Isochlorogenic acid

A phenolic compound present in fruits and vegetables. The plant synthesizes it in response to damage or wounding, as part of the plant’s chemical defence and wound-healing system, and contributes antioxidant activity to the foods that contain it. Its levels rise after harvest injury, linking post-harvest handling directly to the phytochemistry of produce. Gentle handling thus preserves not only appearance but also the phenolic profile that underpins nutritional value. Coffee and potatoes are notable dietary sources of these valuable phenolic compounds.