Caffeic acid (CA)

Caffeic acid is a naturally occurring organic compound classified as a hydroxycinnamic acid and a polyphenol, found abundantly in coffee, fruits, and vegetables [1]. It is important to clarify that Caffeic acid is a small molecule metabolite and a dietary phytochemical rather than a traditional therapeutic target like a receptor or enzyme [1, 2]. Biologically, it is renowned for its potent antioxidant properties, which it exerts by scavenging reactive oxygen species and chelating transition metals [2, 3]. It also possesses significant anti-inflammatory activity by inhibiting key enzymes such as cyclooxygenase-2 (COX-2) and 5-lipoxygenase (5-LOX) [3, 4]. Furthermore, Caffeic acid modulates various intracellular signaling pathways, including the activation of the Nrf2 antioxidant response and the inhibition of the pro-inflammatory NF-κB pathway [4, 5]. These multi-targeted effects contribute to its potential protective roles against chronic diseases such as cancer, cardiovascular disorders, and neurodegenerative conditions [5, 6]. Despite its therapeutic potential, its clinical application is often limited by low oral bioavailability and rapid metabolism [6]. Research continues to explore its derivatives and delivery systems to enhance its efficacy in clinical settings [5].

Other names

3,4-Dihydroxycinnamic acid(E)-3-(3,4-dihydroxyphenyl)prop-2-enoic acidCaffeate

Caffeic acid acts as an antioxidant by scavenging free radicals and inhibiting enzymes such as cyclooxygenase-2 (COX-2) and 5-lipoxygenase (5-LOX) [2, 3]. It also modulates signaling pathways like NF-κB and Nrf2 to reduce oxidative stress and inflammation [4, 5].