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Issue 12, 2017
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Chlorogenic acids and the acyl-quinic acids: discovery, biosynthesis, bioavailability and bioactivity

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Abstract

Covering: 2000 up to late 2017

This 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.

Graphical abstract: Chlorogenic acids and the acyl-quinic acids: discovery, biosynthesis, bioavailability and bioactivity

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The article was received on 11 May 2017 and first published on 21 Nov 2017


Article type: Review Article
DOI: 10.1039/C7NP00030H
Citation: Nat. Prod. Rep., 2017,34, 1391-1421
  • Open access: Creative Commons BY license
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    Chlorogenic acids and the acyl-quinic acids: discovery, biosynthesis, bioavailability and bioactivity

    Michael N. Clifford, I. B. Jaganath, I. A. Ludwig and A. Crozier, Nat. Prod. Rep., 2017, 34, 1391
    DOI: 10.1039/C7NP00030H

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