YAMAMOTO RESEARCH
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 YAMAMOTO® RESEARCH
Yamamoto® Research Caffè Verde Svetol® Chlorogenic acids*
It is not a particular kind of coffee or a derived product having a different colour. It simply is a mixture of classic coffee varieties. It is raw, meaning that it has not undergone any heat treatment, i.e. the roasting process. This allows the green coffee beans to retain their original colour rather than becoming brown, as we are used to seeing them. Colour is not the only aspect that differentiates green coffee from the classic variety. In fact, roasting alters many properties of the bean. Lack of roasting leads to a different quantity and quality of the caffeine. In green coffee, in fact, caffeine is present in less quantity and is linked to chlorogenic acid. This allows the caffeine contained in green coffee to be absorbed more slowly than "black" coffee, having a long-lasting effect. Another difference is a larger quantity of polyphenols, vitamins and mineral salts in green beans, precisely because they have not undergone the roasting process. Another important difference between green coffee and black coffee is that they have a different degree of acidity: green coffee has a pH of around 5, while black coffee drops to 3-3.5 pH. This makes it much more acidic and difficult to digest, while green coffee is less "aggressive" for the gastric mucosa. That said, several researches show that even daily intake of green coffee brings various benefits to the body, starting clearly from the effects on fat metabolism. Like its brown "alter ego", green coffee is obviously rich in methylxanthines, substances that also include caffeine, which have a lipolytic effect on the release and reduction of fat absorption. Obviously, it is important to clarify that despite having this property, the only use of green coffee to aid weight loss, will not be enough. Instead, it will be a potential help in the context of an accurate and targeted diet, combined with physical exercise. Not undergoing thermal alterations, its antioxidant and anti-inflammatory action is maintained. This is particularly given by its chlorogenic acid, powerful in its antioxidant effects, which is transformed into caffeic acid in the intestines, which has interesting anti-inflammatory properties. It has a special action for how it acts on blood glucose levels, being involved the chlorogenic acid that reduces the formation of glucose starting from glycogen in the liver and acts on the intestinal mucosa, decreasing the amount of sugar absorbed.
Thanks to its slow absorption and prolonged release over time, caffeine present in green coffee, although to a lesser extent, also helps mental concentration and physical resistance, counteracting tiredness. There are no specific contraindications related to the use of green coffee, especially if you stick to the recommended daily doses. Generally, it is advisable to prefer a morning intake, to benefit from the ergogenic and stimulating effects of the nervous system during the day. It is advisable to avoid drinking it in the evening, as it could affect sensitive people with sleep disorders (not at the same level as "black" coffee). To benefit from its regularising of blood sugar, it is better to consume it before the main meals. It is not recommended for pregnant or breastfeeding women and children. It is also contraindicated for people suffering from tachycardia disorders. Directions: take 2 capsules a day with water.
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| Mean analysis |
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| Per daily dose (2 capsules) | |
| Green coffee d.e. SVETOL® of which chlorogenic acids of which 5-caffeoylquinic acid of which caffeine |
400 mg 180 mg 40 mg 8 mg |
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Ingredients: SVETOL® [green coffee (Coffea canephora Pierre ex Froehner) seed d.e. std. 45% total chlorogenic acids, 10% 5-caffeoylquinic acid and 2% caffeine], capsule (gelatin, colour: titanium dioxide), bulking agent: microcrystalline cellulose; anti-caking agents: magnesium salts of fatty acids, silicon dioxide.
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