a.1.(Chem.) Pertaining to, derived from, or connected with, quinine and related compounds; specifically, designating a nonnitrogenous acid obtained from cinchona bark, coffee, beans, etc., as a white crystalline substance.
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Chlorogenic acid (CGA) composed of coffee acid and quinic acid is an effective ingredient of many foods and medicines and widely exhibits biological effects.
The results indicated the presence of quinic acid and its derivatives, 5-caffeoylquinic acid and 3, 5-dicaffeoylquinic acid.
is tungtungmadic acid which is chlorogenic derivative; while chlorogenic acid is the ester of caffeic acid with quinic acid which mainly exhibits antioxidative functions (Chung et al.
Then there's quinic acid, extracted from a South African plant that survives long periods of drought before resurrecting itself at the first drop of rainfall, working to protect the skin's membrane structures from dehydration.
Coffee contains over 20 different chemicals but the more common components are acidic, and thus polar (caffeic acid, chlorogenic acid, and quinic acid).
Table 2: GCMS of plant extracts and fractions Lactuca serriola Farsetia aegyptia Santolina chamaecyparissus Lupan-3-ol-acetate Coumaran Vanillin Urs-12-ene Vanillin Farnesol Sclareol - Humuladienone d-Orandrostane Quinic acid Lanosterin 4,4-Dimethylandrost- 2-Pyrrolidinone Gamm-sitosterol 1-en-3-one 1,2-Epoxycholestan- piperidin-2-imine Cyclolaudenol 3-one - Pyrrolidinone, Urs-12-en 1,2-hydroxyethyl Chrysene Chrysene, 1,2,3,4, 3-O-Acetyl-delta-24- 4a,4b,5,6,10,10a, cycloartenol 10b,11-dodecahydro - 3-O-Acetyl-6-methoxy- 9,19-Cyclolanost-24- cycloartenol en-3-oil, acetate, (3beta) 9,19-Cyclolanost-23- - 9,19-Cyclolanost-23- ene-3,25-diol, ene-3,25-diol, 3-acetate, 3-acetate, (3beta,23E) (3.
Some of the most common phenolic acids in apples are: caffeic acid, present in esterified form with quinic acid (chlorogenic acid); and p-coumaric acid, present in esterified form with quinic acid (pcoumarylquinic acid), salicylic, and ferulic (Thielen et al.
L-dopa production has been improved by adding a reducing agent during fermentation and by simultaneous addition of quinic or shikimic acid [9, 10].
The organic acids: citric, malic, oxalic, tartaric, galacturonic, quinic, etc.
Radioprotection by two phenolic compounds: chlorogenic and quinic acid, on X-ray induced DNA damage in human blood lymphocytes in vitro," Food and Chemical Toxicology, vol.