{"product_id":"green-coffee-multi-60-vegan-capsules","title":"Green Coffee Multi","description":"\u003cp\u003eWith Chromium, Iodine \u0026amp; Botanicals · 60 Vegan Capsules\u003c\/p\u003e\n\u003ch3\u003eEach capsule provides\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003eIodine\u003c\/td\u003e\n\u003ctd\u003e200μg\u003c\/td\u003e\n\u003ctd\u003e133%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eChromium\u003c\/td\u003e\n\u003ctd\u003e50μg\u003c\/td\u003e\n\u003ctd\u003e125%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003e*NRV = Nutrient Reference Value\u003c\/p\u003e\n\u003ch3\u003eAlso provides\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003eGreen Coffee**\u003c\/td\u003e\n\u003ctd\u003e8000mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCinnamon**\u003c\/td\u003e\n\u003ctd\u003e300mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKelp**\u003c\/td\u003e\n\u003ctd\u003e80mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCayenne Pepper**\u003c\/td\u003e\n\u003ctd\u003e40mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003e** = Equivalent weight from extract\u003c\/p\u003e\n\u003ch3\u003eThe bottle, in your hand\u003c\/h3\u003e\n\u003cp\u003eA clean cream pot with the green band of our label running around it like a forest line. Sixty vegan capsules — a two-month supply at the lower dose, three weeks at the higher one. The dose is one capsule, one to three times per day, taken with water.\u003c\/p\u003e\n\u003cp\u003eA note up front: this product \u003cstrong\u003econtains caffeine\u003c\/strong\u003e — about 8mg per capsule from the green coffee, which is small but real. (For context, a standard espresso has roughly 100mg.) \u003cstrong\u003eNot recommended for children. Not recommended for pregnant or breastfeeding women.\u003c\/strong\u003e If you're caffeine-sensitive, take it earlier in the day and stick to one or two capsules rather than three.\u003c\/p\u003e\n\u003cp\u003eThe label also notes — honestly — that \u003cstrong\u003ethe green coffee bean does not originate from the UK\u003c\/strong\u003e. We source from established global coffee origins; the encapsulation and final-product blending happens in the UK to GMP standards.\u003c\/p\u003e\n\u003ch3\u003eGreen coffee — the bean before the roaster\u003c\/h3\u003e\n\u003cp\u003e8,000mg equivalent weight of green coffee bean (\u003cem\u003eCoffea robusta\u003c\/em\u003e) per capsule, from concentrated extract standardised to 50% chlorogenic acid.\u003c\/p\u003e\n\u003cp\u003eCoffee's history is long. The plant is native to Ethiopia — the highlands where the legend places its discovery, by a young goat-herd named Kaldi who noticed his goats becoming unusually energetic after grazing on a particular shrub. The goats led him to the cherries. Kaldi tried them himself, and that is, depending on which version of the legend you read, how the world found out.\u003c\/p\u003e\n\u003cp\u003eFrom Ethiopia coffee crossed the Red Sea to Yemen, where Sufi monasteries adopted it as a religious aid against drowsiness during long evening prayers. By the 1500s coffee houses had spread to Cairo, Damascus, Istanbul. By the 1600s they had reached Venice, then Vienna, then London — Lloyd's of London, the famous insurance market, was originally a coffee house. By the 1700s coffee was being grown in Java, in the Caribbean, and eventually across Latin America.\u003c\/p\u003e\n\u003cp\u003eThe compound that the supplement world has paid most attention to in recent decades is \u003cstrong\u003echlorogenic acid\u003c\/strong\u003e. It is a polyphenol — the same broad family of plant compounds we keep returning to in our other formulas: the pigments and bitter principles plants make to defend themselves against environmental stress. In green coffee, chlorogenic acid is the dominant polyphenol; in the roasted bean, much of it has broken down into other compounds.\u003c\/p\u003e\n\u003cp\u003eWe have used a 50%-standardised extract because consistency matters. A green coffee bean grown at 1,800 metres in Ethiopia and a green coffee bean grown at 600 metres in Vietnam will have meaningfully different chlorogenic acid content. Standardising to a fixed percentage means each capsule does the same job regardless of which farm grew it.\u003c\/p\u003e\n\u003ch3\u003eCinnamon — the bark that earned an empire\u003c\/h3\u003e\n\u003cp\u003e300mg equivalent weight of Ceylon cinnamon (\u003cem\u003eCinnamomum zeylanicum\u003c\/em\u003e) per capsule.\u003c\/p\u003e\n\u003cp\u003eThere are several different plants in the world that get called \u003cem\u003ecinnamon\u003c\/em\u003e. The most common one in the UK supermarket is Chinese cinnamon — \u003cem\u003eCinnamomum cassia\u003c\/em\u003e — which is fine for crumb toppings but has a slightly higher coumarin content. The cinnamon in this formula is \u003cstrong\u003eCeylon cinnamon\u003c\/strong\u003e — the original cinnamon, the one Sri Lankan growers cultivated for two thousand years before the rest of the world had words for it.\u003c\/p\u003e\n\u003cp\u003eThe history of cinnamon is the history of the spice trade. Ancient Egyptians used it in embalming and as a perfume; mediaeval Arab merchants, who controlled the supply, told European buyers fantastic stories about giant birds carrying cinnamon from inaccessible cliff-side nests — anything to keep the source secret. When Portuguese ships finally reached Sri Lanka in the 1500s, they discovered the truth: cinnamon was the inner bark of a small evergreen tree, and the people who had been growing it for two millennia had simply chosen not to share where.\u003c\/p\u003e\n\u003cp\u003eCeylon cinnamon's bark is paper-thin, rolled into the multi-layered curls you would recognise from a good spice merchant. Its flavour is softer, sweeter, more complex than the cassia most kitchens use. We've used it deliberately — the better cinnamon, in a meaningful dose.\u003c\/p\u003e\n\u003cp\u003eIn supplement form cinnamon earns its place because of the polyphenol profile in the bark — including a particular compound called methylhydroxychalcone polymer, which has been studied for decades for the way it interacts with how the body processes dietary sugars. We don't make specific claims; we do say the spice is well-traditioned and the polyphenol family is the same one we've been threading through this whole formula.\u003c\/p\u003e\n\u003ch3\u003eKelp — the seaweed that gave us iodine\u003c\/h3\u003e\n\u003cp\u003e80mg equivalent weight of kelp (\u003cem\u003eLaminaria japonica\u003c\/em\u003e) per capsule, providing \u003cstrong\u003e200µg of iodine — 133% of the UK Nutrient Reference Value\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eKelp is one of the giant brown seaweeds — \u003cem\u003ekonbu\u003c\/em\u003e in Japan, \u003cem\u003edashima\u003c\/em\u003e in Korea — the long, leathery, sea-green ribbons that anchor a thousand kilometres of coastline along the Pacific Rim. \u003cem\u003eLaminaria japonica\u003c\/em\u003e in particular has been a Japanese kitchen ingredient for at least 1,500 years. Dried strips of \u003cem\u003ekonbu\u003c\/em\u003e sit at the bottom of the dashi-stock pot; the savoury depth of \u003cem\u003emiso\u003c\/em\u003e soup, of \u003cem\u003eoden\u003c\/em\u003e hot-pot, of nearly every Japanese broth begins with a piece of kelp.\u003c\/p\u003e\n\u003cp\u003eThe reason kelp matters in a supplement is iodine. Kelp absorbs and concentrates iodine from seawater more efficiently than almost any other plant on earth. A teaspoon of dried kelp contains more iodine than most people get in a week of inland eating.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIodine contributes to normal thyroid function\u003c\/strong\u003e, \u003cstrong\u003eto the maintenance of normal skin\u003c\/strong\u003e, and \u003cstrong\u003eto normal energy-yielding metabolism\u003c\/strong\u003e. Those are EFSA-authorised wordings — the careful, label-accurate way of stating what iodine actually does in the body. Modern Western diets, particularly diets that have moved away from sea fish, are often slightly low in iodine. Most table salts in the UK are not iodised by default. A daily 200µg dose from kelp is a sensible top-up for the inland eater.\u003c\/p\u003e\n\u003ch3\u003eCayenne — the small bright pepper\u003c\/h3\u003e\n\u003cp\u003e40mg equivalent weight of cayenne pepper (\u003cem\u003eCapsicum annuum\u003c\/em\u003e) per capsule.\u003c\/p\u003e\n\u003cp\u003eCayenne is the small, bright, hot capsicum that defines a thousand cuisines from Mexico to West Africa to Sichuan. The Aztecs were cultivating chillies long before the Spanish arrived; chillies travelled out of the Americas with Columbus and within a hundred years had been adopted by Indian, Ethiopian, Hungarian, Korean and Sichuan kitchens as if they had always been there. They are one of the great culinary success stories of the post-Columbian world.\u003c\/p\u003e\n\u003cp\u003eThe compound that gives cayenne its heat is \u003cstrong\u003ecapsaicin\u003c\/strong\u003e — the same compound that puts the burn into chilli oil and the sting into a Sichuan dan dan noodle. In the kitchen capsaicin is a culinary brightness; in supplement form, at the modest doses used here, it earns its place as part of the warming-spice tradition that runs through this formula.\u003c\/p\u003e\n\u003ch3\u003eBamboo — the silica plant\u003c\/h3\u003e\n\u003cp\u003eA small inclusion of bamboo silica extract (\u003cem\u003eBambusa vulgaris\u003c\/em\u003e) — used as a natural anti-caking agent in the capsule and providing a trace contribution of plant silica. Silica is the trace mineral that helps form the framework of skin, hair, nails and connective tissue. We don't make EFSA claims about silica; the bamboo earns its place as a clean plant-derived inclusion.\u003c\/p\u003e\n\u003ch3\u003eChromium — the trace mineral that closes the formula\u003c\/h3\u003e\n\u003cp\u003e50µg of chromium per capsule — 125% of the UK Nutrient Reference Value.\u003c\/p\u003e\n\u003cp\u003eChromium is a trace mineral the body uses in tiny amounts. \u003cstrong\u003eIt contributes to the maintenance of normal blood glucose levels\u003c\/strong\u003e and \u003cstrong\u003eto normal macronutrient metabolism\u003c\/strong\u003e. Those are EFSA-authorised wordings — the careful, label-accurate way of saying that chromium plays a quiet role in how the body processes the carbohydrates and fats in a meal.\u003c\/p\u003e\n\u003cp\u003eThe chromium pairs intentionally with the cinnamon and the green coffee — both of which interact with the same dietary-sugar handling story from different angles. A capsule that contains all three, taken before or with a meal, is the practical expression of that thinking.\u003c\/p\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cp\u003eOne capsule, one to three times per day, taken with water. Most people start with one capsule before breakfast and find that's plenty.\u003c\/p\u003e\n\u003cp\u003eIf you decide to use the higher dose, take it as one before breakfast and one before lunch — keep the caffeine to the morning half of the day. The 8mg per capsule is small (roughly a tenth of an espresso) but it adds up across three doses.\u003c\/p\u003e\n\u003cp\u003eIf you're already drinking coffee — and most of us are — bear that caffeine load in mind. Six espressos plus three of these capsules is more than the body needs in a day. One coffee plus one capsule is fine.\u003c\/p\u003e\n\u003ch3\u003eHonest caveats\u003c\/h3\u003e\n\u003cp\u003eThis is a food supplement — it complements a varied diet, doesn't replace one. \u003cstrong\u003eContains caffeine\u003c\/strong\u003e (8mg per capsule) — not for children, not for pregnant or breastfeeding women. The green coffee bean does not originate from the UK; the formula is encapsulated and blended in the UK to GMP standards. If you are on prescription medication — particularly anything affecting blood sugar (we have chromium and cinnamon here), thyroid function (we have iodine), or caffeine sensitivity — speak to your GP first.\u003c\/p\u003e\n\u003cp\u003eSuitable for vegetarians and vegans. Kosher-approved. Halal-approved. Keep cool, dry, sealed, out of reach of children. Best before date on the base.\u003c\/p\u003e\n\u003cp\u003eIf you've read this far, thank you. We've tried to write the kind of page we'd want to read before spending money on a green coffee supplement — no neon promises, no fat-burning fantasies. The truth, as it usually is, is more modest and more interesting: the bean before it was roasted is a different chemistry from the bean after; cinnamon was once worth more than gold; kelp gave half the world its iodine; and chromium plays a quiet role in how a meal becomes you. Six ingredients, one capsule, the kind of small honest formula we'd be proud to leave on the kitchen shelf.\u003c\/p\u003e\n\u003cp\u003e— Vitadefence\u003c\/p\u003e","brand":"Vitadefence®","offers":[{"title":"Default Title","offer_id":57112212898172,"sku":"sku-51715135930634","price":14.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/9317\/8236\/files\/GreenCoffeev4_GCE60_3pp-1panel_FP200ML_front.png?v=1782463496","url":"https:\/\/leanandhealthy.myshopify.com\/products\/green-coffee-multi-60-vegan-capsules","provider":"Lean \u0026 Healthy","version":"1.0","type":"link"}