Chlorogenic acids are phenolic acids with vicinal hydroxyl groups on aromatic residues that are derived from esterification of cinnamic acids, including caffeic, ferulic and p-coumaric acids with quinic acid.
Chlorogenic acids are naturally occurring phenolic compounds found in all higher plants. Due to their various biological properties, such as antispasmodic, antioxidant, inhibition of the HIV-1 integrase and inhibition of the mutagenicity of carcinogenic compounds, they are very important plant secondary metabolites. There is also evidence to show that chlorogenic acids exhibit anti-inflammatory activities by modulating a number of important metabolic pathways.
Chlorogenic acids exists in raw coffee and is also widespread in many kinds of seeds and fruits such as sunflower seeds and blueberries. It has also been found in the seeds and leaves of many dicotyledonous plants. It is thermally unstable and is readily decomposed to quinic acid and caffeic acid. Lower content of chlorogenic acids has also been detected in potatoes, tomatoes, apples, pears and eggplants, but consumption of these sources accounted for nearly 5–10% of that from coffee beverage source.
Chlorogenic acid strongly influences the taste of coffee, such as astringent, sweet, and sour tastes, which change with the concentration.
Chlorogenic acids
