The potential effects of chlorogenic acid, the main phenolic components in coffee, on health: a comprehensive review of the literature

@article{Tajik2017ThePE,
  title={The potential effects of chlorogenic acid, the main phenolic components in coffee, on health: a comprehensive review of the literature},
  author={N. Tajik and M. Tajik and I. Mack and P. Enck},
  journal={European Journal of Nutrition},
  year={2017},
  volume={56},
  pages={2215-2244}
}
Chlorogenic acid (CGA), an important biologically active dietary polyphenol, is produced by certain plant species and is a major component of coffee. Reduction in the risk of a variety of diseases following CGA consumption has been mentioned in recent basic and clinical research studies. This systematic review discusses in vivo animal and human studies of the physiological and biochemical effects of chlorogenic acids (CGAs) on biomarkers of chronic disease. We searched PubMed, Embase, Amed and… Expand
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TLDR
Evaluating the anti-inflammatory, antinociceptive and antipyretic activities of chlorogenic acid in rats found that at the highest tested dose, CGA did not inhibit the febrile response induced by lipopolysaccharide (LPS) in rats. Expand
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The oxidation of DNA, lipids and proteins associated with the incidence of various diseases and the protection against their oxidative damage may be indicative for beneficial health effects of coffee. Expand
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It is demonstrated in vivo and in vitro for the first time, that chlorogenic acid has anxiolytic effects coupled with antioxidant activity and fruits such as plums, apples and cherries may provide health-promoting advantages to consumers. Expand
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TLDR
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TLDR
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TLDR
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The absorption in humans of phenolic acid from coffee, a common beverage particularly rich in bound phenolic acids, such as caffeic acid, ferulic acid, and p-coumaric acid is studied. Expand
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