Effects of phenolic acid metabolites formed after chlorogenic acid consumption on retinal degeneration in vivo

Jang, Holim; Choi, Yong-Soo; Ahn, Hong Ryul; Jung, Sang Hoon; Lee, Chang Yong

doi:10.1002/mnfr.201400897

Cited by 22 publications

(26 citation statements)

References 46 publications

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“…Dihydroxyphenylpropionic acid (syn. dihydrocaffeic acid) and similar aromatic acids observed during metabolism of flavonoids or in general phenolics showed relatively strong antiradical activity (ABTS •+ and DPPH • ) and were able to reach the retina in rats where they protected cells against degeneration (Jang and others ). Antioxidative effect of flavonoid metabolites was observed also on rat hepatocytes (Miyake and others ; Minato and Miyake ).…”

Section: Flavonoidsmentioning

confidence: 97%

Flavonoids as Potent Scavengers of Hydroxyl Radicals

Treml

Šmejkal

2016

Comp Rev Food Sci Food Safe

327

166

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Oxidative stress is a fundamental principle in the pathophysiology of many diseases. It occurs when the production of reactive oxygen species exceeds the capacity of the cell defense system. The hydroxyl radical is a reactive oxygen species that is commonly formed in vivo and can cause serious damage to biomolecules, such as lipids, proteins, and nucleic acids. It plays a role in inflammation-related diseases, like chronic inflammation, neurodegeneration, and cancer. To overcome excessive oxidative stress and thus to prevent or stop the progression of diseases connected to it, scientists try to combat oxidative stress and to find antioxidant molecules, including those that scavenge hydroxyl radical or diminish its production in inflamed tissues. This article reviews various methods of hydroxyl radical production and scavenging. Further, flavonoids, as natural plant antioxidants and essential component of the human diet, are reviewed as compounds interacting with the production of hydroxyl radicals. The relationship between hydroxyl radical scavenging and the structure of the flavonoids is discussed. The structural elements of the flavonoid molecule most important for hydroxyl radical scavenging are hydroxylation of ring B and a C2-C3 double bond connected with a C-3 hydroxyl group and a C-4 carbonyl group. Hydroxylation of ring A also enhances the activity, as does the presence of gallate and galactouronate moieties as substituents on the flavonoid skeleton.

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Section: Flavonoidsmentioning

confidence: 97%

Flavonoids as Potent Scavengers of Hydroxyl Radicals

Treml

Šmejkal

2016

Comp Rev Food Sci Food Safe

327

166

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“…Inflammation is a major contributor to the pathogenesis of chronic diseases such as diabetes, neurodegeneration, and cancer [ 60 , 61 ]. CGA may have beneficial health outcomes (such as neuroprotective, gastroprotective, renoprotective, antirheumatic, and anti-atherothrombotic effects) against many inflammatory disorders [ 62 - 65 ]. The mechanism by which CGA is beneficial in inflammatory disease states may be due to its immunosuppressive effects; pro-inflammatory factors released by activated microglia may contribute to the progression of neurodegenerative diseases, whereas CGA prevented neurotoxicity caused by microglial activation and ultimately improved survival of dopaminergic neurons [ 66 ].…”

Section: Anti-inflammatory Properties Of Chlorogenic Acidmentioning

confidence: 99%

“…Possible mechanisms of immunosuppression in a model of LPS-stimulated primary microglial activation include suppressing: NO production, TNF-α release, and NF-κB translocation. Oral administration of coffee extract and CGA has been reported to protect against retinal degeneration as well [ 64 , 65 ]. While optimistic, the results of these clinical studies would need to be replicated by independent researchers in order to conclude that CGA is a viable treatment for Alzheimer’s disease or other degenerative diseases.…”

Section: Anti-inflammatory Properties Of Chlorogenic Acidmentioning

confidence: 99%

“…Much like the reports of CGA’s efficacy in neuroinflammatory diseases [ 62 - 65 ], the findings of these complementary and alternative medicine studies may be overly optimistic; double-blind, placebo-controlled clinical trials are needed in order to confirm the validity of CGA as a putative treatment for human pain conditions. One randomized placebo-controlled trial demonstrated that oral consumption of either CGA-weak (420 mg CGA) and CGA-rich (780 mg CGA) coffee was sufficient to increase plasma antioxidant capacity greater than baseline levels, which was greater than placebo [ 146 ].…”

Section: Effects Of Chlorogenic Acid In Inflammatory and Neuropathic mentioning

confidence: 99%

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Pharmacologic Overview of Chlorogenic Acid and its Metabolites in Chronic Pain and Inflammation

Bağdaş

Gül

Meade

et al. 2020

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Background: Natural phenolic compounds in medicinal herbs and dietary plants are antioxidants which play therapeutic or preventive roles in different pathological situations, such as oxidative stress and inflammation. One of the most studied phenolic compounds in the last decade is chlorogenic acid (CGA), which is a potent antioxidant found in certain foods and drinks. Objective: This review focuses on the anti-inflammatory and antinociceptive bioactivities of CGA, and the putative mechanisms of action are described. Ethnopharmacological reports related to these bioactivities are also reviewed. Materials and Methods: An electronic literature search was conducted by authors up to October 2019. Original articles were selected. Results: CGA has been shown to reduce inflammation and modulate inflammatory and neuropathic pain in animal models. Conclusion: The consensus of the literature search was that systemic CGA may facilitate pain management via bolstering antioxidant defenses against inflammatory insults.

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“…Though it is difficult to exactly simulate the complex physiological conditions of living organisms, in vitro digestion models have been widely used in recent investigations to mimic the situation in vivo (Mosele et al, 2015), since in vivo methods are more complicated and costly, and it is difficult to control differences between animals and humans (Jang et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during in vitro‐simulated gastrointestinal digestion

Quan

Tao

Lü

et al. 2017

Int J of Food Sci Tech

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Summary The in vitro digestive stability of phenolic compounds and the antioxidant capacity of five kinds of commonly consumed fruit juices in the daily diet, including apple juice (AJ), orange juice (OJ), grape juice (GJ), pomelo juice (PJ) and kiwifruit juice (KJ), were studied. Following in vitro digestion, the total phenolic (TP) content of fruit juices decreased to different extents by 35%, 25.3%, 23.5%, 22.2% and 7.8% for KJ, OJ, PJ, GJ and AJ, respectively. The individual phenolic content showed similar changes to the TP content, showing reductions of naringenin‐trisaccharide in OJ and PJ, epicatechin in GJ, and chlorogenic acid in AJ by 43.74%, 27.59%, 47.11% and 33.28%, respectively. Conversely, the antioxidant capacity of fruit juices during digestion measured by ABTS assay increased from 4.79% to 35.53%, except in KJ, which decreased by 19.34%. These results show the health benefits of fruit juices after processing and contribute towards establishing suitable dietary recommendations.

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Effects of phenolic acid metabolites formed after chlorogenic acid consumption on retinal degeneration in vivo

Abstract: CGA and coffee metabolites, especially, CA, and DHCA, reach the eye, where they can significantly reduce apoptosis induced by hypoxia and optic nerve crush stress, and thus prevent retinal degeneration.

Cited by 22 publications

References 46 publications

Flavonoids as Potent Scavengers of Hydroxyl Radicals

Flavonoids as Potent Scavengers of Hydroxyl Radicals

Pharmacologic Overview of Chlorogenic Acid and its Metabolites in Chronic Pain and Inflammation

Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during in vitro‐simulated gastrointestinal digestion

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