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Ferulic acid: pharmaceutical functions, preparation and applications in foods

Ferulic acid: pharmaceutical functions, preparation and applications in foods Ferulic acid (4‐hydroxy‐3‐methoxycinnamic acid), an effective component of Chinese medicine herbs such as Angelica sinensis, Cimicifuga heracleifolia and Lignsticum chuangxiong, is a ubiquitous phenolic acid in the plant kingdom. It is mainly conjugated with mono‐ and oligosaccharides, polyamines, lipids and polysaccharides and seldom occurs in a free state in plants. Ferulic acid is a phenolic acid of low toxicity; it can be absorbed and easily metabolized in the human body. Ferulic acid has been reported to have many physiological functions, including antioxidant, antimicrobial, anti‐inflammatory, anti‐thrombosis, and anti‐cancer activities. It also protects against coronary disease, lowers cholesterol and increases sperm viability. Because of these properties and its low toxicity, ferulic acid is now widely used in the food and cosmetic industries. It is used as the raw material for the production of vanillin and preservatives, as a cross‐linking agent for the preparation of food gels and edible films, and as an ingredient in sports foods and skin protection agents. Ferulic acid can be prepared by chemical synthesis and through biological transformation. As polysaccharide ferulate is a natural and abundant source of ferulic acid, preparation of ferulic acid from plant cell wall materials will be a prospective pathway. Copyright © 2004 Society of Chemical Industry http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of the Science of Food and Agriculture Wiley

Ferulic acid: pharmaceutical functions, preparation and applications in foods

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References (96)

Publisher
Wiley
Copyright
Copyright © 2004 Society of Chemical Industry
ISSN
0022-5142
eISSN
1097-0010
DOI
10.1002/jsfa.1873
Publisher site
See Article on Publisher Site

Abstract

Ferulic acid (4‐hydroxy‐3‐methoxycinnamic acid), an effective component of Chinese medicine herbs such as Angelica sinensis, Cimicifuga heracleifolia and Lignsticum chuangxiong, is a ubiquitous phenolic acid in the plant kingdom. It is mainly conjugated with mono‐ and oligosaccharides, polyamines, lipids and polysaccharides and seldom occurs in a free state in plants. Ferulic acid is a phenolic acid of low toxicity; it can be absorbed and easily metabolized in the human body. Ferulic acid has been reported to have many physiological functions, including antioxidant, antimicrobial, anti‐inflammatory, anti‐thrombosis, and anti‐cancer activities. It also protects against coronary disease, lowers cholesterol and increases sperm viability. Because of these properties and its low toxicity, ferulic acid is now widely used in the food and cosmetic industries. It is used as the raw material for the production of vanillin and preservatives, as a cross‐linking agent for the preparation of food gels and edible films, and as an ingredient in sports foods and skin protection agents. Ferulic acid can be prepared by chemical synthesis and through biological transformation. As polysaccharide ferulate is a natural and abundant source of ferulic acid, preparation of ferulic acid from plant cell wall materials will be a prospective pathway. Copyright © 2004 Society of Chemical Industry

Journal

Journal of the Science of Food and AgricultureWiley

Published: Aug 30, 2004

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