IUPAC Commission on the Nomenclature of Organic Chemistry (CNOC) and IUPAC-IUB Commission on Biochemical Nomenclature (CBN). Nomenclature of cyclitols. Recommendations, 1973

doi:10.1042/bj1530023

Cited by 171 publications

(9 citation statements)

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“…Later, CGA were found to be distinct from tannic acid, the latest only found in green coffee. In 1908, 5-caffeoylquinic acid (5-CQA) or chlorogenic acid, numbered according to the International Union of Pure and Applied Chemistry (IUPAC) recommendations [3], was first isolated from a cristaline potassium-caffeine chlorogenate complex by Gorter [2,4], who discovered that this compound was widely distributed in leaves and seeds of numerous plants [5] including phytotherapeutic ones. But at least until the early 1920s substances in coffee other than caffeine were considered to have no biological effects [6].…”

Section: Introductionmentioning

confidence: 99%

“…In 1950, the term isochlorogenic acid was given to another CGA fraction found in coffee which was purified by Corse et al [7] in 1965 and came to be the mixture of the three main dicaffeoylquinic acids (diCQA) [8]. By the end of the 60s, the neochlorogenic and cryptochlorogenic acids, corresponding to 3-caffeylquinic (3-CQA) and 4-caffeoylquinic (4-CQA) acids, respectively, according to IUPAC [3] as well as the three main feruloylquinic acids (3-FQA, 4-FQA, and 5-FQA) had already been isolated and identified by Nuclear Magnetic Resonance (NMR) spectroscopy [8]. In the late 70s and early 80s, the use of liquid chromatography enabled the identification of nine major CGA and other minor compounds in the coffee matrix [8].…”

Section: Introductionmentioning

confidence: 99%

“…When citing other authors, their numbering has been changed for consistency. Numbering follows the International Union of Pure and Applied Chemistry (IUPAC) numbering system [3], which has been recently discussed, in other reviews [23,24]. Figure 2.…”

Section: Introductionmentioning

confidence: 99%

“…Formation of 1,5-quinolactone during coffee roasting, exemplified by 3-caffeoylquinide-3CQL. Note: Although under IUPAC rules the numbering system [3] for the lactones is different from the acids, to avoid confusion, the authors used for lactones the same numbering of the carbon atoms as for the acid precursors.…”

Section: Introductionmentioning

confidence: 99%

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Consumption of Chlorogenic Acids through Coffee and Health Implications

2019

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Chlorogenic acids (CGA) are the main antioxidant compounds in the Western diet, due to their high concentrations in coffee associated with the high consumption of the beverage. Until about 10 years ago, like many other phenolic compounds, CGA were thought to be poorly absorbed in the human digestive system. Along the years, large amounts of information on the absorption and metabolism of these compounds have been unveiled, and today, it is known that, on average, about one third of the consumed CGA from coffee is absorbed in the human gastrointestinal tract, although large inter-individual variation exists. Considering results from in vitro animal and human studies, it is possible to conclude that the antioxidant and anti-inflammatory effects of coffee CGA are responsible for, at least to a certain extent, the association between coffee consumption and lower incidence of various degenerative and non-degenerative diseases, in addition to higher longevity.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Consumption of Chlorogenic Acids through Coffee and Health Implications

2019

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“…5 lists the polyphenols mentioned in this section and identified in the plant materials obtained or grown in Japan. Please note that the numbering system recommended by the International Union of Pure and Applied Chemistry ( IUPAC 1976 ) is used and that chlorogenic acid therefore means 5- O -caffeoylquinic acid (5-CQA).…”

Section: Caffeoylquinic Acidsmentioning

confidence: 99%

Functional components in sweetpotato and their genetic improvement

et al. 2017

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In addition to the nutritionally important components such as starches, vitamins and minerals, storage roots and leaves of sweetpotato (Ipomoea batatas) contains several components with health-promoting functions. Of these, the functionalities of carotenoids, anthocyanins and caffeoylquinic acids have been well established by in vitro and in vivo experiments. Several sweetpotato cultivars containing high levels of these components have been developed in Japan; e.g., ‘Ayamurasaki’, which has high amounts of anthocyanin in its storage roots. To further improve the content and also to change the composition of these functional components, the identification of the genes involved in their biosynthesis and genetic modification of the biosynthetic pathway has been attempted. In this review, we summarize the present status of the research and breeding for these functional components, and we discuss the future prospects for improving sweetpotato functionality.

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Chlorogenic acids and other cinnamates - nature, occurrence and dietary burden

Clifford

1999

J. Sci. Food Agric.

1,094

363

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This review defines the range of forms in which cinnamates (p‐coumarates, caffeates, ferulates and sinapates) occur in foods and beverages subdividing them into (i) the classic chlorogenic acids and close allies, (ii) other esters, amides and glycosides, and (iii) transformation products formed during processing. Cinnamate derivatives which would not release cinnamic acid by hydrolysis are excluded. The quantitative data are reviewed concisely and attention is drawn to certain shortcomings, in particular a complete absence of data for certain commodities (breakfast cereals, baked goods, tomato products and nuts) and minimal data for pulses, legumes and processed or cooked foods. In addition, more data are required for the edible portion of modern varieties. By extrapolating from such data as are available the important source(s) (i) of individual cinnamates (regardless of the conjugate type) and (ii) of each major class of conjugate, have been identified as follows: (i) Cinnamates: caffeic acid: coffee beverage, blueberries, apples, ciders; p‐coumaric acid: spinach, sugar beet fibre, cereal brans; ferulic acid: coffee beverage, citrus juices, sugar beet fibre, cereal brans; sinapic acid: broccoli, kale, other leafy brassicas, citrus juices. (ii) Conjugates: caffeoylquinic acids: coffee beverage, blueberries, apples, ciders; p‐coumaroylquinic acids: sweet cherries; feruloylquinic acids: coffee beverage; tartaric conjugates: spinach, lettuce, grapes and wines; malic conjugates: lettuce, spinach, possibly legumes; rosmarinic acid: culinary herbs, mixed herbs, possibly stuffings; cell wall conjugates: spinach, sugar beet fibre, cereal brans. It seems likely that the UK population will fall into several categories depending on (i) their consumption of coffee, (ii) their consumption of bran, and (iii) their consumption of citrus. Those who drink several cups of coffee per day augmented by bran and citrus might easily ingest 500–800 mg cinnamates (or even 1 g for the greatest coffee ingest consumption) whereas those who eschew all these and take little fresh fruit or vegetables might struggle to consume 25 mg. © 1999 Society of Chemical Industry

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IUPAC Commission on the Nomenclature of Organic Chemistry (CNOC) and IUPAC-IUB Commission on Biochemical Nomenclature (CBN). Nomenclature of cyclitols. Recommendations, 1973

Cited by 171 publications

References 2 publications

Consumption of Chlorogenic Acids through Coffee and Health Implications

Consumption of Chlorogenic Acids through Coffee and Health Implications

Functional components in sweetpotato and their genetic improvement

Chlorogenic acids and other cinnamates - nature, occurrence and dietary burden

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