Caffeic Acid

Other names: 3,4-hydroxycinnamic acid, caffeic acid

Harm score: 4 (Slightly harmful chemistry)

Caffeic acid, also known as Caffeic Acid or 3,4-hydroxycinnamic acid, is one of the key derivatives of cinnamic acid. This substance is present in many plants and is a major component of their defence system against pest attack. Caffeic acid is also an important antioxidant and its anti-inflammatory properties have been the subject of many scientific studies.

Caffeic Acid, or caffeic acid, is an important component of some foods and beverages, including coffee, hence its name. However, it should be noted that although some sources claim that the proportion of caffeic acid in coffee is high, in reality its concentration is relatively low. Coffeic acid is also found in nuts, fruits such as kiwi, lemons and apples, and also in some vegetables such as onions and garlic. Since caffeic acid is a powerful antioxidant, it is also a popular ingredient in some creams and other cosmetic products that aim to protect the skin from damage.