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Green coffee beans have offered a fresh player in the world. An extract of green coffee beans is found to have a stronger antioxidant impact than established anti-oxidants like grape seed extract and green tea. The active constituent in coffee that is accountable for its many health advantages is a element called chlorogenic acid. It neutralizes free radicals, and addresses the situation of if left unchecked hydroxyl radicals, both which can lead to cellular degeneration. Chlorogenic acid also helps regulate metabolic process. When compared with grape seed extract and green tea, green beans extract is doubly effective in absorbing oxygen free radicals. One of many advantages of using the green coffee bean extract is that the adverse effects of coffee are avoided. The chlorogenic acid is considered to boost metabolism by changing the way glucose is taken up by your body. And it does include caffeic chemicals, which offer a increase to levels of energy like typical coffee does. But unlike boiled coffee, green coffee bean extract includes no cafestol, which is a diterpene. In addition to its diterpene general kahweol, cafestol increases concentrations of the 'undesirable' cholesterol, LDL, to levels that over a-lifetime might increase the risk of coronary heart disease by up to 20-24 These diterpenes also had an impact on the levels of liver enzymes tested. When these are increased it is an indicator of stress on the liver. Though the study that tested this found this was a transient effect, and also that the degrees of liver enzymes were much lower than individuals with liver disease. It was found that by simply drinking filter coffee, none-of these effects on cholesterol levels or even the liver took place, as a side note on the health impact of the diterpenes found in regular coffee. The coffee filter removed the offending diterpenes. And levels of these diterpenes in immediate coffee are low. Other advantages of green beans extract include a rise in the potency of pain killers, particularly for migraine medications; a decrease in the chance of diabetes; and supporting your body burn off an increased percentage of lipids (fats) compared to carbohydrates, which may help with muscle fatigue for athletes and body-builders. Curiously, on the subject of coffee and liver dis-ease, further studies have indicated it might in reality help liver health for some people. Individuals who were at high-risk of developing liver dis-ease due to drinking too much alcohol were found less inclined to suffer liver damage if they drank more than two cups of coffee or tea each day. It was a population based study, not a clinical test, and so is not conclusive about them. But it has some encouraging data. Those drinking in excess of two cups or more a day were half as likely to build up liver disease when compared with those drinking less than one cup a day. Experts do not understand what triggered this protective effect. Among the criticisms of coffee in regards to health is that it leaches calcium from the bones. But this result is found to be over-emphasized, at the least in children. And people who consume a diet with adequate degrees of calcium will soon be protected from the little bit of calcium that's lost due to coffee consumption. Hence the old axiom that caffeine may stunt a child's growth is a fantasy. It was based on the very fact that in older studies, coffee was related to low bone mass because those studies were done on seniors who had food diets that were low in calcium and both drank plenty of coffee. Recent studies in the UNITED STATES used 80 teenagers over 6 years, and found no difference in the bone density of those with a higher level of caffeine in their diet, compared to those teenagers who'd little caffeine. To get another standpoint, please consider peeping at:  [http://phen375reviewshq.webs.com/ phen375] . Other studies determined the level of calcium lost from bones is small and could be balanced insurance firms sufficient calcium in your daily diet. References: Australian Healthy Food Magazine, Jan. http://www.nutraingredients.com/news/ng.asp?n=643516&amp;m=1FSND06&amp;idP=2&amp;c=qgtqmovbyiaxdub http://www.sciencenews.org/pages/sn_arch/11_30_96/food.htm.