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Caffeic acid

$43

  • 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

BF-C1001

Analysis Method

HPLC,NMR,MS

Specification

98%

Storage

2-8°C

Molecular Weight

180.16

Appearance

Yellow crystalline powder

Botanical Source

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

Structure Type

Phenylpropanoids

Category

Standards;Natural Pytochemical;API

SMILES

C1=CC(=C(C=C1C=CC(=O)O)O)O

Synonyms

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

IUPAC Name

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

Density

1.5±0.1 g/cm3

Solubility

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

InChl Key

WGK Germany

RID/ADR

HS Code Reference

2918990000

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

PMID

28911606

Abstract

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.

KEYWORDS

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

Title

Inhibitory Mechanism Against Oxidative Stress of Caffeic Acid

Author

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

Publish date

2016 Oct

PMID

31582013

Abstract

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.

KEYWORDS

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

Title

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

Author

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

Publish date

2019 Oct

PMID

25672401

Abstract

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.

Title

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

Author

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

Publish date

2015


Description :

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