Altheas Suppository

BioPure

Benefits of Green Coffee Extract and Cocoa Butter in suppository form

$102.00

SKU: 595 Category:

A proprietary blend of Cocoa Butter and Green Coffee Extract; 30 rectal suppositories per jar.

Each product in the line of BioPure suppositories is made with the purest, highest quality, antioxidant, food-grade Cocoa Butter, with the addition of s

elect BioPure products.

Research & More Information

BioPure’s Altheas™ suppositories contain a base of pure 100% organic cocoa butter with the addition of one gram of green coffee bean extract.

Cocoa butter is a vegetable fat that comes from the fermented, roasted, and crushed seeds of the cocoa plant. This emollient is characterized by vitamins, minerals, and bioflavonoids, and has been used for hundreds of years to soothe and moisturize the skin and minimize stretch marks in pregnant women. Cocoa butter’s benefits stem from its antioxidant abilities, attributable to its flavonoid content (12-18%).

BioPure uses a food-grade cocoa butter that is 100% organic, undeodorized and unbleached. The minimal amount of processing that it undergoes preserves the highest antioxidant content possible. It also has a wonderful chocolaty aroma. Cocoa butter is solid at room temperature but melts easily in the body, and its antioxidant properties make it a highly stable emollient that is very resistant to rancidity. All of these properties make cocoa butter an excellent ingredient for its wide use today in skin creams, lotions, soaps, hair products, suppositories, and as a main component of well-loved chocolates.

The Green Coffee beans used in producing the extract in our suppositories come from organic Coffea arabica plants that are a source of beneficial phenols known as chlorogenic acids (CGA). CGA are undergoing a lot of research because of their antioxidant effects.

Research has discovered that when coffee beans are exposed to boiling water, a potentially harmful substance known as cafestol, a type of terpene, is released into the oils of the brew. Roasting has been found to destroy some of the chlorogenic acids present in the beans. By not boiling or roasting, BioPure’s coffee extract is prepared in a way to maximize the benefits and minimize the negative effects of our high quality green coffee beans.

References

Dillinger TL, Barriga P, Escárcega S, Jimenez M, Salazar Lowe D, and Grivetti LE. Food of the Gods: Cure for Humanity? A Cultural History of the Medicinal and Ritual Use of Chocolate. J. Nutr. August 1, 2000 vol. 130 no. 8 2057S-2072S
Lamuela-Raventós RM et al. Review: Health Effects of Cocoa Flavonoids. Food Science and Technology International. June 2005 vol. 11 no. 3 159-176.
Kozuma K, Tsuchiya S, Kohori J, Hase T, Tokimitsu I. Antihypertensive effect of green coffee bean extract on mildly hypertensive subjects. Hypertens Res. 2005 Sep;28(9):711-8.
Suzuki A, Yamamoto N, Jokura H, Yamamoto M, Fujii A, Tokimitsu I, Saito I. Chlorogenic acid attenuates hypertension and improves endothelial function in spontaneously hypertensive rats. J Hypertens. 2006 Jun;24(6):1065-73.
Xu Y, Chen J, Yu X, Tao W, Jiang F, Yin Z, Liu C. Protective effects of chlorogenic acid on acute hepatotoxicity induced by lipopolysaccharide in mice. Inflamm Res. 2010 Oct;59(10):871-7.
Subhuti Dharmananda, Ph.D.. Chlorogenic Acid for Healthy Liver and Gallbladder Function. Institute for Traditional Medicine, Portland, Oregon. April 2006.
Hiroshi Shimoda, Emi Seki, and Michio Aitani. Inhibitory effect of green coffee bean extract on fat accumulation and body weight gain in mice. BMC Complement Altern Med. 2006; 6:9.
Cho AS, Jeon SM, Kim MJ, Yeo J, Seo KI, Choi MS, Lee MK. Chlorogenic acid exhibits anti-obesity property and improves lipid metabolism in high-fat diet-induced-obese mice. Food Chem Toxicol. 2010 Mar;48(3):937-43.
New evidence on effects of green coffee beans in weight loss. American Chemical Society March 27, 2012 press release.
Ricketts ML, Boekschoten MV, Kreeft AJ, Hooiveld GJEJ, Moen CJA, Müller M, Frants RR, Kasanmoentalib S, Post SM, Princen HMG, Porter JG, Katan MB, Hofker MH and Moore DD. The Cholesterol-Raising Factor from Coffee Beans, Cafestol, as an Agonist Ligand for the Farnesoid and Pregnane X Receptors. Molecular Endocrinology, July 1, 2007 vol. 21 no. 7 1603-1616 .
Moon JK, Yoo HS, Shibamoto T. Role of roasting conditions in the level of chlorogenic acid content in coffee beans: correlation with coffee acidity. J Agric Food Chem. 2009 Jun 24;57(12).