Vanillic acid

Vanillic acid is a naturally occurring phenolic compound classified as a dihydroxybenzoic acid derivative and the oxidized form of vanillin. It is widely found in plants (notably in the root of Angelica sinensis), foods (such as wine and vinegar), and natural oils (including argan oil and açaí oil). Vanillic acid serves primarily as a flavoring agent and food additive. Pharmacologically, it exhibits antioxidant and anti-inflammatory properties by inhibiting pro-inflammatory cytokines like TNF-α and IL-6 through suppression of NF-κB activity. It also modulates oxidative stress pathways via upregulation of Nrf2/HO-1 signaling. Experimental studies suggest neuroprotective effects relevant to neurodegenerative diseases such as Alzheimer's disease[1][5][8]. Vanillic acid is an intermediate in the bioconversion from ferulic acid to vanillin.

Other names

4-hydroxy-3-methoxybenzoic acidvanillic3-methoxy-4-hydroxybenzoic acidbenzoic acid 4-hydroxy-3-methoxy-vanillatemagnoliosidevanilic acidvanilloidvallinic acid