Antioxidative mechanisms in chlorogenic acid.

doi:10.1016/j.foodchem.2017.05.080

Paper

Antioxidative mechanisms in chlorogenic acid.

Published Dec 15, 2017 · Jelena Tošović, S. Marković, Jasmina M. Dimitrić Marković

Food chemistry

Q1 SJR score

106

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Abstract

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Study Snapshot

Chlorogenic acid's antioxidative action is primarily mediated through hydrogen atom transfer (HAT) and radical adduct formation (RAF), with SPLET being the most effective mechanism in basic environments.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Paper

Antioxidative mechanisms in chlorogenic acid.

References

Comparative study of the antioxidative activities of caffeoylquinic and caffeic acids.

Caffeoylquinic and caffeic acids exhibit comparable antioxidative activities, with HAT being the predominant mechanism in nonpolar solvents and HAT and SPLET competing in polar media.

Theoretical and Experimental Study of the Antioxidant Behaviors of 5‐O‐Caffeoylquinic, Quinic and Caffeic Acids Based on Electronic and Structural Properties

The antioxidant capacity of 5-O-caffeoylquinic, caffeic, and quinic acids is influenced by their chemical structures and reaction mechanisms, with secondary compounds and reaction medium playing a role.

Synergic application of spectroscopic and theoretical methods to the chlorogenic acid structure elucidation.

The study reveals the correct structure of chlorogenic acid (5-O-caffeoylquinic acid, 5CQA) using spectroscopic and theoretical methods, providing a solid basis for further investigations.

Food Antioxidants: Chemical Insights at the Molecular Level.

DFT-based methods accurately predict the antioxidant properties and reaction mechanisms of food compounds, providing valuable insights into their antioxidant properties and mechanisms.

Revisiting the solvation enthalpies and free energies of the proton and electron in various solvents

This study provides new solvation enthalpies and free energies for proton and electron in various solvents, improving thermodynamic modeling of antioxidative properties in real-world media.

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