Introduction:
Phenolic acids are specific types of phytochemical compounds that are also known as polyphenol compounds. Phenolic acids are present in nature in a variety of forms. Typically, the seeds and skins of fruits rich in fiber, along with the leaves of numerous green vegetables, contain the highest levels of these substances. Phenolic acids are categorized as a distinct class or group of secondary metabolites in nature, falling within the broader category of phenolic compounds. These compounds are widely distributed and classified within the plant kingdom, also known as Plantae.
Phenolic acids can be considered one of the most important constituents of food that are responsible for the taste, color, and nutritional properties of foods in the diet. Based on the chemical structure, phenolic acids would be further classified into benzoic acid or cinnamic acid derivatives in plants. Though phenolic acids are termed to be the constituents in plant foods that are held responsible for their nutritional importance or significance, it is the HCA or the Hydroxycinnamic acids that are particularly of significance in nutrition research.
Be it in preventing chronic illnesses or in sustaining long-term systemic health, nutrition experts usually recommend that individuals consume more plant-based healthy fiber to boost cellular immunity as well as to derive enough plant-based protein in a balanced diet. Hence most of the fresh fruits and vegetables that contain phenolic acids are indeed considered a boon to systemic health according to current researchers.
What Are the Sources of Phenolic Acids?
Phenolic acids are most of the time readily absorbed through the intestinal tract walls and are considered equally beneficial just like most antioxidants that are found in fresh or frozen fruits or vegetables. Just like antioxidants, phenolic acids can prevent cellular damage that would occur due to any harmful free-radical radicals or their oxidation reactions occurring in the system.
The common examples of foods that contain phenolic acids are :
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Grape seeds.
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Kiwis.
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Coffee (contains caffeine and chlorogenic acid - a type of phenolic acid).
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Red wine.
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Plums.
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Cherries.
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Rice.
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Cereal grains like corn, whole wheat, oats, and maize (mostly in the form of ferulic acid).
Phenolic acids are commonly available commercially in the form of most dietary supplements, either as grape seed extract or green tea extract. Nutrition experts further suggest that consuming a diet rich in nutrients or antioxidants is always healthier and safer than depending only on antioxidant supplements.
What Are the Benefits of Phenolic Acids?
Hydroxycinnamic acids (HCAs) are vital compounds or derivatives of cinnamic acid, which is a type of phenolic acid exclusively synthesized in plants from phenylalanine through cinnamic acid derivatives. These compounds hold great nutritional significance in the natural world.
HCAs can be synthesized directly from tyrosine through the enzymatic activity of tyrosine ammonia-lyase. This process results in the formation of a basic form of acid known as hydroxycinnamic acid, as well as other compounds such as p-coumaric acid. These HCAs can then undergo further synthesis to produce caffeic, ferulic, or sinapic acids.
HCAs are well-known for triggering a range of biological activities in the foods they are found in. Once consumed, they can undergo metabolism in the human body, leading to numerous advantages. Current medical research reports have established a connection between phenolic acids, specifically HCAs, and the prevention of various chronic diseases, including cardiovascular diseases, diabetes, and metabolic syndrome (dysregulation in metabolism). However, it is important to note that the evidence in humans is currently limited, and further scientific investigation is required to confirm these alleged health benefits. Researchers have recently focused on studying the artichoke leaf extract, which is abundant in HCAs such as chlorogenic acid, cynarin, and caffeic acid, as well as sesquiterpene lactones and flavonoid compounds like luteolin.
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HCAs are known to act in foods by enhancing cardiovascular health. This is done by exerting blood pressure-lowering effects and in a short period or by acute improvement in the endothelial functions in blood. Some research studies also demonstrate that chlorogenic acids which are a type of phenolic acids would be able to cause a significant reduction in the systolic and diastolic blood pressure In humans. This means that they hold promising future scope for reducing hypertension (high blood pressure) in Individuals.
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Based on numerous significant observational studies conducted on human subjects, the chemopreventive research findings regarding HCA activity indicate a correlation between the consumption of phenolic compounds found in wholegrain foods and a decreased risk of developing colorectal cancer (cancer of the colon and rectum). These studies specifically emphasize the potential cancer-preventive properties of phenolic compounds present in fiber-rich foods and plant-based products.
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Some research studies show that the chlorogenic acids that are present in coffee would be of benefit in protecting the DNA (deoxyribonucleic acid) integrity in the body, while some studies show that chlorogenic acids can reduce the markers of dyslipidemia (abnormal cholesterol level in the blood) or bad cholesterol in the body. By exerting a cardioprotective effect, it is capable of reducing cellular oxidative stress and maintaining cellular immunity.
Despite the wide range of phenolic acids, including chlorogenic acids (HCAs), lactones, flavonoids, and polyphenols, their alleged health benefits are currently associated with promising potential for promoting human health and preventing diseases.
Conclusion:
In conclusion, individuals can obtain a significant amount of phenolic acids by consuming a well-rounded or nutrient-dense diet that includes a variety of fresh or frozen fruits, whole grains and cereals, specific seeds, and vegetables. The potential role of phenolic acids in the human body shows promise for future research and exploration, which could be crucial in advancing nutrition science to prevent chronic diseases through dietary interventions. It is crucial to acknowledge that further scientific research and investigation are necessary to substantiate these health advantages and to examine the lasting impacts of phenolic acids.
