Abstract
Caffeic acid is a bioactive compound found in a variety of plants including vegetables, fruits, herbs, and drinks. It belongs to the huge group of chemicals called polyphenols and is a major representative of the polyphenol subgroup of hydroxycinnamic acids. In foods, caffeic acid occurs mostly as a quinic acid ester called chlorogenic acid. Caffeic acid, like other polyphenols, is believed to exhibit many health benefits associated with their antioxidant properties, including the prevention of inflammation, cancer, neurodegenerative diseases, and diabetes. Nowadays, the use of naturally occurring bioactive substances, including caffeic acid, is becoming a very common phenomenon. Thus, information about their functions and properties is very important.Keywords: caffeic acid, polyphenols, bioactive compound, oxidative stress
Cited by
23 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献