Affiliations 

  • 1 School of Biosciences and Medicine, Faculty of Health and Medical Sciences, University of Surrey, Guildford, UK. M.Clifford@surrey.ac.uk
  • 2 Malaysian Agricultural Research and Development Institute, Kuala Lumpur, Malaysia. indujaganath@gmail.com
  • 3 Department of Food Technology, University of Lleida, Lleida, Spain. Iludwig@alumini.unav.es
  • 4 Department of Nutrition, University of California, Davis, CA 96616-5270, USA. alan.crozier44@gmail.com
Nat Prod Rep, 2017 Dec 13;34(12):1391-1421.
PMID: 29160894 DOI: 10.1039/c7np00030h

Abstract

Covering: 2000 up to late 2017This 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 acyl-quinic acids to promote the consumer's health is evaluated.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.