Hydroxycinnamic acids food sources

Hydroxycinnamic acids such as caifeic, ferulic and coumaric acids occur in a large variety of fruits (see Chapter 7), in concentrations up to 2 g/1 fresh weight (Macheix etal. 1990). Caffeic acid, free or esterified, accoimts for 75-100% of the total hydroxycinnamic acid content of most fruits. The most abundant hydroxycinnamic acid in food is 5- 0-caffeoylquinic acid, the ester of caffeic acid with quinic acid, widely referred to as chlorogenic acid. Coffee is the major dietary source of chlorogenic acids and in the daily intake coffee drinkers may ingest up to 800 mg (Clifford 2000). 

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