Yes, I will have this arounds

Yes I believe it is Green Coffee Extract, GCE. (But. Could be anything since there is nothing to define it on the bottle. TM, Trade Mark)

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

The section, Proprietary Blend, listing are all enzymes. Enzymes are protein. Is there any research on GCE in regard to blood sugar published in peer review journals?
Google search enzymes to see if any of those can lower blood sugar, how stable they are in room temperature, their activity by oral route....
You will find the answer.

Just force us to spend more time on UHH

Best of the best...

lifted from FB

Please share the insurance company name here so people would know to avoid. Thanks

That computer is more than ready for gaming, so for photo editing it is overkill

Yes, I am sick of this practice. Their time is money. Our time is trash.