*** Welcome to piglix ***

Caffeic acid

Caffeic acid
2D diagram of caffeic acid
3D ball-and-stick model of caffeic acid
3D space filling model of caffeic acid
Names
IUPAC names
3-(3,4-Dihydroxyphenyl)-2-propenoic acid
3,4-Dihydroxy-cinnamic acid
trans-Caffeate
3,4-Dihydroxy-trans-cinnamate
(E)-3-(3,4-dihydroxyphenyl)-2-propenoic acid
3,4-Dihydroxybenzeneacrylicacid
3-(3,4-Dihydroxyphenyl)-2-propenoic acid
Identifiers
331-39-5 YesY
3D model (Jmol) Interactive image
ChEBI CHEBI:16433 YesY
ChEMBL ChEMBL145 YesY
ChemSpider 600426 YesY
DrugBank DB01880 YesY
ECHA InfoCard 100.005.784
5155
KEGG C01481 YesY
PubChem 689043
UNII U2S3A33KVM YesY
Properties
C9H8O4
Molar mass 180.16 g/mol
Density 1.478 g/cm3
Melting point 223 to 225 °C (433 to 437 °F; 496 to 498 K)
UV-vis (λmax) 327 nm and a shoulder at c. 295 nm in acidified methanol
Hazards
NFPA 704
Flammability code 1: Must be pre-heated before ignition can occur. Flash point over 93 °C (200 °F). E.g., canola oil Health code 1: Exposure would cause irritation but only minor residual injury. E.g., turpentine Reactivity code 0: Normally stable, even under fire exposure conditions, and is not reactive with water. E.g., liquid nitrogen Special hazards (white): no codeNFPA 704 four-colored diamond
Related compounds
Related compounds
 Chlorogenic acid
Cichoric acid
Coumaric acid
Quinic acid
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
YesY  (what is YesYN ?)
Infobox references

Caffeic acid is an organic compound that is classified as a hydroxycinnamic acid. This yellow solid consists of both phenolic and acrylic functional groups. It is found in all plants because it is a key intermediate in the biosynthesis of lignin, one of the principal components of plant biomass and its residues.

Caffeic acid can be found in the bark of Eucalyptus globulus. It can also be found in the freshwater fern Salvinia molesta or in the mushroom Phellinus linteus.

Caffeic acid is found at a very modest level in coffee, at 0.03 mg per 100 ml. It is one of the main natural phenols in argan oil.

It is found at a high level in some herbs, especially thyme, sage and spearmint (at about 20 mg per 100 g), at high levels in spices, especially Ceylon cinnamon and star anise (at about 22 mg per 100 g), found at fairly high level in sunflower seeds (8 mg per 100 g), and at modest levels in red wine (1.88 mg per 100 ml) and in apple sauce, apricots and prunes (at about 1 mg per 100 g). It is at a super high level in black chokeberry (141 mg per 100 g) and in fairly high level in lingonberry (6 mg per 100 g). It is also quite high in the South American herb yerba mate (150 mg per 100 g based on thin layer chromatography densiometry and HPLC ).


...
Wikipedia

...