ReviewAntioxidants (Basel, Switzerland)2024
Protein-Chlorogenic Acid Interactions: Mechanisms, Characteristics, and Potential Food Applications.
Review in Antioxidants (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed.
- Conjugation of Coffee Phenolics With Milk Bioactive Peptides: Characterization of Coffee and Apple Phenolics and Evaluation of Polyphenol Oxidase as a Natural Biocatalyst.Food science & nutrition · 2026Article
- Effects of chlorogenic acid on the interfacial properties and physical stability of sunflower oil body emulsions: Insights from a reconstructed protein-emulsion model.Food chemistry: X · 2026Article
- Fenugreek seed meal as a partial replacement for soybean meal: Dose-dependent effects on in vitro rumen fermentation and greenhouse gas production.Scientific reports · 2026Article
- Chitosan Mitigates Functional Deterioration of Myofibrillar Protein After Chlorogenic Acid-Induced Oxidation: Structure Restoration and Interfacial Regulation.Foods (Basel, Switzerland) · 2026Article
- Protein-Polyphenol Interactions in Specialty Oilseeds: Multiscale Mechanisms, Physicochemical Reshaping, and Advanced Food Applications.Foods (Basel, Switzerland) · 2026Review
- Rapeseed Meal as a Sustainable Source of Proteins, Peptides, and Phenolics: Composition, Interactions, and Functional Potential.Foods (Basel, Switzerland) · 2026Review
- Effect of Glycine Betaine on Chilling Injury in Eggplant Peel Revealed by FTIR Spectroscopy.Foods (Basel, Switzerland) · 2026Article
- Alleviation of nonalcoholic steatohepatitis induced by tetracycline in rats by Coffee Arabica extract through autophagy signals (mTOR/LC3-B).Scientific reports · 2026Article
- The Potential of Chlorogenic Acid in Regulating Oxidative Damage, Lipid Metabolism, and Inflammation in Chickens: A Comprehensive Review.Veterinary sciences · 2026Review
- Effects of Two Composite Modifications on the Emulsifying and Potential Gel Properties of Palm Kernel Cake Glutelin-1.Gels (Basel, Switzerland) · 2026Article
- Biotechnological Potential of Algerian Saffron Floral Residues: Recycling Phytochemicals with Antimicrobial Activity.Biology · 2026Article
- Chlorogenic Acid: Characteristics, Neuroprotective Effects, and Potential Mechanisms.Current neuropharmacology · 2026Review
- Comparative insights into the mechanism of ultrasonic-assisted chlorogenic acid grafting and carboxymethylation on the emulsifying properties of palm kernel expeller globulin.Frontiers in nutrition · 2026Article
- In vitro and in silico evaluation of synergistic antioxidant potential in a polyherbal formulation from Abelmoschus esculentus and Telfairia occidentalis.Scientific reports · 2025Article
- Alkaline Reaction Pathways of Phenolic Compounds with β-Lactoglobulin Peptides: Polymerization and Covalent Adduct Formation.Molecules (Basel, Switzerland) · 2025Article
- Novel Insights into Milk Coffee Products: Component Interactions, Innovative Processing, and Healthier Product Features.Foods (Basel, Switzerland) · 2025Review
- The Influence of pH-Driven Interaction Between Soy Protein Isolate and Soy Isoflavones on the Structural and Functional Properties of Their Complexes.Foods (Basel, Switzerland) · 2025Article
- Sustainable Augmentation of Chickpea Protein Functionality and In Vitro Digestion via Spent Coffee Phenolics: A Protein-Phenolic Interaction Study.Food science & nutrition · 2025Article
- Antioxidant, Polyphenol, Physical, and Sensory Changes in Myofibrillar Protein Gels Supplemented with Polyphenol-Rich Plant-Based Additives.Nutrients · 2025Article
- Network pharmacology and molecular docking to reveal the pharmacological mechanisms ofIn silico pharmacology · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The interactions between proteins and chlorogenic acid (CGA) have gained significant attention in recent years, not only as a promising approach to modify the structural and techno-functional properties of proteins but also to enhance their bioactive potential in food systems. These interactions can be divided into covalent (chemical or irreversible) and non-covalent (physical or reversible) linkages. Mechanistically, CGA forms covalent bonds with nucleophilic amino acid residues of proteins by alkaline, free radical, and enzymatic approaches, leading to changes in protein structure and functionality, such as solubility, emulsification properties, and antioxidant activity. In addition, the protein-CGA complexes can be obtained by hydrogen bonds, hydrophobic and electrostatic interactions, and van der Waals forces, each offering unique advantages and outcomes. This review highlights the mechanism of these interactions and their importance in modifying the structural, functional, nutritional, and physiological attributes of animal- and plant-based proteins. Moreover, the potential applications of these protein-CGA conjugates/complexes are explored in various food systems, such as beverages, films and coatings, emulsion-based delivery systems, and so on. Overall, this literature review provides an in-depth overview of protein-CGA interactions, offering valuable insights for future research to develop novel protein-based food and non-food products with improved nutritional and functional characteristics.
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Registered trials
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