Journal
NATURAL PRODUCT REPORTS
Volume 34, Issue 12, Pages 1391-1421Publisher
ROYAL SOC CHEMISTRY
DOI: 10.1039/c7np00030h
Keywords
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Funding
- postdoctoral research contract Juan de la Cierva-Formacion - Spanish Ministry of Economy and Competitiveness [FJCI-2014-20689]
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This review is focussed upon the acyl-quinic acids, the most studied group within the ca. 400 chlorogenic acids so far reported. The acyl-quinic acids, the first of which was characterised in 1846, are a diverse group of plant-derived compounds produced principally through esterification of an hydroxycinnamic acid and 1L-(-)-quinic acid. Topics addressed in this review include the confusing nomenclature, quantification and characterisation by NMR and MS, biosynthesis and role in planta, and the occurrence of acyl-quinic acids in coffee, their transformation during roasting and delivery to the beverage. Coffee is the major human dietary source world-wide of acyl-quinic acids and consideration is given to their absorption and metabolism in the upper gastrointestinal tract, and the colon where the microbiota play a key role in the formation of catabolites. Evidence on the potential of the in vivo metabolites and catabolites of acylquinic acids to promote the consumer's health is evaluated.
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