Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2022 May 25;27(11):3400.
doi: 10.3390/molecules27113400.

Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review

Alexis Rojas-González  1   2 , Claudia Yuritzi Figueroa-Hernández  3 , Oscar González-Rios  1 , Mirna Leonor Suárez-Quiroz  1 , Rosa María González-Amaro  4 , Zorba Josué Hernández-Estrada  1 , Patricia Rayas-Duarte  2
Affiliations
Review

Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review

Alexis Rojas-González et al. Molecules. .

Abstract

The demand of foods with high antioxidant capacity have increased and research on these foods continues to grow. This review is focused on chlorogenic acids (CGAs) from green coffee, which is the most abundant source. The main CGA in coffee is 5-O-caffeoylquinic acid (5-CQA). Coffee extracts are currently the most widely used source to enhance the antioxidant activity of foods. Due to the solubility of CGAs, their extraction is mainly performed with organic solvents. CGAs have been associated with health benefits, such as antioxidant, antiviral, antibacterial, anticancer, and anti-inflammatory activity, and others that reduce the risk of cardiovascular diseases, type 2 diabetes, and Alzheimer's disease. However, the biological activities depend on the stability of CGAs, which are sensitive to pH, temperature, and light. The anti-inflammatory activity of 5-CQA is attributed to reducing the proinflammatory activity of cytokines. 5-CQA can negatively affect colon microbiota. An increase in anthocyanins and antioxidant activity was observed when CGAs extracts were added to different food matrices such as dairy products, coffee drinks, chocolate, and bakery products. The fortification of foods with coffee CGAs has the potential to improve the functionality of foods.

Keywords: 5CQA; biological activity; chlorogenic acids; coffee; functional foods.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Chemical structures of main chlorogenic acids (CGAs) and isomers of caffeoylquinic acid.
Figure 2
Figure 2
Main biological activities attributed to CGAs.
Figure 3
Figure 3
5CQA-mediated regulation of glucose and lipid metabolism through activation of the AMPK pathway.
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

See all "Cited by" articles

References

    1. Bułdak R.J., Hejmo T., Osowski M., Bułdak Ł., Kukla M., Polaniak R., Birkner E. The impact of coffee and its selected bioactive compounds on the development and progression of colorectal cancer in vivo and in vitro. Molecules. 2018;23:3309. doi: 10.3390/molecules23123309. - DOI - PMC - PubMed
    1. Santana-Gálvez J., Cisneros-Zevallos L., Jacobo-Velázquez D.A. Chlorogenic acid: Recent advances on its dual role as a food additive and a nutraceutical against metabolic syndrome. Molecules. 2017;22:358. doi: 10.3390/molecules22030358. - DOI - PMC - PubMed
    1. Liu W., Li J., Zhang X., Zu Y., Yang Y., Liu W., Xu Z., Gao H., Sun X., Jiang X., et al. Current advances in naturally occurring caffeoylquinic acids: Structure, bioactivity, and synthesis. J. Agric. Food Chem. 2020;68:10489–10516. doi: 10.1021/acs.jafc.0c03804. - DOI - PubMed
    1. Lu H., Tian Z., Cui Y., Liu Z., Ma X. Chlorogenic acid: A comprehensive review of the dietary sources, processing effects, bioavailability, beneficial properties, mechanisms of action, and future directions. Compr. Rev. Food Sci. Food Saf. 2020;19:3130–3158. doi: 10.1111/1541-4337.12620. - DOI - PubMed
    1. Li L., Su C., Chen X., Wang Q., Jiao W., Luo H., Tang J., Wang W., Li S., Guo S. Chlorogenic acids in cardiovascular disease: A review of dietary consumption, pharmacology, and pharmacokinetics. J. Agric. Food Chem. 2020;68:6464–6484. doi: 10.1021/acs.jafc.0c01554. - DOI - PubMed

Grants and funding

This research was funded by Hatch grant no. OKL03091 from the United States, Department of Agriculture (USDA), National Institute of Food and Agriculture and the Oklahoma Agricultural Experiment Station, Oklahoma State University.