The DOI matches its Crossref record; 50 of the 50 references it cites were found in a registry or an index.
Chlorogenic Acids from Green Coffee Extract are Highly Bioavailable in Humans
Open accessAbstract
Chlorogenic acids (CGA) are cinnamic acid derivatives with biological effects mostly related to their antioxidant and antiinflammatory activities. Caffeoylquinic acids (CQA) and dicaffeoylquinic acids (diCQA) are the main CGA found in nature. Because green coffee is a major source of CGA, it has been used for production of nutraceuticals. However, data on the bioavailability of CGA from green coffee in humans are inexistent. The present study evaluated the pharmacokinetic profile and apparent bioavailability of CGA in plasma and urine of 10 healthy adults for 8 h after the consumption of a decaffeinated green coffee extract containing 170 mg of CGA. Three CQA, 3 diCQA, and caffeic, ferulic, isoferulic, and p-coumaric acids were identified in plasma by HPLC-Diode Array Detector-MS after treatment. Over 30% (33.1 +/- 23.1%) of the ingested cinnamic acid moieties were recovered in plasma, including metabolites, with peak levels from 0.5 to 8 h after treatment. CGA and metabolites identified in urine after treatment were 4-CQA, 5-CQA, and sinapic, p-hydroxybenzoic, gallic, vanillic, dihydrocaffeic, caffeic, ferulic, isoferulic, and p-coumaric acids, totaling 5.5 +/- 10.6% urinary recovery of the ingested cinnamic and quinic acid moiteties. This study shows that the major CGA compounds present in green coffee are highly absorbed and metabolized in humans.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
The cited source says what the claim attributes to it.
In the citing paper
“Coffee is also a source of CGA (Table 1), a hydroxycinnamic acid with health-promoting properties such as antioxidant, antibacterial, and anti-inflammatory activities, among others [212].”
From Effects of Coffee and Its Components on the Gastrointestinal Tract and the Brain–Gut Axis (2020) · cites this paper as [212]
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Structure-antioxidant activity relationships of flavonoids and phenolic acids
Rice-Evans, C. A., Miller, N. J., & Paganga, G. (1996) · Free Radical Biology and Medicine · doi:10.1016/0891-5849(95)02227-9 · Cited by 9,085
Polyphenols: Food sources and bioavailability
Manach, C., Scalbert, A., Morand, C., Rémésy, C., & Jiménez, L. (2004) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/79.5.727 · Cited by 8,175
Lindsay, J. (2002) · American Journal of Epidemiology · doi:10.1093/aje/kwf074 · Cited by 1,261
Chlorogenic Acid and Caffeic Acid Are Absorbed in Humans
Olthof, M. R., Katan, M. B., & Hollman, P. C. H. (2001) · The Journal of Nutrition · doi:10.1093/jn/131.1.66 · Cited by 975
Farah, A., & Donangelo, C. M. (2006) · Brazilian Journal of Plant Physiology · doi:10.1590/s1677-04202006000100003 · Cited by 874
Self-citationEffect of Roasting on the Formation of Chlorogenic Acid Lactones in Coffee
Farah, A., de Paulis, T., Trugo, L. C., & Martin, P. R. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf048701t · Cited by 540
Self-citationdos Santos, M. D., Almeida, M. C., Lopes, N. P., & de Souza, G. E. P. (2006) · Biological and Pharmaceutical Bulletin · doi:10.1248/bpb.29.2236 · Cited by 513
The Physiology and Pathophysiology of Gastric Emptying in Humans
Minami, H., & McCallum, R. W. (1984) · Gastroenterology · doi:10.1016/s0016-5085(84)80178-x · Cited by 511
Chlorogenic Acid, Quercetin-3-Rutinoside and Black Tea Phenols Are Extensively Metabolized in Humans
Olthof, M. R., Hollman, P. C. H., Buijsman, M. N. C. P., van Amelsvoort, J. M. M., & Katan, M. B. (2003) · The Journal of Nutrition · doi:10.1093/jn/133.6.1806 · Cited by 468
Coffee consumption and risk for type 2 diabetes mellitus
Salazar-Martinez, E., Willett, W. C., Ascherio, A., Manson, J. E., Leitzmann, M. F., Stampfer, M. J., & Hu, F. B. (2004) · Annals of Internal Medicine · doi:10.7326/0003-4819-140-1-200401060-00005 · Cited by 462
Research works printed but not linked: 3
- Blum, 2007, Effect of a green decaffeinated coffee extract on glycaemia, NutraFoods Res., 6, 13
- Farah, 2006, Chlorogenic acid isomers from coffee are differentially uptaken by HEPG2 human hepatocite cell line., Proceedings of the 21st International Conference on Coffee Science, 101
- 1976, Nomenclature of cyclitols, Biochem J., 153, 23
Cited by
Sorted by citations
Functional Properties of Coffee and Coffee By-Products
Esquivel, P., & Jiménez, V. M. (2012) · Food Research International · doi:10.1016/j.foodres.2011.05.028 · Cited by 847
Role of Chlorogenic Acids in Controlling Oxidative and Inflammatory Stress Conditions
Liang, N., & Kitts, D. D. (2015) · Nutrients · doi:10.3390/nu8010016 · Cited by 838
“In addition to 5-CQA, green coffee beans contain 3- and 4-CGA, dicaffeolyquinic acids (3,4-, 3,5-, and 4,5-diCQA), feruloylquinic acids (3-, 4-, and 5-FQA), and p-coumaroylquinic (3-p-, 4-p-, and 5-p-CoQA) acids [9].”
BackgroundInfluentialBioavailability of dietary flavonoids and phenolic compounds
Crozier, A., Rio, D. D., & Clifford, M. N. (2010) · Molecular Aspects of Medicine · doi:10.1016/j.mam.2010.09.007 · Cited by 568
Lu, H., Tian, Z., Cui, Y., Liu, Z., & Ma, X. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12620 · Cited by 476
The Interactions between Polyphenols and Microorganisms, Especially Gut Microbiota
Makarewicz, M., Drożdż, I., Tarko, T., & Duda‐Chodak, A. (2021) · Antioxidants · doi:10.3390/antiox10020188 · Cited by 466
Clifford, M. N., Jaganath, I. B., Ludwig, I. A., & Crozier, A. (2017) · Natural Product Reports · doi:10.1039/c7np00030h · Cited by 418
Stalmach, A., Mullen, W., Barron, D., Uchida, K., Yokota, T., Cavin, C., Steiling, H., Williamson, G., & Crozier, A. (2009) · Drug Metabolism and Disposition · doi:10.1124/dmd.109.028019 · Cited by 401
“contained in two capsules of green coffee extracts (Farah et al., 2008).”
BackgroundResultInfluentialArscott, S. A., & Tanumihardjo, S. A. (2010) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2009.00103.x · Cited by 323
Centella asiatica: Phytochemistry and mechanisms of neuroprotection and cognitive enhancement
Gray, N. E., Alcazar Magana, A., Lak, P., Wright, K. M., Quinn, J., Stevens, J. F., Maier, C. S., & Soumyanath, A. (2018) · Phytochemistry Reviews · doi:10.1007/s11101-017-9528-y · Cited by 299
“In humans, high plasma levels of intact mono and diCQAs were reported following coffee consumption (Farah et al. 2008; Monteiro et al. 2007) (Farah et al.”
BackgroundRecovery of Natural Antioxidants from Spent Coffee Grounds
Panusa, A., Zuorro, A., Lavecchia, R., Marrosu, G., & Petrucci, R. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf4005719 · Cited by 312
Bioavailability of chlorogenic acids following acute ingestion of coffee by humans with an ileostomy
Stalmach, A., Steiling, H., Williamson, G., & Crozier, A. (2010) · Archives of Biochemistry and Biophysics · doi:10.1016/j.abb.2010.03.005 · Cited by 284
Klingel, T., Kremer, J. I., Gottstein, V., Rajcic de Rezende, T., Schwarz, S., & Lachenmeier, D. W. (2020) · Foods · doi:10.3390/foods9050665 · Cited by 264
Influence of genotype and environment on coffee quality
Cheng, B., Furtado, A., Smyth, H. E., & Henry, R. J. (2016) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2016.09.003 · Cited by 263
Jacobo‐Velázquez, D. A., Martínez–Hernández, G. B., Rodríguez, S., Cao, C.-M., & Cisneros‐Zevallos, L. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf2006529 · Cited by 257
Neuroprotective Effects of Coffee Bioactive Compounds: A Review
Socała, K., Szopa, A., Serefko, A., Poleszak, E., & Właź, P. (2020) · International Journal of Molecular Sciences · doi:10.3390/ijms22010107 · Cited by 271
Nallamuthu, I., Devi, A. T., & Khanum, F. (2014) · Asian Journal of Pharmaceutical Sciences · doi:10.1016/j.ajps.2014.09.005 · Cited by 238
Onakpoya, I., Terry, R. H., & Ernst, E. (2010) · Gastroenterology Research and Practice · doi:10.1155/2011/382852 · Cited by 238
“Hindawi Publishing Corporation Gastroenterology Research and Practice Volume 2011, Article ID 382852, 6 pages doi:10.1155/2011/382852”
BackgroundInfluentialRevalorization of coffee by-products. Prebiotic, antimicrobial and antioxidant properties
Jiménez-Zamora, A., Pastoriza, S., & Rufián‐Henares, J. Á. (2014) · LWT · doi:10.1016/j.lwt.2014.11.031 · Cited by 231
Antioxidant Properties of Hydroxycinnamic Acids: A Review of Structure- Activity Relationships
Razzaghi‐Asl, N., Garrido, J., Khazraei, H., Borges, F., & Firuzi, O. (2013) · Current Medicinal Chemistry · doi:10.2174/09298673113209990141 · Cited by 231
“Certain esters such as caffeic acid phenethyl ester (CAPE) and chlorogenic acids (CGAs) have improved prop- erties compared to parent compounds, however, in general, esterification or amidation have various effects on the activ- ity of HCAs, which depends on the type of HCA, applied assay and also the type of ester or…”
BackgroundInfluentialGenaro‐Mattos, T. C., Maurı́cio, A. Q., Rettori, D., Alonso, A., & Hermes‐Lima, M. (2015) · PLoS ONE · doi:10.1371/journal.pone.0129963 · Cited by 206
“In addition, several studies demonstrated that CA is absorbed in rat [3] and human intestines [4,5], where 95% of total CA ingested was absorbed.”
Palafox-Carlos, H., Yahia, E. M., & González-Aguilar, G. A. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.04.103 · Cited by 202
The influence of beverage composition on delivery of phenolic compounds from coffee and tea
Ferruzzi, M. G. (2010) · Physiology & Behavior · doi:10.1016/j.physbeh.2010.01.035 · Cited by 198
“However, a high degree inter-individual variability is observed in these studies ranging between 7 and 72% absorption [85,87].”
Coffee consumption and disease correlations
Gökcen, B. B., & Şanlıer, N. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2017.1369391 · Cited by 197
“In addition, CGA exerts inhibitory effects on fat accumulation and modulator effects on glucose metabolism (Farah et al., 2008).”
BackgroundBioavailability and metabolism of chlorogenic acids (acyl‐quinic acids) in humans
Clifford, M. N., Kerimi, A., & Williamson, G. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12518 · Cited by 201
“The two exceptions recorded significant vanillic acid 46 excretion within 8 hr, and sometimes within 2 hr, of coffee consumption in some but not all volunteers (Farah et al., 2008; Monteiro et al., 2007).”
BackgroundMethodInfluentialPerrone, D., Farah, A., & Donangelo, C. M. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf205388x · Cited by 187
Self-citationConsumption of Chlorogenic Acids through Coffee and Health Implications
Farah, A., & Lima, J. D. P. (2019) · Beverages · doi:10.3390/beverages5010011 · Cited by 177
“In later studies, considerable amounts of 5-CQA in addition to two CQA, three diCQA, and two FQA compounds were identified in human plasma after consumption of roasted and green coffee extracts [69,70].”
BackgroundSelf-citationPotential health enhancing properties of edible flowers from Thailand
Kaisoon, O., Konczak, I., & Siriamornpun, S. (2011) · Food Research International · doi:10.1016/j.foodres.2011.06.016 · Cited by 176
Mills, C. E., Tzounis, X., Oruña-Concha, M. J., Mottram, D. S., Gibson, G. R., & Spencer, J. P. E. (2015) · British Journal Of Nutrition · doi:10.1017/s0007114514003948 · Cited by 182
“Further bacterial metabolism occurs here((8,9)), with most undergoing cleavage of the ester link between quinic acid and caffeic acid.”
BackgroundAntioxidative mechanisms in chlorogenic acid
Tošović, J., Marković, S., Marković, J. M. D., Mojović, M., & Milenković, D. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.05.080 · Cited by 174
Phenolic compounds in agri-food by-products, their bioavailability and health effects
Shahidi, F., Vamadevan, V., Oh, W. Y., & Peng, H. (2019) · Journal of Food Bioactives · doi:10.31665/jfb.2019.5178 · Cited by 175
Chen, L., Gnanaraj, C., Arulselvan, P., El-Seedi, H. R., & Teng, H. (2019) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.11.026 · Cited by 163
Gupta, A., Atanasov, A. G., Li, Y., Kumar, N., & Bishayee, A. (2022) · Pharmacological Research · doi:10.1016/j.phrs.2022.106505 · Cited by 163
Identification and quantification of novel cranberry-derived plasma and urinary (poly)phenols
Feliciano, R. P., Boeres, A., Massacessi, L., Istas, G., Ventura, M. R., dos Santos, C. N., Heiß, C., & Rodriguez‐Mateos, A. (2016) · Archives of Biochemistry and Biophysics · doi:10.1016/j.abb.2016.01.014 · Cited by 165
Cardozo, E. L., & Morand, C. (2016) · Journal of Functional Foods · doi:10.1016/j.jff.2015.12.010 · Cited by 160
Ncube, E. N., Mhlongo, M. I., Piater, L. A., Steenkamp, P. A., Dubery, I. A., & Madala, N. E. (2014) · Chemistry Central Journal · doi:10.1186/s13065-014-0066-z · Cited by 159
“Amongst the CGAs, the CQAs have the widest occurrence and are well researched [21,28].”
BackgroundChlorogenic Acid and Mental Diseases: From Chemistry to Medicine
Nabavi, S. F., Tejada, S., Setzer, W. N., Gortzi, O., Sureda, A., Braidy, N., Daglia, M., Manayi, A., & Nabavi, S. M. (2017) · Current Neuropharmacology · doi:10.2174/1570159x14666160325120625 · Cited by 152
Mubarak, A., Bondonno, C. P., Liu, A. H., Considine, M. J., Rich, L., Mas, E., Croft, K. D., & Hodgson, J. M. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf303440j · Cited by 157
Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review
Rojas-González, A., Figueroa-Hernández, C. Y., González-Ríos, Ó., Suárez-Quiroz, M. L., González‐Amaro, R. M., Hernández‐Estrada, Z. J., & Rayas‐Duarte, P. (2022) · Molecules · doi:10.3390/molecules27113400 · Cited by 172
Hydroxycinnamic acids and human health: recent advances
Coman, V., & Vodnar, D. C. (2019) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.10010 · Cited by 158
Anticancer Properties of Hydroxycinnamic Acids -A Review
Rocha, L. D., Monteiro, M. C., & Teodoro, A. J. (2012) · Cancer and Clinical Oncology · doi:10.5539/cco.v1n2p109 · Cited by 148
“Recently, Farah et al. (2008) and Monteiro et al. (2007) demonstrated for the first time that main isomers of CGA (3-, 4- and 5-CQA, 4- and 5-FQA, 3,4-, 3.5- and 4,5-diCQA) are bioavailable in the human body.”
BackgroundInfluentialSelf-citationChait, Y. A., Gunenc, A., Bendali, F., & Hosseinian, F. S. (2019) · LWT · doi:10.1016/j.lwt.2019.108623 · Cited by 154
Onakpoya, I., Spencer, E. A., Thompson, M., & Heneghan, C. J. (2014) · Journal of Human Hypertension · doi:10.1038/jhh.2014.46 · Cited by 148
Çinkılıç, N., Çetintaş, S., Zorlu, T., Vatan, Ö., Yılmaz, D., Çavaş, T., TUNÇ, S. G., Özkan, L., & Bilaloğlu, R. (2012) · Food and Chemical Toxicology · doi:10.1016/j.fct.2012.12.008 · Cited by 139
Pimpley, V. A., Patil, S. A., Srinivasan, K., Desai, N. M., & Murthy, P. S. (2020) · Preparative Biochemistry & Biotechnology · doi:10.1080/10826068.2020.1786699 · Cited by 139
Renouf, M., Guy, P. A., Marmet, C., Fraering, A.-L., Longet, K., Moulin, J., Enslen, M., Barron, D., Dionisi, F., Cavin, C., et al. (2009) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200900056 · Cited by 137
Coffee, caffeine, chlorogenic acid, and the purinergic system
Stefanello, N., Spanevello, R. M., Passamonti, S., Porciúncula, L. O., Bonan, C. D., Olabiyi, A. A., da Rocha, J. B. T., Assmann, C. E., Morsch, V. M., & Schetinger, M. R. C. (2018) · Food and Chemical Toxicology · doi:10.1016/j.fct.2018.10.005 · Cited by 145
Guertin, K. A., Loftfield, E., Boca, S. M., Sampson, J. N., Moore, S. C., Xiao, Q., Huang, W.-Y., Xiong, X., Freedman, N. D., Cross, A. J., et al. (2015) · The American Journal of Clinical Nutrition · doi:10.3945/ajcn.114.096099 · Cited by 134
Choy, Y. Y., Quifer‐Rada, P., Holstege, D. M., Frese, S. A., Calvert, C. C., Mills, D. A., Lamuela-Raventós, R. M., & Waterhouse, A. L. (2014) · Food & Function · doi:10.1039/c4fo00325j · Cited by 133
Williamson, G., Dionisi, F., & Renouf, M. (2011) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201000631 · Cited by 131
Intestinal transit and systemic metabolism of apple polyphenols
Kahle, K., Kempf, M. A., Schreier, P. H., Scheppach, W. M., Schrenk, D., Kautenburger, T., Hecker, D. C., Hümmer, W., Ackermann, M., & Richling, E. (2010) · European Journal of Nutrition · doi:10.1007/s00394-010-0157-0 · Cited by 133
Cheng, B., Liu, X., Gong, H., Huang, L., Chen, H., Zhang, X., Li, C., Yang, M., Ma, B., Jiao, L., et al. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf201702h · Cited by 127
“6 to 20 pM in non-diabetic people (4), whereas the concentration of the three coffee derived compounds can reach sub-micromolar or even micromolar level hours after coffee consumption (11, 14, 15), suggesting under physiological conditions, the stoichiometry of coffee-derive compounds to hIAPP may actually be much hig…”
BackgroundMethodInfluentialEffects of Coffee and Its Components on the Gastrointestinal Tract and the Brain–Gut Axis
Iriondo-DeHond, A., Uranga, J. A., del Castillo, M. D., & Abalo, R. (2020) · Nutrients · doi:10.3390/nu13010088 · Cited by 126
“Coffee is also a source of CGA (Table 1), a hydroxycinnamic acid with health-promoting properties such as antioxidant, antibacterial, and anti-inflammatory activities, among others [212].”
BackgroundEffect of Chlorogenic Acid Supplementation in MPTP-Intoxicated Mouse
Singh, S. S., Rai, S. N., Birla, H., Zahra, W., Kumar, G., Gedda, M. R., Tiwari, N., Patnaik, R., Singh, R. K., & Singh, S. P. (2018) · Frontiers in Pharmacology · doi:10.3389/fphar.2018.00757 · Cited by 125
Jacobo‐Velázquez, D. A., & Cisneros‐Zevallos, L. (2012) · Agriculture · doi:10.3390/agriculture2030259 · Cited by 125
“The CQA derivatives (dicaffeoylquinic acids, diCQA) 4,5-diCQA and 3,5-diCQA are highly bioavailable in humans [21].”
BackgroundImpact of potato processing on nutrients, phytochemicals, and human health
Furrer, A., Chegeni, M., & Ferruzzi, M. G. (2016) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2016.1139542 · Cited by 131
“…application of high monounsaturated fatty acid rich oils and blending technologies that have generated products of higher nutritional quality with minimal impact to sensory properties of the final fried potato (taste, aroma, and texture) (Farhoosh et al., 2008; Man et al., 1999; Matth€aus, 2006).”
BackgroundLi, L., Su, C., Chen, X., Wang, Q., Jiao, W., Luo, H., Tang, J., Wang, W., Li, S., & Guo, S. (2020) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.0c01554 · Cited by 129
Villarreal-García, D., Nair, V., Cisneros‐Zevallos, L., & Jacobo‐Velázquez, D. A. (2016) · Frontiers in Plant Science · doi:10.3389/fpls.2016.00045 · Cited by 129
“For instance, 3-O-caffeoylquinic acid has been associated with the reduction of the risk of developing cardiovascular diseases, type II diabetes, and neurodegenerative diseases (Farah et al., 2008).”
BackgroundBioavailability of Coffee Chlorogenic Acids and Green Tea Flavan-3-ols
Rio, D. D., Stalmach, A., Calani, L., & Crozier, A. (2010) · Nutrients · doi:10.3390/nu2080820 · Cited by 122
“group, in which human volunteers consumed a coffee containing a much lower 451 μmol of chlorogenic acids, 4- and 5-O-CQAs were detected in sulfatase/glucuronidase-treated urine from some, but not all, subjects [14].”
BackgroundWang, Z., Ma, L., Zhang, X., Xu, L., Cao, J., & Jiang, W. (2014) · Scientia Horticulturae · doi:10.1016/j.scienta.2014.10.055 · Cited by 119
Acidri, R., Sawai, Y., Sugimoto, Y., Handa, T., Sasagawa, D., Masunaga, T., Yamamoto, S., & Nishihara, E. (2020) · Antioxidants · doi:10.3390/antiox9020093 · Cited by 120
“Antioxidant capacity and related benefits on human health are however dependent on bioavailability of the phytochemicals after consumption, which in turn is dependent on the soluble parts of the sample also known as extraction yield [5,16].”
Impact of dose on the bioavailability of coffee chlorogenic acids in humans
Stalmach, A., Williamson, G., & Crozier, A. (2014) · Food Funct. · doi:10.1039/c4fo00316k · Cited by 118
Chlorogenic Acid: A Dietary Phenolic Acid with Promising Pharmacotherapeutic Potential
Singh, A. K., Singla, R. K., & Pandey, A. K. (2022) · Current Medicinal Chemistry · doi:10.2174/0929867329666220816154634 · Cited by 118
5-O-Caffeoylquinic acid: A spectroscopic study and biological screening for antimicrobial activity
Bajko, E., Kalinowska, M., Borowski, P., Siergiejczyk, L., & Lewandowski, W. (2015) · LWT · doi:10.1016/j.lwt.2015.08.024 · Cited by 117
Bioavailability of hydroxycinnamates: a brief review of in vivo and in vitro studies
Zhao, Z., & Moghadasian, M. H. (2009) · Phytochemistry Reviews · doi:10.1007/s11101-009-9145-5 · Cited by 117
“CHAs Humans 5 Extract of green coffee in capsule 4.9 (CQA) Total CQA 8.2 198 1,500 5.5 (as total cinnamates) Farah et al. (2008)”
BackgroundInfluentialDuarte, G. S., & Farah, A. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf201906p · Cited by 116
Self-citationPham, N. M., Nanri, A., Kurotani, K., Kuwahara, K., Kume, A., Sato, M., Hayabuchi, H., & Mizoue, T. (2013) · Public Health Nutrition · doi:10.1017/s1368980013000360 · Cited by 115
“A better method of corroborating beverage consumption could be the use of relevant biomarkers including caffeine and its metabolites((45)), coffee-derived chlorogenic acid and caffeic acid metabolites((45,46)) and green tea catechins((47)) in blood as well as coffee-derived chlorogenic acid metabolites((46)) and green…”
Mullen, W., Nemzer, B. V., Ou, B., Stalmach, A., Hunter, J., Clifford, M. N., & Combet, E. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf200122m · Cited by 114
Abbasi, A. M., Guo, X., Fu, X., Zhou, L. M., Chen, Y., Zhu, Y., Yan, H., & Liu, R. (2015) · International Journal of Molecular Sciences · doi:10.3390/ijms160613507 · Cited by 118
Massaya, J., Pereira, A. P., Mills-Lamptey, B., Jack, B., & Chuck, C. J. (2019) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2019.08.010 · Cited by 110
Liang, N., Xue, W., Kennepohl, P., & Kitts, D. D. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.06.041 · Cited by 108
Sinha, R. R., Cross, A. J., Daniel, C. R., Graubard, B. I., Wu, J. W., Hollenbeck, A. R., Gunter, M. J., Park, Y., & Freedman, N. D. (2012) · American Journal of Clinical Nutrition · doi:10.3945/ajcn.111.031328 · Cited by 109
“However, future mechanistic work is needed because coffee has many components, and effects may depend on multiple factors (eg, the type of coffee bean, caffeinated compared with decaffeinated coffee, roasting, and brewing methods (eg, boiled unfiltered coffee contains smaller amounts of lipid-containing diterpenes tha…”
BackgroundDried Plums and Their Products: Composition and Health Effects–An Updated Review
Stacewicz‐Sapuntzakis, M. (2013) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2011.563880 · Cited by 105
“The major phenolic compounds excreted after green coffee extract consumption were sinapic, gallic, p-hydroxybenzoic, and dihydrocaffeic acid (Farah et al., 2008), while the other study identified dihydrocaffeic acid sulfate, feruloylglycine, dihydroferulic acid sulfate, and ferulic acid sulfate as the main urinary met…”
BackgroundResultInfluentialJiménez, V. M., Gruschwitz, M., Schweiggert, R. M., Carle, R., & Esquivel, P. (2014) · Food Research International · doi:10.1016/j.foodres.2014.05.051 · Cited by 105
Antiulcerogenic activity of chlorogenic acid in different models of gastric ulcer
Shimoyama, A. T., Santin, J. R., Machado, I. D., Silva, A. M. D. O. E., de Melo, I. L. P., Mancini-Filho, J., & Farsky, S. H. P. (2012) · Naunyn-Schmiedeberg s Archives of Pharmacology · doi:10.1007/s00210-012-0807-2 · Cited by 104
“Although CGA is ingested by the oral route and absorbed by gastric and intestinal cells (Farah et al. 2008; Stalmach et al. 2010) and acts as a cytoprotective agent in several disease models (Krakauer 2002; Dos Santos et al.”
BackgroundComparison of antioxidant activity between green and roasted coffee beans using molecular methods
Priftis, A., Stagos, D., Konstantinopoulos, K., Tsitsimpikou, C., Spandidos, D. A., Tsatsakis, A. M., Tzatzarakis, M. N., & Kouretas, D. (2015) · Molecular Medicine Reports · doi:10.3892/mmr.2015.4377 · Cited by 102
“Several studies have been performed to investigate the quantity, as well as the antioxidant and other disease-related properties, of CGA (19,21-24).”
Selenium increases chlorogenic acid, chlorophyll and carotenoids of Lycium chinense leaves
Dong, J. Z., Wang, Y., Wang, S. H., Yin, L. P., Xu, G. J., Zheng, C. C., Lei, C., & Zhang, M. Z. (2012) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.5758 · Cited by 101
Świeca, M., Gawlik‐Dziki, U., Dziki, D., & Baraniak, B. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.11.006 · Cited by 106
“The enriched bread exhibited a significantly higher antioxidant activity (compared to the control) probably due to a significantly increased content of caffeine and phenolics acid – antioxidants with well–documented antioxidant capacity (Dziki et al., 2015; Farah et al., 2008; Li Kwok Cheong et al., 2014).”
BackgroundZhang, Y.-J., Huang, X., Wang, Y., Xie, Y., Qiu, X.-J., Ren, P., Gao, L., Zhou, H., Zhang, H.-Y., & Qiao, M.-Q. (2011) · Brain Research Bulletin · doi:10.1016/j.brainresbull.2011.07.002 · Cited by 99
Puangpraphant, S., Berhow, M. A., Vermillion, K. E., Potts, G., & de Mejı́a, E. G. (2011) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201100128 · Cited by 96
“Studies on bioavailability of CQA and diCQA from green coffee extract have shown that these compounds are absorbed and metabolized in humans [47]; they quantified CQA, diCQAs, and phenolics in plasma for up to 8 h after ingestion of 451 mmol total chlorogenic acid.”
BackgroundPrecision medicine for suicidality: from universality to subtypes and personalization
Niculescu, A. B., Le-Niculescu, H., Levey, D. F., Phalen, P. L., Dainton‐Howard, H., Roseberry, K., Niculescu, E. M., Niezer, J., Williams, A., Graham, D. L., et al. (2017) · Molecular Psychiatry · doi:10.1038/mp.2017.128 · Cited by 95
Bułdak, R. J., Hejmo, T., Osowski, M., Bułdak, Ł., Kukla, M., Polaniak, R., & Birkner, E. (2018) · Molecules · doi:10.3390/molecules23123309 · Cited by 89
“Some researchers have reported high amounts of intact 3-, 4-, and 5-CQA [129,147], while others have reported their absence [130,148].”
BackgroundHouttuynia cordata Targets the Beginning Stage of Herpes Simplex Virus Infection
Hung, P.-Y., Ho, B., Lee, S.-Y., Chang, S., Kao, C., Lee, S., & Lee, C. (2015) · PLoS ONE · doi:10.1371/journal.pone.0115475 · Cited by 90
“The phenolic parts including chlorogenic acid have antipyretic and antibiotic activity [32, 33].”
BackgroundGround green coffee beans as a functional food supplement – Preliminary study
Dziki, D., Gawlik‐Dziki, U., Pecio, Ł., Różyło, R., Świeca, M., Krzykowski, A., & Rudy, S. (2015) · LWT · doi:10.1016/j.lwt.2015.03.076 · Cited by 90
Baeza, G., Amigo‐Benavent, M., Sarriá, B., Goya, L., Mateos, R., & Bravo, L. (2014) · Food Research International · doi:10.1016/j.foodres.2014.05.035 · Cited by 90
Interaction of chlorogenic acids and quinides from coffee with human serum albumin
Sinisi, V., Forzato, C., Cefarin, N., Navarini, L., & Berti, F. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.07.080 · Cited by 89
Hydroxycinnamic acids on gut microbiota and health
Leonard, W., Zhang, P., Ying, D., & Fang, Z. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12663 · Cited by 94
Murad, L. D., Soares, N. D. C. P., Brand, C., Monteiro, M. C., & Teodoro, A. J. (2015) · Nutrition and Cancer · doi:10.1080/01635581.2015.1004736 · Cited by 89
“5 h to 96 h, because this concentration was described as the physiological concentration (13,14).”
BackgroundMethodSelf-citationPolyphenolic and Hydroxycinnamate Contents of Whole Coffee Fruits from China, India, and Mexico
Mullen, W., Nemzer, B. V., Stalmach, A., Ali, S., & Combet, E. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf4003126 · Cited by 93
Biotransformation of polyphenols in a dynamic multistage gastrointestinal model
Ekbatan, S. S., Sleno, L., Sabally, K., Khairallah, J., Azadi, B., Rodes, L., Prakash, S., Donnelly, D. J., & Kubow, S. J. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.02.140 · Cited by 86
The effect of artichoke on lipid profile: A review of possible mechanisms of action
Santos, H. O., Bueno, A. A., & Mota, J. F. (2018) · Pharmacological Research · doi:10.1016/j.phrs.2018.10.007 · Cited by 90
Zhong, S., Sandhu, A. K., Edirisinghe, I., & Burton‐Freeman, B. M. (2017) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201700405 · Cited by 86
Chlorogenic acid–phospholipid complex improve protection against UVA induced oxidative stress
Bhattacharyya, S., Majhi, S., Saha, B. P., & Mukherjee, P. K. (2013) · Journal of Photochemistry and Photobiology B Biology · doi:10.1016/j.jphotobiol.2013.11.020 · Cited by 85
Keane, K. M., Bell, P. G., Lodge, J. K., Constantinou, C. L., Jenkinson, S. E., Bass, R., & Howatson, G. (2015) · European Journal of Nutrition · doi:10.1007/s00394-015-0988-9 · Cited by 83
“A study [37] evaluating the pharmacokinetic profile and bioavailability of CHL in plasma and urine of 10 healthy participants showed a great deal of inter-individual variation in CHL absorption, metabolism and kinetics with uptake values ranged from 7.”
BackgroundKaraköse, H., Jaiswal, R., & Kuhnert, N. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf202185m · Cited by 83
Pagliosa, C. M., Vieira, M. A., Podestá, R., Maraschin, M., Zeni, A. L. B., Amante, E. R., & Amboni, R. D. D. M. C. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2010.02.040 · Cited by 82
“The methanolic and aqueous extracts of the leaves have the same compounds; such compounds have been previously described for mate leaves (Filip et al., 2000; Heck et al., 2008; Marques & Farah, 2009). However, besides the phenolic acids mentioned above, syringic, ferulic, and p-coumaric acids were also detected in mat…”
BackgroundJesus, F., Gonçalves, A. C., Alves, G., & Silva, L. R. (2018) · Food Research International · doi:10.1016/j.foodres.2018.08.079 · Cited by 81
Henry-Vitrac, C., Ibarra, A., Roller, M., Mérillon, J., & Vitrac, X. (2010) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9044827 · Cited by 81
Kim, H., Pan, J. H., Kim, S. H., Lee, J. H., & Park, J. (2018) · Biochimie · doi:10.1016/j.biochi.2018.05.008 · Cited by 81
Impact of coffee components on inflammatory markers: A review
Frost-Meyer, N. J., & Logomarsino, J. V. (2012) · Journal of Functional Foods · doi:10.1016/j.jff.2012.05.010 · Cited by 79
Burgos‐Morón, E., Calderón‐Montaño, J. M., Orta, M. L., Pastor, N., Pérez‐Guerrero, C., Austin, C. A., Mateos, S., & López‐Lázaro, M. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf300999e · Cited by 78
Metadata
- Authors
- Farah, A., Monteiro, M., Donangelo, C. M., & Lafay, S.
- Affiliations
- Universidade Federal do Rio de Janeiro (BR)
- Naturex (France) (FR)
- Corresponding author
- Farah, Adriana
- Venue
- The Journal of Nutrition
- Publisher
- Elsevier BV
- Published
- 2008-12
- Volume
- 138
- Issue
- 12
- Pages
- 2309-2315
- ISSN
- 0022-3166 (ISSN-L)
- OpenAlex
- W2127688626
- Cited by
- 578
- References
- 50
- Citations by year
- 2026: 18 · 2025: 16 · 2024: 20 · 2023: 33 · 2022: 29 · 2021: 40 · 2020: 43 · 2019: 42 · 2018: 49 · 2017: 52 · 2016: 48 · 2015: 39 · 2014: 35 · 2013: 28 · 2012: 32
- FWCI
- 12.42
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Medicine › Pharmacology (medical) › Coffee research and impacts
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Genomics, phytochemicals, and oxidative stress
- Keywords
- chlorogenic acid, green coffee bean extract, bioavailability, pharmacokinetics, caffeoylquinic acids, dicaffeoylquinic acids, cinnamic acid derivatives, urinary excretion, plasma absorption, metabolites, nutraceuticals, decaffeinated coffee
- MeSH terms
- Adult, Biological Availability, Caffeic Acids, Caffeine, Chlorogenic Acid, Cinnamates, Coffee, Coumaric Acids, Female, Humans, Male, Middle Aged, Propionates, Quinic Acid, Young Adult
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
