Chlorogenic acids and other cinnamates - nature, occurrence, dietary burden, absorption and metabolism

By M. Clifford. 2000

936 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Food Science, Pharmacology

View Paper: https://www.semanticscholar.org/paper/629d25a0434b952b9c5fe55421b4c428bd6e8754

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Analytical Chemistry

1. Augustin Scalbert
2. C. Rémésy
3. C. Morand
4. Claudine Manach

In Food Science

1. Claudine Manach
2. Augustin Scalbert
3. C. Rémésy
4. C. Morand

In Pharmacology

1. Augustin Scalbert
2. Claudine Manach
3. C. Rémésy
4. C. Morand

Citations in the corpus

• Polyphenols, dietary sources and bioavailability. (2007, background): “Hydroxycinnamic acids, when ingested in the free form, are rapidly absorbed by the small intestine and are conjugated (in particular glucuronidated) as the flavonoids are [44, 102].”
• Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies. (2005, background): “Intake of chlorogenic acid varies widely but may be very high, up to 800 mg/d among coffee drinkers (133, 134).”
• Coffee acutely modifies gastrointestinal hormone secretion and glucose tolerance in humans: glycemic effects of chlorogenic acid and caffeine. (2003, background): “source of chlorogenic acids (CGA) (3)—an important group of biologically active dietary phenols, the best known of which is 5-caffeoylquinic acid (5-CQA); see Figure 1 (4).”
• Polyphenols: food sources and bioavailability. (2004, background): “For example, determination of the p-coumaric acid content of 500 red wines showed that genetic factors were more important than was exposure to light or climate (54).”
• The potential effects of chlorogenic acid, the main phenolic components in coffee, on health: a comprehensive review of the literature (2017, background): “In addition, there are several isomeric forms of CGA for each of subgroups and different coffee extracts usually contain different CGAs but the most common isomer in green coffee beans (76–84% of the total CGA) or coffee beans (10 g/100 g) and other plant sources is 5-caffeoylquinic acid (5-CQA) [”