Caffeic acid powder 331-39-5

Caffeic acid powder  Chemical Base Information

Caffeic acid powder 331-39-5 General Description,History

Caffeic acid (3,4-dihydroxy-cinnamic acid) is an organic compound and a potent antioxidant. It can be found naturally in a wide range of plants foods such as coffee, wine, tea, and popular medicines such as propolis. This phenolic acid and its derivatives have antioxidant, anti-inflammatory and anticarcinogenic activity.

Caffeic acid powder 331-39-5 Mechanism Of Action

Caffeic acid is thought to have many effects in the body including antioxidant and anti-inflammatory effects. It might also affect the immune system in the body. Test tube studies show that it might decrease the growth of cancer cells and viruses. Animal studies show that it might have a mild stimulant effect and reduce fatigue related to exercise. The effects of caffeic acid when taken by people are not known.

Caffeic acid powder 331-39-5 Application

Caffeic acid is popular sell as dietary supplement in the market, caffeic acid powder is the main ingredient of Caffeic acid supplement for body health.

Caffeic acid powder 331-39-5 Benefits And Uses

Caffeic acid (CA) is a polyphenol produced through the secondary metabolism of vegetables,including olives, coffee beans, fruits, potatoes, carrots and propolis, and constitutes the main hydroxycinnamic acid found in the diet of humans. This phenolic compound is found in the simple form (monomers) as organic acid esters, sugar esters, amides and glycosides, or in more complex forms such as dimers, trimers and flavonoid derivatives, or they may also be bound to proteins and other polymers in the cell wall of the vegetable. Caffeic acid (CA) participates in the defense mechanism of plants against predators, pests and infections, as it has an inhibitory effect on the growth of insects, fungi and bacteria and also promote the protection of plant leaves against ultraviolet radiation B (UV-B).

In vitro and in vivo experiments have been performed, proving innumerable physiological effects of Caffeic acid (CA) and its derivatives.

1. Prevent cancer

Studies on the impact of caffeic acid found Caffeic acid (CA) has anticancer properties on specific kinds of cancer, including oral cancer, colon cancer, and breast cancer.  The anticancer properties of CA are associated with its antioxidant and pro-oxidant capacity, attributed to its chemical structure that has free phenolic hydroxyls, the number and position of OH in the catechol group and the double bond in the carbonic chain.

2. Chronic inflammation

Caffeic acid’s anti-inflammatory power is one way it might fight or prevent cancer. A 1996 study found that caffeic acid could target a specific source of inflammation, both in a petri dish and in the human body. Another, more recent study in 2013 showed that caffeic acid strongly suppresses inflammatory enzymes.

3. Antioxidant (Anti aging)

A study on caffeic acid derived from garlic found Caffeic acid reduces UVB-induced wrinkle formation when topically applied to hairless mice.

4. Diabetes Prevention

Research in mice has found that caffeic acid may combat some effects of diabetes. A 2009 studyTrusted Source of diabetic mice found that caffeic acid could raise blood insulin levels, lower blood glucose, and fight inflammation. Caffeic acid also reduced the risk of a dangerous blood clot and lowered triglycerides, which are associated with clogged arteries and heart disease.

5. Other benefits of caffeic acidare:

prevent toxicity associated with chemotherapy and radiation

prevent premature aging

prevent neurodegenerative diseases, like Parkinson’s disease

reduce exercise-related fatigue

Like other antioxidants, caffeic acid may be helpful in improving overall health as we age. Its antioxidant properties may help reduce chances of developing cancer, heart disease, and other illnesses of old age, like Alzheimer’s disease. In addition, it may keep skin looking younger by protecting it from damage from the sun.

FAQ of caffeic acid

1. What is Caffeic acidgood for?

Caffeic acid is a type of polyphenol, a class of micronutrients known for their antioxidant properties. The nutrient is claimed to have many health benefits, including anti-inflammatory, anticancer, and antiviral abilities. It may help boost the performance of athletes.

2. Is Caffeic acidin coffee?

Yes, Caffeic acid is one of the major metabolites produced by the hydrolyzation of chlorogenic acid, a major phenolic phytochemical in various foods, including coffee.

3. Is caffeic acid a stimulant?

Animal studies show that it might have a mild stimulant effect and reduce fatigue related to exercise. The effects of caffeic acid when taken by people are not known.

4. Caffeine Vs caffeic acid: What is the difference?

Although the terms caffeine and caffeic acid sound similar, they are two different organic compounds having different effects and different applications. Caffeine is a stimulant that affects the central nervous system and it belongs to the methylxanthine class, while caffeic acid is an organic compound that comes under the class of hydroxycinnamic acid. The key difference between caffeine and caffeic acid is that caffeine is a psychoactive drug, whereas caffeic acid is an antioxidant.

5. Caffeic acid foods

The benefits detailed above are part of why coffee is is a healthy beverage. However, it is acidifying and should be enjoyed in moderation. The caffeine in regular coffee is also a strain on your system. While decaffeinated coffee removes that problem, it is still acidifying. So moderation is key for coffee consumption.

Fortunately, many other natural food sources of caffeic acid will confer to you its numerous health benefits.

Turmeric

Cinnamon

Star Anise

Thyme

Sage

Basil

Nutmeg

Sunflower Seeds*

Wine

Beer

Cabbage*

Apples*

Strawberries*

Radishes

Mushrooms*

Pears*

Kale*

Olive Oil

Cauliflower*

Cucumber*

Caffeic acid is found at a very modest level in coffee, at 0.03 mg per 100 ml. It is one of the main natural phenols in argan oil.

It is found at a high level in some herbs, especially thyme, sage and spearmint (at about 20 mg per 100 g), at high levels in spices, especially Ceylon cinnamon and star anise (at about 22 mg per 100 g), found at fairly high level in sunflower seeds (8 mg per 100 g), and at modest levels in red wine (1.88 mg per 100 ml) and in apple sauce, apricots and prunes (at about 1 mg per 100 g). It occurs at high levels in black chokeberry (141 mg per 100 g) and in fairly high level in lingonberry (6 mg per 100 g). It is also quite high in the South American herb yerba mate (150 mg per 100 g based on thin layer chromatography densiometry and HPLC ).

Where Can I Buy Caffeic acid Powder?

Caffeic acid is a chemical found in many plants and foods. Coffee is the primary source of caffeic acid in the human diet. However, it can be found in other food sources such as apples, artichoke, berries, and pears. Wine also contains a significant amount of caffeic acid.

Caffeic acid powder is obtained from plants by solvent extraction (methanol and ethyl acetate) at high temperatures; however, its yield is very low, requiring large quantities of botanical material to obtain a significant yield. An alternative to obtain this compound in greater quantity is organic synthesis.

Wisepowder is manufacturer produce bulk Caffeic acid powder, all Caffeic acid powder production under cGMP condition and strict quality control system, full in stock, all testing documents.

Caffeic acid powder 331-39-5 Reference

1. Akomolafe SF et al (2018) Co-administration of caffeine and caffeic acid alters some key enzymes linked with reproductive function in male rats. Andrologia 50(2):1–10.
2. Bocco BM et al (2016) Combined treatment with caffeic and ferulic acid from Baccharis uncinella C. DC. (Asteraceae) protects against metabolic syndrome in mice. Braz J Med Biol Res 49(3):3–9.
3. Xu, Peng; Uyama, Hiroshi; Whitten, James E.; Kobayashi, Shiro; Kaplan, David L. (2005). “Peroxidase-Catalyzed in Situ Polymerization of Surface Orientated Caffeic Acid”. J. Am. Chem. Soc. 127 (33): 11745–11753. doi:10.1021/ja051637r. PMID 16104752.
4. Bojić, Mirza; Haas, Vicente Simon; Šarić, Darija; Maleš, Željan (4 April 2018). “Determination of Flavonoids, Phenolic Acids, and Xanthines in Mate Tea (Ilex paraguariensis St.-Hil.)”. Journal of Analytical Methods in Chemistry. 2013: 658596. doi:10.1155/2013/658596. PMC 3690244. PMID 23841023.