Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

Filters

My Custom Filters

Edit custom filters

Results by year

Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1980 1
1982 1
1987 1
1991 1
2002 2
2003 2
2004 2
2005 3
2006 1
2007 3
2008 1
2009 2
2010 4
2011 5
2012 8
2013 3
2014 8
2015 5
2016 10
2017 10
2018 15
2019 8
2020 7
2021 6
2022 4
2023 2
2024 5
2025 7
2026 0

Publication date

Text availability

Article attribute

Article type

Additional filters

Article Language

Species

Sex

Age

Other

Search Results

110 results

Results by year

Filters applied: . Clear all
Page 1
Neuroprotective Effects of Coffee Bioactive Compounds: A Review.
Socała K, Szopa A, Serefko A, Poleszak E, Wlaź P. Socała K, et al. Int J Mol Sci. 2020 Dec 24;22(1):107. doi: 10.3390/ijms22010107. Int J Mol Sci. 2020. PMID: 33374338 Free PMC article. Review.
However, caffeine is not the only coffee bioactive component. The coffee beverage is in fact a mixture of a number of bioactive compounds such as polyphenols, especially chlorogenic acids (in green beans) and caffeic acid (in roasted coffee …
However, caffeine is not the only coffee bioactive component. The coffee beverage is in fact a mixture of a number of bioactiv …
Coffee, caffeine, chlorogenic acid, and the purinergic system.
Stefanello N, Spanevello RM, Passamonti S, Porciúncula L, Bonan CD, Olabiyi AA, Teixeira da Rocha JB, Assmann CE, Morsch VM, Schetinger MRC. Stefanello N, et al. Food Chem Toxicol. 2019 Jan;123:298-313. doi: 10.1016/j.fct.2018.10.005. Epub 2018 Oct 3. Food Chem Toxicol. 2019. PMID: 30291944 Free article. Review.
Coffee is a drink prepared from roasted coffee beans and is lauded for its aroma and flavour. ...Caffeine, a purine-like molecule (1,3,7 trymetylxantine), is the most important bioactive compound in coffee, among others such as chlorogenic ac …
Coffee is a drink prepared from roasted coffee beans and is lauded for its aroma and flavour. ...Caffeine, a purine-lik …
Identification and Quantitation of Reaction Products from Chlorogenic Acid, Caffeic Acid, and Their Thermal Degradation Products with Odor-Active Thiols in Coffee Beverages.
Gigl M, Frank O, Irmer L, Hofmann T. Gigl M, et al. J Agric Food Chem. 2022 May 4;70(17):5427-5437. doi: 10.1021/acs.jafc.2c01378. Epub 2022 Apr 25. J Agric Food Chem. 2022. PMID: 35467336
A holistic ultraperformance liquid chromatography (UPLC)-time of flight (TOF)-mass spectrometry-based approach was used to screen for storage-induced reaction products consisting of the volatile key coffee thiols methanethiol, 2-furfurylthiol, 2-methyl-3-furanthiol, 3-merc …
A holistic ultraperformance liquid chromatography (UPLC)-time of flight (TOF)-mass spectrometry-based approach was used to screen for storag …
Role of degradation products of chlorogenic acid in the antioxidant activity of roasted coffee.
Kamiyama M, Moon JK, Jang HW, Shibamoto T. Kamiyama M, et al. J Agric Food Chem. 2015 Feb 25;63(7):1996-2005. doi: 10.1021/jf5060563. Epub 2015 Feb 16. J Agric Food Chem. 2015. PMID: 25658375
Generally, the degree of antioxidant activity of the brewed coffee was inversely proportional to the total chlorogenic acid concentration. A sample obtained from the major chlorogenic acid, 5-caffeoylquinic acid (5-CQA), heated at 250 C …
Generally, the degree of antioxidant activity of the brewed coffee was inversely proportional to the total chlorogenic acid …
Stability and degradation of chlorogenic acids in green and roasted coffee beans during long-term storage.
Badmos S, Kuhnert N. Badmos S, et al. Food Res Int. 2025 Nov;220:117031. doi: 10.1016/j.foodres.2025.117031. Epub 2025 Aug 5. Food Res Int. 2025. PMID: 41074283 Free article.
The main chemical pathways responsible for degradation were studied including hydrolysis of chlorogenic acids and oxidation to yield novel chlorogenic acid quinone derivatives characterized by high resolution tandem mass spectrometry. For all samples a …
The main chemical pathways responsible for degradation were studied including hydrolysis of chlorogenic acids and oxidation to …
Chlorogenic acid in raw materials for the production of chicory coffee.
Zawirska-Wojtasiak R, Wojtowicz E, Przygoński K, Olkowicz M. Zawirska-Wojtasiak R, et al. J Sci Food Agric. 2014 Aug;94(10):2118-23. doi: 10.1002/jsfa.6532. Epub 2014 Jan 22. J Sci Food Agric. 2014. PMID: 24338945
The aim of this study was to test new raw materials with a high content of chlorogenic acid (CGA) as the criterion for their selection. This acid is degraded in the course of roasting and is a source of phenolic compounds affecting coffee …
The aim of this study was to test new raw materials with a high content of chlorogenic acid (CGA) as the criterion for their s …
The complexity of coffee and its impact on metabolism.
Zhang H, Speakman JR. Zhang H, et al. J Endocrinol. 2024 Jul 22;262(3):e240075. doi: 10.1530/JOE-24-0075. Print 2024 Sep 1. J Endocrinol. 2024. PMID: 38885075 Review.
Coffee is one of the three most consumed beverages in the world. It is made by first roasting coffee beans, and then grinding and boiling or steeping the roasted beans in water (brewing). The process of roasting and brewing produces a complex mi …
Coffee is one of the three most consumed beverages in the world. It is made by first roasting coffee beans, and then gr …
Interactions between major chlorogenic acid isomers and chemical changes in coffee brew that affect antioxidant activities.
Liang N, Xue W, Kennepohl P, Kitts DD. Liang N, et al. Food Chem. 2016 Dec 15;213:251-259. doi: 10.1016/j.foodchem.2016.06.041. Epub 2016 Jun 16. Food Chem. 2016. PMID: 27451179 Free article.
Coffee bean source and roasting conditions significantly (p<0.05) affected the content of chlorogenic acid (CGA) isomers, several indices of browning and subsequent antioxidant values. ...Indices of browning in roasted coffee were posi …
Coffee bean source and roasting conditions significantly (p<0.05) affected the content of chlorogenic acid (C …
Modeling weight loss and chlorogenic acids content in coffee during roasting.
Perrone D, Donangelo R, Donangelo CM, Farah A. Perrone D, et al. J Agric Food Chem. 2010 Dec 8;58(23):12238-43. doi: 10.1021/jf102110u. Epub 2010 Nov 4. J Agric Food Chem. 2010. PMID: 21049932
Roasting is a key step in the production of a high-quality coffee. Roasting degree is directly related to coffee chemical composition and may be determined objectively by weight loss after roasting. Chlorogenic acids (CGA) are thermally l …
Roasting is a key step in the production of a high-quality coffee. Roasting degree is directly related to coffee …
DNA Mutagenicity of Hydroxyhydroquinone in Roasted Coffee Products and Its Suppression by Chlorogenic Acid, a Coffee Polyphenol, in Oxidative-Damage-Sensitive SAMP8 Mice.
Unno K, Taguchi K, Hase T, Meguro S, Nakamura Y. Unno K, et al. Int J Mol Sci. 2024 Jan 5;25(2):720. doi: 10.3390/ijms25020720. Int J Mol Sci. 2024. PMID: 38255794 Free PMC article.
Hydroxyhydroquinone (HHQ) is an oxidative component produced by roasting coffee beans and has been reported to generate relatively large amounts of reactive oxygen species (ROS). ...No abnormalities were observed in the chlorogenic acid (coffee …
Hydroxyhydroquinone (HHQ) is an oxidative component produced by roasting coffee beans and has been reported to generate relati …
110 results