Green coffee
Green coffee (Coffea arabica) is used raw (not subject to roasting process) because the caffeine present is less and not free, but linked to chlorogenic acid (antioxidant), which causes it to be absorbed more slowly and remains in the circulation for longer periods.
In addition, chlorogenic acid reduces glucose formation from glycogen in the liver.
Green grains contain more polyphenols, vitamins and mineral salts, but especially methylxanthines, substances that have a lipolytic effect and reduced fat absorption.
Finally, the green coffee acts on the intestinal mucosa, decreasing the amount of sugars absorbed.
The dry extract of green coffee seeds is contained in the supplement FASTSHOOT METABOLISM (https://www.elisirlife.it/en/integratore-alimentare-fastshoot-metabolism-100-cps.html)
