caffeic acid is a naturally occurring phenolic acid belonging to the group of hydroxycinnamic acids, widely present in plants such as coffee, fruits, vegetables, grains, and herbs. it exhibits strong antioxidant, anti-inflammatory, and antimicrobial activities, playing a significant role in plant defense and human health.
chemical properties
chemical formula: C₉H₈O₄
molecular weight: 180.16 g/mol
solubility: moderately soluble in water, highly soluble in organic solvents (ethanol, acetone)
melting point: 223–225°C
structure: aromatic benzene ring with hydroxyl groups (phenolic), unsaturated carboxylic side-chain
usefulness in medicine
powerful antioxidant, neutralizing free radicals, reducing oxidative stress, and inflammation
supports cardiovascular health by improving endothelial function and reducing blood pressure
neuroprotective potential against diseases such as alzheimer’s disease, parkinson’s disease, and other neurodegenerative conditions
topical applications in dermatology to protect skin from UV damage and reduce signs of aging
antimicrobial activity
caffeic acid has demonstrated antimicrobial effects against various microbes by inhibiting microbial enzymes, disrupting cell membranes, and preventing biofilm formation
bacteria:
fungi:
research highlights