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={Narges Tajik and Mahboubeh Tajik and Isabelle Mack and Paul 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… 

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References

SHOWING 1-10 OF 171 REFERENCES

Evaluation of the anti-inflammatory, analgesic and antipyretic activities of the natural polyphenol chlorogenic acid.

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.

Chlorogenic acid, a polyphenol from Prunus domestica (Mirabelle), with coupled anxiolytic and antioxidant effects

Instant coffee with high chlorogenic acid levels protects humans against oxidative damage of macromolecules.

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.

In vitro and in vivo antioxidant properties of chlorogenic acid and caffeic acid.

Lipolytic Activity of Svetol®, a Decaffeinated Green Coffee Bean Extract

The results showed that although lipolytic activity observed following short‐term incubation could be tentatively linked to residual caffeine traces in the sample, longer‐term exposure clearly showed the effects of Svetol® on release of free fatty acids, and this effect was not due to caffeine.

The dietary hydroxycinnamate caffeic acid and its conjugate chlorogenic acid increase vitamin e and cholesterol concentrations in Sprague-Dawley rats.

It is demonstrated that dietary caffeic and chlorogenic acid may elevate tocopherols and cholesterol in vivo.

Chlorogenic acids and other cinnamates – nature, occurrence and dietary burden

This review defines the range of forms in which cinnamates (p-coumarates, caffeates, ferulates and sinapates) occur in foods and beverages subdividing them into (i) the classic chlorogenic acids and

Absorption of phenolic acids in humans after coffee consumption.

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.
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