Biosynthesis, natural sources, dietary intake, pharmacokinetic properties, and biological activities of hydroxycinnamic acids.

Hesham R El-Seedi, Asmaa M A El-Said, Shaden A M Khalifa, Ulf Göransson, Lars Bohlin, Anna-Karin Borg-Karlson, Rob Verpoorte

Division of Pharmacognosy, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Box 574, SE-75123 Uppsala, Sweden. hesham.el-seedi@fkog.uu.se

Journal of agricultural and food chemistry 2012 Nov 7

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Hydroxycinnamic acids are the most widely distributed phenolic acids in plants. Broadly speaking, they can be defined as compounds derived from cinnamic acid. They are present at high concentrations in many food products, including fruits, vegetables, tea, cocoa, and wine. A diet rich in hydroxycinnamic acids is thought to be associated with beneficial health effects such as a reduced risk of cardiovascular disease. The impact of hydroxycinnamic acids on health depends on their intake and pharmacokinetic properties. This review discusses their chemistry, biosynthesis, natural sources, dietary intake, and pharmacokinetic properties.

Citation

Hesham R El-Seedi, Asmaa M A El-Said, Shaden A M Khalifa, Ulf Göransson, Lars Bohlin, Anna-Karin Borg-Karlson, Rob Verpoorte. Biosynthesis, natural sources, dietary intake, pharmacokinetic properties, and biological activities of hydroxycinnamic acids. Journal of agricultural and food chemistry. 2012 Nov 7;60(44):10877-95