Caffeic
Caffeic acid is a type of organic compound that is classified as a hydroxycinnamic acid. It is a naturally occurring phenol that is found in a variety of plant species. Caffeic acid is a key intermediate in the biosynthesis of lignin, which is a type of complex organic polymer that provides structural support in plants.
Structure and properties[edit | edit source]
Caffeic acid is a crystalline compound that is slightly soluble in water. It has a molecular formula of C9H8O4 and a molecular weight of 180.16 g/mol. The compound has a melting point of 223-225 °C and a boiling point of 365.1 °C at 760 mmHg. The structure of caffeic acid consists of a benzene ring with a carboxylic acid group and a hydroxyl group attached to it.
Biosynthesis[edit | edit source]
Caffeic acid is biosynthesized in plants through the phenylpropanoid pathway. This pathway involves the conversion of phenylalanine into cinnamic acid by the enzyme phenylalanine ammonia lyase. Cinnamic acid is then hydroxylated by cinnamate 4-hydroxylase to form p-coumaric acid, which is further hydroxylated by coumarate 3-hydroxylase to produce caffeic acid.
Biological activity[edit | edit source]
Caffeic acid has been found to exhibit a variety of biological activities. It has antioxidant properties and can scavenge free radicals, thereby protecting cells from oxidative damage. Caffeic acid also has anti-inflammatory effects and can inhibit the production of pro-inflammatory cytokines. In addition, it has been shown to have antimicrobial activity against a range of bacteria and fungi.
Health effects[edit | edit source]
Several studies have suggested that caffeic acid may have potential health benefits. It has been found to have anticancer properties and can inhibit the growth of various types of cancer cells. Caffeic acid may also have cardioprotective effects and can protect against heart disease. However, more research is needed to fully understand the health effects of caffeic acid.
See also[edit | edit source]
Caffeic Resources | |
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