Consumption of Chlorogenic Acids through Coffee and Health Implications

Farah, Adriana; Lima, Juliana de Paula

doi:10.3390/beverages5010011

Cited by 128 publications

(93 citation statements)

References 232 publications

(334 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In addition to forming complexes with chlorogenic acids, according to the authors, about 10% of caffeine could be bound to other types of substances, such as proteins and, after roasting, to melanoidins. For structures and other information on chlorogenic acids, please see reference [103].…”

Section: Caffeine Complexation With Chlorogenic Acidsmentioning

confidence: 99%

Caffeine Consumption through Coffee: Content in the Beverage, Metabolism, Health Benefits and Risks

2019

Self Cite

View full text Add to dashboard Cite

Caffeine (1,3,7-trimethylxanthine) is the most consumed psychoactive substance in the world, acting by means of antagonism to adenosine receptors, mainly A1 and A2A. Coffee is the main natural source of the alkaloid which is quite soluble and well extracted during the brew’s preparation. After consumption, caffeine is almost completely absorbed and extensively metabolized in the liver by phase I (cytochrome P450) enzymes, mainly CYP1A2, which appears to be polymorphically distributed in human populations. Paraxanthine is the major caffeine metabolite in plasma, while methylated xanthines and methyluric acids are the main metabolites excreted in urine. In addition to stimulating the central nervous system, caffeine exerts positive effects in the body, often in association with other substances, contributing to prevention of several chronic diseases. The potential adverse effects of caffeine have also been extensively studied in animal species and in humans. These aspects will be approached in the present review.

show abstract

Section: Caffeine Complexation With Chlorogenic Acidsmentioning

confidence: 99%

Caffeine Consumption through Coffee: Content in the Beverage, Metabolism, Health Benefits and Risks

2019

Self Cite

View full text Add to dashboard Cite

show abstract

“…Interestingly, 3-caffeoylquinic acid (CQA) also known as chlorogenic acid was previously shown to chelate iron (Fe 3+) in a ratio of 3/1 (chlorogenic acid/iron) in vitro at pH 7.4 [ 29 ]. Moreover, it has been reported that the antioxidant effect of CQA is attributed to the chelate structure with iron [ 29 , 30 ]. Thus, our data suggest that 3,5-dicaffeoylquinic acid (di-CQA) as being a derivative of 3-caffeoylquinic acid might also sequester iron, limiting thus the Fe 3+ availability, which in turn would result in increased pyoverdine siderophore production by P. aeruginosa.…”

Section: Resultsmentioning

confidence: 99%

MeJA Elicitation of Chicory Hairy Roots Promotes Efficient Increase of 3,5-diCQA Accumulation, a Potent Antioxidant and Antibacterial Molecule

et al. 2020

View full text Add to dashboard Cite

Cichorium intybus L. (Asteraceae) is an important industrial crop, as well as a medicinal plant which produces some bioactive compounds implicated in various biological effects with potential applications in human health. Particularly, roots produce hydroxycinnamic acids like 5-caffeoyquinic acid and 3,5-dicaffeoylquinic acid (di-CQA). The present investigation relates to the use of methyl jasmonate for enhancing phenolic compounds accumulation and production in hairy root cultures of C. intybus. Elicitated hairy root growth rate increased 13.3 times compared with the initial inoculum in a period of 14 days and di-CQA production represented about 12% of DW. The elicitation has also promoted the production of tricaffeoylquinic acid never described in the chicory roots and identified as 3,4,5-tricaffeoyquinic acid by means of nuclear magnetic resonance. Our study confirmed the strong anti-oxidant effect of di-CQA. Our results also confirmed globally a selectivity of action of di-CQA against Gram-positive bacteria, in particular against some strains of Staphylococcus and Streptococcus. However, a non-negligible antibacterial activity of di-CQA against Pseudomonas aeruginosa was also underlined (MIC = 0.156 mg.mL−1 against some P. aeruginosa strains). The influence of di-CQA has been explored to evaluate its impact on the physiology of P. aeruginosa. Di-CQA showed no effect on the biofilm formation and the production of extracellular pyocyanin. However, it demonstrated an effect on virulence through the production of pyoverdine with a dose-dependent manner by more than 7-fold when treated at a concentration of 128 µg·mL−1, thus suggesting a link between di-CQA and iron sequestration. This study shows that elicitated hairy root cultures of chicory can be developed for the production of di-CQA, a secondary metabolite with high antibacterial potential.

show abstract

“…An overview of studies discussing coffee/caffeine intake with cognitive impairment and their results are shown in Table 2. AD is the most common cause of dementia [37]. Several studies have suggested that coffee is associated with reduced risks of developing AD [16].…”

Section: Review Bioactive Compounds Of Coffee and Their Propertiesmentioning

confidence: 99%

“…Several studies have suggested that coffee is associated with reduced risks of developing AD [16]. This could be due to the effects of caffeine and CGAs on the adenosine receptors that ultimately play a role in preventing toxic β-amyloid peptide deposits in the brain [37]. This mechanism can be very specific to the extent and type of adenosine receptors involved because animal models with AD observed the neuroprotective potential of caffeine due to its action on A2AR rather than A1 receptors [38].…”

Section: Review Bioactive Compounds Of Coffee and Their Propertiesmentioning

confidence: 99%

Neuroprotective and Neurodegenerative Aspects of Coffee and Its Active Ingredients in View of Scientific Literature

Wasim

Kukkar

Awad

et al. 2020

Cureus

View full text Add to dashboard Cite

Coffee and its components have several neuroprotective properties that lower the risk of cognitive decline and other neurodegenerative diseases. This study reviews the mechanisms by which coffee and its respective compounds affect the brain and its pathologies. Many epidemiological studies in this literature review have shown coffee to reduce the risk of developing dementia, stroke, and Alzheimer's disease. It may also have a positive impact on the disease course of amyotrophic lateral sclerosis, Parkinson's disease, and depression. The optimal benefits achieved from coffee in these pathologies rely on higher daily doses. Most of its effects are attributed to caffeine by the antagonism of adenosine receptors in the central nervous system; however, other coffee constituents like chlorogenic acids have also shown much promise in therapeutic value. Existing research considers coffee to have great potential, but additional studies are still needed to clarify the mechanisms and actual causal relationships in certain neuropathologies.

show abstract

Consumption of Chlorogenic Acids through Coffee and Health Implications

Cited by 128 publications

References 232 publications

Caffeine Consumption through Coffee: Content in the Beverage, Metabolism, Health Benefits and Risks

Caffeine Consumption through Coffee: Content in the Beverage, Metabolism, Health Benefits and Risks

MeJA Elicitation of Chicory Hairy Roots Promotes Efficient Increase of 3,5-diCQA Accumulation, a Potent Antioxidant and Antibacterial Molecule

Neuroprotective and Neurodegenerative Aspects of Coffee and Its Active Ingredients in View of Scientific Literature

Contact Info

Product

Resources

About