Inhibitory mechanism against oxidative stress of caffeic acid

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• 作者：Farhan Ahmed Khan^a ; Aneela Maalik^a ; Ghulam Murtaza^b ; ^{gmdogar356@gmail.com" class="auth_mail" title="E-mail the corresponding author}
• 关键词：anticancer ; antioxidant ; hydroxycinnamic acid ; prooxidant ; reactive oxygen species
• 刊名：Journal of Food and Drug Analysis
• 出版年：2016
• 出版时间：October 2016
• 年：2016
• 卷：24
• 期：4
• 页码：695-702
• 全文大小：311 K

文摘

The purpose of this article is to summarize the reported antioxidant activities of a naturally abundant bioactive phenolic acid, caffeic acid (CA, 3,4-dihydroxycinnamic acid), so that new avenues for future research involving CA can be explored. CA is abundantly found in coffee, fruits, vegetables, oils, and tea. CA is among the most potential and abundantly found in nature, hydroxycinnamic acids with the potential of antioxidant behavior. Reactive oxygen species produced as a result of endogenous processes can lead to pathophysiological disturbances in the human body. Foods containing phenolic substances are a potential source for free radical scavenging; these chemicals are known as antioxidants. This review is focused on CA's structure, availability, and potential as an antioxidant along with its mode of action. A brief overview of the literature published about the prooxidant potential of caffeic acid as well as the future perspectives of caffeic acid research is described. CA can be effectively employed as a natural antioxidant in various food products such as oils.