic
disease, C! is to fat loss in the ('st Century as creatine was to muscle building in
the =)s.