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Best Sugar Balance Svetol (green coffee extract)   
Date:
May 05, 2006 06:30 PM
Ingredients Best Sugar Balance featuring Svetol® Svetol® is an extract of green coffee obtained by the use of a traditional patented extraction process from the beans of the species Coffea canephora robusta Pierre. This species is particularly rich in the constituent known as chlorogenic acid. Svetol® green coffee extract contains less than 2% caffeine. The extract is standardized to contain between 45-50% chlorogenic acids. In vitro (test tube) and in vivo research suggests that chlorogenic acids present in coffee may have the ability to regulate blood sugar concentrations after meals by acting on the intestinal absorption of glucose and improving the body's glucose tolerance. Clinical evidence also suggests that Svetol® green coffee extract may help to maintain a healthy blood sugar level when used as a part of the diet.* Benefits Maintains healthy blood sugar levels when used as a part of the diet* CHLOROGENIC ACIDS Chlorogenic acid is the major polyphenol compound found in Svetol® green coffee bean extract. In vitro and animal studies have been conducted to determine the potential actions of this polyphenol. Studies report that chlorogenic acid and related compounds have significant antioxidant potential and are responsible for the high reported antioxidant benefit of green coffee. Several studies suggest that consumption of coffee in the diet is one factor that is correlated to the maintenance of healthy neural function and healthy aging. Coffee has also been shown in vitro to suppress the production of various free radicals. The chlorogenic acid content of coffee has been determined to be a major factor in the free radical quenching properties of coffee. A study was conducted to assess the activity of coffee extracts against the production of hydroxyl radicals in an in vitro system. It was found that coffee extracts possessed significant suppressive activity against hydroxyl radicals. Of the compounds assumed to be responsible for this effect, the researchers concluded that the chlorogenic acids played a major role with some contributions from other compounds found in the extract. This compound may also strongly contribute to any potential neuroprotective effects seen with coffee consumption.1 Two further studies highlight a possible mechanism by which chlorogenic acid mediates its antioxidant activity. In one study, the FRAP (Ferric Reducing Antioxidant Power) assay was used to measure and compare the iron-reducing capacity of chlorogenic acid and caffeine. It was shown that the chlorogenic acid content of the samples tested was highly correlated with iron-reducing activity in this assay. Moreover, lighter roasted coffee samples (closer in nature to green coffee) had the highest iron-reducing activity. Caffeine did not influence the iron-reducing activity of the coffee samples.2 Iron compounds are known to mediate the production of radicals and often serve as catalysts for their production in the body. A second study shows that chlorogenic acid can bind to and Chelate certain iron compounds, preventing them from catalyzing radical-producing reactions. In this way, chlorogenic acid acts as a powerful antioxidant.3 Chlorogenic acid and related compounds have a dual effect on the production and suppression of free radicals. In the case of the hydroxyl radical, studies outlined previously suggest that chlorogenic acid suppresses the production of the radical due to its ability to chelate iron compounds, while other studies suggest that chlorogenic acid has direct scavenging effects on the hydroxyl radical.4 Dietary intake of this potent polyphenol may confer multiple benefits to human health. Several studies further suggest that chlorogenic acid in coffee can have a beneficial effect on blood sugar levels when consumed as a part of the diet. A recent study assessed the effects of coffee and tea consumption on glucose tolerance in middle-aged Japanese men. In this study, the relationship between daily intakes of green tea or coffee and glucose tolerance status was measured by the oral glucose tolerance test (OGTT). More than 3,400 men participated in the study in which fasting glucose was measured before and 2 hours after administration of an oral glucose load. A self-administered questionnaire was used to establish daily levels of dietary coffee and green tea consumption over the past year. The results showed that those individuals who consumed the highest levels of coffee per day had lower fasting glucose levels (by 1.5%) and lower post-test glucose concentrations (4.3% lower) than those who did not consume coffee Chlorogenic acid and related compounds have a dual effect on the production and suppression of free radicals. In the case of the hydroxyl radical, studies outlined previously suggest that chlorogenic acid suppresses the production of the radical due to its ability to chelate iron compounds, while other studies suggest that chlorogenic acid has direct scavenging effects on the hydroxyl radical.4 Dietary intake of this potent polyphenol may confer multiple benefits to human health. Several studies further suggest that chlorogenic acid in coffee can have a beneficial effect on blood sugar levels when consumed as a part of the diet. A recent study assessed the effects of coffee and tea consumption on glucose tolerance in middle-aged Japanese men. In this study, the relationship between daily intakes of green tea or coffee and glucose tolerance status was measured by the oral glucose tolerance test (OGTT). More than 3,400 men participated in the study in which fasting glucose was measured before and 2 hours after administration of an oral glucose load. A self-administered questionnaire was used to establish daily levels of dietary coffee and green tea consumption over the past year. The results showed that those individuals who consumed the highest levels of coffee per day had lower fasting glucose levels (by 1.5%) and lower post-test glucose concentrations (4.3% lower) than those who did not consume coffee on a daily basis. In this study, green tea consumption was not associated with any benefits on glucose concentrations.5 It is likely that the chlorogenic acid found in coffee plays a role in supporting healthy glucose metabolism, whereas the role of caffeine is not clear, with some reports suggesting an adverse effect on sugar metabolism. A second study further confirms an effect of chlorogenic acid at inhibiting the absorption of glucose from the diet. This effect occurs in the small intestine. In this study, nine healthy fasted volunteers consumed 25 grams of glucose in 400 ml of water (the control group), caffeinated coffee, or decaffeinated coffee. Frequent blood samples were taken over the next 3 hours. It was found that glucose and insulin concentrations were higher 30 minutes after the consumption of caffeinated coffee than with either decaffeinated coffee or control (water).While caffeine has specific biological effects on raising glucose levels and impacting insulin profiles, chlorogenic acid was shown to have an antagonistic effect on glucose transport. Previous studies have also shown that chlorogenic acid significantly delays glucose uptake from the small intestine.6 RESEARCH ON SVETOL® Svetol® is a unique extract of Coffea canephora robusta green coffee beans containing between 45 and 50% chlorogenic acids with less than 2% total caffeine concentration. As outlined above, many studies highlight the potential benefits of coffee compounds, including chlorogenic acid, for providing protection against free radicals and promoting healthy glucose metabolism. A number of other potential benefits have been discovered for these compounds. Svetol® has also been the subject of preliminary clinical studies that have shown exciting results. In a pilot study, the effect of Svetol® on sugar concentrations after meals was evaluated in 15 individuals. In the same trial, the longer-term effects of Svetol® on weight management were also evaluated. Blood sugar concentrations were measured on two separate occasions. Patients were administered an oral glucose tolerance test (OGTT) in which they consumed a standard amount of sugar and had their blood sugar levels measured 1 hour after sugar intake. The first measurement was made on day 1 prior to taking Svetol® and the second OGTT was performed on day 2, after beginning the Svetol® regimen in which one tablet (200 mg per tablet) was administered 3 times during the day. Patients were fasted for at least 8 hours prior to the testing. The results showed that Svetol® was able to reduce blood sugar concentrations in 60% of the subjects. The mean reduction of blood sugar concentration in these individuals was 50%. The treatment was continued following the same regimen for 6 weeks to assess the impact of Svetol® on weight. The average weight loss of the participants was 1.5 kg (3.3 lbs) over the treatment period. 7 Based on the studies mentioned above and other related research on the ingredients in Svetol®, scientists have proposed two mechanisms of action whereby Svetol® may influence the metabolism and processing of glucose. The first mechanism seems to be an inhibitory action on glucose absorption from the diet. Svetol® may affect the uptake of glucose in the small intestine by modulating factors needed for sugar absorption. The second mechanism relates to possible effects of Svetol® in the liver's ability to produce glucose. Chlorogenic acids have been shown in vitro and in animal studies to modulate the effects of certain enzymes in the liver that catalyze the production of glucose. By having this dual effect on sugar absorption and sugar production, Svetol® is an effective product for maintaining healthy blood sugar levels when used as a part of the diet.* SAFETY Svetol® is a natural food extract from green coffee beans containing a standardized amount of chlorogenic acid. Studies have shown that chlorogenic acid (up to 500 mg/kg/day) given to pregnant rats from the 5th through 12th day of gestation caused no maternal or fetal mortality and no adverse effects on the nervous system. Chlorogenic acids have also been shown to be non-mutagenic in tests on bacteria such as the Ames test. The LD50 of chlorogenic acids has been determined to be higher than 2500 mg/kg body weight. Svetol® is also extremely low in caffeine, with less than 2% caffeine contained in the extract, and is not expected to have any of caffeine's stimulant effects. Svetol® is extremely safe with no adverse effects having been reported while taking Svetol® at the recommended dosage.7 *This statement has not been evaluated by the Food and Drug Administration.This product is not intended to diagnose, treat, cure or prevent any disease. Scientific References 1) Daglia M, Racchi M, Papetti A, Lanni C, Govoni S,Gazzani G. In vitro and ex vivo antihydroxyl radical activity of green and roasted coffee. J Agric Food Chem.2004 Mar 24;52(6):1700-4. 2) Moreira DP, Monteiro MC, Ribeiro-Alves M, Donangelo CM, Trugo LC. Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages. J Agric Food Chem. 2005 Mar 9;53(5):1399-402. 3) Kono Y, Kashine S,Yoneyama T, Sakamoto Y, Matsui Y, Shibata H. Iron chelation by chlorogenic acid as a natural antioxidant. Biosci Biotechnol Biochem. 1998 Jan;62(1):22-7. 4) Zang LY, Cosma G, GARDNer H, Castranova V, Vallyathan V. Effect of chlorogenic acid on hydroxyl radical. Mol Cell Biochem. 2003 May;247(1-2):205-10. 5) Yamaji T, Mizoue T, Tabata S, Ogawa S, Yamaguchi K, Shimizu E, Mineshita M, Kono S. Coffee consumption and glucose tolerance status in middle-aged Japanese men.Diabetologia. 2004 Dec;47(12):2145-51. Epub 2004 Dec 15. 6) Johnston KL, Clifford MN, Morgan LM. Coffee acutely modifies gastrointestinal hormone secretion and glucose tolerance in humans: glycemic effects of chlorogenic acid and caffeine. Am J Clin Nutr. 2003 Oct;78(4):728-33.
7) Berkem.Text on Svetol®.Gardonne, France: November 2005.
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