Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review

Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review

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 cur...

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Bibliographic Details
Main Authors: Alexis Rojas-González, Claudia Yuritzi Figueroa-Hernández, Oscar González-Rios, Mirna Leonor Suárez-Quiroz, Rosa María González-Amaro, Zorba Josué Hernández-Estrada, Patricia Rayas-Duarte
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Molecules
Subjects:
chlorogenic acids
coffee
5CQA
functional foods
biological activity
Online Access:https://www.mdpi.com/1420-3049/27/11/3400

Internet

https://www.mdpi.com/1420-3049/27/11/3400

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