Hydroxycinnamic acids and human health: recent advances

Abstract

There is an urgent need to improve human diet globally. Compelling evidence gathered over the past several decades suggests that a suboptimal diet is associated with many chronic diseases and may be responsible for more deaths than any other risks worldwide. The main components in our diet that need higher intake are whole grains, fruit and vegetables, and nuts and seeds; all of these are important sources of dietary fiber and polyphenols. The health benefits of dietary fiber and polyphenols are also supported by several decades of valuable research. However, the conclusions drawn from interventional human trials are not straightforward and the action mechanisms in improving human health are not fully understood. Moreover, there is a great inter‐individual variation caused by different individual capabilities of processing, absorbing and using these compounds effectively. Data on the bioavailability and bioefficacy of hydroxycinnamic acids (HCAs) are limited when compared to other classes of polyphenols (e.g. anthocyanins). This review aims to summarize the latest research advances related to HCA bioavailability and their biological effects revealed by epidemiological data, pre‐clinical and clinical studies. Moreover, we aim to review the effects of HCAs on gut microbiota diversity and function and its respective influence on host health. © 2019 Society of Chemical Industry

Micropropagation, Genetic Fidelity and Phenolic Compound Production of Rheum rhabarbarum L.

“…Caffeic acid is an organic compound and a hydroxycinnamic acid with high antioxidant properties, immunomodulatory and anti-inflammatory activity [35][36][37] which was detected in low amounts in the rhizomes and leaves of both in vitro and field-grown plants but not in the stalk of the rhubarb plants.…”

Neuroprotective Effects of Methyl Caffeate against Hydrogen Peroxide-Induced Cell Damage: Involvement of Caspase 3 and Cathepsin D Inhibition

“…Hydroxycinnamic acids (HCAs) belong to the family of phenolic compounds which are widespread in nature, and among them, caffeic (CA), ferulic, p-coumaric and sinapic acids are most abundant [ 1 , 2 , 3 ]. They are synthesized by plants as secondary metabolites in various forms, e.g., glycosides, amides, or esters, and play a chemopreventive role against various microorganisms.…”

“…They are synthesized by plants as secondary metabolites in various forms, e.g., glycosides, amides, or esters, and play a chemopreventive role against various microorganisms. Although phenolic acids are available in everyday human diet as they are commonly found in grains, nuts, oilseeds, fruits, vegetables, and beverages, their bioavailability is rather limited [ 1 , 2 , 4 ]. Thus, much effort has been devoted to finding HCA-rich plant species for efficient extraction and isolation of active compounds.…”

Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran

“…The major bioactive compounds of wheat and oat brans are the phenolic acids and flavonoids groups. Among phenolic acids, the most representative ones are ferulic acid, dihydroxybenzoic acid, sinapic acid, p-coumaric acid, and avenanthramide [16,17]. Avenanthramides are naturally-derived oat phenolic compounds with very good antioxidant activity [18].…”