- 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:
- staphylococcus aureus
- escherichia coli
- pseudomonas aeruginosa
- listeria monocytogenes
- fungi:
- candida albicans
- aspergillus flavus
- research highlights
- antioxidant and anti-inflammatory activities of caffeic acid
- antimicrobial potential of caffeic acid