caffeic acid is a naturally occurring phenolic acid belonging to the group of hydroxycinnamic acids, widely present in plants such as coffee, fruits, vegetables, grains, and herbs. it exhibits strong antioxidant, anti-inflammatory, and antimicrobial activities, playing a significant role in plant defense and human health.
chemical properties
chemical formula: C₉H₈O₄
molecular weight: 180.16 g/mol
solubility: moderately soluble in water, highly soluble in organic solvents (ethanol, acetone)
melting point: 223–225°C
structure: aromatic benzene ring with hydroxyl groups (phenolic), unsaturated carboxylic side-chain
usefulness in medicine
powerful antioxidant, neutralizing free radicals, reducing oxidative stress, and inflammation
caffeic acid has demonstrated antimicrobial effects against various microbes by inhibiting microbial enzymes, disrupting cell membranes, and preventing biofilm formation