articleJournal of the Science of Food and AgricultureJul 28, 2004Closed access

Ferulic acid: pharmaceutical functions, preparation and applications in foods

SOShiyi OuKKKin‐Chor Kwok

Jinan University · Hong Kong Polytechnic University

Indexed incrossref

Abstract

Abstract Ferulic acid (4‐hydroxy‐3‐methoxycinnamic acid), an effective component of Chinese medicine herbs such as Angelica sinensis, Cimicifuga heracleifolia and Lignsticum chuangxiong , is a ubiquitous phenolic acid in the plant kingdom. It is mainly conjugated with mono‐ and oligosaccharides, polyamines, lipids and polysaccharides and seldom occurs in a free state in plants. Ferulic acid is a phenolic acid of low toxicity; it can be absorbed and easily metabolized in the human body. Ferulic acid has been reported to have many physiological functions, including antioxidant, antimicrobial, anti‐inflammatory, anti‐thrombosis, and anti‐cancer activities. It also protects against coronary disease, lowers…

Citation impact

855
total citations
FWCI
16.43
Percentile
100%
References
84
Citations per year

Authors

2

Topics & keywords

Topics
Keywords
  • Ferulic acid
  • Chemistry
  • Ingredient
  • Food science
  • Coumaric acid
  • Antioxidant
  • Vanillin
  • Phenols
No related works found for this paper.

Funding