Phenolic acid
Phenolic acids are a type of polyphenol found in a variety of plant-based foods. The two main types are hydroxybenzoic acids and hydroxycinnamic acids, both of which are non-flavonoid polyphenols. Phenolic acids are found in a wide variety of plant-based foods, including fruits, vegetables, whole grains, and legumes.
Structure and Classification[edit | edit source]
Phenolic acids are characterized by the presence of a phenolic ring. They are classified into two main types based on the number of carbon atoms in the side chain: the C6-C1 group, which includes hydroxybenzoic acids, and the C6-C3 group, which includes hydroxycinnamic acids.
Hydroxybenzoic Acids[edit | edit source]
Hydroxybenzoic acids, which have a C6-C1 structure, include gallic acid, protocatechuic acid, vanillic acid, and syringic acid. They are less commonly found in foods compared to hydroxycinnamic acids.
Hydroxycinnamic Acids[edit | edit source]
Hydroxycinnamic acids, which have a C6-C3 structure, include caffeic acid, ferulic acid, sinapic acid, and p-coumaric acid. They are more commonly found in foods compared to hydroxybenzoic acids.
Health Benefits[edit | edit source]
Phenolic acids have been studied for their potential health benefits. They are known to have antioxidant, anti-inflammatory, anticarcinogenic, and antimicrobial properties. They may also have potential benefits for heart health and diabetes management.
Food Sources[edit | edit source]
Phenolic acids are found in a wide variety of plant-based foods. Some of the richest sources include berries, tea, coffee, whole grains, and legumes.
See Also[edit | edit source]
References[edit | edit source]
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Contributors: Prab R. Tumpati, MD