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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Manivel, P., Chen, X. (2020). Chlorogenic, Caffeic, and Ferulic Acids and Their Derivatives in Foods. In: Xiao, J., Sarker, S., Asakawa, Y. (eds) Handbook of Dietary Phytochemicals. Springer, Singapore. https://doi.org/10.1007/978-981-13-1745-3_22-1
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