Caffeic acid

Caffeic acid is the colloquial term for 3,4-dihydroxycinnamic acid. Caffeic acid as a derivative of cinnamic acid belongs to the phenolic acids and is widely spread in the plant kingdom. Caffeic acid, for example, is contained in coffee in relevant quantities (about 25-75 mg of caffeic acid in a cup of coffee). Caffeic acid is a component of chlorogenic acid besides quinic acid. Caffeic acid is also contained in propolis, the putty resin of bees. Caffeic acid comes mainly from poplar buds, whose bud liquid is mixed with saliva and beeswax by the bee to form propolis. Caffeic acid is also contained in Peru balsam. Caffeic acid can lead to allergic reactions, both as food allergy and contact allergy. The allergenic potency is rather than low

Studies on the carcinogenicity of caffeic acid led to different results. Both carcinogenic and carcinoprotective effects were reported.

1. Akyol S et al.(2016) Can propolis and caffeic acid phenethyl ester be promising agents against cyclophosphamide toxicity? J Ethnopharmacol 5:105-107.
2. Lewandowska H et al. (2016) The role of natural polyphenols in cell signaling and cytoprotection against cancer development. J Nutr Biochem 32:1-19.
3. Motawi TK et al. (2016) Could Caffeic Acid Phenethyl Ester Expand the Antitumor Effect of Tamoxifen in Breast Carcinoma? Nutr Cancer 68:435-445.