- Hydroxycinnamic acid
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Hydroxycinnamic acids are a class of polyphenols 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 :
- Alpha-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
- Caftaric acid – grape and wine, mainly trans isomer[1]
- Coutaric acid – grape and wine, both trans and cis isomers [1]
- Fertaric acid – grape and wine, mainly trans isomer [1]
- Diferulic acid
- Coumaric acid
- Coumarin – citrus fruits, maize
- 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)
Phenylpropanoids Hydroxycinnamic acids | Chromones (Furanochromones) | Cinnamaldehydes | Monolignols | Coumarins | Flavonoids | Phenylpropenes | Stilbenoids | Lignans | Lignins | SuberinsGlycosides Tartaric acid esters Caftaric acid | Coutaric acid | Fertaric acidOthers Grape reaction productReferences
- ^ a b c Vrhovsek U. (1998). "Extraction of Hydroxycinnamoyltartaric Acids from Berries of Different Grape Varieties". J Agric Food Chem. 46: 4203–8. doi:10.1021/jf980461s.
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