O'Reilly logo

Coffee in Health and Disease Prevention by Victor R. Preedy

Stay ahead with the world's most comprehensive technology and business learning platform.

With Safari, you learn the way you learn best. Get unlimited access to videos, live online training, learning paths, books, tutorials, and more.

Start Free Trial

No credit card required

Chapter 88

Inhibitory Effects of Caffeic Acid on Free-Radical Formation

Hideo Iwahashi     Department of Chemistry, Wakayama Medical University, Wakayama, Japan

Abstract

Chlorogenic acids and their derivatives, which are esters of caffeic acid (CA) with quinic acid, occur in coffee beans. Caffeic acid is also present in coffee at a concentration of approximately 250 mg per cup. The effects of CA and chlorogenic acid on the formation of radicals were examined in several reactions, such as the reaction of hydrogen peroxide with ferrous ion, the reaction of hydrogen peroxide with ferric ion and 3-hydroxyanthranilic acid (3-HAT), the reaction of 13-hydroperoxide octadecadienoic acid (13-HPODE) with ferrous ion (or cytochrome c), the reaction of rat liver ...

With Safari, you learn the way you learn best. Get unlimited access to videos, live online training, learning paths, books, interactive tutorials, and more.

Start Free Trial

No credit card required