Coumaric acid
Coumaric Acid is a hydroxycinnamic acid, an organic compound that is a hydroxy derivative of cinnamic acid. There are three isomers, o-coumaric acid, m-coumaric acid, and p-coumaric acid, that differ by the position of the hydroxy substitution of the phenyl group.
Chemical Structure[edit | edit source]
Coumaric acid has the molecular formula C9H8O3. It is a crystalline solid that is slightly soluble in water. The three isomers of coumaric acid are distinguished by the position of the hydroxy group on the phenyl ring: ortho (o-), meta (m-), and para (p-).
Natural Occurrence[edit | edit source]
Coumaric acid is found in a variety of plants, including parsley, thyme, oregano, and celery. It is also found in the vinegar produced from fermented foods, such as sauerkraut and pickles.
Health Benefits[edit | edit source]
Research has suggested that coumaric acid may have antioxidant, anti-inflammatory, and anticancer properties. It may also help to prevent heart disease and diabetes.
Pharmacology[edit | edit source]
In the body, coumaric acid is metabolized into ferulic acid, another hydroxycinnamic acid with potential health benefits. The metabolism of coumaric acid involves the enzyme 4-coumarate-CoA ligase, which is involved in the biosynthesis of lignin, a complex organic polymer that is a major component of the cell walls of plants.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD