Major antioxidant in coffee and fruits, affects glucose metabolism.
A polyphenol ester of quinic acid and caffeic acid, found in coffee and fruits.
The predominant polyphenol in coffee, representing 10-15% of the coffee bean's dry weight. It is formed by esterification of quinic acid with caffeic acid, which endows it with antioxidant and anti-inflammatory properties. This compound is temperature-sensitive: torrefaction of coffee destroys some, whereas green coffee contains more. Chlorogenic acid can modulate glucose absorption in the intestine and reduce hepatic glucose production, effectively crossing the intestinal barrier and exerting significant systemic effects.
Regulates glucose metabolism, improves insulin sensitivity, and protects against oxidative stress.
Opt for green or lightly roasted coffee to maximize chlorogenic acid content. Consume coffee without sugar to avoid neutralizing its beneficial effects on glucose levels. Limit intake to 2-3 cups per day to tolerate associated caffeine.
Chlorogenic acid in coffee, particularly green coffee, aids in glucose regulation and offers major antioxidant protection.
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