Based on experiments on 109 volunteers over 12 weeks, the above results were obtained and are shown in detail at https://www.kao.com/jp/corp_news/2012/20121206_001.html. One effect of chlorogenic acid is in the reduction of hydrochinone compounds produced by roasting. “Healthya Coffee”, a chlorogenic acid enhanced drink with FOSHU status, will be brought to the market in spring 2013.

Kao Corp press release, Dec. 6, 2012