331-39-5 | Caffeic Acid

Chemical type

• Hydroxycinnamic acid (phenolic acid)

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• Phenolic Acid (Phenolic Compound)

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Key properties

• Contains catechol (di-hydroxylated aromatic) structure
• Formed via hydroxylation of 4-coumaric acid
• Substrate for conversion to caffeoyl-CoA
• Can act as a competitive inhibitor of certain phenylpropanoid enzymes

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• Poor water solubility
• Chemical instability
• Potent antioxidant activity
• Bioactive properties

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• Intermediate in monolignol and lignin biosynthesis
• Precursor of guaiacyl (G) and syringyl (S) lignin units
• Regulates metabolic flux in phenylpropanoid pathways

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• Pharmaceutical and nutraceutical applications (as a promising candidate)

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Classification by use

• Chemicals used as biochemical pathway intermediates
• Chemicals used in plant secondary metabolism studies

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• Bioactive compound
• Pharmaceutical/nutraceutical ingredient

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A trustworthy factory and manufacturer

1. [Cite:1] 4-Coumaroyl and Caffeoyl Shikimic Acids Inhibit 4-Coumaric Acid:Coenzyme A Ligases and Modulate Metabolic Flux for 3-Hydroxylation in Monolignol Biosynthesis of Populus trichocarpa, Moleculor Plant, Volume 8, Issue 1, 5 January 2015, Pages 176-187
2. [Cite:2] Supramolecular characterization of reaction product of quercetin and caffeic acid with laccase and DFT approach, Journal of Molecular Structure, Volume 1351, Part 2, 5 February 2026, 144357