ライフサイエンスコーパス: caffeoylquinic acid

1 inoside, Q-3-rutinoside Q-3-rhamnoside and 3-caffeoylquinic acid.

2 ed the isolated compound as (1S,3R,4S,5R)5-O-Caffeoylquinic acid.

3 glycosides or di-O-caffeoyltartaric and 5-O-caffeoylquinic acid.

4 e of polymerization between 4.7 and 10.7 and caffeoylquinic acids.

5 significant reductions (55-60%) observed for caffeoylquinic acids.

6 tochemicals mainly including triterpenes and caffeoylquinic acids.

7 Among analyzed hydroxycinnamic acids, 5-Caffeoylquinic acid (114.17 mg/g) was most abundant, fol

8 -3-O-dihexoside, caffeoyl glucoside (2), 3-O-caffeoylquinic acid (3), 5-O-caffeoylquinic acid (4), ki

9 ketone (FMC), 2-furoic acid (FA), and for 3-caffeoylquinic acid (3-CQA) was developed and validated.

10 tracts from quince peel and pulp, namely 3-O-caffeoylquinic acid (3-CQA), 4-p-coumaroylquinic acid (H

11 affeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dica

12 3-Caffeoylquinic acid, 3-p-coumaroylquinic acid, 4-p-couma

13 co-2/HT29-MTX cells co-culture model, with 4-caffeoylquinic acid (34.84 %) and 4,5-dicaffeoylquinic a

14 The major phenolic in GCB was 5-caffeoylquinic acid (39.92mg/g dw).

15 coside (2), 3-O-caffeoylquinic acid (3), 5-O-caffeoylquinic acid (4), kingiside (5), 8-epi-kingisidic

16 (3-CQA), 4-p-coumaroylquinic acid (HC1), 4-O-caffeoylquinic acid (4-CQA), 5-O-caffeoylquinic acid (5-

17 y, were evaluated based on their levels of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylqu

18 However, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid and salvian

19 results showed that caffeine, trigonelline, caffeoylquinic acids 5-CQA and diCQA presented the highe

20 he effect of the chlorogenic acid isomer 5-O-caffeoylquinic acid (5-CQA) on digestion of potato starc

21 (HC1), 4-O-caffeoylquinic acid (4-CQA), 5-O-caffeoylquinic acid (5-CQA), derivative of p-coumaroylqu

22 nvestigate this hypothesis, a mixture of 5-O-caffeoylquinic acid (5-CQA), the most abundant chlorogen

23 hanges in total soluble phenolics (TSP), 5-O-caffeoylquinic acid (5-CQA), total carotenoids, AC, and

24 on of chlorogenic acid (CGA) measured as 5-O-caffeoylquinic acid (5-CQA).

25 on their levels of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3,4-dicaffeo

26 ree of the ten compounds evaluated, namely 4-caffeoylquinic acid, 5-caffeoylquinic acid, and 2-O-B-d-

27 The greatest accumulation of 3-O-caffeoylquinic acid, 5-O-caffeoylquinic acid and 1,3-di-

28 The content of 3-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, apigenin 7

29 accumulation of 3-O-caffeoylquinic acid, 5-O-caffeoylquinic acid and 1,3-di-O-caffeoylquinic acid in

30 ined only two phenolic compounds, namely 5-O-caffeoylquinic acid and 3,5-O-caffeoylquinic acid, while

31 s in the plant extract and infusion were 5-O-caffeoylquinic acid and an apigenin derivative.

32 ighest Km values were found for 4,5-feruloyl-caffeoylquinic acid and catechol.

33 to the loss of native molecules, notably 5-O-caffeoylquinic acid and flavan-3-ols.

34 hese 2 families of compounds and contained 3-caffeoylquinic acid and quercetin-3-rutinoside at the hi

35 mostly derived from caffeic acid, being 3-O-caffeoylquinic acid and rosmarinic acid the majority com

36 However, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid and salvianolic acid I were only bar

37 The metabolites trigonelline, caffeine, caffeoylquinic acid and sugars revealed higher concentra

38 ice, the AFS methanol extract (AFSE) rich in caffeoylquinic acids and flavones reduced blood glucose,

39 le caffeoylquinic acids whereas frying in di-caffeoylquinic acids and hydroxycinnamic acid-amides.

40 in-3-rutinoside), two phenolic acids (3- and caffeoylquinic acid) and 3 flavonols (rutin, quercetin-3

41 s evaluated, namely 4-caffeoylquinic acid, 5-caffeoylquinic acid, and 2-O-B-d-glucopyranosyl-atractyl

42 n-glycosides, quercetin derivatives, and 3-O-caffeoylquinic acid, and lemon juice, possessing flavone

43 ntity of caffeoyl/dicaffeoyl methyl quinate, caffeoylquinic acids, and quercetin derivatives decrease

44 l profiles in the hibiscus beverage included caffeoylquinic acids, anthocyanins, and flavonols.

45 The content of 3-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, apigenin 7-O-glucuronide in primary

46 xist either on methoxy adducts of 3- and 4-O-caffeoylquinic acid appearing in buffered methanol/water

47 he simulated and experimental NMR spectra of caffeoylquinic acids are in excellent agreement.

48 (HAs) were mainly chlorogenic acids, with 5-caffeoylquinic acid as the major compound.

49 a in the blends resulted in an increase in 5-caffeoylquinic acid but a decrease in caffeine contents.

50 s are a rich source of (poly)phenols, mainly caffeoylquinic acids, but little is known about their bi

51 Metabolites such as 3-caffeoylquinic acid, catechin, 4-caffeoylquinic acid, qu

52 red by TEAC, DPPH, and TPC, was similar to 5-caffeoylquinic acid, common in many plant species.

53 in the coffee brew increased (2.1-6.7) and 5-caffeoylquinic acid concentration decreased (5.2-4.6g/10

54 Caffeoylquinic acids constituted 80% of the total phenol

55 amide (AA), trigonelline, nicotinic acid and caffeoylquinic acids contents (determined by HPLC) as we

56 roylquinic acid, 4-p-coumaroylquinic acid, 5-caffeoylquinic acid, coumaric acid, kaempferol-3-O-rutin

57 unds including caffeic acid (CA), 4 kinds of caffeoylquinic acid (CQA) and 6 kinds of dicaffeoylquini

58 5-O-caffeoylquinic acid (CQA) is one of the major hydroxycin

59 Since 5'-O-Caffeoylquinic acid (CQA) is one of the major phenolic c

60 nd instant coffees indicated the presence of caffeoylquinic acids (CQA), feruloylquinic acids (FQA) a

61 Caffeoylquinic acids (CQAs) are nutraceutical polyphenol

62 Caffeoylquinic acids (CQAs) are specialized plant metabo

63 ino acids and polyphenolic compounds such as caffeoylquinic acids (CQAs).

64 e AOA decreases in order caffeic acid, CFA, >caffeoylquinic acids, CQAs, >dicaffeoylquinic acids, diC

65 e to the valuable components of PSP, such as caffeoylquinic acid derivatives and acylated anthocyanin

66 detector were developed for the analysis of caffeoylquinic acid derivatives in seeds, leaves and roo

67 association with phenolic compounds, such as caffeoylquinic acids, ferulic acid-O-hexosides and rutin

68 hown for 3,4,5-tri-caffeoylquinic and 3,5-di-caffeoylquinic acid, followed by 5-caffeoylquinic and ca

69 17 compounds were identified, including (di)caffeoylquinic acids, gallocatechin, and triterpenoid sa

70 ontent confirmed that quercetin, naringenin, caffeoylquinic acid, hydroxyphenylacetic acid, apigenin

71 ecially in lithospermic acid A in LB and 5-O-caffeoylquinic acid in BB.

72 nalysis revealed that the high contents of 5-caffeoylquinic acid in green coffees did not correlate w

73 c acid, 5-O-caffeoylquinic acid and 1,3-di-O-caffeoylquinic acid in primary heads occurred in 'Romolo

74 lucuronide in primary heads as well 1,5-di-O-caffeoylquinic acid in secondary heads increased with se

75 rease in 3,5-O-dicaffeoylquinic acid and 5-O-caffeoylquinic acid in the preparations.

76 of the chlorogenic acids was identified as 5-caffeoylquinic acid in the samples.

77 owed a strong induction in the group of mono caffeoylquinic acids in response to nitrogen deficiency.

78 were triterpenoids, coumaroylquinic acid and caffeoylquinic acid isomers and methyl derivatives, nari

79 c acid derivative and two feruloylquinic and caffeoylquinic acid isomers were newly detected.

80 Caffeoylquinic acid isomers were the most abundant compo

81 A model system composed of (3-caffeoylquinic acid lactone (3-CQAL), 4- caffeoyl quinic

82 mong which two were putatively identified as caffeoylquinic acid methyl ester and tyrosine.

83 eoylquinic and caffeic acid, 3,4- and 4,5-di-caffeoylquinic acids, peonidin-3-caffeoyl-p-hydroxybenzo

84 ating of the alcoholic solution of trans-5-O-caffeoylquinic acid produced at least twenty compounds (

85 Antioxidants (caffeoylquinic acid, putrescine and spermidine derivativ

86 s such as 3-caffeoylquinic acid, catechin, 4-caffeoylquinic acid, quercetin-3-O-robinobioside, rutin

87 sponsible for the observed effects, e.g. 5-O-caffeoylquinic acid regarding antioxidative potential an

88 l juice, which also contained high levels of caffeoylquinic acids, relative to the fruit.

89 atechin and caffeic acid, whilst addition of caffeoylquinic acids resulted in dose-dependent acrylami

90 the reliable quantification limit, with 5-O-caffeoylquinic acid, rutin and isoquercitrin as the most

91 Caffeoylquinic acids, simple phenolic acids, and some or

92 ha 7 and Zijuan contained significantly more caffeoylquinic acids than others cultivars.

93 acids (29.78 mg/100 g dry weight), being 3-O-caffeoylquinic acid the most abundant one, and flavone/o

94 for the enhanced potency of (1S,3R,4S,5R)5-O-Caffeoylquinic acid to reduce both the glucose and chole

95 glucoside, luteolin-3-O-glucuronide, malonyl caffeoylquinic acid, trans-resveratrol glucoside and caf

96 The 5-caffeoylquinic acid was identified at all fermentation t

97 The highest concentration of mono-caffeoylquinic acid was observed in strawberry, cherry,

98 ong non-anthocyanin phenolics, caffeic and a caffeoylquinic acid were found in the highest concentrat

99 3,5-O-Dicaffeoylquinic acid and 5-O-caffeoylquinic acid were the main phenolic compounds.

100 Chicoric and 5-O-caffeoylquinic acid were the most abundant phenolic acid

101 B-type procyanidins and caffeoylquinic acids were the major phenolic compounds i

102 g resulted in higher amount of bioaccessible caffeoylquinic acids whereas frying in di-caffeoylquinic

103 cies, accumulates high levels of antioxidant caffeoylquinic acids, which are strong bioactive molecul

104 ds, namely 5-O-caffeoylquinic acid and 3,5-O-caffeoylquinic acid, while significant antioxidant activ