12 Facts About Caffeic acid

Caffeic acid is an organic compound that is classified as a hydroxycinnamic acid.

Caffeic acid can be found in the bark of Eucalyptus globulus the barley grain Hordeum vulgare and the herb Dipsacus asperoides.

Free caffeic acid can be found in a variety of beverages, including brewed coffee at 0.

Caffeic acid occurs at moderate levels in sunflower seeds, apple sauce, apricots and prunes .

Caffeic acid, which is unrelated to caffeine, is biosynthesized by hydroxylation of coumaroyl ester of quinic acid .

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The transformation to ferulic Caffeic acid is catalyzed by the enzyme caffeate O-methyltransferase.

Caffeic acid and related o-diphenols are rapidly oxidized by o-diphenol oxidases in tissue extracts.

Caffeic acid has a variety of potential pharmacological effects in in vitro studies and in animal models, and the inhibitory effect of caffeic acid on cancer cell proliferation by an oxidative mechanism in the human HT-1080 fibrosarcoma cell line has recently been established.

Caffeic acid is an antioxidant in vitro and in vivo.

Caffeic acid outperformed the other antioxidants, reducing aflatoxin production by more than 95 percent.

Caffeic acid is listed under some Hazard Data sheets as a potential carcinogen, as has been listed by the International Agency for Research on Cancer as a Group 2B carcinogen .

Glutathione and thiol compounds or ascorbic acid have a protective effect on browning and disappearance of caffeic acid.