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Bioavailability of hydroxycinnamates: a brief review of in vivo and in vitro studies

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Abstract

Hydroxycinnamates including p-coumaric acid, caffeic acid, ferulic acid, sinapic acid, and their esterified/etherified conjugates such as chlorogenic acids are abundant in cereals, coffee, fruit and vegetables. Studies have shown their potential in the prevention of chronic diseases such as cardiovascular disease and cancer. The impact of these dietary hydroxycinnamates on health depends on their bioavailability. In this article, in vivo and in vitro studies pertaining to bioavailability of hydroxycinnamates are reviewed and discussed. The chemical structures, existing forms, and/or doses of hydroxycinnamates may affect their metabolic fate. Limited studies suggest that the relative bioavailability of hydroxycinnamates may be in the following order: chlorogenic acid < rosmarinic acid < caffeic acid < ferulic acid < p-coumaric acid. Bound hydroxycinnamates generally have lower bioavailability than their monomer counterparts. Further pharmacokinetic and phamacodynamic studies are required to characterize the metabolism of hydroxycinnamates and their potential health impact in humans.

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Abbreviations

HC:

Hydroxycinnamates

PA:

p-Coumaric acid

CA:

Caffeic acid

FA:

Ferulic acid

SA:

Sinapic acid

m-HPPA:

m-Hydroxyphenylpropionic acid

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Acknowledgement

ZZ is a recipient of Manitoba Health Research Council (MHRC) post-doctoral fellowships.

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  1. Department of Human Nutritional Sciences and the Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Hospital Research Centre, University of Manitoba, 351 Tache Avenue, Winnipeg, MB, R2H 2A6, Canada

    Zhaohui Zhao & Mohammed H. Moghadasian

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Zhao, Z., Moghadasian, M.H. Bioavailability of hydroxycinnamates: a brief review of in vivo and in vitro studies. Phytochem Rev 9, 133–145 (2010). https://doi.org/10.1007/s11101-009-9145-5

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