Chlorogenic acids and other cinnamates - nature, occurrence, dietary burden, absorption and metabolism

被引：0

作者：

Clifford, MN ^{[1
]}

机构：

[1] Univ Surrey, Sch Biol Sci, Guildford GU2 5XH, Surrey, England

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2000年 / 80卷 / 07期

关键词：

absorption; avenathramides; caftaric; chicoric; chlorogenic acids; chlorogenic lactones; cinnamates; p-coumaric; p-coumaroylquinic acids; coutaric; cynarin; caffeic; caffeicins; caffeoylquinic acids; caffeoylsuccinoylquinic acids; dicaffeoylquinic acids; dietary burden; fertaric; ferulic; feruloylquinic acids; glutathionylcaftaric acids; metabolism; phaseolic; phenylindans; review; rosmarinic; sinapic;

D O I：

10.1002/(SICI)1097-0010(20000515)80:7<1033::AID-JSFA595>3.3.CO;2-K

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

This paper summarises the occurrence in foods and beverages of the cinnamic acids, their associated conjugates and transformation products. Quantitative data are lacking for some commodities known to contain them, but it is clear that for many people coffee will be the major source. The daily dietary intake of total cinnamates may vary substantially from almost zero to perhaps close to 1 g. The data relating to their absorption and metabolism are presented along with a consideration of their possible in vivo effects. Data for true bioavailability are incomplete: in particular it is not clear whether availability differs markedly with the form of the conjugate, and whether as a consequence some dietary sources may be superior to others. (C) 2000 Society of Chemical Industry.

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页码：1033 / 1043

页数：11