Anti-inflammatory effect of chlorogenic acid on the IL-8 production in Caco-2 cells and the dextran sulphate sodium-induced colitis symptoms in C57BL/6 mice

Anti-inflammatory effect of chlorogenic acid on the IL-8 production in Caco-2 cells and the... 1 Introduction</h5> Chlorogenic acid (CHA) is a common polyphenol and is contained in various foods and beverages. Coffee, one of the most widely consumed beverages in the world, is a major source of CHA in the diet, with a daily intake of approximately 1 g in coffee drinkers. Other dietary sources of CHA include fruits, such as apples, pears, and berries ( Clifford, 1999 ). It has been reported that CHA has potent antioxidative and free radical-scavenging activities in vitro ( Kono et al., 1997 ). CHA also increases the resistance of LDL to lipid peroxidation ( Laranjinha, Vierira, Almeida, & Madeira, 1996 ) and inhibits DNA damage ( Shibata, Sakamoto, Oka, & Kono, 1999 ). Furthermore, CHA inhibits lipopolysaccharide-induced cyclooxygenase-2 expression in RAW264.7 cells ( Shan et al., 2009 ). These antioxidative and anti-inflammatory effects suggest that CHA could aid in the prevention of cardiovascular diseases. Administration of dietary CHA was found to decrease the incidence of chemical carcinogenesis in the colon, liver, and tongue of animal models of cancer ( Mori, Tanaka, Shima, Kuniyasu, & Takahashi, 1986; Tanaka et al., 1990, 1993 ). CHA also shows suppressive effects on skin tumour promotion induced by chemical carcinogens http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

Anti-inflammatory effect of chlorogenic acid on the IL-8 production in Caco-2 cells and the dextran sulphate sodium-induced colitis symptoms in C57BL/6 mice

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Publisher
Elsevier
Copyright
Copyright © 2014 Elsevier Ltd
ISSN
0308-8146
DOI
10.1016/j.foodchem.2014.06.100
Publisher site
See Article on Publisher Site

Abstract

1 Introduction</h5> Chlorogenic acid (CHA) is a common polyphenol and is contained in various foods and beverages. Coffee, one of the most widely consumed beverages in the world, is a major source of CHA in the diet, with a daily intake of approximately 1 g in coffee drinkers. Other dietary sources of CHA include fruits, such as apples, pears, and berries ( Clifford, 1999 ). It has been reported that CHA has potent antioxidative and free radical-scavenging activities in vitro ( Kono et al., 1997 ). CHA also increases the resistance of LDL to lipid peroxidation ( Laranjinha, Vierira, Almeida, & Madeira, 1996 ) and inhibits DNA damage ( Shibata, Sakamoto, Oka, & Kono, 1999 ). Furthermore, CHA inhibits lipopolysaccharide-induced cyclooxygenase-2 expression in RAW264.7 cells ( Shan et al., 2009 ). These antioxidative and anti-inflammatory effects suggest that CHA could aid in the prevention of cardiovascular diseases. Administration of dietary CHA was found to decrease the incidence of chemical carcinogenesis in the colon, liver, and tongue of animal models of cancer ( Mori, Tanaka, Shima, Kuniyasu, & Takahashi, 1986; Tanaka et al., 1990, 1993 ). CHA also shows suppressive effects on skin tumour promotion induced by chemical carcinogens

Journal

Food ChemistryElsevier

Published: Feb 1, 2015

References

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