in bulk supply 331-39-5 High purity manufacturer

Superiority:

Caffeic acid is an organic acid which is soluble in hot water and ethanol and slightly soluble in cold water. At room temperature, it is yellowish-white crystal and has hemostatic effect but also slight toxicity. Naturally, caffeic acid can be found in the bark of eucalyptus globulus, as well as in the freshwater fern Sophora, or in the mushroom mulberry. In food, caffeic acid is found in coffee and is one of the main natural phenols in nut oils, as well as in barley grains.

A natural dietary compound reported to have anti-carcinogenic and anti-inflammatory properties. A cell-permeable, selective, non-competitive inhibitor of 5-lipoxygenase (ID₅₀ = 3.7 µM). Inhibits Cu²⁺-induced LDL oxidation in the initiation phase but acts as a prooxidant in the propagation phase. An irreversible inhibitor of glutathione S-transferases and a non-competitive inhibitor of xanthine oxidase.

Caffeic acid belongs to common phenolic compounds with effects of increasing the levels of white blood cells. It is easily to be confused with caffeine and is widely distributed in the plant kingdom. Its major plant sources include lemon peel, Ranunculaceae cimicifuga rhizome, and valerian root. Caffeic acid, together with ferulic acid, erucic acid, and p-hydroxy cinnamic acid are ubiquitous hydroxy cinnamic acid-class molecule distributed in various kinds of plants. This kind of products has conjugated double bonds in the side chain of the molecular structure, and thus exhibiting significant fluorescence upon ultraviolet light, mostly showing bluish color fluorescence. This is a advantage for paper chromatography tests or thin layer chromatography tests.