Abstract
Background: Phenolic acids have recently gained considerable attention because of their numerous practical, biological, and pharmacological benefits. Various polyphenolic compounds are widely distributed in plant sources. Flavonoids and phenolic acids are the two main polyphenolic compounds that many plants contain abundant polyphenols. Chlorogenic acid, one of the most abundant phenolic acids, has various biological activities, but it is chemically unstable and degrades into other compounds or different enzymatic processes.
Methods: In this review, we have studied many publications about CA and its derivatives. CA derivatives were classified into three categories in terms of structure and determined each part’s effects on the body. The biological evaluations, structure-activity relationship, and mechanism of action of CA derivatives were investigated. The search databases for this review were ScienceDirect, Scopus, Pub- Med and google scholar.
Results: Many studies have reported that CA derivatives have demonstrated several biological effects, including anti-oxidant, anti-inflammatory, anti-microbes, anti-mutation, anti-carcinogenic, anti-viral, anti-hypercholesterolemia, anti-hypertensive, anti-bacterial, and hypoglycemic actions. The synthesis of new stable CA derivatives can enhance its metabolic stability and biological activity.
Conclusion: The present study represented different synthetic methods and biological activities of CA derivatives. These compounds showed high antioxidant activity across a wide range of biological effects. Our goal was to help other researchers design and develop stable analogs of CA for the improvement of its metabolic stability and the promotion of its biological activity.
Graphical Abstract
[http://dx.doi.org/10.1111/j.1750-3841.2011.02609.x] [PMID: 22394181]
[http://dx.doi.org/10.1155/2019/6769789] [PMID: 31139644]
[http://dx.doi.org/10.1016/j.postharvbio.2019.05.003]
[http://dx.doi.org/10.1002/pca.1218] [PMID: 20310076]
[http://dx.doi.org/10.1016/j.biopha.2017.10.064] [PMID: 29080460]
[http://dx.doi.org/10.1080/10826068.2020.1786699] [PMID: 32633686]
[http://dx.doi.org/10.1016/j.abb.2010.03.005] [PMID: 20226754]
[PMID: 23160680]
[http://dx.doi.org/10.1016/j.fct.2017.04.048] [PMID: 28478101]
[http://dx.doi.org/10.1016/j.foodchem.2019.125879] [PMID: 31734012]
[http://dx.doi.org/10.1016/j.talanta.2013.08.005] [PMID: 24148509]
[http://dx.doi.org/10.1007/s10295-010-0690-0] [PMID: 20127271]
[http://dx.doi.org/10.1080/01496390701626677]
[http://dx.doi.org/10.1016/j.phytochem.2008.04.024] [PMID: 18513762]
[http://dx.doi.org/10.2139/ssrn.4342320]
[http://dx.doi.org/10.1590/S0102-695X2013005000032]
[http://dx.doi.org/10.1016/j.seppur.2014.05.048]
[http://dx.doi.org/10.1016/j.chroma.2007.11.112] [PMID: 18160073]
[http://dx.doi.org/10.1128/AAC.01347-16] [PMID: 27872076]
[http://dx.doi.org/10.1007/s10973-013-3142-z]
[http://dx.doi.org/10.1016/j.foodchem.2017.02.150] [PMID: 28372251]
[http://dx.doi.org/10.1021/acs.jafc.0c05020] [PMID: 33084347]
[http://dx.doi.org/10.3389/fpls.2016.01424] [PMID: 27721818]
[http://dx.doi.org/10.1111/pbi.12280] [PMID: 25421386]
[http://dx.doi.org/10.1002/bio.2932] [PMID: 25991491]
[http://dx.doi.org/10.5539/jfr.v2n3p55]
[http://dx.doi.org/10.1155/2013/801457]
[http://dx.doi.org/10.3390/molecules22030358] [PMID: 28245635]
[http://dx.doi.org/10.1016/j.sajb.2019.02.005]
[http://dx.doi.org/10.1016/j.foodchem.2018.11.070] [PMID: 30583398]
[http://dx.doi.org/10.1016/j.fbp.2020.10.008]
[http://dx.doi.org/10.3390/molecules21060737] [PMID: 27338318]
[http://dx.doi.org/10.1002/lite.201200191]
[http://dx.doi.org/10.36721/PJPS.2021.34.5.REG.1679-1683.1] [PMID: 34803002]
[http://dx.doi.org/10.1039/C5FO01412C] [PMID: 27010419]
[http://dx.doi.org/10.1016/S1572-5995(01)80024-7]
[http://dx.doi.org/10.1002/cbdv.201900093] [PMID: 31095892]
[http://dx.doi.org/10.3390/molecules22010067] [PMID: 28042867]
[http://dx.doi.org/10.1016/j.foodres.2018.04.052] [PMID: 29803467]
[http://dx.doi.org/10.1016/j.jpba.2018.10.008] [PMID: 30317076]
[http://dx.doi.org/10.1021/jf010514x] [PMID: 11600002]
[http://dx.doi.org/10.3390/molecules24050964] [PMID: 30857274]
[http://dx.doi.org/10.1186/s13065-019-0556-0] [PMID: 31384789]
[http://dx.doi.org/10.1016/j.bioorg.2021.105458] [PMID: 34736132]
[http://dx.doi.org/10.1016/j.fitote.2014.08.015] [PMID: 25172103]
[http://dx.doi.org/10.1016/j.foodchem.2013.06.014] [PMID: 23993490]
[http://dx.doi.org/10.1016/j.plantsci.2003.07.002]
[http://dx.doi.org/10.1016/j.foodchem.2011.02.013]
[http://dx.doi.org/10.1016/j.foodres.2013.09.040]
[http://dx.doi.org/10.1016/j.bpc.2022.106911] [PMID: 36279740]
[http://dx.doi.org/10.1016/j.lwt.2022.113325]
[http://dx.doi.org/10.1016/S0968-0896(03)00460-7] [PMID: 14556796]
[http://dx.doi.org/10.1021/jf0634606] [PMID: 17455951]
[http://dx.doi.org/10.1016/j.bmcl.2017.09.044] [PMID: 28964634]
[http://dx.doi.org/10.3390/ph16020145] [PMID: 37259298]
[http://dx.doi.org/10.15640/jcb.v6n1a4]
[http://dx.doi.org/10.1016/j.foodchem.2016.09.055] [PMID: 27719962]
[http://dx.doi.org/10.1021/jf048701t] [PMID: 15740032]
[http://dx.doi.org/10.1016/j.foodchem.2007.06.053]
[http://dx.doi.org/10.1055/s-0042-119449] [PMID: 27806409]
[http://dx.doi.org/10.1039/C8RA09395D] [PMID: 35515874]
[http://dx.doi.org/10.18433/J3H010] [PMID: 19203470]
[http://dx.doi.org/10.1016/j.bmc.2007.07.038] [PMID: 17761420]
[http://dx.doi.org/10.1016/j.ijfoodmicro.2016.01.005] [PMID: 26812586]
[http://dx.doi.org/10.1111/1541-4337.12620] [PMID: 33337063]
[http://dx.doi.org/10.3390/pharmaceutics10030143] [PMID: 30200538]
[http://dx.doi.org/10.1016/j.bcp.2013.02.008] [PMID: 23416115]
[http://dx.doi.org/10.1007/s11010-019-03516-9] [PMID: 30895499]
[http://dx.doi.org/10.1016/j.nutres.2018.11.002] [PMID: 30803509]
[http://dx.doi.org/10.1016/j.fct.2010.01.003] [PMID: 20064576]
[http://dx.doi.org/10.1111/1750-3841.14838] [PMID: 31750946]
[http://dx.doi.org/10.1002/jsfa.10565] [PMID: 32519758]
[http://dx.doi.org/10.1007/s00210-019-01670-x] [PMID: 31190087]
[http://dx.doi.org/10.1021/jf300999e] [PMID: 22793503]
[http://dx.doi.org/10.1016/j.jff.2020.103984]