RESUMO
p-Coumaric acid (4-hydroxycinnamic acid) is a phenolic acid that has low toxicity in mice (LD50 = 2850 mg kg(-1) body weight), serves as a precursor of other phenolic compounds, and exists either in free or conjugated form in plants. Conjugates of p-coumaric acid have been extensively studied in recent years due to their bioactivities. In this review, the occurrence, bioavailability and bioaccessibility of p-coumaric acid and its conjugates with mono-, oligo- and polysaccharides, alkyl alcohols, organic acids, amine and lignin are discussed. Their biological activities, including antioxidant, anti-cancer, antimicrobial, antivirus, anti-inflammatory, antiplatelet aggregation, anxiolytic, antipyretic, analgesic, and anti-arthritis activities, and their mitigatory effects against diabetes, obesity, hyperlipaemia and gout are compared. Cumulative evidence from multiple studies indicates that conjugation of p-coumaric acid greatly strengthens its biological activities; however, the high biological activity but low absorption of its conjugates remains a puzzle. © 2015 Society of Chemical Industry.
Assuntos
Agaricales/química , Anti-Infecciosos/uso terapêutico , Antineoplásicos Fitogênicos/uso terapêutico , Antioxidantes/uso terapêutico , Ácidos Cumáricos/uso terapêutico , Plantas Comestíveis/química , Plantas Medicinais/química , Agaricales/metabolismo , Animais , Anti-Infecciosos/efeitos adversos , Anti-Infecciosos/química , Anti-Infecciosos/metabolismo , Antineoplásicos Fitogênicos/efeitos adversos , Antineoplásicos Fitogênicos/química , Antineoplásicos Fitogênicos/metabolismo , Antioxidantes/efeitos adversos , Antioxidantes/química , Antioxidantes/metabolismo , Ácidos Cumáricos/efeitos adversos , Ácidos Cumáricos/química , Ácidos Cumáricos/metabolismo , Dieta Saudável , Suplementos Nutricionais/efeitos adversos , Disbiose/prevenção & controle , Conservantes de Alimentos/efeitos adversos , Conservantes de Alimentos/química , Conservantes de Alimentos/metabolismo , Humanos , Hipoglicemiantes/efeitos adversos , Hipoglicemiantes/química , Hipoglicemiantes/metabolismo , Hipoglicemiantes/uso terapêutico , Absorção Intestinal , Plantas Comestíveis/metabolismo , Plantas Medicinais/metabolismo , Propionatos , Eliminação Renal , Metabolismo SecundárioRESUMO
Chlorogenic acid (CGA) is a phenolic acid that ubiquitously exists in fruits. This work aims to investigate whether and how CGA influences HMF formation during heating fructose alone, or with an amino acid. The results showed that that CGA increased 5-hydroxymethylfurfural (HMF) formation. At pH 5.5 and 7.0, the addition of 5.0 µmol/ml CGA increased HMF formation by 49.4% and 25.2%, respectively when heating fructose alone, and by 9.0% and 16.7%, respectively when heating fructose with aspartic acid. CGA significantly increased HMF formation by promoting 3-deoxosone formation, and its conversion to HMF by inhibiting HMF elimination, especially in the Maillard reaction system. A comparison of the catalytic capacity of CGA with its six analogous compounds showed that both its di-hydroxyphenyl and carboxyl groups function in increasing HMF formation.