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a.1.(Chem.) Pertaining to, or obtained from, coffee.
Caffeic acid
an acid obtained from coffee tannin, as a yellow crystalline substance, C9H8O4.
Webster's Revised Unabridged Dictionary, published 1913 by G. & C. Merriam Co.
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Preliminary studies of the plant indicate the presence of tannins, alkaloids, saponins, coumarin, and phenolic acids (caffeic acid, ferulic acid, vanillic, and p-coumaric acid) (Favarettoetal., 2015).
Polyphenolic compounds like Rosmarinic acid, Caffeic acid etc increses reducing activity of plant species of Lamiaceae.
Jackie Lynch, nutritional therapist at, said: "Coffee contains chlorogenic acid and caffeic acid, which have antioxidant properties that may help reduce inflammation and protect against chronic disease.
Like olive oil, it also contains some vitamin E, along with small quantities of polyphenols such as caffeic acid, oleuropein, catechol and resorcinol.
The results showed that among the phenylpropanoid metabolites, the variation trends of chlorogenic acid and flavonoids were similar, and caffeic acid content remained stable in each period.
Rosemary contains both caffeic acid and rosmarinic acid which act as a powerful anti-inflammatory making it ideal for those who suffer with auto-immune disorders such as rheumatoid arthritis, chronic fatigue syndrome, and fibromyalgia.
In this regard, caffeic (CA) and ferulic (FA) acids are natural organic compounds present in large amounts in the aerial parts of Baccharis uncinella C.
HPLC analysis indicated that the major polyphenols in the SFE extracts consisted of chlorogenic acid, caffeic acid, syrigin, procyanidin B2, (-)-epicatechin, cinnamic acid, coumaric acid, phlorizin and quercetin, of which procyanidin B2 had the highest content of 231.77 mg/kg.
The major chemical constituents of the fruits of Berberis integerrima (barberry), of the Berberidaceae family, include coumarin, ascorbic acid, berberine, caffeic acid, [beta]-carotene, flavonoids, malic acid, palmatine, carbohydrates, tannin, and ursolic acid.
The main polyphenols, chlorogenic acids and caffeic acid (not related to caffeine), are demethylating agents, meaning they thwart the addition of methyl groups to DNA.