Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review. 2022

Alexis Rojas-González, and Claudia Yuritzi Figueroa-Hernández, and Oscar González-Rios, and Mirna Leonor Suárez-Quiroz, and Rosa María González-Amaro, and Zorba Josué Hernández-Estrada, and Patricia Rayas-Duarte
Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, Veracruz 91897, Mexico.

The demand of foods with high antioxidant capacity have increased and research on these foods continues to grow. This review is focused on chlorogenic acids (CGAs) from green coffee, which is the most abundant source. The main CGA in coffee is 5-O-caffeoylquinic acid (5-CQA). Coffee extracts are currently the most widely used source to enhance the antioxidant activity of foods. Due to the solubility of CGAs, their extraction is mainly performed with organic solvents. CGAs have been associated with health benefits, such as antioxidant, antiviral, antibacterial, anticancer, and anti-inflammatory activity, and others that reduce the risk of cardiovascular diseases, type 2 diabetes, and Alzheimer's disease. However, the biological activities depend on the stability of CGAs, which are sensitive to pH, temperature, and light. The anti-inflammatory activity of 5-CQA is attributed to reducing the proinflammatory activity of cytokines. 5-CQA can negatively affect colon microbiota. An increase in anthocyanins and antioxidant activity was observed when CGAs extracts were added to different food matrices such as dairy products, coffee drinks, chocolate, and bakery products. The fortification of foods with coffee CGAs has the potential to improve the functionality of foods.

UI MeSH Term Description Entries
D009713 Nucleotidyltransferases A class of enzymes that transfers nucleotidyl residues. EC 2.7.7. Nucleotidyltransferase
D010936 Plant Extracts Concentrated pharmaceutical preparations of plants obtained by removing active constituents with a suitable solvent, which is evaporated away, and adjusting the residue to a prescribed standard. Herbal Medicines,Plant Extract,Extract, Plant,Extracts, Plant,Medicines, Herbal
D002726 Chlorogenic Acid A naturally occurring phenolic acid which is a carcinogenic inhibitor. It has also been shown to prevent paraquat-induced oxidative stress in rats. (From J Chromatogr A 1996;741(2):223-31; Biosci Biotechnol Biochem 1996;60(5):765-68). 3-Caffeoylquinic Acid,3 Caffeoylquinic Acid,Acid, 3-Caffeoylquinic,Acid, Chlorogenic
D003069 Coffee A beverage made from ground COFFEA beans (SEEDS) infused in hot water. It generally contains CAFFEINE and THEOPHYLLINE unless it is decaffeinated.
D003924 Diabetes Mellitus, Type 2 A subclass of DIABETES MELLITUS that is not INSULIN-responsive or dependent (NIDDM). It is characterized initially by INSULIN RESISTANCE and HYPERINSULINEMIA; and eventually by GLUCOSE INTOLERANCE; HYPERGLYCEMIA; and overt diabetes. Type II diabetes mellitus is no longer considered a disease exclusively found in adults. Patients seldom develop KETOSIS but often exhibit OBESITY. Diabetes Mellitus, Adult-Onset,Diabetes Mellitus, Ketosis-Resistant,Diabetes Mellitus, Maturity-Onset,Diabetes Mellitus, Non-Insulin-Dependent,Diabetes Mellitus, Slow-Onset,Diabetes Mellitus, Stable,MODY,Maturity-Onset Diabetes Mellitus,NIDDM,Diabetes Mellitus, Non Insulin Dependent,Diabetes Mellitus, Noninsulin Dependent,Diabetes Mellitus, Noninsulin-Dependent,Diabetes Mellitus, Type II,Maturity-Onset Diabetes,Noninsulin-Dependent Diabetes Mellitus,Type 2 Diabetes,Type 2 Diabetes Mellitus,Adult-Onset Diabetes Mellitus,Diabetes Mellitus, Adult Onset,Diabetes Mellitus, Ketosis Resistant,Diabetes Mellitus, Maturity Onset,Diabetes Mellitus, Slow Onset,Diabetes, Maturity-Onset,Diabetes, Type 2,Ketosis-Resistant Diabetes Mellitus,Maturity Onset Diabetes,Maturity Onset Diabetes Mellitus,Non-Insulin-Dependent Diabetes Mellitus,Noninsulin Dependent Diabetes Mellitus,Slow-Onset Diabetes Mellitus,Stable Diabetes Mellitus
D006801 Humans Members of the species Homo sapiens. Homo sapiens,Man (Taxonomy),Human,Man, Modern,Modern Man
D000872 Anthocyanins A group of FLAVONOIDS derived from FLAVONOLS, which lack the ketone oxygen at the 4-position. They are glycosylated versions of cyanidin, pelargonidin or delphinidin. The conjugated bonds result in blue, red, and purple colors in flowers of plants. Anthocyanidin,Anthocyanidins,Anthocyanin,Leucoanthocyanidins
D000893 Anti-Inflammatory Agents Substances that reduce or suppress INFLAMMATION. Anti-Inflammatory Agent,Antiinflammatory Agent,Agents, Anti-Inflammatory,Agents, Antiinflammatory,Anti-Inflammatories,Antiinflammatories,Antiinflammatory Agents,Agent, Anti-Inflammatory,Agent, Antiinflammatory,Agents, Anti Inflammatory,Anti Inflammatories,Anti Inflammatory Agent,Anti Inflammatory Agents
D000975 Antioxidants Naturally occurring or synthetic substances that inhibit or retard oxidation reactions. They counteract the damaging effects of oxidation in animal tissues. Anti-Oxidant,Antioxidant,Antioxidant Activity,Endogenous Antioxidant,Endogenous Antioxidants,Anti-Oxidant Effect,Anti-Oxidant Effects,Anti-Oxidants,Antioxidant Effect,Antioxidant Effects,Activity, Antioxidant,Anti Oxidant,Anti Oxidant Effect,Anti Oxidant Effects,Anti Oxidants,Antioxidant, Endogenous,Antioxidants, Endogenous

Related Publications

Alexis Rojas-González, and Claudia Yuritzi Figueroa-Hernández, and Oscar González-Rios, and Mirna Leonor Suárez-Quiroz, and Rosa María González-Amaro, and Zorba Josué Hernández-Estrada, and Patricia Rayas-Duarte
March 2008, Journal of agricultural and food chemistry,
Alexis Rojas-González, and Claudia Yuritzi Figueroa-Hernández, and Oscar González-Rios, and Mirna Leonor Suárez-Quiroz, and Rosa María González-Amaro, and Zorba Josué Hernández-Estrada, and Patricia Rayas-Duarte
May 2001, Journal of agricultural and food chemistry,
Alexis Rojas-González, and Claudia Yuritzi Figueroa-Hernández, and Oscar González-Rios, and Mirna Leonor Suárez-Quiroz, and Rosa María González-Amaro, and Zorba Josué Hernández-Estrada, and Patricia Rayas-Duarte
March 2016, Journal of food science and technology,
Alexis Rojas-González, and Claudia Yuritzi Figueroa-Hernández, and Oscar González-Rios, and Mirna Leonor Suárez-Quiroz, and Rosa María González-Amaro, and Zorba Josué Hernández-Estrada, and Patricia Rayas-Duarte
February 2015, Molecular nutrition & food research,
Alexis Rojas-González, and Claudia Yuritzi Figueroa-Hernández, and Oscar González-Rios, and Mirna Leonor Suárez-Quiroz, and Rosa María González-Amaro, and Zorba Josué Hernández-Estrada, and Patricia Rayas-Duarte
January 2013, BioFactors (Oxford, England),
Alexis Rojas-González, and Claudia Yuritzi Figueroa-Hernández, and Oscar González-Rios, and Mirna Leonor Suárez-Quiroz, and Rosa María González-Amaro, and Zorba Josué Hernández-Estrada, and Patricia Rayas-Duarte
March 2019, Journal of medicinal food,
Alexis Rojas-González, and Claudia Yuritzi Figueroa-Hernández, and Oscar González-Rios, and Mirna Leonor Suárez-Quiroz, and Rosa María González-Amaro, and Zorba Josué Hernández-Estrada, and Patricia Rayas-Duarte
December 2017, Natural product reports,
Alexis Rojas-González, and Claudia Yuritzi Figueroa-Hernández, and Oscar González-Rios, and Mirna Leonor Suárez-Quiroz, and Rosa María González-Amaro, and Zorba Josué Hernández-Estrada, and Patricia Rayas-Duarte
March 2019, Journal of medicinal food,
Alexis Rojas-González, and Claudia Yuritzi Figueroa-Hernández, and Oscar González-Rios, and Mirna Leonor Suárez-Quiroz, and Rosa María González-Amaro, and Zorba Josué Hernández-Estrada, and Patricia Rayas-Duarte
August 2017, Journal of chromatographic science,
Alexis Rojas-González, and Claudia Yuritzi Figueroa-Hernández, and Oscar González-Rios, and Mirna Leonor Suárez-Quiroz, and Rosa María González-Amaro, and Zorba Josué Hernández-Estrada, and Patricia Rayas-Duarte
September 2012, Plant physiology,
Copied contents to your clipboard!