@article{Huang2025, 
author = {Ruiqi Huang and Xi Chen and Junjie Chen and Runhe Zhang and Yang Yang and Ye Peng and Quancai Sun},
title = {Hydroxycinnamic Acids in Chicory: Implications for Gut Health and Ulcerative Colitis Mitigation},
year = {2025},
journal = {Food Science and Human Wellness},
keywords = {Chicory, hydroxycinnamic acids, inflammation, ulcerative colitis, gut microbiota},
url = {https://www.sciopen.com/article/10.26599/FSHW.2025.9250617},
doi = {10.26599/FSHW.2025.9250617},
abstract = {Chicory, a widely present plant with both edible and medicinal properties, has been found to alleviate intestinal inflammation partially through the enhancement of intestinal barrier and alteration of microbiota composition. Within all the bioactive compounds in chicory, organic acids, mainly including chicoric acid, chlorogenic acid, and caffeic acid, are the most researched ones which show significantly protective benefits on gut health. While chicory-derived hydroxycinnamic acids have demonstrated efficacy in experimental ulcerative colitis models, their protective roles in broader intestinal health contexts remain underexplored. Therefore, a systematic review is essential to clarify the intestinal anti-inflammatory mechanisms of three hydroxycinnamic acids and their interactions with gut microbiota. This clarification will comprehensively define their distinct roles in gut protection. Besides, the present review also helps promote the potential applications of chicory in food product development. }
}