p ‐Coumaric acid and its conjugates: dietary sources, pharmacokinetic properties and biological activities
Jinan University · Hong Kong Food Council · +1 more institution
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,…
Citation impact
- FWCI
- 7.68
- Percentile
- 100%
- References
- 119
Authors
4Topics & keywords
- Chemistry
- Bioavailability
- p-Coumaric acid
- Antioxidant
- Coumaric acid
- Hydroxycinnamic acid
- Biological activity
- Antimicrobial