Absorption and Metabolism of Dietary Chlorogenic Acids and Procyanidins

Williamson, Gary; Stalmach, Angélique

doi:10.1002/9781118299753.ch9

Cited by 5 publications

(9 citation statements)

References 75 publications

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“…indicates the extensive processes of methylation and sulfation of 5-CQA occurring either in the gastrointestinal tract or liver (Stalmach et al, 2010;Williamson & Stalmach, 2012). Moreover, the reported evidence from studies using in vitro and ex vivo models has revealed that, in rats, intestinal cells can more effectively glucuronidate DHCA, whereas sulfation is favored in hepatic cells (Poquet, Clifford, & Williamson, 2008).…”

Section: Metabolismmentioning

confidence: 99%

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Chlorogenic acid: A comprehensive review of the dietary sources, processing effects, bioavailability, beneficial properties, mechanisms of action, and future directions

Tian

Cui

et al. 2020

Comp Rev Food Sci Food Safe

229

179

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Chlorogenic acids (CGAs), a group of hydroxycinnamates, are generally abundant in everyday foods and beverages, most prominently in certain coffee drinks. Among them, the chlorogenic acid (CGA), also termed as 5-O-caffeoylquinic acid (5-CQA), is one of the most abundant, highly functional polyphenolic compounds in the human diet. The evidence of its health benefits obtained from clinical studies, as well as basic research, indicates an inverse correlation between 5-CQA consumption and a lower risk of metabolic syndromes and chronic diseases. This review focuses on the beneficial properties for health and mechanisms of action of 5-CQA, starting with its history, isomers, dietary sources, processing effects, preparation methods, pharmacological safety evaluation, and bioavailability. It also provides the possible molecular mechanistic bases to explain the health beneficial effects of 5-CQA including neuroprotective, cardiovascular protective, gastrointestinal protective, renoprotective, hepatoprotective, glucose and lipid metabolism regulatory, and anticarcinogenic effects. The information summarized here could aid in the basic and clinical research on 5-CQA as a natural dietary additive, potential drug candidate, as well as a natural health promoter.

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Section: Metabolismmentioning

confidence: 99%

“…(2006), 5‐CQA appeared early in rat plasma 1.5 hr after the 5‐CQA supplementary diet consumption. Noteworthy, 16% of 5‐CQA was absorbed from gastric lumen of rats following infusion (Lafay et al., 2006; Williamson & Stalmach, 2012).…”

Section: Bioavailabilitymentioning

confidence: 99%

Chlorogenic acid: A comprehensive review of the dietary sources, processing effects, bioavailability, beneficial properties, mechanisms of action, and future directions

Tian

Cui

et al. 2020

Comp Rev Food Sci Food Safe

229

179

View full text Add to dashboard Cite

show abstract

“…Several studies have indicated potential health benefits associated with coffee consumption [6][7][8][9]. For example, epidemiological evidence has shown significant association between habitual coffee consumption and a lower risk of type 2 diabetes [10], a preventive effect in hepatocellular and endometrial cancer [11], and a reduced risk of colorectal cancer [12].…”

Section: Introductionmentioning

confidence: 99%

Catabolism of coffee chlorogenic acids by human colonic microbiota

et al. 2013

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Several studies have indicated potential health benefits associated with coffee consumption. These benefits might be ascribed in part to the chlorogenic acids (CGAs), the main (poly)phenols in coffee. The impact of these dietary (poly)phenols on health depends on their bioavailability. As they pass along the gastrointestinal tract, CGAs are metabolized extensively and it is their metabolites rather than the parent compounds that predominate in the circulatory system. This article reports on a study in which after incubation of espresso coffee with human fecal samples, high-performance liquid chromatography-mass spectrometry (HPLC-MS) and gas chromatography-mass spectrometry (GC-MS) were used to monitor CGA breakdown and identify and quantify the catabolites produced by the colonic microflora. The CGAs were rapidly degraded by the colonic microflora and over the 6-h incubation period, 11 catabolites were identified and quantified. The appearance of the initial degradation products, caffeic and ferulic acids, was transient, with maximum quantities at 1 h. Dihydrocaffeic acid, dihydroferulic acid, and 3-(3'-hydroxyphenyl)propionic acid were the major end products, comprising 75-83% of the total catabolites, whereas the remaining 17-25% consisted of six minor catabolites. The rate and extent of the degradation showed a clear influence of the composition of the gut microbiota of individual volunteers. Pathways involved in colonic catabolism of CGAs are proposed and comparison with studies on the bioavailability of coffee CGAs ingested by humans helped distinguish between colonic catabolites and phase II metabolites of CGAs.

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“…67 Dihydroquercetin, chlorogenic acid, and loganin, are present in vegetarian foods. [68][69][70] Interestingly, the absorption and metabolism of several antioxidant constituents (including chlorogenic acid and loganin) are depended on the gut microbiota. 69,71,72 However, the above metabolites cannot be considered as biomarkers of altered ora metabolism caused by kiwi wine.…”

Section: Discussionmentioning

confidence: 99%

“…[68][69][70] Interestingly, the absorption and metabolism of several antioxidant constituents (including chlorogenic acid and loganin) are depended on the gut microbiota. 69,71,72 However, the above metabolites cannot be considered as biomarkers of altered ora metabolism caused by kiwi wine. The direct biomarkers of altered microbiota metabolism were not detected in this study, under the restricted detection range used for GC-MS/TOF analysis.…”

Section: Discussionmentioning

confidence: 99%