Caffeic acid
Caffeic acid (pronounced: /kəˈfiːɪk ˈæsɪd/) is a hydroxycinnamic acid, a type of phenolic acid that is very abundant in nature and is an antioxidant. It is a metabolite in the phenylpropanoid pathway. Caffeic acid is found in a wide variety of plants, and its presence helps to give many fruits and vegetables their color.
Etymology
The term "caffeic acid" comes from the Latin Coffea, the coffee plant, from which it was first isolated. The suffix "-ic" is added to the stem of the name of the parent compound when a carboxylic acid is formed.
Chemical Structure
Caffeic acid is an organic compound that is classified as a hydroxycinnamic acid. Its chemical formula is C9H8O4. It consists of a benzene ring bearing both a hydroxyl group and a carboxyl group, with a three-carbon propene tail attached to the ring.
Biological Role
In plants, caffeic acid is involved in the synthesis of lignin, a complex organic polymer that provides structural support. In humans, it acts as an antioxidant, helping to protect cells from damage by free radicals.
Health Effects
Caffeic acid has been studied for its potential health benefits. It has been found to have anti-inflammatory, antioxidant, and anticancer properties. However, more research is needed to fully understand these effects and their implications for human health.
Related Terms
- Chlorogenic acid: A compound that is formed when caffeic acid is combined with quinic acid. It is found in high amounts in coffee.
- Ferulic acid: A hydroxycinnamic acid that is structurally similar to caffeic acid. It is found in the cell walls of many plants.
- p-Coumaric acid: Another hydroxycinnamic acid that is structurally similar to caffeic acid. It is found in a variety of fruits and vegetables.
External links
- Medical encyclopedia article on Caffeic acid
- Wikipedia's article - Caffeic acid
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