Caffeic Acid

Main Sources
Plant Sources: It is widely present in the plant kingdom, such as in fruits like coffee beans, apples, pears, grapes, lemons, and in traditional Chinese medicinal materials like Lonicera japonica and Taraxacum mongolicum. In coffee beans, caffeic acid is produced by the decomposition of chlorogenic acid during the roasting process, and it is one of the important flavor substances and active components in coffee.
Microbial Sources: Some microorganisms, such as certain bacteria and fungi, can also produce caffeic acid during their metabolic processes.
Physiological Functions
Antioxidant Effect: Caffeic acid has multiple phenolic hydroxyl groups, which can scavenge free radicals in the body, such as superoxide anion radicals and hydroxyl radicals, by providing hydrogen atoms. It can also chelate metal ions to reduce the generation of free radicals, thereby protecting cells from oxidative damage, preventing various chronic diseases such as cardiovascular diseases and cancer. At the same time, it also helps to slow down the aging process.
Anti-inflammatory Effect: It can inhibit the release of inflammatory mediators and the activity of inflammation-related enzymes, such as cyclooxygenase (COX) and lipoxygenase (LOX), thus reducing the inflammatory response. It has a certain preventive and therapeutic effect on inflammatory diseases such as arthritis and enteritis.
Antibacterial Effect: It has a certain inhibitory effect on a variety of bacteria and fungi. Its mechanism of action may be related to disrupting the cell membranes of microorganisms and interfering with cell metabolism. It has potential application value in the fields of food preservation and medicine.
Other Effects: Caffeic acid also has a variety of physiological activities such as antiviral, lipid-lowering, and liver-protecting effects. It has certain research value in the prevention and treatment of cardiovascular diseases and liver protection.
Application Areas
Pharmaceutical Field: It can be used to prepare anti-inflammatory, antioxidant, and antiviral drugs. It can also be used as a pharmaceutical intermediate for the synthesis of other biologically active compounds.
Food Field: As a natural antioxidant, it is used to prevent the oxidative rancidity of food oils and fats, extend the shelf life of food, and at the same time improve the flavor and color of food.
Cosmetics Field: Due to its antioxidant and anti-inflammatory properties, it is added to skin care products to prevent skin aging, reduce the formation of spots, relieve skin inflammation, etc. It has the effects of whitening, freckle removal, and anti-wrinkle.