Plant-derived and dietary phenolic cinnamic acid derivatives: Anti-inflammatory properties

• Type: Another Publication in an International Scientific Journal
• Date: 2024

Authors

Freitas, M (Author) Other; Ribeiro, D (Author) Other; Janela, JS (Author) Other; Varela, CL (Author) Other; Costa, SC (Author) Other; da Silva, ET (Author) Other; Eduarda Fernandes (Author) FFUP; Roleira, FMF (Author) Other

Journal

Title: Food Chemistry

Vol. 459

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 1 Citation

Scopus - 0 Citations

Other information

Authenticus ID: P-010-YEN

DOI: 10.1016/j.foodchem.2024.140080

Abstract (EN): Cinnamic acids are aromatic acids primarily found in plants and plant-derived food. Phenolic cinnamic acids, with one or more hydroxyl groups in the aromatic ring, often contribute to the biological activities attributed to these compounds. The presence of hydroxyl groups and a carboxyl group makes cinnamic acids very hydrophilic, preventing them from crossing biological membranes and exerting their biological activities. To alleviate this condition, a panel of synthetic modifications have been made leading to a diverse set of phenolic cinnamic structures. In this review, an overview of the natural phenolic cinnamic acid derivatives and their plant sources (more than 200) is described. The synthetic approaches to obtain the referred derivatives (more than 200) namely esters and amides are reviewed. Further, their anti-inflammatory activity (more than 70 compounds) is scrutinized. Finally, future directions will be indicated to translate the research on phenolic cinnamic derivatives into potentially effective anti-inflammatory drugs.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 53