chlorogenic

Chlorogenic refers to chlorogenic acids, a family of polyphenolic esters formed between caffeic acid and quinic acid. These compounds are widespread in the plant kingdom and are especially abundant in coffee beans. The most common member is 5-O-caffeoylquinic acid (5-CQA), with several positional isomers such as 3-CQA and 4-CQA, as well as more complex forms like dicaffeoylquinic acids. Collectively, chlorogenic acids are valued for their antioxidant properties and potential biological effects.

Chemical and biological characteristics: Chlorogenic acids are phenolic esters that belong to the larger class of phenylpropanoids. They are synthesized in plants via the phenylpropanoid pathway and can be stored in vacuoles. In humans, they are not fully absorbed intact; they are hydrolyzed in the digestive tract to caffeic and quinic acids and may be further metabolized by the gut microbiota. In foods, CGAs influence flavor and color and can contribute to bitterness.

Dietary occurrence and processing: The primary dietary source of chlorogenic acids is coffee, but they are also present in apples, pears, potatoes, artichokes, and some berries. Processing and roasting of coffee beans significantly alter CGA levels, with roasting generally reducing intact chlorogenic acids and producing degradation products such as caffeic acid and chlorogenic lactones, which in turn affect aroma and taste.

Health research and considerations: Chlorogenic acids have been studied for potential antioxidant, anti-inflammatory, and metabolic effects, including influences on glucose regulation and weight management. Evidence from human studies is mixed and not conclusive; CGAs are not approved as therapeutic agents. Dietary intake from coffee and plant foods is common and generally considered safe within typical consumption levels.

Notes: The term chlorogenic describes a broad family of related compounds, rather than a single specific molecule, and is used primarily in chemistry, nutrition, and food science contexts.