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p ‐Coumaric acid and its conjugates: dietary sources, pharmacokinetic properties and biological activities
Author(s) -
Pei Kehan,
Ou Juanying,
Huang Junqing,
Ou Shiyi
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7578
Subject(s) - chemistry , bioavailability , p coumaric acid , coumaric acid , antioxidant , hydroxycinnamic acid , biological activity , antimicrobial , biochemistry , food science , organic chemistry , pharmacology , ferulic acid , biology , in vitro
p ‐Coumaric acid (4‐hydroxycinnamic acid) is a phenolic acid that has low toxicity in mice ( LD 50 = 2850 mg kg −1 body weight), serves as a precursor of other phenolic compounds, and exists either in free or conjugated form in plants. Conjugates of p ‐coumaric acid have been extensively studied in recent years due to their bioactivities. In this review, the occurrence, bioavailability and bioaccessibility of p ‐coumaric acid and its conjugates with mono‐, oligo‐ and polysaccharides, alkyl alcohols, organic acids, amine and lignin are discussed. Their biological activities, including antioxidant, anti‐cancer, antimicrobial, antivirus, anti‐inflammatory, antiplatelet aggregation, anxiolytic, antipyretic, analgesic, and anti‐arthritis activities, and their mitigatory effects against diabetes, obesity, hyperlipaemia and gout are compared. Cumulative evidence from multiple studies indicates that conjugation of p ‐coumaric acid greatly strengthens its biological activities; however, the high biological activity but low absorption of its conjugates remains a puzzle. © 2015 Society of Chemical Industry