Results 241 to 250 of about 43,818 (298)

Correction to "Study on the Anticancer Effect of an Astragaloside- and Chlorogenic Acid-Containing Herbal Medicine (RLT-03) in Breast Cancer". [PDF]

Evid Based Complement Alternat Med
europepmc   +1 more source

Chlorogenic Acid UVA–UVB Photostability

Photochemistry and Photobiology, 2010
AbstractChlorogenic acid is a natural potent antioxidant. It can be used in cosmetics formulations, but for this purpose its photochemical stability should be determined to ensure that the compound will not be degraded after UV radiation exposure. To evaluate this possibility, the concentration of a chlorogenic acid solution was determined by HPLC ...
Diogo P, Rivelli, Carlos A H, Filho, Rebeca L, Almeida, Cristina D, Ropke, Tânia C H, Sawada, Silvia B M, Barros   +5 more
openaire   +3 more sources

Purification and characterization of a chlorogenic acid hydrolase from Aspergillus niger catalysing the hydrolysis of chlorogenic acid

Journal of Biotechnology, 2005
Among 15 Aspergillus strains, Aspergillus niger BRFM 131 was selected for its high chlorogenic acid hydrolase activity. The enzyme was purified and characterized with respect to its physico-chemical and kinetic properties. Four chromatographic steps were necessary to purify the protein to homogeneity with a recovery of 2%.
Asther, Michèle, Alvarado, Maria Isabel Estrada, Haon, Mireille, Navarro, David, Asther, Marcel, Lesage-Meessen, Laurence, Record, Eric   +6 more
openaire   +4 more sources

In vitro and in vivo antioxidant properties of chlorogenic acid and caffeic acid [PDF]

International Journal of Pharmaceutics, 2011
Dietary polyphenols are thought to be beneficial for human health as antioxidants. Coffee beans contain a common polyphenol, chlorogenic acid. Chlorogenic acid is the ester of caffeic acid and quinic acid.
Yuki Sato, Shirou Itagaki, Jiro Ogura
exaly   +2 more sources

Some of the next articles are maybe not open access.

Related searches:

Antioxidative mechanisms in chlorogenic acid

Food Chemistry, 2017
Although chlorogenic acid (5CQA) is an important ingredient of various foods and beverages, mechanisms of its antioxidative action have not been fully clarified. Besides electron spin resonance experiment, this study includes thermodynamic and mechanistic investigations of the hydrogen atom transfer (HAT), radical adduct formation (RAF), sequential ...
Jelena, Tošović, Svetlana, Marković, Jasmina M, Dimitrić Marković, Miloš, Mojović, Dejan, Milenković   +4 more
openaire   +2 more sources

Antigenic properties of chlorogenic acid

Journal of Allergy, 1964
Abstract Rabbits sensitized to chlorogenic acid by means of intramuscular and foot pad injections with chlorogenic acid emulsified in complete Freund's adjuvant showed positive Arthus reactions to chlorogenic acid and to green coffee extract. Sera obtained from the sensitized rabbits gave positive PCA reactions to chlorogenic acid and contained ...
Samuel O. Freedman, Robert Shulman, John Krupey, A.H. Sehon   +3 more
openaire   +2 more sources

The chlorogenic acids of Hemerocallis

Food Chemistry, 2006
The chlorogenic acids in a methanolic extract of freeze-dried Hemerocallis (Chinese day lily) have been qualitatively profiled by LC–MS3. Three caffeoylquinic acids (3-CQA (I), 4-CQA (III) and 5-CQA (II)), three p-coumaroylquinic acids (3-pCoQA (IV), 4-pCoQA (VI) and 5-pCoQA (V)) and two feruloylquinic acids (3-FQA (VII) and 4-FQA (IX)) have been ...
Clifford, MN, Wu, WG, Kuhnert, N
openaire   +3 more sources

Is Chlorogenic Acid Bitter?

Journal of Food Science, 1987
ABSTRACT Chlorogenic acid at 5° published threshold concentration (100 mg/ L) in aqueous 0.2% potassium acid tartrate was not significantly more bitter than aqueous 0.2% potassium tartrate alone when evaluated by taste panel.
CHARLES W. NAGEL, IVAN W. HERRICK, WANDA R. GRABER   +2 more
openaire   +1 more source

Chlorogenic Acid as a Natural Scavenger for Hypochlorous Acid

Biochemical and Biophysical Research Communications, 1995
The effect of chlorogenic acid (CGA) on the killing of Escherichia coli by hypochlorous acid (HOCI) was examined. CGA prevented E. coli from bactericidal action of HOCI in a concentration-dependent manner. HOCI reacted rapidly with CGA. By comparison with the one- and two-electron oxidation products produced by peroxidase and phenolase reactions ...
Y, Kono, H, Shibata, Y, Kodama, A, Ueda, Y, Sawa   +4 more
openaire   +2 more sources