Factors affecting intake, metabolism and health benefits of phenolic acids: do we understand individual variability?

Moderate consumption of a soluble green/roasted coffee rich in caffeoylquinic acids reduces cardiovascular risk markers: results from a randomized, cross-over, controlled trial in healthy and hypercholesterolemic subjects

(2018) Sara Martínez-López et al.   EUROPEAN JOURNAL OF NUTRITION

Absorption and metabolism of yerba mate phenolic compounds in humans

(2018) Miren Gómez-Juaristi et al.   FOOD CHEMISTRY

ACUTE EFFECT OF COFFEE ON AORTIC STIFFNESS AND WAVE REFLECTIONS IN HEALTHY INDIVIDUALS

(2018) N. Ioakeimidis et al.   JOURNAL OF HYPERTENSION

The effect of artichoke leaf extract supplementation on lipid and CETP response in metabolic syndrome with respect to Taq 1B CETP polymorphism: A randomized placebo-controlled clinical trial

(2018) Khatereh Rezazadeh et al.   European Journal of Integrative Medicine

The potential effects of chlorogenic acid, the main phenolic components in coffee, on health: a comprehensive review of the literature

(2017) Narges Tajik et al.   EUROPEAN JOURNAL OF NUTRITION

Structural characterization of reaction products of caftaric acid and bisulfite present in a commercial wine using high resolution mass spectrometric and nuclear magnetic resonance techniques

(2017) Yoji Hayasaka et al.   FOOD CHEMISTRY

Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads

(2017) Ville M. Koistinen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ferulic acid-4- O -sulfate rather than ferulic acid relaxes arteries and lowers blood pressure in mice

(2017) Evelien Van Rymenant et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Microbial and endogenous metabolic conversions of rye phytochemicals

(2017) Ville M. Koistinen et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Chlorogenic Acid: Recent Advances on Its Dual Role as a Food Additive and a Nutraceutical against Metabolic Syndrome

(2017) Jesús Santana-Gálvez et al.   MOLECULES

Chlorogenic acid from coffee beans: evaluating the evidence for a blood pressure–regulating health claim

(2017) Tara B. Loader et al.   NUTRITION REVIEWS

Bioaccessibility and bioavailability of phenolic compounds in bread: a review

(2017) Donato Angelino et al.   Food & Function

Rye polyphenols and the metabolism of n-3 fatty acids in rats: a dose dependent fatty fish-like effect

(2017) Fayçal Ounnas et al.   Scientific Reports

Identification and quantification of novel cranberry-derived plasma and urinary (poly)phenols

(2016) Rodrigo P. Feliciano et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Regularly consuming a green/roasted coffee blend reduces the risk of metabolic syndrome

(2016) Beatriz Sarriá et al.   EUROPEAN JOURNAL OF NUTRITION

Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation

(2016) Ville Mikael Koistinen et al.   FOOD RESEARCH INTERNATIONAL

Coffee Consumption Increases the Antioxidant Capacity of Plasma and Has No Effect on the Lipid Profile or Vascular Function in Healthy Adults in a Randomized Controlled Trial

(2016) Gloria M Agudelo-Ochoa et al.   JOURNAL OF NUTRITION

Metabolic transformations of dietary polyphenols: comparison between in vitro colonic and hepatic models and in vivo urinary metabolites

(2016) Claudia Vetrani et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Bioavailability and metabolism of phenolic compounds from wholegrain wheat and aleurone-rich wheat bread

(2016) Letizia Bresciani et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Hydroxycinnamic acid derivatives: a potential class of natural compounds for the management of lipid metabolism and obesity

(2016) Md Ashraful Alam et al.   Nutrition & Metabolism

Cognitive and neuroprotective effects of chlorogenic acid

(2016) Erin Heitman et al.   NUTRITIONAL NEUROSCIENCE

ATLAS of Biochemistry: A Repository of All Possible Biochemical Reactions for Synthetic Biology and Metabolic Engineering Studies

(2016) Noushin Hadadi et al.   ACS Synthetic Biology

Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains

(2015) Lilei Yu et al.   MOLECULES

Coffee polyphenol consumption improves postprandial hyperglycemia associated with impaired vascular endothelial function in healthy male adults

(2015) Hiroko Jokura et al.   NUTRITION RESEARCH

Antidiabetic Effects of Simple Phenolic Acids: A Comprehensive Review

(2015) Ramachandran Vinayagam et al.   PHYTOTHERAPY RESEARCH

Atheroprotective effects of (poly)phenols: a focus on cell cholesterol metabolism

(2015) Ilaria Zanotti et al.   Food & Function

Bioavailability, bioactivity and impact on health of dietary flavonoids and related compounds: an update

(2014) Ana Rodriguez-Mateos et al.   ARCHIVES OF TOXICOLOGY

Dietary Inflammatory Index and Risk of Colorectal Cancer in the Iowa Women's Health Study

(2014) N. Shivappa et al.   CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION

Four-week coffee consumption affects energy intake, satiety regulation, body fat, and protects DNA integrity

(2014) Tamara Bakuradze et al.   FOOD RESEARCH INTERNATIONAL

Phenolic metabolites as compliance biomarker for polyphenol intake in a randomized controlled human intervention

(2014) Claudia Vetrani et al.   FOOD RESEARCH INTERNATIONAL

Effect of Processing on Phenolic Composition of Dough and Bread Fractions Made from Refined and Whole Wheat Flour of Three Wheat Varieties

(2014) Yingjian Lu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Disintegration of wheat aleurone structure has an impact on the bioavailability of phenolic compounds and other phytochemicals as evidenced by altered urinary metabolite profile of diet-induced obese mice

(2014) Jenna Pekkinen et al.   Nutrition & Metabolism

Coffee: biochemistry and potential impact on health

(2014) Iziar A. Ludwig et al.   Food & Function

Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?

(2014) Iziar A. Ludwig et al.   Food & Function

Diets naturally rich in polyphenols improve fasting and postprandial dyslipidemia and reduce oxidative stress: a randomized controlled trial

(2013) Giovanni Annuzzi et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Coffee consumption attenuates short-term fructose-induced liver insulin resistance in healthy men

(2013) Virgile Lecoultre et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Taste and textural characters of mixtures of caftaric acid and Grape Reaction Product in model wine

(2013) R. Gawel et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Stimulation of Postprandial Fat Utilization in Healthy Humans by Daily Consumption of Chlorogenic Acids

(2013) Satoko SOGA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

An Outlook on Chlorogenic Acids—Occurrence, Chemistry, Technology, and Biological Activities

(2013) Rohit Upadhyay et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Roles of Chlorogenic Acid on Regulating Glucose and Lipids Metabolism: A Review

(2013) Shengxi Meng et al.   Evidence-based Complementary and Alternative Medicine

Extrusion of Barley and Oat Improves the Bioaccessibility of Dietary Phenolic Acids in Growing Pigs

(2013) Anastasia S. Hole et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex

(2013) Emilia Nordlund et al.   JOURNAL OF CEREAL SCIENCE

Gender and body mass index modify the effect of increasing amounts of caffeinated coffee on postprandial glucose and insulin concentrations; a randomized, controlled, clinical trial

(2013) Anna Gavrieli et al.   METABOLISM-CLINICAL AND EXPERIMENTAL

A Randomised Placebo-Controlled Trial to Differentiate the Acute Cognitive and Mood Effects of Chlorogenic Acid from Decaffeinated Coffee

(2013) David A. Camfield et al.   PLoS One

Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content

(2013) J. A. Rothwell et al.   Database-The Journal of Biological Databases and Curation

Comparison of postprandial phenolic acid excretions and glucose responses after ingestion of breads with bioprocessed or native rye bran

(2013) Jenni Lappi et al.   Food & Function

Dietary (Poly)phenolics in Human Health: Structures, Bioavailability, and Evidence of Protective Effects Against Chronic Diseases

(2012) Daniele Del Rio et al.   ANTIOXIDANTS & REDOX SIGNALING

Acute Effects of Chlorogenic Acid on Nitric Oxide Status, Endothelial Function, and Blood Pressure in Healthy Volunteers: A Randomized Trial

(2012) Aidilla Mubarak et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improved Bioavailability of Dietary Phenolic Acids in Whole Grain Barley and Oat Groat following Fermentation with Probiotic Lactobacillus acidophilus, Lactobacillus johnsonii, and Lactobacillus reuteri

(2012) Anastasia S. Hole et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biosynthesis, Natural Sources, Dietary Intake, Pharmacokinetic Properties, and Biological Activities of Hydroxycinnamic Acids

(2012) Hesham R. El-Seedi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of baking on free and bound phenolic acids in wholegrain bakery products

(2012) El-Sayed M. Abdel-Aal et al.   JOURNAL OF CEREAL SCIENCE

Metabolomics View on Gut Microbiome Modulation by Polyphenol-rich Foods

(2012) Sofia Moco et al.   JOURNAL OF PROTEOME RESEARCH

In Vitro Microbiotic Fermentation Causes an Extensive Metabolite Turnover of Rye Bran Phytochemicals

(2012) Kati Hanhineva et al.   PLoS One

Air classification of barley flours to produce phenolic enriched ingredients: Comparative study among MEKC-UV, RP-HPLC-DAD-MS and spectrophotometric determinations

(2011) Vito Verardo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Coffees rich in chlorogenic acid or N-methylpyridinium induce chemopreventive phase II-enzymes via the Nrf2/ARE pathway in vitro and in vivo

(2011) Ute Boettler et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Dark roast coffee is more effective than light roast coffee in reducing body weight, and in restoring red blood cell vitamin E and glutathione concentrations in healthy volunteers

(2011) Christine Kotyczka et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Acute effects of decaffeinated coffee and the major coffee components chlorogenic acid and trigonelline on incretin hormones

(2011) Margreet R Olthof et al.   Nutrition & Metabolism

Does coffee enriched with chlorogenic acids improve mood and cognition after acute administration in healthy elderly? A pilot study

(2011) Vanessa Cropley et al.   PSYCHOPHARMACOLOGY

Plasma appearance and correlation between coffee and green tea metabolites in human subjects

(2010) Mathieu Renouf et al.   BRITISH JOURNAL OF NUTRITION

Acylated anthocyanins in broccoli sprouts

(2010) Diego A. Moreno et al.   FOOD CHEMISTRY

Profile and Characterization of the Chlorogenic Acids in Green Robusta Coffee Beans by LC-MSn: Identification of Seven New Classes of Compounds

(2010) Rakesh Jaiswal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo

(2010) Nuria Mateo Anson et al.   JOURNAL OF NUTRITION

Instant coffee with high chlorogenic acid levels protects humans against oxidative damage of macromolecules

(2010) Christine Hoelzl et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Acute Effects of Decaffeinated Coffee and the Major Coffee Components Chlorogenic Acid and Trigonelline on Glucose Tolerance

(2009) A. E. van Dijk et al.   DIABETES CARE

Metabolite Profiling of Hydroxycinnamate Derivatives in Plasma and Urine after the Ingestion of Coffee by Humans: Identification of Biomarkers of Coffee Consumption

(2009) A. Stalmach et al.   DRUG METABOLISM AND DISPOSITION

Effect of fermentation on antioxidant properties of some cereals and pseudo cereals

(2009) Tijana M. Đorđević et al.   FOOD CHEMISTRY

Effects of hydroxyhydroquinone-reduced coffee on vasoreactivity and blood pressure

(2009) Ryuji Ochiai et al.   HYPERTENSION RESEARCH

Polyphenols: food sources, properties and applications - a review

(2009) Hasna El Gharras   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

In Vitro Cultures of Brassica oleracea L. var.costataDC: Potential Plant Bioreactor for Antioxidant Phenolic Compounds

(2009) Marcos Taveira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Conversion of Dehydrodiferulic Acids by Human Intestinal Microbiota

(2009) Annett Braune et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioprocessing of Wheat Bran Improves in vitro Bioaccessibility and Colonic Metabolism of Phenolic Compounds

(2009) Nuria Mateo Anson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The University of Minnesota Biocatalysis/Biodegradation Database: improving public access

(2009) Junfeng Gao et al.   NUCLEIC ACIDS RESEARCH

Chemistry and occurrence of hydroxycinnamate oligomers

(2009) Mirko Bunzel   PHYTOCHEMISTRY REVIEWS

Chemistry, natural sources, dietary intake and pharmacokinetic properties of ferulic acid: A review

(2008) Zhaohui Zhao et al.   FOOD CHEMISTRY

Bioavailability of ferulic acid is determined by its bioaccessibility

(2008) Nuria Mateo Anson et al.   JOURNAL OF CEREAL SCIENCE

Effects of Hydroxyhydroquinone-reduced Coffee on Blood Pressure in High-normotensives and Mild Hypertensives

(2008) Akiro Chikama et al.   JOURNAL OF HEALTH SCIENCE

Hydroxyhydroquinone-free coffee: A double-blind, randomized controlled dose–response study of blood pressure

(2008) Tohru Yamaguchi et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut

(2008) Paola Vitaglione et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY