Nutraceutical properties of chlorogenic acid

绿原酸的营养特性

• 批准号: 327129-2011
• 负责人: Shearer, Jane
• 金额: $ 2.26万
• 依托单位: University of Calgary
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2013
• 资助国家: 加拿大
• 起止时间: 2013-01-01 至 2014-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=526835
• 关键词: Nutraceutical; properties; chlorogenic; acid

Coffee is one of the world's most widely consumed beverages and the primary source of antioxidants in the modern diet. Given this, interest in the physiological effects of coffee has exploded as both experimental and clinical investigations report exciting nutraceutical potential. Of particular interest to the present application is the impact of coffee consumption on glucose homeostasis. Despite convincing epidemiological evidence, the specific coffee component(s) and physiological mechanisms responsible for the effects of coffee on glucose homeostasis are unclear. As caffeine, either ingested alone or as a part of coffee, acutely impairs insulin sensitivity, a component of coffee other than caffeine is likely responsible. Chlorogenic acids (CGA) are the main antioxidants in brewed coffee. Upon ingestion, small amounts of CGA are absorbed intact from the stomach and small intestine, with the remainder undergoing hydrolysis and subsequent absorption of the metabolites in the colon. The overall hypothesis is that CGA is responsible for the beneficial effects of coffee on glucose homeostasis. To gain insight into whole body and tissue specific effects of CGA in normal and pathological physiology, an in vivo animal model will be employed.

咖啡是世界上消费最广泛的饮料之一，也是现代饮食中抗氧化剂的主要来源。鉴于此，随着实验和临床研究报告令人兴奋的营养保健潜力，人们对咖啡的生理作用的兴趣激增。对目前的应用特别感兴趣的是咖啡消耗对葡萄糖稳态的影响。尽管有令人信服的流行病学证据，但咖啡对葡萄糖稳态影响的具体成分和生理机制尚不清楚。由于咖啡因，无论是单独摄入还是作为咖啡的一部分，都会严重损害胰岛素敏感性，咖啡中的另一种成分可能是咖啡因的原因。绿原酸（CGA）是煮咖啡中的主要抗氧化剂。摄入后，少量的CGA被胃和小肠完整地吸收，其余的则被水解，随后在结肠中被代谢产物吸收。总的假设是CGA是咖啡对葡萄糖稳态有益的原因。为了深入了解CGA在正常和病理生理中的全身和组织特异性作用，我们将采用体内动物模型。