This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Hydroxycinnamic acid" – news · newspapers · books · scholar · JSTOR (December 2009) (Learn how and when to remove this message)

Hydroxycinnamic acids (hydroxycinnamates) are a class of aromatic acids or phenylpropanoids having a C₆–C₃ skeleton. These compounds are hydroxy derivatives of cinnamic acid.

In the category of phytochemicals that can be found in food, there are :

• α-Cyano-4-hydroxycinnamic acid
• Caffeic acid – burdock, hawthorn, artichoke, pear, basil, thyme, oregano, apple
• Cichoric acid
• Cinnamic acid – aloe
• Chlorogenic acid – echinacea, strawberries, pineapple, coffee, sunflower, blueberries
• Diferulic acids
• Coumaric acid
• Ferulic acid (3-methoxy-4-hydroxycinnamic acid) – oats, rice, artichoke, orange, pineapple, apple, peanut
• Sinapinic acid (3,5-dimethoxy-4-hydroxycinnamic acid or sinapic acid)

Hydroxycinnamoyltartaric acids

• Caftaric acid – grapes and wine,^[1] mainly the trans isomer^[2]
• Coutaric acid – grapes and wine, both trans and cis isomers^[2]
• Fertaric acid – grapes and wine, mainly the trans isomer^[2]

References

This article about an aromatic compound is a stub. You can help Wikipedia by expanding it.

• v
• t
• e