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Journal articles on the topic 'Chlorogenic acid'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 April 2023

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1

Holowinski, Piotr, Andrzej L. Dawidowicz, and Rafal Typek. "Chlorogenic acid-water complexes in chlorogenic acid containing food products." Journal of Food Composition and Analysis 109 (June 2022): 104509. http://dx.doi.org/10.1016/j.jfca.2022.104509.

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2

Yudantara, I. Made Agus, Ni Ketut Nitya Cahyani, Made Agus Widiana Saputra, and Ni Kadek Diah Parwati Dewi. "Chlorogenic acid and kojic acid as anti-hyperpigmentation: in silico study." Pharmacy Reports 1, no. 2 (January 17, 2022): 23. http://dx.doi.org/10.51511/pr.23.

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Hyperpigmentation is a skin problem caused by excessive melanin production due to continuous ultraviolet (UV) radiation. Kojic acid inhibiting melanin synthesis by tyrosinase enzyme is a prevalent treatment for hyperpigmentation. This study aims to determine the potential of chlorogenic acid and kojic acid as an anti-hyperpigmentation against tyrosinase using in silico molecular docking. The docking process involved optimizing chlorogenic acid and kojic acid structures, preparing tyrosinase protein (PDB ID: 5M8O), validating the molecular docking method, and docking of chlorogenic acid and kojic acid on tyrosinase. The binding energy of chlorogenic acid and kojic acid were -4.59 kcal/mol and -3.75 kcal/mol, while the binding energy of 0TR native ligand was -5.02 kcal/mol. The interaction of chlorogenic acid to tyrosinase involved ARG 321 and ARG 374 residues. The results suggest that chlorogenic acid and kojic acid has the potential as anti-hyperpigmentation agents through inhibition of the tyrosinase enzyme.
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3

NAGEL, CHARLES W., IVAN W. HERRICK, and WANDA R. GRABER. "Is Chlorogenic Acid Bitter?" Journal of Food Science 52, no. 1 (January 1987): 213. http://dx.doi.org/10.1111/j.1365-2621.1987.tb14007.x.

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4

Franková, Hana, Janette Musilová, Július Árvay, Marek Šnirc, Ivona Jančo, Judita Lidiková, and Alena Vollmannová. "Changes in Antioxidant Properties and Phenolics in Sweet Potatoes (Ipomoea batatas L.) Due to Heat Treatments." Molecules 27, no. 6 (March 14, 2022): 1884. http://dx.doi.org/10.3390/molecules27061884.

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Processing is one of the most crucial factors affecting polyphenol content in foods. Therefore, the study is aimed at the evaluation of heat treatment effects (microwaving, steaming, baking, and boiling) on the content of chlorogenic acids, total polyphenols, and antioxidant activity of three varieties of sweet potato with different flesh colors (Beauregard—orange-fleshed, O’Henry—white-fleshed, 414-purple—purple-fleshed). According to high performance liquid chromatography analysis, chlorogenic acid was the predominant chlorogenic acid in sweet potatoes. Obtained results also suggested the purple-fleshed variety (414-purple) had significantly (p < 0.05) higher total polyphenol content and thus the highest antioxidant activity. Heat treatment positively influenced the chlorogenic acid content, total polyphenols, and antioxidant activity of sweet potatoes. Among the used methods, steaming had the greatest effect on the chlorogenic acids and total polyphenols, while microwaved samples showed the highest antioxidant activity (DPPH). The content of chlorogenic acids and total polyphenols decreased in the order of steaming > baking > microwaving > boiling > raw. However, the individual varieties differed not only in the flesh color but also in the reaction to the used heat treatment methods. Spearman’s correlation coefficient showed a strong correlation between chlorogenic acid and antioxidant activity.
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5

Febrianti, Kamila Dwi, and Stefania Widya Setyaningtyas. "ASAM KLOROGENAT PADA KOPI DAN OBESITAS: A SYSTEMATIC REVIEW Chlorogenic Acid in Coffee and Obesity: A Systematic Review." Media Gizi Indonesia 16, no. 3 (September 30, 2021): 256. http://dx.doi.org/10.20473/mgi.v16i3.256-266.

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Obesity are defined as excessive fat accumulation caused of imbalance energy in and energy out. Consuming a cup of coffee can help prevent obesity through chlorogenic acid compound. Chlorogenic acid is one of biactive component that has an important role to our body. Chlorogenic acid has a potential role in body weight reduction and preventing obesity. Chlorogenic acid has an effect to inhibit the absorption of glucose in the intestine, block the conversion of glucose to fat in the adipose tissue and protect from weight gain. Chlorogenic acid that contain in coffee has a differences that depend on variety, type, roasting duration, temperature and coffee bean size. Based on several studies, giving chlorogenic acid as a form of supplementation or green coffee extract has demonstrated a consistent result. Those studies explain that chlorogenic acid in coffee can inhibit body fat accumulation and reducing body weight. The aim of this systematical review was to know the contain of chlorogenic acid in coffee and analyze the effect of giving chlorogenic acid to obesity. The experimental studies in human and animal subjects in the last 15 years as inclusion criteria and studies that is not represent the anthropometry result as exclusion criteria through electronic database were comprehensively reviewed. The result from five studies demonstrated that chlorogenic acid has an effect to reduce body weight, reduce body fat percentage, and reduce blood glucose concentration with the duration and chlorogenic acid dosage differently. Chlorogenic acid has many benefits in improving the obesity.
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6

Koshiro, Yukiko, Mel C. Jackson, Riko Katahira, Ming-Li Wang, Chifumi Nagai, and Hiroshi Ashihara. "Biosynthesis of Chlorogenic Acids in Growing and Ripening Fruits of Coffea arabica and Coffea canephora Plants." Zeitschrift für Naturforschung C 62, no. 9-10 (October 1, 2007): 731–42. http://dx.doi.org/10.1515/znc-2007-9-1017.

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Chlorogenic acids are major secondary metabolites found in coffee seeds. The accumulation of chlorogenic acids and free quinic acids was studied in Coffea arabica cv. Tall Mokka and Coffea canephora seeds. Growth stages are specified from I to V, corresponding to rapid expansion and pericarp growth (I), endosperm formation (II), mature (green) (III), ripening (pink) (IV), and fully ripened (red) (V) stages. We detected monocaffeoylquinic acids (3CQA, 4CQA and 5CQA), dicaffeoylquinic acids (3,4diCQA, 3,5diCQA and 4,5diCQA) and a monoferuloylquinic acid (5FQA) in whole fruits (stage I), pericarps and seeds. The most abundant chlorogenic acid was 5CQA, which comprised 50-60% of the total of C. arabica and 45-50% of C. canephora seeds. The content of dicaffeoylquinic acid, mainly 3,5d diCQA, was high in C. canephora. A high content of 5FQA was found in seeds of stages III to V, especially in C. canephora. Total chlorogenic acids were accumulated up to 14 mg per fruit in C. arabica and 17 mg in C. canephora, respectively. In contrast, free quinic acid varied from 0.4-2.0 mg (C. arabica) and 0.2-4.0 mg (C. canephora) per fruit during growth. High biosynthetic activity of 5CQA, which was estimated via the incorporation of [U-14C]phenylalanine into chlorogenic acids, was found in young fruits (perisperm and pericarp) in stage I, and in developing seeds (endosperm) in stages II and III. The biosynthetic activity of chlorogenic acids was clearly reduced in ripening and ripe seeds, especially in C. canephora. Transcripts of PAL1, C3′H and CCoAMT, three genes related to the chlorogenic acid biosynthesis, were detected in every stage of growth, although the amounts were significantly less in stage V. Of these genes, CCoAMT, a gene for FQA biosynthesis, was expressed more weakly in stage I. The transcript level of CCoAMT was higher in seeds than in pericarp, but the reverse was found in PAL1. The pattern of expression of genes for the CQA and FQA synthesis is roughly related to the estimated biosynthetic activity, and to the accumulation pattern of chlorogenic acids.
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7

Zhang, Guo Liang. "Silicon Mediated Resistance to Rice Sheath Blight by Increasing Ferulic Acid and Chlorogenic Acid." Advanced Materials Research 550-553 (July 2012): 1274–77. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.1274.

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Silicon (Si) can enhance the resistance to rice sheath blight causing by Rhizoctonia solani (R. solani), but ferulic acid and chlorogenic acid involved in disease resistance with Si application on is scarcely known. The susceptible cultivar Ningjing 1 was selected to determine the effects of Si on disease index of rice sheath blight as well as if ferulic acid and chlorogenic acid were involved in disease resistance. The results showed that Si application reduced the disease index of sheath blight by 15.62. For uninoculated plants, Si application alone did not change the concentration of ferulic acid and chlorogenic acid significantly. For inoculated plants, Si application increased the concentration of ferulic acid and chlorogenic acid significantly. It is conclued that the important way of Si mediated resistance in rice against sheath blight is probably through increasing ferulic acid and chlorogenic acid.
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8

Gao, Wenyan, Changhong Wang, Li Yu, Tianjiao Sheng, Zhuolin Wu, Xiaoqian Wang, Dongqi Zhang, Yifan Lin, and Yang Gong. "Chlorogenic Acid Attenuates Dextran Sodium Sulfate-Induced Ulcerative Colitis in Mice through MAPK/ERK/JNK Pathway." BioMed Research International 2019 (April 18, 2019): 1–13. http://dx.doi.org/10.1155/2019/6769789.

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Objective. Observe the protective effect of chlorogenic acid on dextran sulfate-induced ulcerative colitis in mice and explore the regulation of MAPK/ERK/JNK signaling pathway. Methods. Seventy C57BL/6 mice (half males and half females) were randomly divided into 7 groups, 10 in each group: control group (CON group), UC model group (UC group), and sulfasalazine-positive control group (SASP group), chlorogenic acid low dose group (CGA-L group), chlorogenic acid medium dose group (CGA-M group), chlorogenic acid high dose group (CGA-H group), and ERK inhibitor + chlorogenic acid group (E+CGA group). The effects of chlorogenic acid on UC were evaluated by colon mucosa damage index (CMDI), HE staining, immunohistochemistry, ELISA, and Western blot. The relationship between chlorogenic acid and MAPK/ERK/JNK signaling pathway was explored by adding ERK inhibitor. Results. The UC models were established successfully by drinking DSS water. Chlorogenic acid reduces DSS-induced colonic mucosal damage, inhibits DSS-induced inflammation, oxidative stress, and apoptosis in colon, and reduces ERK1/2, p -ERK, p38, p-p38, JNK, and p-JNK protein expression. ERK inhibitor U0126 reversed the protective effect of chlorogenic acid on colon tissue. Conclusion. Chlorogenic acid can alleviate DSS-induced ulcerative colitis in mice, which can significantly reduce tissue inflammation and apoptosis, and its mechanism is related to the MAPK/ERK/JNK signaling pathway.
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9

Lee, Jeong Ho. "Chlorogenic Acid, Rutin Content and Physiological Activities of." Journal of Chitin and Chitosan 26, no. 4 (December 30, 2021): 166–77. http://dx.doi.org/10.17642/jcc.26.4.3.

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10

Park, Jae Kweon, Dae Young Jeong, Kyu Hyun Kim, Yong Hyun Lee, Yong Il Park, and Dae Cheol Shin. "Chlorogenic Acid, Rutin Content and Physiological Activities of." Journal of Chitin and Chitosan 27, no. 1 (March 30, 2022): 16–23. http://dx.doi.org/10.17642/jcc.27.1.3.

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11

Nieter, Annabel, Paul Haase-Aschoff, Sebastian Kelle, Diana Linke, Ulrich Krings, Lutz Popper, and Ralf G. Berger. "A Chlorogenic Acid Esterase with a Unique Substrate Specificity from Ustilago maydis." Applied and Environmental Microbiology 81, no. 5 (December 29, 2014): 1679–88. http://dx.doi.org/10.1128/aem.02911-14.

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ABSTRACTAn extracellular chlorogenic acid esterase fromUstilago maydis(UmChlE) was purified to homogeneity by using three separation steps, including anion-exchange chromatography on a Q Sepharose FF column, preparative isoelectric focusing (IEF), and, finally, a combination of affinity chromatography and hydrophobic interaction chromatography on polyamide. SDS-PAGE analysis suggested a monomeric protein of ∼71 kDa. The purified enzyme showed maximal activity at pH 7.5 and at 37°C and was active over a wide pH range (3.5 to 9.5). Previously described chlorogenic acid esterases exhibited a comparable affinity for chlorogenic acid, but the enzyme fromUstilagowas also active on typical feruloyl esterase substrates. Kinetic constants for chlorogenic acid, methylp-coumarate, methyl caffeate, and methyl ferulate were as follows:Kmvalues of 19.6 μM, 64.1 μM, 72.5 μM, and 101.8 μM, respectively, andkcat/Kmvalues of 25.83 mM−1s−1, 7.63 mM−1s−1, 3.83 mM−1s−1and 3.75 mM−1s−1, respectively. UmChlE released ferulic,p-coumaric, and caffeic acids from natural substrates such as destarched wheat bran (DSWB) and coffee pulp (CP), confirming activity on complex plant biomass. The full-length gene encoding UmChlE consisted of 1,758 bp, corresponding to a protein of 585 amino acids, and was functionally produced inPichia pastorisGS115. Sequence alignments with annotated chlorogenic acid and feruloyl esterases underlined the uniqueness of this enzyme.
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12

Fontanel, D., C. Galtier, C. Viel, and A. Gueiffier. "Caffeoyl Quinic and Tartaric Acids and Flavonoids from Lapsana communis L. subsp. communis (Asteraceae)." Zeitschrift für Naturforschung C 53, no. 11-12 (December 1, 1998): 1090–92. http://dx.doi.org/10.1515/znc-1998-11-1224.

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Abstract Six hydroxycinnamic acids : caffeic acid, chlorogenic acid, 3,5-O-dicaffeoylquinic acid 2-O-caffeoyltartaric acid (caftaric acid) and 2,3-O-dicaffeoyltartaric acid (chicoric acid) have been isolated from Lapsana communis L. subsp. communis aerial parts. Among flavonoids, only isoquercitrin, luteolin and luteolin-7-O-β-glucuronide were identified. Except for chlorogenic acid, these com­ pounds represent the first report in Lapsana communis. Chicoric acid is the major phenylpropanoic constituent in this plant.
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13

Shang, Hua, Di Liu, and Hui Jun Ji. "The Antioxidation Activity In Vivo and In Vitro of Flavonoids and Chlorogenic Acid Isolated from Eucommia ulmoides Leaves." Advanced Materials Research 550-553 (July 2012): 1270–73. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.1270.

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The flavonoids and chlorogenic acid were separated and purified from Eulmoids ulmoids leaves, and their antioxidation activity in vivo and in vitro was investigated by animal test and free radical scavenging test. The result shows that Eucommia ulmoides leaves flavones and chlorogenic acid can significantly reduce the content of malondialchehyche (MDA) (p<0.05), but only Eucommia ulmoides leaves chlorogenic acid can significantly enhance the activity of superoxide dismutase (SOD) (p<0.05) and glutathione peroxidase (GSH-PX) (p<0.05), which means that Eucommia ulmoides leaves chlorogenic acid has more significant antioxidation activity in vivo; both Eucommia ulmoides Leaves flavones and chlorogenic acid have good capacity on scavenging hydroxyl radical (HO•), superoxide anion radical (O2-•) and 1,1-Diphenyl-2-picrylhydrazyl radical (DPPH•), and show good doses-response relationship, but Eucommia ulmoides leaves chlorogenic acid shows highest scavenging rate on every radical, which means that Eucommia ulmoides leaves chlorogenic acid has more significant antioxidation activity in vitro.
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14

Handayani, Retty, and Fadzilla Muchlis. "REVIEW: MANFAAT ASAM KLOROGENAT DARI BIJI KOPI (Coffea) SEBAGAI BAHAN BAKU KOSMETIK." FITOFARMAKA: Jurnal Ilmiah Farmasi 11, no. 1 (June 30, 2021): 43–50. http://dx.doi.org/10.33751/jf.v11i1.2357.

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Chlorogenic acid(Chlorogenicacid,CGA) is one of the secondary metabolites produced from coffee beans. Chlorogenic acid is widely used in cosmetic preparations as an exfoliant (exfoliate). Apart from exfoliating, chlorogenic acid can also be used as an antioxidant, natural cosmetic coloring, antibacterial (acne), cellulite and slimming. In review this, first look at the comparison of the concentration of chlorogenic acid in the two types of coffee, namely Arabica coffee and Robusta coffee. Next, determine several cosmetic preparations that use coffee beans as a natural ingredient which contains chlorogenic acid. The purpose of review thisis to determine the comparison of the concentration of chlorogenic acid from Arabica coffee beans and robusta coffee which can be used in various cosmetic preparations. Based on the data obtained, the highest chlorogenic acid content was found in robusta green coffee beans with a concentration of 6.1-11.3 (g / 100g), while in Arabica green coffee beans with a concentration of 4.1-7.9 (g / 100g). So it can be concluded that the chlorogenic acid content in robusta coffee has a higher content compared to arabica coffee so that robusta coffee is more recommended to be used as a cosmetic raw material.
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15

Koriem, Khaled M. M., and Rowan E. Soliman. "Chlorogenic and Caftaric Acids in Liver Toxicity and Oxidative Stress Induced by Methamphetamine." Journal of Toxicology 2014 (2014): 1–10. http://dx.doi.org/10.1155/2014/583494.

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Methamphetamine intoxication can cause acute hepatic failure. Chlorogenic and caftaric acids are the major dietary polyphenols present in various foods. The aim of this study was to evaluate the protective role of chlorogenic and caftaric acids in liver toxicity and oxidative stress induced by methamphetamine in rats. Thirty-two male albino rats were divided into 4 equal groups. Group 1, which was control group, was injected (i.p) with saline (1 mL/kg) twice a day over seven-day period. Groups 2, 3, and 4 were injected (i.p) with methamphetamine (10 mg/kg) twice a day over seven-day period, where groups 3 and 4 were injected (i.p) with 60 mg/kg chlorogenic acid and 40 mg/kg caftaric acid, respectively, one day before methamphetamine injections. Methamphetamine increased serum aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, bilirubin, cholesterol, low-density lipoprotein, and triglycerides. Also, malondialdehyde in serum, liver, and brain and plasma and liver nitric oxide levels were increased while methamphetamine induced a significant decrease in serum total protein, albumin, globulin, albumin/globulin ratio, brain serotonin, norepinephrine and dopamine, blood and liver superoxide dismutase, and glutathione peroxidase levels. Chlorogenic and caftaric acids prior to methamphetamine injections restored all the above parameters to normal values. In conclusion, chlorogenic and caftaric acids before methamphetamine injections prevented liver toxicity and oxidative stress where chlorogenic acid was more effective.
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16

Sung, Woo Sang, and Dong Gun Lee. "Antifungal action of chlorogenic acid against pathogenic fungi, mediated by membrane disruption." Pure and Applied Chemistry 82, no. 1 (January 3, 2010): 219–26. http://dx.doi.org/10.1351/pac-con-09-01-08.

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Chlorogenic acid is a polyphenol compound, derived from several fruit and plants. The aim of this study was to assess the in vitro antifungal activity of chlorogenic acid and its mode of action. The results indicate that chlorogenic acid exhibits antifungal activities against certain pathogenic fungi in an energy-independent manner, without any hemolytic effect on human erythrocytes. To elucidate the antifungal mode of action of chlorogenic acid, flow cytometry analysis by using DiBAC4(3) and changes in membrane dynamics using 1,6-diphenyl-1,3,5-hexatriene (DPH) were performed with Candida albicans. The results suggest that chlorogenic acid may exert antifungal activity by disrupting the structure of the cell membrane. It is demonstrated that chlorogenic acid is a valid lead compound for the development of bioactive alternatives for treatment of fungal infections.
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17

Caprioli, Giovanni, Manuela Cortese, Luigi Odello, Massimo Ricciutelli, Gianni Sagratini, Giacomo Tomassoni, Elisabetta Torregiani, and Sauro Vittori. "Importance of Espresso Coffee Machine Parameters on the Extraction of Chlorogenic Acids in a Certified Italian Espresso by Using SPE-HPLC-DAD." Journal of Food Research 2, no. 3 (May 14, 2013): 55. http://dx.doi.org/10.5539/jfr.v2n3p55.

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<p>Chlorogenic acids (CGA) are a group of phenolic acid derivatives, which are commonly found in coffee at concentrations reaching 0.1-0.2%. A method based on high performance liquid chromatography-diode array detector (HPLC-DAD) is proposed for the simultaneous determination of three chlorogenic acids, i.e. 3-<em>O</em>-caffeoylquinic acid (3-CQA), 5-<em>O</em>-caffeoylquinic acid (5-CQA) and 3,5-di-O-caffeoylquinic acid (3,5-diCQA), in time portions of espresso coffee. Two different espresso coffee machines working with different pressure and temperature curves, and two different blends (i.e. Arabica and Robusta) were used. The method presents good linearities (correlation coefficient greater than 0.99) and recoveries (in the range 67-99%) for the 3 chlorogenic acids. The concentration of total CGAs in a cup of Certified Italian Espresso ranged from 1522.5 to 2223.4 mg kg<sup>-1</sup> and CGA isomer contents were, in decreasing order, 5-CQA &gt; 3-CQA &gt; 3,5-diCQA.</p> <p>The concentration of total chlorogenic acids was higher in Espresso coffee (EC) prepared with Aurelia machine rather than with Leva; Arabica blend possessed higher level ot total chlorogenic acids than Robusta samples. <strong></strong></p>
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18

Левицький, А. П., О. К. Вертикова, and I. О. Селіванська. "CHLOROGENIC ACID: BIOCHEMISTRY AND PHYSI." Microbiology&Biotechnology, no. 2(10) (June 15, 2010): 6–21. http://dx.doi.org/10.18524/2307-4663.2010.2(10).98729.

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19

Rivelli, Diogo P., Carlos A. H. Filho, Rebeca L. Almeida, Cristina D. Ropke, Tânia C. H. Sawada, and Silvia B. M. Barros. "Chlorogenic Acid UVA-UVB Photostability." Photochemistry and Photobiology 86, no. 5 (September 2010): 1005–7. http://dx.doi.org/10.1111/j.1751-1097.2010.00776.x.

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20

Tošović, Jelena, Svetlana Marković, Jasmina M. Dimitrić Marković, Miloš Mojović, and Dejan Milenković. "Antioxidative mechanisms in chlorogenic acid." Food Chemistry 237 (December 2017): 390–98. http://dx.doi.org/10.1016/j.foodchem.2017.05.080.

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21

Seabra, Rosa, and A. Alves. "Mangiferin and Chlorogenic Acid fromHypericumSpecies." Planta Medica 55, no. 04 (August 1989): 404. http://dx.doi.org/10.1055/s-2006-962050.

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22

Joly, Nicolas, Kaies Souidi, David Depraetere, Daniel Wils, and Patrick Martin. "Potato By-Products as a Source of Natural Chlorogenic Acids and Phenolic Compounds: Extraction, Characterization, and Antioxidant Capacity." Molecules 26, no. 1 (December 31, 2020): 177. http://dx.doi.org/10.3390/molecules26010177.

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Total phenolic compounds (TPC) and the chlorogenic acids content of potato by-product extracts of two hydro alcoholic solvents (methanol, ethanol) and two extraction methods (maceration and heating-assisted extraction) were studied. The content of TPC in the extracts was determined spectrometrically according to the Folin–Ciocalteu procedure and calculated as chlorogenic acid equivalents. Soluble phenolic acids, especially the chlorogenic acids, were performed by HPLC. The antioxidant activity of potato by-product extracts was determined by using the total oxygen radical absorbance capacity (ORAC) method. The highest content of TPC was found in raw and lyophilized red waters when using ethanol as a solvent around 57 mg/g fresh weight. Heating-assisted extraction enhances this quantitative increasing. At the given operating conditions, unpeeled potato samples exhibit a higher TPC than peeled ones, showing that TPC are accumulated in skin tissue. The greatest amount of chlorogenic acid (Caffeoyl-Quinic Acids, 3, 4, 5 CQA), mainly the 5-CQA (870 ± 39.66 µg/g WM for wet matter versus DM dry matter), was obtained in the pellets and lyophilized fresh peels (skin vs. flesh). In addition, the greatest amounts of chlorogenic acids were found when potato peels were extracted with methanol. Heating-assisted extraction improved the chlorogenic acid concentration of the potato peel extracts. The total ORAC amounts recorded in the different potato fractions varied between 1500 and 1650 µM TE/g. They were higher than those of some fruits, vegetables, nuts, cereals, and sweet potato cultivar. The good correlation coefficient found between TPC, chlorogenic acids determination, and the ORAC capacity indicates that the TPC can be used as a good indicator of the antioxidant capacity of potato by-products.
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23

Bano, Shayara, and Jitender K. Malik. "Chlorogenic Acid a Potent Anti-inflammatory Agent: In-Silico Molecular Docking approach." Middle East Research Journal of Pharmaceutical Sciences 2, no. 1 (December 27, 2021): 10–20. http://dx.doi.org/10.36348/merjps.2022.v02i01.002.

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Abstract: Chlorogenic acid (5-O-caffeoylquinic acid) is a phenolic compound of the hydroxycinnamic acid family. This polyphenol has many health-enhancing properties, most of which are relevant for the treatment of metabolic syndrome, including antioxidant, anti-inflammatory, antilipidemic, antidiabetic, and antihypertensive effects. In addition, chlorogenic acid has antioxidant properties, especially against lipid oxidation. Protective properties against degradation and prebiotic activity of other bioactive compounds present in foods. In addition, chlorogenic acid has antioxidant properties, especially against lipid oxidation. Protective properties against degradation and prebiotic activity of other bioactive compounds present in foods. In addition, chlorogenic acid has antioxidant properties, especially against lipid oxidation. Protective properties against degradation of other bioactive compounds present in food and prebiotic activity. Methods: Molecular docking of COX2, NF-κB inducing kinase (NIK) & PhospholipaseA2 (PLA2) with chlorogenic acid was carried out by AutoDock. Result: The molecular docking result revealed that chlorogenic acid showed encouraging docking score. The docking score found to be -6.71, -6.31 & -4.43 kcal mol–1 respectively.
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Rogozinska, Malgorzata, Kamil Lisiecki, Zbigniew Czarnocki, and Magdalena Biesaga. "Antioxidant Activity of Sulfate Metabolites of Chlorogenic Acid." Applied Sciences 13, no. 4 (February 8, 2023): 2192. http://dx.doi.org/10.3390/app13042192.

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This study aimed to determine the antioxidant properties of the sulfate monoesters of ferulic, caffeic, dihydroferulic and dihydrocaffeic acids, the main metabolites of chlorogenic acids. These compounds are not commercially available, so they were synthesized in the laboratory. The LC-MS/MS analysis allowed for the full characterization of these derivatives, which has made them reliable standards for further research. Purified metabolites including ferulic acid-4-O-sulfate, caffeic acid-4-O-sulfate and caffeic acid-3-O-sulfate, dihydrocaffeic acid-4-O-sulfate and caffeic acid-3-O-sulfate were examined for their antioxidant capacities and compared to their precursor compounds using Folin–Ciocalteu, CUPRAC (cupric ion—reducing) and DPPH• (2,2-diphenyl-1-picrylhydrazyl) methods. This study shows that hydrogenation of caffeic and ferulic acids into dihydrocaffeic and dihydroferulic acids has a positive influence on their reducing properties. Moreover, all synthesized sulfate monoesters exhibited very weak antioxidant properties compared to precursor compounds. The presented results show that the transformation of phenolic acids via sulfation leads to the inhibition of antioxidant properties due to the blockage of hydroxyl groups.
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Grecco, Simone dos S., Maria Júlia P. Félix, João Henrique G. Lago, Érika G. Pinto, André G. Tempone, Paulete Romoff, Marcelo José P. Ferreira, and Patricia Sartorelli. "Anti-trypanosomal Phenolic Derivatives from Baccharis uncinella." Natural Product Communications 9, no. 2 (February 2014): 1934578X1400900. http://dx.doi.org/10.1177/1934578x1400900210.

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Bioassay-guided fractionation of the EtOH extract of the aerial parts of Baccharis uncinella C. DC. (Asteraceae) led to identification of two cinnamic acid derivatives (caffeic and ferulic acids), two flavones (hispidulin and pectolinaringenin) and a mixture of three chlorogenic acids (3,4-, 3,5- and 4,5-O-dicaffeoylquinic acids), which displayed in vitro anti-trypanosomal activity. Pectolinaringenin, hispidulin and caffeic acid showed activity against trypomastigotes of Trypanosoma cruzi, exhibiting 50% inhibitory concentration (IC50) values of 52, 81 and 56 μg/mL, respectively, while the chlorogenic acid mixture showed an IC50 value of 61 μg/mL. The flavonoids and cinnamic acid derivatives were evaluated for cytotoxicity against NCTC cells resulting in a 50% cytotoxic concentration (CC50) ranging from 33.82 to 129.1 μg/mL while the chlorogenic acids did not display cytotoxicity (CC50 >150 μg/mL). This is the first report of anti-trypanosomal activity of compounds from B. uncinella.
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Kono, Y., H. Shibata, Y. Kodama, and Y. Sawa. "The suppression of the N-nitrosating reaction by chlorogenic acid." Biochemical Journal 312, no. 3 (December 15, 1995): 947–53. http://dx.doi.org/10.1042/bj3120947.

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N-Nitrosation of a model aromatic amine (2,3-diamino-naphthalene) by the N-nitrosating agent produced by nitrite in acidic solution was inhibited by a polyphenol, chlorogenic acid, which is an ester of caffeic acid quinic acid. Caffeic acid also inhibited the N-nitrosation, but quinic acid did not. 1,2-Benzenediols and 3,4-dihydroxybenzoic acid had inhibitory activities. Chlorogenic acid, caffeic acid, 1,2-benzenediols and 3,4-dihydroxybenzoic acid were able to scavenge the stable free radical, 1,1-diphenyl-2-picrylhydrazyl. Chlorogenic acid was found to be nitrated by acidic nitrite. The kinetic studies and the nitration observed only by bubbling of nitric oxide plus nitrogen dioxide gases indicated that the nitrating agent was nitrogen sesquioxide. The observations showed that the mechanism by which chlorogenic acid inhibited N-nitrosation of 2,3-diamino-naphthalene is due to its ability to scavenge the nitrosating agent, nitrogen sesquioxide. Chlorogenic acid may be effective not only in protecting against oxidative damage but also in inhibiting potentially mutagenic and carcinogenic reactions in vivo.
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Tsou, Hu, Yang, Yan, and Lin. "Potential Oral Health Care Agent from Coffee Against Virulence Factor of Periodontitis." Nutrients 11, no. 9 (September 16, 2019): 2235. http://dx.doi.org/10.3390/nu11092235.

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Background: Coffee is a major dietary source of polyphenols. Previous research found that coffee had a protective effect on periodontal disease. In this study, we aimed to investigate whether coffee extract and its primary phenolic acid, chlorogenic acid, affect the growth and protease activity of a periodontopathogen Porphyromonas gingivalis (P. gingivalis). Methods: Coffee extract and chlorogenic acid were prepared by a two-fold serial dilution. The turbid metric test and plate count method were used to examine the inhibitory effects of chlorogenic acid on P. gingivalis. The time-kill assay was used to measure changes in the viability of P. gingivalis after exposure to chlorogenic acid for 0–24 h. The protease activity of P. gingivalis was analyzed using the optical density of a chromogenic substrate. Results: As a result, the minimum inhibitory concentration (MIC) of chlorogenic acid was 4 mg/mL, and the minimum bactericidal concentration was 16 mg/mL. Chlorogenic acid at concentrations above MIC resulted in a longer-lasting inhibitory effect on P. gingivalis viability and significantly reduced associated protease activity. The coffee extract showed antibacterial activity as observed by the disk diffusion test, whereas these inhibitory effects were not affected by different roast degrees of coffee. Conclusions: Collectively, our novel findings indicate that chlorogenic acid not only has antimicrobial activity but also reduced the protease activity of P. gingivalis. In addition, coffee extract inhibits the proliferation of P. gingivalis, which may partly be attributed to the effect of chlorogenic acid.
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Dai, Huining, Shuai Lv, Xueqi Fu, and Wannan Li. "Identification of Scopoletin and Chlorogenic Acid as Potential Active Components in Sunflower Calathide Enzymatically Hydrolyzed Extract towards Hyperuricemia." Applied Sciences 11, no. 21 (November 3, 2021): 10306. http://dx.doi.org/10.3390/app112110306.

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It is known that sunflower (Helianthus annuus L.) calathide enzymatically hydrolyzed extract (SCHE) contributes to the regulation of serum uric acid (UA); however, evidence regarding its bioactive components and mechanism are lacking. We identified two water-soluble components (scopoletin and chlorogenic acid) that are abundant in sunflower calathide, especially evaluated for the inhibition of xanthine oxidase (XO) and the expression levels of urate transporters with SCHE. Molecular docking of a chlorogenic acid–XO complex was more stable than that of the Scopoletin–XO, and its binding pockets, which closed the Mo = S center, was similar to xanthine pockets. Moreover, chlorogenic acid exhibited stronger inhibition than that of the scopoletin below 260 μM, despite the IC50 of scopoletin (577.7 μM) being lower than that chlorogenic acid (844.7 μM) on the UA generation assessed by a spectrophotometer in vitro. It revealed that chlorogenic acid and scopoletin were competitive inhibitors of XO. In addition, the SCHE (300 μg/mL) and chlorogenic acid (0.75 mM) obviously inhibited urate transporter 1 (URAT1) and glucose transporter 9 (GLUT9) expression levels, while scopoletin significantly upregulated the expression of GLUT9. To summarize, chlorogenic acid served a crucial role in UA regulation consistent with the SCHE and functioned as an important ingredient of SCHE. The strategic analysis of SCHE combined with scopoletin and chlorogenic acid may contribute to the development of food supplemental alternatives on UA metabolism and the reduction of agricultural byproduct waste.
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Husniati, Husniati, and Devi Oktiani. "Chlorogenic Acid Isolation from Coffee as Affected by the Homogeneity of Cherry Maturity." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 35, no. 2 (August 31, 2019): 119–24. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v35i2.379.

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Chlorogenic acid is a polyphenol compound which has an antioxidant properties. The objectives of this research are to understand and compare the characteristics of caffeine, chlorogenic acid, and polyphenolic content in Robusta coffee treated differently. These are necessary to find out effective postharvest methodfor chlorogenic acid extraction. There were two group of samples with the different treatment in process and post harvests. The coffee was treated differently during the sortation and classified into selected coffee of red cherry (fully mature cherry) and unselected coffee (partly mature cherry). The sortation was to maximize the chlorogenic acid content in green coffee bean sample from red cherry bean as the raw material. This research found that the contents of chlorogenic acid extract of green coffee bean from the selected red cherry was higher than the unselected. The HPLC analysis for chlorogenic acid contents of green coffeebean from the selected red cherry was 4.41%, it was higher than other samples tested.
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Yang, Kai Li, Li Qin Jiang, and Mei Jun Su. "Optimized Extraction Technology for Chlorogenic Acid from Sweet Potato Leaf by CCD/RSM." Advanced Materials Research 781-784 (September 2013): 1891–95. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1891.

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The aim of this study was to optimized extraction chlorogenic acid from sweet potato leave by central composite design/response surface method (CCD/RSM). The effects of ethanol concentration, ratio of solid to liquid, and extraction time on the yield of chlorogenic acid were evaluated, and the yield of chlorogenic acid under analysis optimum condition was also forecasted. The optimized extraction conditions were as follows: extraction with a 20 fold volume of 70% aqueous ethanol solution for 2h. Under these conditions the theoretical yield of chlorogenic acid was 15.95 mg/g, and the measured value was 15.89 mg/g. This method is scientific, reasonable and feasible. It also laid a foundation for research and application of chlorogenic acid in sweet potato leaves.
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Zeng, Guoming, Yujie Ran, Xin Huang, Yan Li, Maolan Zhang, Hui Ding, Yonggang Ma, Hongshuo Ma, Libo Jin, and Da Sun. "Optimization of Ultrasonic-Assisted Extraction of Chlorogenic Acid from Tobacco Waste." International Journal of Environmental Research and Public Health 19, no. 3 (January 29, 2022): 1555. http://dx.doi.org/10.3390/ijerph19031555.

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Using tobacco waste as raw material, the ultrasonic-assisted extraction of chlorogenic acid was optimized by response surface methodology (RSM). After repeated freezing and thawing of tobacco waste twice, the effect of pH value, ethanol volume fraction, temperature and extraction time on the extraction rate of chlorogenic acid was investigated by a single factor experiment. On the basis of this, the factors affecting the yield of chlorogenic acid were further optimized by using RSM. The optimum extraction conditions for chlorogenic acid were set at pH = 4.1, ethanol volume fraction was 49.57% and extraction time was 2.06 h. Under the above conditions, the extraction rate of chlorogenic acid could reach 0.502%, which was higher than traditional extraction and unpretreated ultrasonic extraction. All these results can be used as a reference for the extraction of effective ingredients in tobacco waste.
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32

Biswas, Souvik, Arijit Das, Dipan Roy, Tathagata Roy, Debajit Dewan, Rakesh Kumar Paul, Mithun Bhowmick, and Mrinmoy Nag. "Developed and validated method for the simultaneous estimation of ferulic acid and chlorogenic acid in four Indian ananas comosus merrill cultivars through HPTLC." Journal of medical pharmaceutical and allied sciences 11, no. 1 (January 30, 2022): 4250–55. http://dx.doi.org/10.55522/jmpas.v11i1.1639.

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Ananas comosus (L) Merrill fruit is used for the treatment of urinary tract infection, and jaundice. The fruit has anti-obesity activity and used as antihelmithic agent for the treatment of intestinal worms. The Ananas comosus fruit contains many phytoconstituents; among them are Ferulic acid and Chlorogenic acid exhibiting various pharmacological activities. To ensure the content of uniformity of biomarkers, the aim of the present study was to develop a HPTLC method for simultaneous estimation of Ferulic acid and Chlorogenic acid in Ananas comosus fruit. The standard marker compounds and four different fruit extract solutions were applied on the HPTLC plate (20 mm × 10 mm dimension) with the help of Linomat 5 applicator by using WinCATS software. The solvent system toluene, ethyl acetate, methanol, formic acid (4:4:1.2:0.8, v/v) was used as mobile phase. The λmax was set for Ferulic acid and Chlorogenic acid at 280 nm. The calibration range of Ferulic acid was found to be 300-900 ng/ml, with the linear equation Y= 338.485+6.238x with coefficient of determinants (r2) of 0.992 and the calibration range of Chlorogenic acid was found to be 200-800 ng/spot with the linear equation Y= 282.512+ 4.932x with coefficient of determinants (r2) of 0.996. The limit of detection and limit of quantification were found to be for Ferulic acid 14.35, 40.12 ng/spot, and 10.26, 29.51 ng/spot, for Chlorogenic acid respectively. The relative standard deviation of precision and recovery of Ferulic acid and Chlorogenic acid was < 2.0%. The developed method was accurate, specific, precise and reproducible. Keywords: Ananas comosus cultivars, Ferulic acid, Chlorogenic acid, Simultaneous estimation, Method Validation.
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33

Hemmerle, Horst, Hans-Joerg Burger, Peter Below, Gerrit Schubert, Robert Rippel, Peter W. Schindler, Erich Paulus, and Andreas W. Herling. "Chlorogenic Acid and Synthetic Chlorogenic Acid Derivatives: Novel Inhibitors of Hepatic Glucose-6-phosphate Translocase." Journal of Medicinal Chemistry 40, no. 2 (January 1997): 137–45. http://dx.doi.org/10.1021/jm9607360.

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34

LYNCH, D. R., and M. S. KALDY. "CITRIC ACID AND POTASSIUM CONTENTS OF RUSSET BURBANK POTATO IN ALBERTA." Canadian Journal of Plant Science 65, no. 3 (July 1, 1985): 793–95. http://dx.doi.org/10.4141/cjps85-103.

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Citric acid and potassium contents were determined for Russet Burbank tubers collected from the major production areas in Alberta. An increase in the ratio of citric to chlorogenic acid content is known to be associated with a decrease in the tendency for potato tubers to darken after cooking. Tuber citric acid and potassium contents were higher in southerly locations than in central locations. The trend for citric acid is the reverse of that for chlorogenic acid established in a previous study. Thus, potatoes grown at southern Alberta locations have a higher citric to chlorogenic acid ratio than those grown in central locations, suggesting that they would be less subject to after-cooking darkening.Key words: Darkening (after-cooking), citric acid, chlorogenic acid, potassium content, Russet Burbank, potato
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35

Santiago, Wilder Douglas, Alexandre Rezende Teixeira, Juliana de Andrade Santiago, Ana Cláudia Alencar Lopes, Rafaela Magalhães Brandão, Alex Rodrigues Caetano, Maria das Graças Cardoso, and Mario Lúcio Vilela Resende. "Development and validation of chromatographic methods to quantify organic compounds in green coffee (Coffea arabica) beans." AUGUST 2020, no. 14(08):2020 (August 20, 2020): 1275–82. http://dx.doi.org/10.21475/ajcs.20.14.08.p2433.

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Coffee is one of the oldest and most consumed beverages. The raw material for obtaining a good quality coffee drink is the grain. Bioactive compounds and organic acids in coffee beans are reflections of a series of attributes that, together, confer to the coffee peculiar flavor and aroma. This study aimed to identify trigonelline, chlorogenic acid, caffeine and organic acids in green coffee beans, and to validate the chromatographic method using High-Performance Liquid Chromatography (HPLC). Coffea arabica green coffee beans were used in this experiment. Trigonelline, chlorogenic acid, caffeine, and organic acids were identified and quantified by HPLC. Selectivity, linearity, limit of detection, limit of quantification, precision, and accuracy were used to validate the methods. Three bioactive compounds (trigonelline, chlorogenic acid, and caffeine) and seven organic acids (oxalic, citric, malic, quinic, succinic, lactic, and acetic acids) were quantified in the samples. The mean values for trigonelline, chlorogenic acid (5-ACQ), and caffeine ranged from 1.28 to 1.66, 3.47 to 4.73 and 1.26 to 1.59 g 100g-1, respectively. The values of organic acids, as well as the phenolic compounds, agree with those reported by the literature for green coffee beans of C. arabica. The validation parameters allowed the method to be considered linear, exact, and precise. Therefore, it resulted in a method reliable for studies of the composition of food matrix or quality control of green coffee beans.
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36

Iwahashi, H., Y. Negoro, A. Ikeda, H. Morishita, and R. Kido. "Inhibition by chlorogenic acid of haematin-catalysed retinoic acid 5,6-epoxidation." Biochemical Journal 239, no. 3 (November 1, 1986): 641–46. http://dx.doi.org/10.1042/bj2390641.

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Chlorogenic acid (3-O-caffeoylquinic acid) inhibited haematin- and haemoglobin-catalysed retinoic acid 5,6-epoxidation. Some other phenol compounds (caffeic acid and 4-hydroxy-3-methoxybenzoic acid) also showed inhibitory effects on the haematin- and haemoglobin-catalysed epoxidation, but salicylic acid did not. Of the above compounds, caffeic acid and chlorogenic acid were potent inhibitors compared with the other two, suggesting that the o-hydroquinone moiety of chlorogenic acid and caffeic acid is essential to the inhibition of the epoxidation. Although caffeic acid inhibited retinoic acid 5,6-epoxidation requiring the consumption of O2, formation of retinoic acid radicals was not inhibited on the addition of caffeic acid to the incubation mixture. The above results suggest that caffeic acid does not inhibit the formation of retinoic acid radicals but does inhibit the step of conversion of retinoic acid radical into the 5,6-epoxide.
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37

Lee, Hyoung S., and Ronald E. Wrolstad. "Apple Juice Composition: Sugar, Nonvolatile Acid, and Phenolic Profiles." Journal of AOAC INTERNATIONAL 71, no. 4 (July 1, 1988): 789–94. http://dx.doi.org/10.1093/jaoac/71.4.789.

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Abstract Apples from Michigan, Washington, Argentina, Mexico, and New Zealand were processed into juice; the 8 samples included Golden Delicious, Jonathan, Granny Smith, and Mcintosh varieties. Liquid chromatography was used for quantitation of sugars (glucose, fructose, sucrose, and sorbitol), nonvolatile acids (malic, quinic, citric, shikimic, and fumaric), and phenolics (chlorogenic acid and hydroxymethylfurfural [HMF]). Other determinations included pH, °Brix, and L-malic acid. A number of compositional indices for these authentic juices, e.g., chlorogenic acid content, total malic - L-malic difference, and the HMF: chlorogenic ratio, were at variance with recommended standards. The phenolic profile was shown to be particularly influenced by gelatin fining, with peak areas decreasing by as much as 50%. The L-malic: total malic ratio serves as a better index for presence of synthetic malic acid than does the difference between the 2 determinations. No apparent differences in chemical composition could be attributed to geographic origin.
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38

Tripathi, Shraddha, Neha Mishra, and Neetu Mishra. "Antibacterial Activity of Bioactive Compounds of Green Coffee Beans on Periodontogenic and Nosocomial Bacteria." Journal of Pharmacy and Nutrition Sciences 12 (December 27, 2022): 157–64. http://dx.doi.org/10.29169/1927-5951.2022.12.13.

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The emergence of antimicrobial resistance and the side effects of synthetic drugs have raised an interest in searching for new antimicrobial compounds. The present study aims to evaluate in vitro antibacterial activity of green coffee and its active compounds (chlorogenic acid extract and caffeine extract) against some periodontogenic and nosocomial bacteria. The bioactive compounds, viz. chlorogenic acid and caffeine, were extracted through soxhlet extraction using methanol and water, respectively, and HPLC UV quantified these compounds. The study reported 3 CQA, 4 CQA, and 5 CQA as the significant chlorogenic acids in green coffee beans. Aqueous extract of green coffee beans (AGCB), which is dominant in caffeine, has been found to be the least effective against both periodontal and nosocomial bacteria. The result of our study revealed that the methanol extract of green coffee bean (MGCB), rich in chlorogenic acid, exhibits the highest inhibitory activity against periodontogenic bacteria, followed by the ethanol extract of green coffee bean (EGCB) and AGCB extract. EGCB extract was significantly effective against Staphylococcus epidermidis among selected nosocomial pathogens. AGCB extract was least effective against all bacteria. The results highlight that green coffee polyphenols, especially chlorogenic acid, could be used as antimicrobial agents in different biotechnological applications. The antibacterial property of green coffee highlights its potential as a naturally active antibacterial compound.
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Zhang, Yong, Yu Wang, Daiwen Chen, Bing Yu, Ping Zheng, Xiangbing Mao, Yuheng Luo, Yan Li, and Jun He. "Dietary chlorogenic acid supplementation affects gut morphology, antioxidant capacity and intestinal selected bacterial populations in weaned piglets." Food & Function 9, no. 9 (2018): 4968–78. http://dx.doi.org/10.1039/c8fo01126e.

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Hwang, Seung Hwan, Guanglei Zuo, Zhiqiang Wang, and Soon Sung Lim. "Novel aldose reductase inhibitory and antioxidant chlorogenic acid derivatives obtained by heat treatment of chlorogenic acid and amino acids." Food Chemistry 266 (November 2018): 449–57. http://dx.doi.org/10.1016/j.foodchem.2018.06.053.

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41

Padda, Malkeet S., and David H. Picha. "(184) Phenolic Composition and Antioxidant Activity of Sweetpotato Cultivars Marketed in the European Union." HortScience 41, no. 4 (July 2006): 1017D—1018. http://dx.doi.org/10.21273/hortsci.41.4.1017d.

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Phenolic compounds and antioxidant activity were quantified in the principal sweetpotato cultivars marketed in the European Union. Total phenolic content, individual phenolic acids, and antioxidant activity in each cultivar were determined using Folin-Denis reagent, reversed-phase HPLC, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) methods, respectively. Significant differences in phenolic composition and antioxidant activity were found between cultivars. A Jamaican-grown, white-fleshed cultivar had the highest total phenolic content [4.11 mg·g-1 chlorogenic acid (dry tissue weight)], while the highest antioxidant activity [3.60 mg·g-1 Trolox (dry tissue weight)] was observed in the orange-fleshed California-grown cultivar Diane. Chlorogenic acid and 3,5-dicaffeoylquinic acid were the predominant phenolic acids, while caffeic acid was the least abundant in most cultivars. The highest content of chlorogenic acid (0.42 mg·g-1 dry tissue weight); 3,5-dicaffeoylquinic acid (0.43 mg·g-1 dry tissue weight); and 3,4-dicaffeoylquinic acid (0.25 mg·g-1 dry tissue weight) was present in the white-fleshed Jamaican cultivar. The orange-fleshed cultivars Diane and Beauregard had the highest content of caffeic acid (0.13 mg·g-1 dry tissue weight) and 4,5-dicaffeoylquinic acid (0.32 mg·g-1 dry tissue weight), respectively.
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42

Radi, M., M. Mahrouz, A. Jaouad, M. Tacchini, S. Aubert, M. Hugues, and M. J. Amiot. "Phenolic Composition, Browning Susceptibility, and Carotenoid Content of Several Apricot Cultivars at Maturity." HortScience 32, no. 6 (October 1997): 1087–91. http://dx.doi.org/10.21273/hortsci.32.6.1087.

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Phenolic composition and susceptibility to browning were determined for nine apricot (Prunus armeniaca L.) cultivars. Chlorogenic and neochlorogenic acids, (+)-catechin and (-)-epicatechin, and rutin (or quercetin-3-rutinoside) were the major phenolic compounds in apricots. In addition to these compounds, other quercetin-3-glycosides and procyanidins have been detected. Chlorogenic acid content decreased rapidly during enzymatic browning, but the susceptibility to browning seemed to be more strongly correlated with the initial amount of flavan-3-ols (defined as catechin monomers and procyanidins). As chlorogenic acid is certainly the best substrate for polyphenol oxidase, the development of brown pigments depended mainly on the flavan-3-ol content.
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Xu, Wuping, Tao Luo, Juan Chai, Ping Jing, and Lijun Xiong. "Chlorogenic Acid Alleviates the Inflammatory Stress of LPS-Induced BV2 Cell via Interacting with TLR4-Mediated Downstream Pathway." Computational and Mathematical Methods in Medicine 2022 (May 18, 2022): 1–6. http://dx.doi.org/10.1155/2022/6282167.

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Background. Neuroinflammation is related with the inflammatory stress of brain tissue induced by the activation of microglial in the central nervous system (CNS), which is still an intractable disease for modern clinical system. Chlorogenic acid has multiple biological activities such as antivirus and anti-inflammation, while few researches have revealed its therapeutic functions in neuroinflammation. Methods. BV2 cells were treated with lipopolysaccharide (LPS) to establish neuroinflammation cell models, and the effects and mechanism of chlorogenic acid in improving the inflammatory progression were investigated. In brief, the toxicity of chlorogenic acid on BV2 cells was detected with MTT assay. The levels of the inflammatory factors including TNF-α, IL-6, IL-1β, and IFN-α were measured with ELISA, and the abundances of TLR4, MyD88, TRIF, and NF-κB were observed by qRT-PCR and western blot. Results. Chlorogenic acid did not exhibit obvious toxic and side effects on BV2 cells. The levels of TNF-α, IL-6, IL-1β, and IFN-α were observably upregulated in BV2 cells after treating with LPS. Chlorogenic acid significantly reduced the levels of TNF-α, IL-6, IL-1β, and IFN-α. Moreover, the abundances of TLR4, MyD88, TRIF, and NF-κB were increased in LPS-induced BV2 cells, while chlorogenic acid could obviously reduce their expressions. Conclusion. This study suggests that chlorogenic acid can improve the inflammatory stress of LPS-induced BV2 cell via interacting with the TLR4-mediated downstream pathway, which is a potential drug for neuroinflammation treatment.
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Zhang, Mingjuan, Huaming Deng, Xiajun Yi, Siying Xie, and Qingying Zhan. "Study on Chlorogenic Acid Inhibiting the Proliferation and Invasion of Fibroblast-Like Synoviocytes in Rheumatoid Arthritis Model." Journal of Biomaterials and Tissue Engineering 11, no. 11 (November 1, 2021): 2192–96. http://dx.doi.org/10.1166/jbt.2021.2797.

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This paper explored Chlorogenic acid regulating the biological behavior of RA FLSs and studied the functional role of microRNAs in it. In vivo experiment: Female DBA/1 J mice were used for model establishment and grouping. HE staining was employed. The damage of ankle cartilage was analyzed in each group of mice. The levels of serum cytokines TNF-α and IL-β were measured by ELISA. In vitro experiment: The cells were counterstained with Hoechst 33342, Transwell was used to detect cell invasion. Western blotting was used to detect the expression of Akt protein. The Akt expression plasmid and miR-23b mimic were co-transfected into RA FLSs, and the luciferase activity was measured using a dual-luciferase detection system. In vivo experiments found that Chlorogenic acid can significantly reduce arthritis index and inhibit TNF-α and IL-β levels. In vitro experiments found that TNF-α-induced proliferation of RA FLSs was significantly inhibited by Chlorogenic acid. Transwell invasion test showed that TNF-α-induced cell invasion was attenuated at the presence of Chlorogenic acid, which significantly inhibited Akt protein expression and phosphorylation. The expression of miR-23b in Chlorogenic acid-treated RA-FLSs increased, and silencing miR-23b enhanced the inhibitory effect of RA FLSs on Chlorogenic acid induction. Chlorogenic acid has potential anti-rheumatoid arthritis activity. Its inhibition of RA FLSs proliferation and invasion is related to the induction of miR-23b and the down-regulation of Akt expression.
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45

Jiang, Hua, Jun Li, Ning Zhang, Hai-Yang He, Jia-Min An, and Ya-Ning Dou. "Optimization of the Extraction Technology and Assessment of Antioxidant Activity of Chlorogenic Acid-Rich Extracts From Eucommia ulmoides Leaves." Natural Product Communications 16, no. 10 (October 2021): 1934578X2110461. http://dx.doi.org/10.1177/1934578x211046105.

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Chlorogenic acid has been proved to have cardiovascular protection, antibacterial, antiviral, hemostatic, and hypolipidemia effects. Modern scientific research on the bioactivity of chlorogenic acid has been extended to the fields of food, medicine, health care and daily-use chemical industry. The aim of this research was to optimize the extraction conditions for chlorogenic acid from Eucommia ulmoides (Eucommiaceae) leaves. The significant variables were screened and optimized by a combination of Plackett-Burman test and Box-Behnken design. Optimum extraction parameters with ethanol concentration of 50%, solvent pH value of 3, and particle size of 60 mesh were determined according to variance analysis and contour plots. Under these conditions, the yield of chlorogenic acid was up to 4.36 mg/g, which was basically consistent with the theoretical prediction value of 4.50 mg/g. This study also proved the potential antioxidant activity of E. ulmoides leaves. The optimal extract of E. ulmoides leaves rich in chlorogenic acid showed the highest antioxidant activity in the FRAP method, which was 219.8 μM Trolox equivalents (TE) per g extract weight (EW) (μM TE/g EW). The DPPH method gave a similar value (168 μM TE/g EW) to the ABTS method (152 μM TE/g EW). The established extraction process was efficient in the recovery of chlorogenic acid from E. ulmoides leaves, encouraging its valorization as a cheap and sustainable alternative for the isolation of chlorogenic acid.
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Jiang, Hua, Jun Li, Ning Zhang, Hai-Yang He, Jia-Min An, and Ya-Ning Dou. "Optimization of the Extraction Technology and Assessment of Antioxidant Activity of Chlorogenic Acid-Rich Extracts From Eucommia ulmoides Leaves." Natural Product Communications 16, no. 10 (October 2021): 1934578X2110461. http://dx.doi.org/10.1177/1934578x211046105.

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Chlorogenic acid has been proved to have cardiovascular protection, antibacterial, antiviral, hemostatic, and hypolipidemia effects. Modern scientific research on the bioactivity of chlorogenic acid has been extended to the fields of food, medicine, health care and daily-use chemical industry. The aim of this research was to optimize the extraction conditions for chlorogenic acid from Eucommia ulmoides (Eucommiaceae) leaves. The significant variables were screened and optimized by a combination of Plackett-Burman test and Box-Behnken design. Optimum extraction parameters with ethanol concentration of 50%, solvent pH value of 3, and particle size of 60 mesh were determined according to variance analysis and contour plots. Under these conditions, the yield of chlorogenic acid was up to 4.36 mg/g, which was basically consistent with the theoretical prediction value of 4.50 mg/g. This study also proved the potential antioxidant activity of E. ulmoides leaves. The optimal extract of E. ulmoides leaves rich in chlorogenic acid showed the highest antioxidant activity in the FRAP method, which was 219.8 μM Trolox equivalents (TE) per g extract weight (EW) (μM TE/g EW). The DPPH method gave a similar value (168 μM TE/g EW) to the ABTS method (152 μM TE/g EW). The established extraction process was efficient in the recovery of chlorogenic acid from E. ulmoides leaves, encouraging its valorization as a cheap and sustainable alternative for the isolation of chlorogenic acid.
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47

Pearson, Jarryd L., Samiuela Lee, Harsha Suresh, Mitchell Low, Marnilar Nang, Swastika Singh, Franklin Lamin, Magdy Kazzem, Shaun Sullivan, and Cheang S. Khoo. "The Liquid Chromatographic Determination of Chlorogenic and Caffeic Acids in Xu Duan (Dipsacus asperoides) Raw Herb." ISRN Analytical Chemistry 2014 (May 4, 2014): 1–6. http://dx.doi.org/10.1155/2014/968314.

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A validated analytical method is reported for the analysis of chlorogenic and caffeic acids in Xu Duan (Dipsacus asperoides) in the dried raw herb. The ground samples were extracted by ultrasonication in water and the extract was analysed by LC-PDA with identity confirmation by (+)ESI-MS/MS. A C18 column was used with a 0.1% aqueous formic acid : methanol gradient mobile phase. The analytes were quantified 325 nm. With the MS detector, using the chlorogenic acid precursor ion with m/z 354, ions with m/z 191, and 85 were produced. For caffeic acid the precursor ion with m/z 181, ions with m/z 163, 135, and 89 were produced. The amount of chlorogenic and caffeic acids in the raw herb was found to be 4.46 and 0.63 mg/g, respectively, and the method LOD was 0.13 and 0.02 mg/g, respectively.
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48

Kothari, A. K., G. H. B. Martin, M. T. C. Woo, and M. R. Jacyna. "Points: Coffee, chlorogenic acid, and cholesterol." BMJ 294, no. 6570 (February 21, 1987): 512. http://dx.doi.org/10.1136/bmj.294.6570.512.

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49

Saeed, Mohammad, and Munir Cheryan. "Chlorogenic acid interactions with sunflower proteins." Journal of Agricultural and Food Chemistry 37, no. 5 (September 1989): 1270–74. http://dx.doi.org/10.1021/jf00089a015.

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50

Hammerschmidt, R. "Chlorogenic acid: A versatile defense compound." Physiological and Molecular Plant Pathology 88 (October 2014): iii—iv. http://dx.doi.org/10.1016/j.pmpp.2014.11.002.

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