期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 60, 期 44, 页码 10877-10895出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf301807g
关键词
absorption; antioxidant; biosynthesis; dietary intake; hydroxycinnamic acids; phenolic acids; metabolism; natural sources
资金
- Swedish Research Links program [2007-6738]
- Swedish Foundation for Strategic Research
- Swedish Research Council
Hydroxycinnamic acids are the most widely distributed phenolic acids in plants. Broadly speaking, they can be defined as compounds derived from cinnamic acid. They are present at high concentrations in many food products, including fruits, vegetables, tea, cocoa, and wine. A diet rich in hydroxycinnamic acids is thought to be associated with beneficial health effects such as a reduced risk of cardiovascular disease. The impact of hydroxycinnamic acids on health depends on their intake and pharmacokinetic properties. This review discusses their chemistry, biosynthesis, natural sources, dietary intake, and pharmacokinetic properties.
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