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Chemopreventive Agents
Published in David E. Thurston, Ilona Pysz, Chemistry and Pharmacology of Anticancer Drugs, 2021
Caffeic acid occurs naturally in several agricultural products, with coffee the major dietary source (0.03 mg/100 ml), and herbs, apples, red wine, green tea, apricots, and prunes containing more modest levels. Caffeic acid is considered a chemopreventive agent based on data from both in vitro and in vivo cancer models. It has been shown to modulate several signaling pathways.
Characterization of Phyto-Constituents
Published in Rohit Dutt, Anil K. Sharma, Raj K. Keservani, Vandana Garg, Promising Drug Molecules of Natural Origin, 2020
Himangini, Faizana Fayaz, Anjali
Phenolics are plant metabolites and are typically unfold throughout the plant state. Phenolics otherwise called phenols or polyphenolics (or polyphenol removes) are substance parts that happen all around as common shading colors and are in charge of the shading. They are obtained naturally from phenylala-nine by means of the biochemical reaction of phenylalanine ammonia lyase (PAL). They are characterized into three categories (i) phenolic acids, (ii) flavonoid polyphenolics (flavonones, flavones, xanthones, and catechins), and (iii) non-flavonoid polyphenolies. Caffeic acid as appeared in Figure 3.1 is the most widely recognized phenolic compound in the plant verdure pursued by chlorogenic acid which is known to cause allergic dermatitis among. They have been the subject of an incredible number of substances, organic, agricultural, and therapeutic investigations. Some of them are polymerized into bigger particles, for example, the proanthocyanidins and lignins. Besides, phenolic acid additionally present in plants as esters or glycosides hybridized with other constituents, for example, flavonoids, alcohols, hydroxyl fatty acids, sterols, and glucosides (Hung, 2010).
The Fabricated Organic Food Market
Published in David Lightsey, The Myths about Nutrition Science, 2019
Recently, I debated this issue with an individual who was an avid organic enthusiast due to the “potential carcinogens” in the food supply. However, I found it ironic that he did not seem concerned about his obesity (obesity, sedentary lifestyle, and smoking accounts for most of the cancers), nor the cup of coffee he was sipping on that contains over a dozen natural occurring cancer-causing chemicals when given to rodents in large doses (see the “Holiday Dinner Menu” presented earlier). He was also unaware that he gets more carcinogens in that one cup of coffee than pesticide residue in a year. As an example, in 2014, the Journal of Agriculture and Food Chemistry stated, “our findings suggest that caffeic acid (in coffee) can be implicated as a potent insecticidal molecule and explored for the development of effective dietary pesticide.”31
A standardized extract of Echinacea purpurea containing higher chicoric acid content enhances immune function in murine macrophages and cyclophosphamide-induced immunosuppression mice
Published in Pharmaceutical Biology, 2023
Heggar Venkataramana Sudeep, Kuluvar Gouthamchandra, Illuri Ramanaiah, Amritha Raj, Puttaswamy Naveen, Kodimule Shyamprasad
Nevertheless, there are reports on the immunomodulatory effect of E. purpurea extracts, the present study rationalized the higher content of chicoric acid in the standardized extract which could substantially contribute to its efficacy alongside other polyphenols and polysaccharides. Caffeic acid derivatives exert immunomodulatory activity and ameliorate inflammation (Ardjomand-Woelkart and Bauer 2016; Cao et al. 2019). Chicoric acid, the caffeic acid derivative present predominantly in E. purpurea has been studied for various biological functions including immune regulatory and anti-inflammatory activities (Kour and Bani 2011; Tsai et al. 2017). Recently, Wang et al. (2020) reported that chicoric acid extracted from E. purpurea could significantly regulate the immunity of yaks by enhancing the proliferation of peripheral blood mononuclear cells. In the light of these reports and the experimental data of the present investigation, the authors are of the opinion that a standardized E. purpurea extract with not less than 4% chicoric acid can be better explored as immune booster in immunosuppressed individuals.
SARS-CoV-2 Infection Dysregulates Host Iron (Fe)-Redox Homeostasis (Fe-R-H): Role of Fe-Redox Regulators, Ferroptosis Inhibitors, Anticoagulants, and Iron-Chelators in COVID-19 Control
Published in Journal of Dietary Supplements, 2023
Sreus A.G. Naidu, Roger A. Clemens, A. Satyanarayan Naidu
Caffeic acid is a plant-based iron-chelator, redox modulator, and a powerful natural antioxidant (330). Caffeic acid acts as both metal-chelator and hydrogen (H) donor to prevent harmful effects of lipid-derived peroxyl and alkoxyl radicals (lipid peroxidation) on biological membranes (Figure 7B) (331). Caffeic acid inhibits several viral pathogens such as the herpes simplex (HSV), influenza and immunodeficiency viruses (HIV) and its antiviral activity is potentiated >100-fold in the presence of iron. Caffeic chelates seem to target and interfere with viral attachment to heparan sulfate proteoglycans (HSPG) on cell surface (332). Caffeic acid effectively inhibits the replication of human coronavirus NL63 in a cell-type independent manner (IC50=3.54μM), and specifically blocks the viral attachment (IC50=8.1μM) (333). A phenethyl ester (from propolis) of caffeic acid is shown to interact with the substrate-binding pocket of SARS-CoV-2 Mpro with affinity and binding energies (ΔG= −4.79kcal/mole) comparable to N3 (ΔG= −5.68kcal/mole), the reference viral protease inhibitor (334). Several caffeic acid-derivatives (Khainaoside C, 6-O-Caffeoylarbutin, Khainaoside B, Khainaoside C and Vitexfolin A) demonstrate higher binding energies (ΔG) than the antiviral drug nelfinavir against COVID-19 Mpro, Nsp15, SARS-CoV-2 spike S2 subunit, spike open state and closed state structures. Caffeic acid forms H-bonds with Asn142 and Glu166 residues of SARS-CoV-2 Mpro enzyme (335).
Echinacea Angustifolia DC Extract Induces Apoptosis and Cell Cycle Arrest and Synergizes with Paclitaxel in the MDA-MB-231 and MCF-7 Human Breast Cancer Cell Lines
Published in Nutrition and Cancer, 2021
Daniel Abraham Espinosa-Paredes, Jorge Cornejo-Garrido, Mario Adán Moreno-Eutimio, Oswaldo Pablo Martínez-Rodríguez, María Eugenia Jaramillo-Flores, Cynthia Ordaz-Pichardo
As regards, compounds of phenolic nature (phenolic acids and flavonoids) have been shown to act as signaling molecules, working as ligands for signaling pathway receptors, triggering various effects in the cell, such as cell death by apoptosis (43). Previously, the effect and different mechanisms of phenolic compounds, such as the flavonoids kaempferol, quercetin, luteolin, among others have been reported in different lines of breast cancer (43–46). Regarding caffeic acid and its derivatives, an apoptotic effect has been reported in different types of cancer (47,48). These results support the data obtained by molecular docking. It is suggested that the caffeic acid present in the Ea-AcOEt extract is, in part, responsible for the induction of apoptosis in breast cancer cells MDA-MB-321 and MCF-7.