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

Marilyn C. Cornelis, an associate professor of preventive medicine at Northwestern University and an expert on coffee, tea and caffeine metabolism, says this could be due to coffee’s large concentration of chlorogenic acid, a polyphenol that’s been shown in some studies to improve insulin sensitivity and blood sugar control.

From Washington Post

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

She was somewhat skeptical, but, she told him, “I would quite like a tomato that produces no chlorogenic acid,” a substance thought to have health benefits; tomatoes without it had not been found before.

From New York Times

Soon a tomato without chlorogenic acid was in her lab.

From New York Times