Chlorogenic acids are phenolic acids with vicinal hydroxyl groups on aromatic residues that are derived from esterification of cinnamic acids, including caffeic, ferulic and p-coumaric acids with quinic acid.
Chlorogenic acids are naturally occurring phenolic compounds found in all higher plants. They have substantial biological activities and may be responsible for the beneficial effects of coffee on glucose regulation and the development of type 2 diabetes.
Chlorogenic acid activates endogenous antioxidant systems to defense and scavenge against free radicals. It enhances Nrf2 translocation from cytosol to the nucleus; thereby activating antioxidant gene sets to cytoprotection against cellular toxicity.
Chlorogenic acid significantly improved the impairment of short-term or working memory induced by scopolamine and significantly reversed cognitive impairments and decreased escape latencies in mice.
Chlorogenic acids exists in raw coffee and is also widespread in many kinds of seeds and fruits such as sunflower seeds and blueberries. It has also been found in the seeds and leaves of many dicotyledonous plants. It is thermally unstable and is readily decomposed to quinic acid and caffeic acid. Lower content of chlorogenic acids has also been detected in potatoes, tomatoes, apples, pears and eggplants, but consumption of these sources accounted for nearly 5–10% of that from coffee beverage source.
Chlorogenic acid strongly influences the taste of coffee, such as astringent, sweet, and sour tastes, which change with the concentration.
Chlorogenic acids – coffee polyphenols
