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Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

IF: 3.29
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p-Coumaric acid and its conjugates: dietary sources, pharmacokinetic properties and biological activities.

Published:1 July 2016 DOI: 10.1002/jsfa.7578
K. Pei,?J. Ou,?Junqing Huang,?S. Ou

Abstract

p-Coumaric acid (4-hydroxycinnamic acid) is a phenolic acid that has low toxicity in mice (LD50 = 2850 mg kg(-1) body weight), serves as a precursor of other phenolic compounds, and exists either in free or conjugated form in plants. Conjugates of p-coumaric acid have been extensively studied in recent years due to their bioactivities. In this review, the occurrence, bioavailability and bioaccessibility of p-coumaric acid and its conjugates with mono-, oligo- and polysaccharides, alkyl alcohols, organic acids, amine and lignin are discussed. Their biological activities, including antioxidant, anti-cancer, antimicrobial, antivirus, anti-inflammatory, antiplatelet aggregation, anxiolytic, antipyretic, analgesic, and anti-arthritis activities, and their mitigatory effects against diabetes, obesity, hyperlipaemia and gout are compared. Cumulative evidence from multiple studies indicates that conjugation of p-coumaric acid greatly strengthens its biological activities; however, the high biological activity but low absorption of its conjugates remains a puzzle. ? 2015 Society of Chemical Industry.

Substances (2)

Related products
Procduct Name CAS Molecular Formula Supplier Price
p-Coumaric acid 501-98-4 C9H8O3 638 suppliers $4.00-$2453.22
4-Hydroxycinnamic acid 7400-08-0 C9H8O3 512 suppliers $7.00-$620.00

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