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Caffeic acid


  • Brand : BIOFRON

  • Catalogue Number : BF-C1001

  • Specification : 98%

  • CAS number : 331-39-5

  • Formula : C9H8O4

  • Molecular Weight : 180.16

  • PUBCHEM ID : 689043

  • Volume : 20mg

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Catalogue Number


Analysis Method






Molecular Weight



Yellow crystalline powder

Botanical Source

Prunella vulgaris,Ligusticum sinense cv. chuanxiong,Paederia foetida,Perilla frutescens,Salvia miltiorrhiza

Structure Type



Standards;Natural Pytochemical;API




CAFFIC ACID/Caffeicacid/3,4-dihydroxyben/3,4-Dihydroxycinnamic acid,predominantly trans isomer/Caffeic/3,4-Dihydroxycinnamic acid/3,4-Dihydroxy cinnamic acid/CaffeicAcidPure/Caffeic acid/3-(3,4-Dihydroxyphenyl)acrylic acid


(E)-3-(3,4-dihydroxyphenyl)prop-2-enoic acid


1.5±0.1 g/cm3


Methanol; DMSO

Flash Point

220.0±22.4 °C

Boiling Point

416.8±35.0 °C at 760 mmHg

Melting Point

211-213 °C (dec.)(lit.)


InChl Key

WGK Germany


HS Code Reference


Personal Projective Equipment

Correct Usage

For Reference Standard and R&D, Not for Human Use Directly.

Meta Tag

provides coniferyl ferulate(CAS#:331-39-5) MSDS, density, melting point, boiling point, structure, formula, molecular weight etc. Articles of coniferyl ferulate are included as well.>> amp version: coniferyl ferulate




The purpose of this article is to summarize the reported antioxidant activities of a naturally abundant bioactive phenolic acid, caffeic acid (CA, 3,4-dihydroxycinnamic acid), so that new avenues for future research involving CA can be explored. CA is abundantly found in coffee, fruits, vegetables, oils, and tea. CA is among the most potential and abundantly found in nature, hydroxycinnamic acids with the potential of antioxidant behavior. Reactive oxygen species produced as a result of endogenous processes can lead to pathophysiological disturbances in the human body. Foods containing phenolic substances are a potential source for free radical scavenging; these chemicals are known as antioxidants. This review is focused on CA’s structure, availability, and potential as an antioxidant along with its mode of action. A brief overview of the literature published about the prooxidant potential of caffeic acid as well as the future perspectives of caffeic acid research is described. CA can be effectively employed as a natural antioxidant in various food products such as oils.


anticancer; antioxidant; hydroxycinnamic acid; prooxidant; reactive oxygen species.


Inhibitory Mechanism Against Oxidative Stress of Caffeic Acid


Farhan Ahmed Khan 1 , Aneela Maalik 1 , Ghulam Murtaza 2

Publish date

2016 Oct




A number of studies have indicated the benefits of coffee consumption on physical and mental health; however, scientific evidence on these effects, in particular of the benefits to brain function, has not been determined. In the present study, we aimed to determine the benefits of caffeic acid in the nervous system. For this purpose, we administered doses of 0 or 300 mg/kg for 30 days to mice that were not otherwise affected. We analyzed survival of newly born cells, oxidative stress, inflammatory marker expression, and microglial activation in the hippocampus. We found that caffeic acid had no effect on the expression levels of neurotrophic factors and inflammatory or anti-inflammatory cytokines. However, caffeic acid-treated mice exhibited significantly lower levels of 4-hydroxynonenal, an oxidative stress marker, in the hippocampus, as well as significantly fewer activated microglia. Abnormally high oxidative stress, as well as activated microglia accumulation are both considered to relate to the pathophysiology of neurological and psychiatric disorders. The present study demonstrates the physiological effects of caffeic acid and may explain the suggested benefits of coffee consumption on brain health.


anticancer; antioxidant; hydroxycinnamic acid; prooxidant; reactive oxygen species.


Caffeic Acid Reduces Oxidative Stress and Microglial Activation in the Mouse Hippocampus


Minori Koga 1 , Shin Nakagawa 2 , Akiko Kato 2 , Ichiro Kusumi 2

Publish date

2019 Oct




Multipurpose cohort studies have demonstrated that coffee consumption reduces the risk of hepatocellular carcinoma (HCC). Given that one of the main causes of HCC is hepatitis C virus (HCV) infection, we examined the effect of caffeic acid, a major organic acid derived from coffee, on the propagation of HCV using an in vitro naïve HCV particle-infection and production system within human hepatoma-derived Huh-7.5.1-8 cells. When cells were treated with 1% coffee extract or 0.1% caffeic acid for 1-h post HCV infection, the amount of HCV particles released into the medium at 3 and 4 days post-infection considerably decreased. In addition, HCV-infected cells cultured with 0.001% caffeic acid for 4 days, also released less HCV particles into the medium. Caffeic acid treatment inhibited the initial stage of HCV infection (i.e., between virion entry and the translation of the RNA genome) in both HCV genotypes 1b and 2a. These results suggest that the treatment of cells with caffeic acid may inhibit HCV propagation.


Inhibitory Effects of Caffeic Acid, a Coffee-Related Organic Acid, on the Propagation of Hepatitis C Virus


Isei Tanida 1 , Yoshitaka Shirasago, Ryosuke Suzuki, Ryo Abe, Takaji Wakita, Kentaro Hanada, Masayoshi Fukasawa

Publish date


Description :

Caffeic acid is an inhibitor of both TRPV1 ion channel and 5-Lipoxygenase (5-LO).