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Description
TCI C0002 Caffeic Acid is a naturally occurring hydroxycinnamic acid found widely in coffee, fruits, vegetables, and medicinal plants. Its catechol moiety confers strong radical-scavenging and metal-chelating behavior, making it a common reference compound in antioxidant assays. It also serves as an HPLC standard for polyphenol quantification and as a useful non-heterocyclic building block for synthesis. Available in 5 g and 25 g packs, it should be stored cool, dry, and shielded from light to limit oxidative darkening.
Scientific References
Tosovic (2017). Spectroscopic features of caffeic acid: Theoretical study. Kragujevac Journal of Sciencedoi:10.5937/kgjsci1739099t
Qin et al. (2021). Interaction between caffeic acid/caffeic acid phenethyl ester and micellar casein. Food Chemistrydoi:10.1016/j.foodchem.2021.129154
Khim Phin et al. (2009). In Vitro Synergy Effect of Syringic Acid, Caffeic Acid and 4-hydroxybenzoic Acid against Ganoderma boninense. International Journal of Engineering and Technologydoi:10.7763/ijet.2009.v1.53
References were compiled automatically from Crossref and every DOI was verified to exist. AMI Scientific is not affiliated with the authors or the publishers.
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