Caffeic acid

Caffeic acid is a hydroxycinnamic acid, a type of phenolic acid. It is one of the main natural phenols found in the cell wall of plants. It is also a component of many foods and drinks, including coffee, wine, and certain types of fruit and vegetables.

Chemical structure and properties

Caffeic acid is an organic compound that consists of a benzene ring attached to a carboxylic acid and a propene side chain. It is a white crystalline solid that is slightly soluble in water. The compound is a strong antioxidant, and it has been studied for its potential health benefits.

Sources and dietary intake

Caffeic acid is found in a wide variety of plant-based foods. The highest concentrations are found in coffee, but it is also present in significant amounts in tea, wine, fruit, vegetables, and cereals. The average dietary intake of caffeic acid is estimated to be around 0.5 to 1 gram per day.

Health effects

Research has suggested that caffeic acid may have several potential health benefits. These include antioxidant, anti-inflammatory, anticancer, and antiviral effects. However, more research is needed to confirm these effects and to understand how caffeic acid works in the body.

Safety and toxicity

Caffeic acid is generally considered safe when consumed in moderate amounts as part of a normal diet. However, high doses can cause side effects, including stomach upset, diarrhea, and nausea. There is also some evidence that caffeic acid may interact with certain medications, so people taking medication should consult their doctor before increasing their intake of caffeic acid.

See also

• Chlorogenic acid
• Ferulic acid
• p-Coumaric acid