The antioxidant and anti-inflammatory properties of chicoric acid
05/02/2019 // Evangelyn Rodriguez // Views

This study, which was conducted by researchers from Northwest A&F University in China, compared the protective effects of chicoric acid (CA) and its metabolites, caffeic acid (CFA) and caftaric acid (CTA), on biomolecules against inflammatory responses. Published in the journal Food Science and Human Wellness, this study demonstrates the activity and potential of CA and its metabolites as natural antioxidants.

  • CA is a natural phenolic acid that has been used as a nutraceutical food ingredient due to its powerful antioxidant, anti-HIV, and anti-diabetic bioactivities.
  • CA could be partly metabolized into CFA and caftaric acid CTA on cytochrome P450s in rat liver microsomes.
  • To determine the protective effects of CA, CFA, and CTA, the researchers induced oxidative damage by free radicals in vitro and microglial inflammation by lipopolysaccharide in BV2 cells and tested the three compounds on both.
  • CA, CTA, and CFA all significantly inhibited protein degradation and carbonylation induced by hydroxyl radicals and alcoxyl radicals. They also suppressed hemin/nitrite/H2O2 triggered-nitration.
  • CA, CTA, and CFA all inhibited linoleic acid and soybean lecithin liposomes peroxidation in a dose-dependent manner and stopped the oxidation of herring sperm DNA, as well as the breakage of pBR322 plasmid DNA.
  • CA and its metabolites also suppressed lipopolysaccharide-induced decline of BV2 cell viability and the production of NO and ROS.
  • CA demonstrated stronger bioactivities than its metabolites within a certain concentration range.

The results of this study provide scientific basis for the application of CA and its metabolites as natural antioxidants and food components for nutrition.

Read the full study at this link.

Journal Reference:

Liu Q, Liu F, Zhang L, Niu Y, Liu Z, Liu X. COMPARISON OF CHICORIC ACID, AND ITS METABOLITES CAFFEIC ACID AND CAFTARIC ACID: IN VITRO PROTECTION OF BIOLOGICAL MACROMOLECULES AND INFLAMMATORY RESPONSES IN BV2 MICROGLIAL CELLS. Food Science and Human Wellness. December 2017;6(4):155–166. DOI: 10.1016/j.fshw.2017.09.001



Take Action:
Support Natural News by linking to this article from your website.
Permalink to this article:
Copy
Embed article link:
Copy
Reprinting this article:
Non-commercial use is permitted with credit to NaturalNews.com (including a clickable link).
Please contact us for more information.
Free Email Alerts
Get independent news alerts on natural cures, food lab tests, cannabis medicine, science, robotics, drones, privacy and more.
App Store
Android App
eTrust Pro Certified

This site is part of the Natural News Network © 2022 All Rights Reserved. Privacy | Terms All content posted on this site is commentary or opinion and is protected under Free Speech. Truth Publishing International, LTD. is not responsible for content written by contributing authors. The information on this site is provided for educational and entertainment purposes only. It is not intended as a substitute for professional advice of any kind. Truth Publishing assumes no responsibility for the use or misuse of this material. Your use of this website indicates your agreement to these terms and those published here. All trademarks, registered trademarks and servicemarks mentioned on this site are the property of their respective owners.

This site uses cookies
Natural News uses cookies to improve your experience on our site. By using this site, you agree to our privacy policy.
Learn More
Close
Get 100% real, uncensored news delivered straight to your inbox
You can unsubscribe at any time. Your email privacy is completely protected.