The Bioactive Effects of Chicoric Acid As a Functional Food Ingredient | Zendy

Ye Peng | Zendy; Quancai Sun | Zendy; Yeonhwa Park | Zendy

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The Bioactive Effects of Chicoric Acid As a Functional Food Ingredient

Author(s) -

Ye Peng,

Quancai Sun,

Yeonhwa Park

Publication year - 2019

Publication title -

journal of medicinal food

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.597

H-Index - 80

eISSN - 1557-7600

pISSN - 1096-620X

DOI - 10.1089/jmf.2018.0211

Subject(s) - ingredient , functional food , active ingredient , antioxidant , neuroprotection , nutraceutical , pharmacology , chemistry , microbiology and biotechnology , food science , biochemistry , biology

Chicoric acid, a hydroxycinnamic acid, has been reported to possess a variety of health benefits, including antivirus, antioxidant, anti-inflammation, obesity prevention, and neuroprotection effects. The purpose of this article is to summarize current knowledge of pharmacological and biological effects of chicoric acid. Since most studies to date on chicoric acid have limited their focus to cell cultures and animals, more human and mechanistic studies are therefore needed to further determine the beneficial effects of chicoric acid as a potential functional food ingredient.

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