Ntau npaum li cas Chlorogenic Acid hauv kas fes?

Raws li ib qho ntawm cov dej haus ntau tshaj plaws thoob ntiaj teb, kas fes muaj cov khoom sib xyaw bioactive uas yuav pab tau zoo rau kev noj qab haus huv. Ib yam li phytochemical generating buzz yogchlorogenic acid- polyphenol antioxidant feem ntau pom nyob rau hauv kas fes taum. Tab sis pes tsawg ntawm cov nroj tsuag tseem ceeb no tseem nyob hauv koj lub khob thaum sawv ntxov? Tau txais grips nrog ntuj variation thiab brewing yam uas hloov chlorogenic acid theem muab kev nkag siab zoo.

Chlorogenic acid yog ib tsev neeg ntawm caffeic acid derivatives tsim nyob rau hauv kas fes taum thiab lwm yam nroj tsuag. Nrog rau lwm cov tshuaj antioxidant phenolics, chlorogenic acids txhawb kas fes lub peev xwm los tiv thaiv - mob, tiv thaiv - carcinogenic thiab ntshav qab zib tswj cov teebmeem cuam tshuam rau txo qis kev pheej hmoo ntawm kev mob ntev (1).

Quantifying concentrations nyob rau hauv txawv kasfes yog qhov tseem ceeb rau kev sib txuas cov ntsiab lus rau overarching noj zaub mov cuam tshuam. Thaum muaj ntau yam sib txuas muaj nyob, 5-caffeoylquinic acid ua rau 75-100% tag nrho cov chlorogenic acids hauv feem ntau hom kas fes (2).

Tshaj tawm cov tshuaj chlorogenic acid nyob rau hauv cov noob kas fes ntsuab uas tsis taum taum muaj ntau yam nyob hauv ntau hom - los ntawm 2-7 grams ib 100 grams qhuav qhov hnyav. Robusta taum zaum ntawm qhov kawg ntawm qhov spectrum no, muaj txog li ob zaug ntau dua chlorogenic acid li Arabica ntau yam (1).

Rau brewed kas fes, ib qho kev kwv yees uas nquag hais qhia qhov nruab nrab 226 milligrams tag nrho cov chlorogenic acid ib 200 milliliter khob. Txawm li cas los xij, qhov tseeb qhov sib txawv ntawm qhov sib txawv nyob ntawm cov taum muaj pes tsawg leeg, txoj kev roasting, zom loj, thiab cov txheej txheem brewing (2).

Kev tshuaj xyuas cov ntaub ntawv suav nrog cov ntaub ntawv rau ntau dua 1900 cov khoom kas fes pom 5-caffeoylquinic acid, ntau tshaj chlorogenic acid daim ntawv, nyob rau theem ntawm 70-350 milligrams ib khob nruab nrab ntawm cov tsev neeg npaj cov tswv yim los ntawm cov taum ua ntej hauv av. Kev sib txawv dav tshwm sim los ntawm qhov sib txawv ntawm cov noob taum kas fes, keeb kwm, kev ua haujlwm tsis zoo, kev cia khoom, thiab kev ntsuas thoob plaws cov kev tshawb fawb (3).

Piv txwv li, ib qho kev soj ntsuam ntawm cov khw muag khoom kas fes tau pom lub teeb ci Arabica taum khaws cov chlorogenic acid ntau tshaj - txog li 30-40% ntau dua li cov roasts tsaus. Kev sib tsoo zoo dua thiab kev tshem tawm ntau dua thaum lub sij hawm npaj espresso kuj nce chlorogenic acid hauv cov dej haus zaum kawg piv rau txoj kev drip (4).

Muaj ntau qhov sib txawv ntawm cov khoom tsim los ntawm cov noob qoob loo mus rau brewing hloov zaum kawgchlorogenic acidconcentrations tseem ceeb. Kev tsim qauv zoo dua ntawm kev npaj ua haujlwm tau zoo rau qhov siab tshaj plaws chlorogenic acid tuav tuaj yeem pab xa nws cov txiaj ntsig kev noj qab haus huv ntau dua.

Pib chlorogenic acid cov ntsiab lus poob ntau heev rau ze li ntawm txhua hom kas fes thiab hom thaum lub sij hawm tus qauv roasting raws tu qauv tsim nyog rau tsw thiab aroma. Lub teeb roasts khaws cia me ntsis ntau dua li qhov tsaus nti Fabkis cov roast profiles - tab sis nruab nrab ntawm 20-60% feem ntau tau hloov kho lossis degraded ntawm qhov ntev tshaj li 4 feeb (5). Cov kev hloov no txuas ntxiv nrog rau qhov ntev thiab cov xwm txheej rau cov taum ci tag nrho lossis hauv av.

Cov txheej txheem brewing ntxiv cuam tshuam rau chlorogenic acid extraction tawm ntawm thaj chaw nyob ntawm cov yam ntxwv xws li dej kub, qhov loj me, brew ntev thiab lim cov ntsiab lus. Piv txwv li, Fabkis xovxwm pots khaws cov khoom zoo dua piv rau cov txheej txheem lim dej. Tseem tsis tau muaj cov txheej txheem tam sim no optimize parameters rau maximizingchlorogenic acid hmoovxa mus rau hauv cov dej qab zib tiav.

Thaum nkag mus rau hauv lub cev tsis zoo los yog raws li absorbed caffeic acid metabolites, pov thawj qhia chlorogenic acid pab neutralize txaus ntshai dawb radicals ua rau o, tiv thaiv oxidative kev puas tsuaj thiab lwm yam mob xws li mob plawv, neurodegeneration, cancer, rog, rog thiab ntshav qab zib (1,6).

Chlorogenic acidkuj tseem tuaj yeem txhawb kev noj qab haus huv ntawm cov ntshav qab zib los ntawm kev ncua kev nqus cov piam thaj hauv plab los ntawm inhibitory cuam tshuam ntawm digestive enzymes thiab transporters. Kev tshawb pom tseem nyob ua ntej - tab sis kev noj txhua hnub ntau dua 200 milligrams txo qis ib ntus tom qab- noj cov piam thaj ntau dua 15% hauv kev sim me me, kuj tseem txhim kho insulin rhiab heev (7).

Thaum ntau cov kev tshawb fawb qhia txog chlorogenic acid cov ntsiab lus ntawm ntau hom kas fes, ob peb tau soj ntsuam cov txiaj ntsig ntawm kev ua haujlwm tshwj xeeb ntawm nws qhov kev ruaj ntseg los ntawm taum mus rau qhov kawg brewed khoom. Cov kev siv zog tsis ntev los no qhiaARABICA lub teeb ci tau khaws cia 33% ntau dua cov taum ntsuabchlorogenic aciddua li kev xaiv tsaus nti thaum siv lub tshuab ntxhua khaub ncaws fluidized (5).

Kev ua haujlwm ntxiv tau pom cov txheej txheem txias brew rho tawm ib ncig ntawm 30% tsawg dua 5-caffeoylquinic acid los ntawm thaj av piv rau cov dej kub npaj (8). Txawm li cas los xij, tsis muaj kev ua kom zoo nyob ib ncig ntawm kev xa cov chlorogenic acid kom zoo rau cov txiaj ntsig kev noj qab haus huv ua rau thaj chaw xav tau kev kho dua tshiab los ntawm kev nug ntxiv.

Pinpointing txhua yam lus kas fes ntau yam nrog qhov siab tshaj plawschlorogenic acid hmoovCov ntsiab lus tseem nyuaj vim muaj kev sib cuam tshuam ntawm cov tsiaj, keeb kwm, kev ua cov txheej txheem thiab brewing tshwj xeeb. Txawm li cas los xij, qee qhov kev nthuav dav dav raws li cov pov thawj tam sim no tso cai rau kev pom zoo.

Thoob plaws kev tshawb fawb luam tawm, ntsuab Robusta kas fes taum ua ntej roasting qhia tau hais tias ntau dua cov hauv paus ntsiab lus chlorogenic acid qib - upwards ntawm 7.5 grams ib 100 grams loj piv rau 2.5-4 grams rau Arabica. Tsis tau harsher, ntev roasting raws tu qauv siv rau Robusta drastically txo qhov kawg concentrations tom qab brewing ze rau Arabica counterparts.

Kev xaiv rau lub teeb Arabica lossis nruab nrab ci siv qeeb, qis -kub lub txaj roaster khaws cov chlorogenic acids ntau dua li cov khoom siv hluav taws xob kub siab ua lag luam zoo dua rau kev ua kom zoo dua cov khoom noj khoom haus. Ib txoj kev tshawb fawb tau sau tseg 200 milligrams ntau chlorogenic acid ib qho kev pab rau qeeb lub teeb ci - nce 30% piv rau qhov tsaus ntuj. Gentler ambient cua roasting zam degraded taum nto trapioxidant poob.

Thaum kawg, xaiv ze - rau Fabkis Xovxwm ntxhib zom qhov ntau thiab tsawg thiab phau ntawv qhia kev npaj pab tshem tawm 20-30% siab duachlorogenic acidtshaj cov ntawv lim ceev ceev. Txias brewing kuj proves tsawg degradative dua kub, extending stability.

Yog li thaum tsis muaj ib qho "siab tshaj" chlorogenic kas fes tam sim no, maj mam ci, coarsely av Arabica taum maj mam ua tiav sai tom qab ci thiab maj mam txias muab cov pov thawj tsim nyog -raws li qhov kev nyiam pib. Tab sis tus kheej brewing yam thiab tiag -kev sim ntiaj teb no yuav tsum ntxiv cov lus pom zoo rau kev ua kom tiav.

Nyob rau hauv kev sib haum xeeb nrog ib txwm noj txhua hnub hauv qab 500 milligrams chlorogenic acid, haus kas fes thiab nws cov array ntawm bioactive phytochemicals feem ntau suav hais tias muaj kev nyab xeeb nrog kev pheej hmoo tsawg hauv cov tib neeg noj qab haus huv. Txawm li cas los xij, cov neeg muaj mob plawv lossis ntshav siab yuav tsum tau ceev faj txog kev noj haus kas fes kom txog thaum tus kws kho mob tau txais kev sib xyaw ua ke ntawm cov hlab plawv (9).

Chlorogenic acidua ib qho tseem ceeb phytochemical contributor rau kas fes lub expansive noj qab haus huv cwj pwm. Thaum cov nqi sib txawv, cov neeg siv khoom xaiv ua ntej thiab tom qab roasting ntxiv rau kev ua kom zoo tshaj plaws brewing yuav txhais tau tias qhov sib txawv loj ntawm khob rau khob. Khaws kev soj ntsuam ntawm cov kev pom tshiab ua kom muaj chlorogenic acid khaws cia rau kev siv tag nrho cov txiaj ntsig ntawm cov txiaj ntsig kas fes muaj.

Txais tos xa email rau peb yog tias koj txaus siab rauChlorogenic Acid HmoovNtawmSales@Kintaibio.Com.

Cov ntaub ntawv:

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2. Farah, A. (2012). Cov khoom xyaw kas fes. Hauv kas fes (pp. 21-58). Wiley-Blackwell.

3. USDA Database rau Chlorogenic Acid Cov ntsiab lus ntawm Cov Khoom Noj Xaiv, Tshaj Tawm 2 (2015).

4. Jeszka-Skowron, M. et al (2015). Chlorogenic Acids Cov ntsiab lus nyob rau hauv Pa thiab Organic Coffees muaj nyob rau hauv Polish Market. Eur Food Res Technol (2015) 241: 79.

5. Sheridan et al (2016). Cov nyhuv ntawm cov txheej txheem thiab txheej txheem sib txawv ntawm cov chlorogenic acid cov ntsiab lus ntawm kas fes thaum ci. Food Research International 89 (2016) 756–765.

6. Santana-Gálvez et al (2020). Chlorogenic Acids: Tiv thaiv daim tawv nqaij, Bioavailability, Kev nyab xeeb, thiab kev siv tshuaj kho mob. Antioxidants (2020) 9, 1213.

7. Rodriguez de Sotillo & Hadley (2002). Chlorogenic acid hloov cov ntshav plasma thiab siab siab ntawm: cholesterol, triacylglycerol, thiab cov zaub mov hauv (fa/fa) Zucker nas. J Nutr Biochem 2002; 13: 717–726.

8. Rothwell, JA et al (2019). Kev hloov pauv hauv polyphenol thiab caffeine ntau hauv cov taum kas fes thiab kas fes brews tshwm sim los ntawm kev ci thiab brewing. Food Chemistry 301 (2019) 125294.

9. Mesas, AE et al (2011). Cov txiaj ntsig ntawm kas fes rau ntshav siab thiab kab mob plawv hauv cov neeg mob ntshav siab: Kev tshuaj xyuas zoo thiab meta- tsom xam. Am J Clin Nutr 2011; 94:1113–26.