The effect of chlorogenic acid from green coffee as a natural antioxidant on the shelf life and composition of hazelnut paste

Şimşek, Atilla; Çiçek, Betül; Turan, Emre

doi:10.1007/s00217-023-04277-y

Cited by 2 publications

(1 citation statement)

References 37 publications

(47 reference statements)

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“…Our findings provide the first confirmation of the immunomodulatory function of CGA on PBMCs in racehorses. Previous studies conducted on humans have established the anti-inflammatory and anti-oxidative effects of CGA supplementation, positioning it as a therapeutic agent with diverse applications [7,49,50]. Given the significant physiological similarity between horses and humans in the field of exercise immunology [37][38][39]47], the addition of CGA to the equine diet holds the potential to offer various benefits to equine athletes.…”

Section: Discussionmentioning

confidence: 99%

Impact of Chlorogenic Acid on Peripheral Blood Mononuclear Cell Proliferation, Oxidative Stress, and Inflammatory Responses in Racehorses during Exercise

Dąbrowska,

Grzędzicka,

Niedzielska

et al. 2023

Antioxidants

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Green coffee extract is currently of great interest to researchers due to its high concentration of chlorogenic acid (CGA) and its potential health benefits. CGA constitutes 6 to 10% of the dry weight of the extract and, due to its anti-inflammatory properties, is a promising natural supplement and agent with therapeutic applications. The purpose of our study was to discover the effects of CGA on peripheral blood mononuclear cell proliferation, and the production of pro- and anti-inflammatory cytokines as well as reactive oxidative species (ROS) in horses during exercise. According to the findings, CGA can affect the proliferation of T helper cells. In addition, at a dose of 50 g/mL, CGA increased the activation of CD4+FoxP3+ and CD8+FoxP3+ regulatory cells. Physical activity decreases ROS production in CD5+ monocytes, but this effect depends on the concentration of CGA, and the effect of exercise on oxidative stress was lower in CD14+ than in CD5+ cells. Regardless of CGA content, CGA significantly increased the release of the anti-inflammatory cytokine IL-10. Moreover, the production of IL-17 was greater in cells treated with 50 g/mL of CGA from beginners compared to the control and advanced groups of horses. Our findings suggest that CGA may have immune-enhancing properties. This opens new avenues of research into the mechanisms of action of CGA and possible applications in prevention and health promotion in sport animals.

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Section: Discussionmentioning

confidence: 99%

Impact of Chlorogenic Acid on Peripheral Blood Mononuclear Cell Proliferation, Oxidative Stress, and Inflammatory Responses in Racehorses during Exercise

Dąbrowska,

Grzędzicka,

Niedzielska

et al. 2023

Antioxidants

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The hydrates of chlorogenic acid in its aqueous solution and in stored food products

Dawidowicz,

Typek,

Hołowiński

et al. 2024

Eur Food Res Technol

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Chlorogenic acids (CQAs), a large family of naturally occurring esters of quinic acid with one, two or even three cinnamic acids moieties and/or moieties of cinnamic acids derivatives, supplied to human organisms mainly with coffee, tea, fruit and vegetables, have been among the most frequently studied polyphenols. Of these, caffeic acid esters predominate, and 5-O-caffeoylquinic acid (5-CQA) is their main and most widespread representative. Recently performed studies have shown that after removing water from the aqueous solution of 5-CQA, its dry residue contains two hydrates of this compound, each consisting of two 5-CQA molecules and two molecules of H2O (2 × 5-CQA*2xH2O). The results presented in the paper not only define the characteristic features of 5-CQA but, more importantly, offer solid evidence that 5-CQA hydrates begin to form already in the aqueous solution of 5-CQA immediately after the dissolution of this compound and that the analogous process can occur in food products containing 5-CQA during their storage. Moreover, the performed experiments indicate the validity of the hypothesis that 5-CQA hydrates are formed by active collisions of 5-CQA molecules with monomeric/dimeric water molecules existing in trace amount in strongly associated aqueous systems. The presence of 5-CQA hydrates in liquid food products may have a significant impact on the assessment of some of their physicochemical properties as well as their biochemical activity.

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The effect of chlorogenic acid from green coffee as a natural antioxidant on the shelf life and composition of hazelnut paste

Cited by 2 publications

References 37 publications

Impact of Chlorogenic Acid on Peripheral Blood Mononuclear Cell Proliferation, Oxidative Stress, and Inflammatory Responses in Racehorses during Exercise

Impact of Chlorogenic Acid on Peripheral Blood Mononuclear Cell Proliferation, Oxidative Stress, and Inflammatory Responses in Racehorses during Exercise

The hydrates of chlorogenic acid in its aqueous solution and in stored food products

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