Much as been written about the coffee fruit, which is the fruit of the coffee plant.  Most people are unaware that the coffee plant even has a fruit.  They don’t know that the coffee bean is actually the seed of the coffee fruit. Fewer people yet know that up to approximately seven years ago, this fruit was discarded because it would become rancid very quickly.

Seven years ago, a group of people established a process to control this fruit immediately after the beans were removed from it. Next they conducted a series of analysis of this fruit and determined that they had a true antioxidant goldmine.

The fruit displayed an unusual set of properties due to its physical environment, which was high in the mountains, and under the direct sunlight. Because of the sunlight, the antioxidants, called phenolic acids or polyphenols, in this fruit far exceed any other natural fruit. This fruit also contains other nutrients that have benefits scientists are just beginning to study and understand.

Everyone involved with this discovery process was excited because of the benefits of the polyphenols. Some of the expected benefits from the polyphenols include: Neutralizing toxic free radicals, helping to protect against systemic oxidative stress, helping to reduce the incidence of oxidative pathologies such as coronary heart disease, inflammation and possibly even certain cancers, and to provide health benefits associated with glucose management, Type 2 Diabetes and Metabolic Syndrome, depression and anxiety and oral health.

Additional research has led to the discovery that polysaccharides, such as mannans and aribinogalactans, make up nearly 50% of the coffee fruit’s nutritional benefits. This was an unexpected benefit since the polysaccharides are not present in our coffee.  The realization was that the roasting process was responsible for destroying polysaccharides and, since the coffee fruit is processed before the roasting process, they could be maintained.

Further research led to the discovery of what the carbohydrates in the coffee fruit would do for the body.  It was discovered that five of the eight types of carbohydrates are present in the coffee fruit. These five, mannose, galactose, fucose, xylose, arabinose and glucose, are found in unusually high levels and are responsible for aiding our bodies digestive systems.

Based on these fantastic results, a group determined that the coffee fruit needed to be processed in a fashion that everyone could benefit from its properties. One of the results of this discussion was the development of a true functional beverage. This beverage was formulated to maintain the best of the coffee fruit and to include other fruit and vegetable extracts to achieve a true, one of a kind functional drink.

Recent testing by Brunswick Labs resulted in this functional beverage receiving an ORAC value of 114,351 units per liter. This equates to 10,149 ORAC units per one recommended daily three-ounce serving. That is the antioxidant equivalent of approximately 20 servings of fruits and vegetables. As a drink with excellent taste, this functional beverage most likely will become the new standard in functional beverages.

Many people also are aware that the coffee fruit is also marketed by others names, such as the coffee cherry and the coffee XXXry (for proprietary reasons I can’t spell it out). The coffee fruit is currently in a highly competitive market, with everyone wanting a piece of the action, so expect to see many people trying to claim their product is best.

So, where do you go from here? To get your piece of the coffee fruit beverage market, go to: http://tr.im/mynewlife If you are looking for a marketing system to aid in claiming your part of the coffee fruit market, check us out at:  http://CB.MLMIntegrityMarketing.com


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