Caffeic acid

Caffeic acid is the abbreviation for 3,4-dihydroxycinnamic acid. Caffeic acid, a derivative of cinnamic acid, belongs to the phenolic acids and is widespread in the plant kingdom. Caffeic acid, for example, is contained in coffee in relevant quantities (about 25-75 mg of caffeic acid in a cup of coffee). Along with quinic acid, caffeic acid is a component of chlorogenic acid. Caffeic acid is also contained in propolis, the putty resin of bees. Caffeic acid comes mainly from poplar buds, whose bud fluid is mixed with saliva and beeswax by the bees to form propolis. Caffeic acid is also contained in Peru balsam. Caffeic acid can lead to allergic reactions, both as a food allergy and as a contact allergy. The allergenic potency is considered to be rather low.

Studies on the carcinogenicity of caffeic acid have led to different results. Both carcinogenic and carcinoprotective effects have been reported.

1. Akyol S et al.(2016) Can propolis and caffeic acid phenethyl ester be promising agents against cyclophosphamide toxicity? J Ethnopharmacol 5:105-107.
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3. Motawi TK et al. (2016) Could Caffeic Acid Phenethyl Ester Expand the Antitumor Effect of Tamoxifen in Breast Carcinoma? Nutr Cancer 68:435-445.