Caffeic acid ≥98.0% (HPLC)

Sinônimo(s):

3,4-Dihydroxybenzeneacrylic acid, 3,4-Dihydroxycinnamic acid, 3-(3,4-Dihydroxyphenyl)-2-propenoic acid

Fórmula linear:

(HO)₂C₆H₃CH=CHCO₂H

Número CAS:

331-39-5

Peso molecular:

180.16

Beilstein:

1954563

Número CE:

206-361-2

Número MDL:

MFCD00004392

ID de substância PubChem:

24278290

NACRES:

NA.77

Nível de qualidade

200

Ensaio

≥98.0% (HPLC)

forma

powder

pf

211-213 °C (dec.) (lit.)

solubilidade

ethanol: 50 mg/mL

aplicação(ões)

metabolomics
vitamins, nutraceuticals, and natural products

cadeia de caracteres SMILES

OC(=O)\C=C\c1ccc(O)c(O)c1

InChI

1S/C9H8O4/c10-7-3-1-6(5-8(7)11)2-4-9(12)13/h1-5,10-11H,(H,12,13)/b4-2+

chave InChI

QAIPRVGONGVQAS-DUXPYHPUSA-N

Informações sobre genes

human ... ELA2(1991)
rat ... Alox5(25290)

Descrição geral

Caffeic acid exists in its free and ester form. It is considered as the predominant polyphenol, contributing to the hydroxycinnamic acid content in various fruits. Coffee is one of the major source of caffeic acid.[1]

Aplicação

Caffeic acid has been used as a standard of phenolic acid in the study to determine the total phenolic acid content in vegetables after subjecting to alkaline and acid hydrolysis.[2] It has also been used to determine its antioxidant activity by various assay methods.[3]

Ações bioquímicas/fisiológicas

A natural dietary phenolic compound found in plants that is an anti-oxidant. Inhibits the synthesis of leukotrienes that are involved in immunoregulation, inflammation and allergy. Inhibits Cu²⁺-induced LDL oxidation.

Caffeic acid and other polyphenols are metabolized by going through enzyme catalysed methyl transfer, sulfation and glucuronic acid addition.[1] It non-competitively prevents the action of 5-lipoxygenase.[4] Caffeic acid ready undergoes hydrolysis in alkaline conditions.[2]

Características e benefícios

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