Protective Effect of Chlorogenic Acid on Lipid Peroxidation Induced in the Liver of Rats by Carbon Tetrachloride or 60Co-Irradiation.

Zhou, Jain; Ashoori, Faramarz; Suzuki, Shigehiko; Nishigaki, Ikuo; Yagi, Kazuichi

doi:10.3164/jcbn.15.119

Cited by 28 publications

(20 citation statements)

References 19 publications

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“…Phenolics have an array of health-promoting benefits; they are of current interest due to their important biological and pharmacological properties, especially the antiinflammatory [30], antioxidant [31], and antimutagenic and anticarcinogenic activities [32,33]. Since they are widespread in plant-based foods, humans consume phenolic acids on a daily basis.…”

Section: Phenolic Acids and Flavonoids In Human Healthmentioning

confidence: 99%

Extraction, separation, and detection methods for phenolic acids and flavonoids

Stalikas¹

2007

J of Separation Science

850

539

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ReviewExtraction, separation, and detection methods for phenolic acids and flavonoidsThe impetus for developing analytical methods for phenolic compounds in natural products has proved to be multifaceted. Hundreds of publications on the analysis of this category of compounds have appeared over the past two decades. Traditional and more advanced techniques have come to prominence for sample preparation, separation, detection, and identification. This review provides an updated and extensive overview of methods and their applications in natural product matrices and samples of biological origin. In addition, it critically appraises recent developments and trends, and provides selected representative bibliographic examples.

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Section: Phenolic Acids and Flavonoids In Human Healthmentioning

confidence: 99%

Extraction, separation, and detection methods for phenolic acids and flavonoids

Stalikas¹

2007

J of Separation Science

850

539

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“…Caffeic acid and chlorogenic acid have been demonstrated previously to possess remarkably high levels of antioxidant activity in vitro (8,12,13,18,25), and they have been associated with several health-promoting effects in vivo (17,(27)(28)(29)(30)33).…”

mentioning

confidence: 99%

Bacterial Cinnamoyl Esterase Activity Screening for the Production of a Novel Functional Food Product

Guglielmetti¹,

Noni

Caracciolo³

et al. 2008

Appl Environ Microbiol

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“…These amounts were much higher than those of 3,6-Py in the same coffee samples. Therefore, the stronger suppressive effects of coffee against liver injury from the light-roasted beans, compared to that from the French-roasted beans, might be mainly due to the higher content of chlorogenic acid in the light-roasted coffee, as chlorogenic acid is known to be available for the prevention of liver injury (Kapil et al, 1995;Zhou et al, 1993). The DPPH radical scavenging activity of chlorogenic acid (1.14 µmol TE/µmol sample) was stronger than that of 3-Py (9.09 × 10 -3 ) and 3,6-Py (9.07 × 10 -3 µmol TE/µmol sample) when measured using the DPPH method (Takahata et al, 2001).…”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, coffee has been found to suppress the occurrence of stomach and liver cancers (Bauer et al, 1977;Mohr et al, 1984;Inoue et al, 2005). Instant coffee, and coffee diterpenes, kahweol and cafestrol, and chlorogenic acid are reported to prevent acute liver injury induced by carbon tetrachloride (CCl 4 ) (Ozercan et al, 2006;Lee et al, 2007;Kapil et al, 1995;Zhou et al, 1993). Moreover, coffee has been reported to be effective in the prevention of liver injury and the mitigation of type 2 diabetes (Dam and Feskens, 2002), although the validity of these findings is still under debate (Ruhl and Everhart, 2005;Haner et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

3-Hydroxy-6-Methylpyridine with Preventive Activity on Carbon Tetrachloride-Induced Liver Injury Is Produced During Roasting of Coffee Beans

Igarashi

Kawai

Kurakane

2010

FSTR

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Compounds which can be formed over the course of roasting coffee beans were investigated and isolated. One of these compounds was identified as 3-hydroxy-6-methylpyridine (3,6-Py). 3,6-Py and the coffee prepared from light-roasted coffee beans which contain this compound tended to suppress increases in plasma alanine aminotransferase (ALT) and aspartate aminotransferase (AST) activities induced by carbon tetrachloride in mice, indicating that 3,6-Py formed during the roasting of coffee beans may be able to mitigate liver injury. The amounts of 3,6-Py were higher in French-roasted than light-roasted coffee beans of the Brazil Santos and Colombia Excelso varieties, suggesting that this compound might be produced under a more severe roasting condition. However, suppressive activity against liver injury was stronger in coffee from light-roasted than French-roasted beans. As the amounts of chlorogenic acid, which is known to have hepatoprotective activity, were higher in coffee from the light-roasted than French-roasted beans, stronger hepatoprotective activity in the coffee from light-roasted beans might be mainly concerned with its higher content of chlorogenic acid.

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Protective Effect of Chlorogenic Acid on Lipid Peroxidation Induced in the Liver of Rats by Carbon Tetrachloride or 60Co-Irradiation.

Cited by 28 publications

References 19 publications

Extraction, separation, and detection methods for phenolic acids and flavonoids

Extraction, separation, and detection methods for phenolic acids and flavonoids

Bacterial Cinnamoyl Esterase Activity Screening for the Production of a Novel Functional Food Product

3-Hydroxy-6-Methylpyridine with Preventive Activity on Carbon Tetrachloride-Induced Liver Injury Is Produced During Roasting of Coffee Beans

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