Green Coffee Bean Extract

Green Coffee beans refer to unroasted coffee beans that are naturally rich in bioactive compounds, particularly chlorogenic acids. Although chlorogenic acids are widely present in higher plants, they generally occur only in small amounts, whereas green coffee beans contain notably higher levels, reaching about 6%-12%.

Chlorogenic acid is an umbrella term for a family of phenolic acids. Among these, caffeoylquinic acids (CQA) are the most abundant type of chlorogenic acid found in green coffee beans.

A common question is whether drinking coffee provides the same chlorogenic acid content. During the roasting process, much of the chlorogenic acid in coffee bean is degraded. Furthermore, roasted coffee contains high levels of caffeine, which limits the amount one can consume to achieve a sufficient intake of chlorogenic acid. Green coffee bean extract helps promote metabolism.

Taiwan Regulatory Information

According to the Taiwan Food and Drug Administration (TFDA), the use of green coffee bean extract as a food ingredient should comply with the official announcement “Regulations on the Use and Labeling of Green Coffee Extract as a Food Ingredient” (Ref. No. 衛授食字第1081301525號), issued on July 25, 2019:

1. Green coffee bean extract used as a food ingredient must comply with the following:
   • The product must be an extract derived from the unroasted, dried seeds of Coffea arabica or Coffea canephora.
   • The maximum daily intake is 400mg. For extract containing 0.05% or less caffeine, the maximum daily intake of 1500mg.
2. Food products containing green coffee bean extract as an ingredient must be labeled with the following precautionary caution “Not recommended for children under age 12, pregnant women, and individuals with indigestion and major illnesses