chlorogenic acid

American  

[klawr-uh-jen-ik, klohr-, klawr-, klohr-] / ˈklɔr əˈdʒɛn ɪk, ˈkloʊr-, ˌklɔr-, ˌkloʊr- /

noun

Biochemistry.

1. a colorless crystalline acid, C 16 H 18 O 9 , that is important in plant metabolism and is purportedly responsible for the browning or blackening of cut apples, potatoes, and other fruits and vegetables.

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Etymology

Origin of chlorogenic acid

1885–90; chloro- ¹ + -genic; so named because in an ammonia solution it turns green when exposed to air

Example Sentences

They found that the folding of milk proteins was unaltered by the presence of caffeine in these beverages, even in the cappuccino, which contained components extracted from the coffee grounds, such as chlorogenic acid.

From Science Daily • Jun. 6, 2024

Soon a tomato without chlorogenic acid was in her lab.

From New York Times • Jun. 27, 2022

Though it's unclear exactly how green coffee beans contribute to weight loss, researchers theorize that it has to do with a chemical in the unroasted bean called chlorogenic acid.

From US News • Mar. 28, 2012

While tea does not contain chlorogenic acid, it does have other plant compounds that are thought to be beneficial for blood sugar control.

From Washington Post

The mineral matter, together with certain decomposition and hydrolysis products of crude fiber and chlorogenic acid, contribute toward the astringency or bitterness of the cup.

From All About Coffee by Ukers, William H. (William Harrison)