Chlorogenic Acid


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chlorogenic acid

[¦klȯr·ə¦jen·ik ′as·əd]
(biochemistry)
C16H18O9 An important factor in plant metabolism; isolated from green coffee beans; the hemihydrate crystallizes in needlelike crystals from water.

Chlorogenic Acid

 

C16H18O9, a complex ester of caffeic acid with one of the stereoisomers of quinic acid. It is obtained in the form of colorless crystals, which have a melting point of 206°–210°C and are readily soluble in water. Alkaline solutions of chlorogenic acid turn green in the air (hence the name). It is very common among the higher plants, frequently occurring together with its isomer isochlorogenic acid. It is contained in large quantities in germinating sunflower seeds and in green coffee beans. Chlorogenic acid probably plays a part in regulating the ripening of fruits by acting on the respiration of the fruits as an inhibitor of oxidative phosphorylation. It is toxic to some pathogenic microorganisms that cause a number of plant diseases, such as potato scab and wilt disease. In a number of plants, for example, rice, the biosynthesis of chlorogenic acid increases in response to a microbial infection.

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In addition, women who consumed the highest amounts of chlorogenic acid, a type of hydroxycinnamic acid specific to coffee and most fruits and vegetables, had the lowest risk of breast cancer, at 65 percent.
Treat inflamed skin or sunburns -- Coffee has chlorogenic acid (CGA) as well as melanoidins which help to not only reduce inflammation but also target hyper-pigmentation.
Coffee, caffeinated and decaffeinated, contains an antioxidant called chlorogenic acid, which has been shown to dampen inflammation in the body, reduce glucose (sugar) absorption and improve how the body uses insulin, the hormone that lowers blood glucose.
It was not just caffeine, but a mix of compounds including hydroxycinnamic acids notably chlorogenic acid, trigonelline, diterpenes eg cafestol and kahweol, and caffeic acid, that is said to be the reason behind the link, said Mattias Carlstrom, Associate Professor from the Karolinska Institutet, Sweden.
A combination of coffee's compounds, including trigonelline, cafestol, cafeic acid and chlorogenic acid, are thought to be important.
-A number of potentially clinically relevant compounds are present in coffee, including: caffeine, hydroxycinnamic acids notably chlorogenic acid, trigonelline, diterpenes eg cafestol and kahweol, and caffeic acid ( ANI )
They found that total chlorogenic acid (CQA) ranged from 43 mg to 953 mg per 100 grams dry weight and was more concentrated in pigmented than in white- or yellow-fleshed potatoes.
This study evaluated the effect of chlorogenic acid administration on glycemic control, insulin secretion, and insulin sensitivity in patients with impaired glucose tolerance (IGT) using a randomized, double-blind, placebo-controlled clinical trial.
Summary: In this paper, an environmentally friendly method, polyethylene glycol (PEG) -based enzyme-assisted ultrasonic extraction (EAUE) was employed in chlorogenic acid (CGA) extraction from Lonicerae japonica leaves.
The brew is rich in polyphenols, like chlorogenic acid, that have antioxidant and anti-inflammatory effects that stave off illness.