Phenolic acid
Phenolic Acid
Phenolic acids (pronunciation: /fɪˈnɒlɪk ˈæsɪd/) are a type of polyphenolic compound commonly found in a variety of plant-based foods. They are known for their potential health benefits and are often studied in the field of nutrition and food science.
Etymology
The term "phenolic acid" is derived from the word "phenol", which refers to a type of chemical compound that contains a hydroxyl group (-OH) directly attached to an aromatic hydrocarbon group. The suffix "-ic acid" indicates that these compounds also contain a carboxyl group (-COOH).
Types of Phenolic Acids
Phenolic acids can be classified into two main types: hydroxybenzoic acids and hydroxycinnamic acids. Hydroxybenzoic acids are less common and include compounds such as gallic acid and vanillic acid. Hydroxycinnamic acids are more common and include compounds such as caffeic acid, ferulic acid, and p-coumaric acid.
Health Benefits
Phenolic acids are known for their antioxidant properties, which can help to neutralize harmful free radicals in the body. They may also have anti-inflammatory, anticarcinogenic, and antimicrobial effects. However, more research is needed to fully understand these potential health benefits.
Dietary Sources
Phenolic acids are found in a variety of plant-based foods, including fruits, vegetables, whole grains, and legumes. They are also found in beverages such as coffee, tea, and wine.
See Also
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