acid phenethyl ester and the CAPE+IL treatment attenuated apoptosis by inhibiting caspase-3 activation in the rats with exposure to the CPF.
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 well-well-well.co.uk, 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.
As a consequence, compound 12a was acknowledged as caffeic
acid hexoside (Sandhu and Gu 2010).
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.