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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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Ferulic acid: pharmaceutical functions, preparation and applications in foods

Published:28 July 2004 DOI: 10.1002/jsfa.1873
Shiyi Ou, Kin-Chor Kwok

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 cholesterol and increases sperm viability. Because of these properties and its low toxicity, ferulic acid is now widely used in the food and cosmetic industries. It is used as the raw material for the production of vanillin and preservatives, as a cross-linking agent for the preparation of food gels and edible films, and as an ingredient in sports foods and skin protection agents. Ferulic acid can be prepared by chemical synthesis and through biological transformation. As polysaccharide ferulate is a natural and abundant source of ferulic acid, preparation of ferulic acid from plant cell wall materials will be a prospective pathway. Copyright ? 2004 Society of Chemical Industry

Substances (4)

Related products
Procduct Name CAS Molecular Formula Supplier Price
Vanillin 121-33-5 C8H8O3 1274 suppliers $9.00-$8210.00
Ferulic Acid 1135-24-6 C10H10O4 859 suppliers $6.00-$1475.10
3-Methoxycinnamic acid 6099-04-3 C10H10O3 162 suppliers $10.00-$715.00
3-METHOXYCINNAMIC ACID 17570-26-2 C10H10O3 71 suppliers $5.00-$446.00

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