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Chlorogenic, Caffeic, and Ferulic Acids and Their Derivatives in Foods

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Handbook of Dietary Phytochemicals

Abstract

Chlorogenic (CGAs), caffeic (CA), and ferulic acids (FA) are ubiquitously exist in plant foods, especially in coffee which is the most consumed beverages with fascinating economic, botanical, and historical significances. In the recent 20 years, there was an increase of interest in the health benefits of coffee in which CGAs, CA, and FA are considered important contributors for the bioactivities. Numerous scientific evidences exhibit that these phenolic components render a number of diverse biological activities including antioxidant, antimicrobial, anti-inflammatory, antiviral, anti-carcinogenicity, and antiaging effects. They are used as functional component in foods and various commercial products. This chapter reviewed the bioactive constituents, bioavailability, and metabolism of CGAs, CA, and FA and their derivatives in food, especially in coffee. We also summarized the biological activities of these phenolic acids in animal and human studies along with their toxicity and side effects, application in food, marketing products, as well as related patents.

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Authors and Affiliations

  1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People’s Republic of China

    Perumal Manivel & **umin Chen

  2. Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, People’s Republic of China

    **umin Chen

  3. International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, Jiangsu, People’s Republic of China

    **umin Chen

Authors
  1. Perumal Manivel
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  2. **umin Chen
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Correspondence to **umin Chen .

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Editors and Affiliations

  1. Faculty of Food Science and Technology University of Vigo, Vigo, Spain

    Jianbo **ao

  2. Liverpool John Moores University, Liverpool, UK

    Satyajit D. Sarker

  3. Institute of PharmacognosyTokushima Bunri University, Tokushima, Japan

    Yoshinori Asakawa

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Manivel, P., Chen, X. (2021). Chlorogenic, Caffeic, and Ferulic Acids and Their Derivatives in Foods. In: **ao, J., Sarker, S.D., Asakawa, Y. (eds) Handbook of Dietary Phytochemicals. Springer, Singapore. https://doi.org/10.1007/978-981-15-4148-3_22

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