Chlorogenic acid antioxidative properties

Chlorogenic and caffeic acids may play a role in the body s defense against carcinogenesis and mutagenesis by their antioxidant properties. The antioxidant and antiradical influences of chlorogenic acids on lipid peroxidation are not yet clear. Research has indicated that chlorogenic acids are an antioxidant, however, their complex antioxidant properties require systematic investigation in diverse directions. 

Chlorogenic acids are shown to have some desirable biological activities. Most of their property relates to their function as antioxidants, evidenced by their activity to scavenge free radicals, to inhibit the formation of free radicals, and to block the oxidation reaction. However, other activities based on mechanisms other than scavenging capacity cannot be ignored. Also, further tests for the in vivo bioactivity of chlorogenic acids are to be needed. However, it is expected that chlorogenic acids may be beneficial to human health. 

Overall, the research effort to identify health properties of the dried plum relies on two primary signatures for superfruit status—dietary fiber and mixed polyphenols. A Japanese research group has done much of the work on polyphenols, establishing a list of candidates for antioxidant or other cellular effects of prune compounds. Oligomeric proanthocyani-dins, chlorogenic acid, caffeoylquinic acid, various other phenolic acids, and lignans have exhibited antioxidant activity in test-tube studies. Each of these compounds is under research for potential beneficial roles supporting human health. 

In the present work, tyrosinase has been used to graft antioxidant phenolic substrates like caffeic acid and chlorogenic acid onto wool protein substrate. The efficiency of phenolic substrate enzymatic grafting and the antioxidant properties of functionalised wool fibres are assessed. 

The objective of this work was to analyse the effectiveness of enzymatic co q>ling of two antioxidants, caffeic acid and chlorogenic acid, on a wool protein fibre. The cross-linking contributes unique properties to both the structure and the function of the wool protein and consequently changes the fibre properties. 

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