I still remember a few things from my days picking up a PhD in Biophysics. Assuming that any of the enzymes (everything in the ingredients ending in -ase) managed to make survive long enough to do anything, I can't think where any of them would have anything to do with controlling blood sugar. I would give High Marks to whoever came up with the label, it does sound impressive to someone who doesn't know what the ingredients are.

Maybe the idea is that after buying it, one doesn't have enough money left to buy anything to eat.

I would say it's nowhere near as good as Mother's Sweet Milk of Rattlesnake Oil, meticulously created by a Real Doctor . . . . who came here all the way from Paris, France, to offer you -- after The Show -- one big bottle for only one, single, silver dollar. But quantities are limited, so, sorry, no more than one case per customer. Hurry and get yours before we sell out!!!!!

On an unrelated note, when did UHH decide to let us post -- at no cost -- cheesy advertising for totally unrelated, questionable products as long as the ads are thinly disguised as "questions"?

Assume that GCETM listed on the bottle is actually  GCE ( Green Coffee Extract).    GCETM   plus all other enzymes are only 410 mg per container  of 60 capsules. It does not list how much actually GCETM is among those 410 mg.
Excerpt from one publication.
"overall results demonstrated that GCE administration did not result in any significant alteration in insulin levels (WMD: −0.925 μU/ml, 95% CI:−1.915, 0.064), with significant heterogeneity found across studies (I2 = 87.9%).  The results of present study support the use of GCE for the enhancement of blood glucose, while subgroup analysis highlighted significant improvements in insulin levels when GCE is supplemented in doses ≥400 mg/day."

COFFEE | Analysis of Coffee Products

L.C. Trugo, in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003

Chlorogenic Acids

Chlorogenic acid is a trivial name used to define the major phenolic components found in coffee. This name originates from early observations that green coffee extracts produced a green color after addition of a solution of ferric chloride. In fact, chlorogenic acids present in coffee are mainly esters of quinic acid with caffeic, ferulic, or coumaric acids. Significant amounts of three isomers (in positions 3, 4, and 5 of quinic acid) of each of these groups of caffeoylquinic, di-caffeoylquinic, and feruloylquinic acids are usually found in green and processed coffees. They are not resistant to heat and are degraded during roasting, contributing to the aroma fraction. Consequently, their levels in the coffee beverage are dependent on the roasting degree, with less than 10% of the original green coffee content found in very dark roasted coffees (Table 3).

Table 3. Content of chlorogenic acid groups in green, roasted, and instant coffees

Chlorogenic acid    Green Arabica  Medium Arabica     Green Robusta MediumRobusta   Instant coffee (average of 13 samples)
CQA                                5.8                 2.0                          6.8                1.8                          4.3
diCQA                            0.9                  0.2                          1.4                  0.1                         0.4
FQA                               0.3                  0.1                          0.6                  0.2                          1.1
Total                                7.0                2.3                          8.8                   2.1                       5.8

Results expressed in g% dry basis.

CQA, caffeoylquinic acid; diCQA, di-caffeoylquinic acid; FQA, feruloylquinic acid.

Adapted from Trugo LC (1984) PhD thesis. University of Reading, UK.

Suggestion:
Buy decaf instant coffee
Read more before buying the bottle