Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, Veracruz 91897, Mexico.
Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University, 123 FAPC, Stillwater, OK 74078, USA.
Molecules. 2022 May 25;27(11):3400. doi: 10.3390/molecules27113400.
The demand of foods with high antioxidant capacity have increased and research on these foods continues to grow. This review is focused on chlorogenic acids (CGAs) from green coffee, which is the most abundant source. The main CGA in coffee is 5-O-caffeoylquinic acid (5-CQA). Coffee extracts are currently the most widely used source to enhance the antioxidant activity of foods. Due to the solubility of CGAs, their extraction is mainly performed with organic solvents. CGAs have been associated with health benefits, such as antioxidant, antiviral, antibacterial, anticancer, and anti-inflammatory activity, and others that reduce the risk of cardiovascular diseases, type 2 diabetes, and Alzheimer's disease. However, the biological activities depend on the stability of CGAs, which are sensitive to pH, temperature, and light. The anti-inflammatory activity of 5-CQA is attributed to reducing the proinflammatory activity of cytokines. 5-CQA can negatively affect colon microbiota. An increase in anthocyanins and antioxidant activity was observed when CGAs extracts were added to different food matrices such as dairy products, coffee drinks, chocolate, and bakery products. The fortification of foods with coffee CGAs has the potential to improve the functionality of foods.
人们对具有高抗氧化能力的食品的需求不断增加，对这些食品的研究也在不断发展。本综述重点介绍了绿咖啡中的绿原酸（CGAs），它是最丰富的来源。咖啡中的主要 CGA 是 5-O-咖啡酰奎尼酸（5-CQA）。目前，咖啡提取物是增强食品抗氧化活性最广泛使用的来源。由于 CGAs 的溶解度，它们的提取主要使用有机溶剂进行。CGAs 与许多健康益处相关，如抗氧化、抗病毒、抗菌、抗癌和抗炎活性，以及降低心血管疾病、2 型糖尿病和阿尔茨海默病风险的其他益处。然而，生物活性取决于 CGAs 的稳定性，CGAs 对 pH 值、温度和光敏感。5-CQA 的抗炎活性归因于降低细胞因子的促炎活性。5-CQA 可负向影响结肠微生物群。当 CGAs 提取物添加到不同的食品基质（如乳制品、咖啡饮料、巧克力和烘焙食品）中时，观察到花色苷和抗氧化活性的增加。用咖啡 CGAs 强化食品具有改善食品功能的潜力。
