(1) Background: Chlorogenic acids (CGAs) have been attracting interest of late, owing to their health benefits. Here, we performed a randomized, double-blind, placebo-controlled trial to investigate whether CGAs improved cognitive function in humans. (2) Methods: Thirty-eight healthy participants were assigned to either the CGA group, which was given CGA-added beverage daily for 16 weeks, or the placebo group. Cognitive functions were assessed using the Japanese version of the CNS Vital Signs (Cognitrax). (3) Results: The CGA group showed significant increase in the Cognitrax domain scores for motor speed, psychomotor speed, and executive function compared with the placebo group, as well as an improvement in the shifting attention test scores. In blood analysis, the CGA group showed increased levels of apolipoprotein A1 and transthyretin, both of which are putative biomarkers for early-stage cognitive decline. (4) Conclusions: These results suggest that CGAs may improve some cognitive functions, which would help in the efficient performance of complex tasks.

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We examined the crystallization behavior of high-melting fractions in liquid oil containing high concentrations of diacylglycerols (DAG [80%) (hereafter referred to as DAG-rich oil). By differential scanning calorimetry and optical microscopy at moderate cooling rates, crystallization in the DAG-rich oil was detected at around 6°C. It was found that the crystallization extent increased with decreasing temperatures of crystallization below 0°C. A gas chromatographic analysis was performed on the crystallized fractions, which were separated by filtration at different periods of isothermal crystallization at 3°C. The results indicated that at earlier crystallization periods, the concentrations of 1,3-disaturated DAG such as palmitic and stearic acid moieties (15 min) and 1,3-saturated-unsaturated mixed-acid DAG including oleic acid, palmitic, and stearic acid moieties (15 min-3 h) were predominant. However, the concentrations of 1,3-diunsaturated DAG including oleic acid moiety increased after a crystallization period of 6 h. To clarify the sequential crystallization process of DAG, we examined the binary mixing behavior of principal DAG components occurring in the rapeseed-based DAG-rich oil. It was evident that 1,3-disaturated DAG, 1,3-saturated-unsaturated mixedacid DAG, and 1,3-diunsaturated DAG exhibited immiscible behavior. From these data, basic information on the precipitation processes in DAG-rich oils at chilled temperatures was obtained.

Background: Mild cognitive impairment (MCI) is a global-scale issue, due in large part to the rapidly growing elderly population. The main polyphenol contained in coffee beans, chlorogenic acid (CGA), improves attention in healthy individuals. The utility of CGAs for treating MCI, however, has not been evaluated. Objective: To determine the effects of continuous CGA intake on cognitive function, especially attention, in patients diagnosed with MCI. Methods: The study was a randomized controlled crossover trial including 34 patients with MCI. Participants were randomly divided into two groups: Those who first ingested a placebo beverage and those who first ingested an active beverage containing CGAs (553.6 mg/bottle) twice daily for 12 weeks. After a 4-week washout period, the subjects ingested the other beverage (i.e., placebo or active beverage) in the same manner. Endpoint measures included scores on the Japanese version of the Mini-Mental State Examination (MMSE), the Japanese version of the Alzheimer's Disease Assessment Scale-cognitive component (ADAS-cog) testing overall cognitive function, and the Japanese version of the Trail Making Test (TMT-A, TMT-B) testing attention, along with the results of blood tests to evaluate safety. Results: In the TMT-B test, participants had a significantly reduced number of errors while ingesting the CGA beverage as compared with the placebo beverage (p < 0.05), although there was no difference in test completion time. Scores in the MMSE, ADAS-cog, and TMT-A did not differ significantly between conditions. Conclusion: Continuous intake of CGAs appears to improve attention and executive function among cognitive functions in MCI.

Liquid oil containing high concentrations of diacylglycerols (DAG > 80 %, hereafter referred to as DAG‐rich oil) is generally more likely to cause precipitation at chilled temperatures (clouding phenomena) than triacylglycerol‐based oil. The clouding phenomena that occur during long‐term storage of DAG‐rich oil are unwanted in consumer products and therefore, must be prevented. In the present study, we attempted to retard precipitation by adding food emulsifiers, polyglycerol fatty acid esters (PGFE) containing different fatty acid moieties. DSC, polarized optical microscopy, and X‐ray diffraction studies revealed that the addition of 0.2 % PGFE containing palmitic and oleic acid moieties very effectively retarded precipitation in the DAG‐rich oil. To confirm these observations, we prepared a model DAG oil to mimic DAG‐rich oil and examined the retardation behavior of high‐melting DAG fractions using PGFE. The results are discussed in terms of the effects of PGFE additives on the pre‐nucleation processes of high‐melting fractions in DAG‐rich oil.