Results 231 to 240 of about 5,063,804 (269)

Interaction between caffeic acid/caffeic acid phenethyl ester and micellar casein.

Food Chemistry, 2021
Caffeic acid (CA) and caffeic acid phenethyl ester (CAPE) are bioactive molecules with poor solubility. We investigated the interaction between CA/CAPE and micellar casein (MC), and the physico-chemical and antioxidant properties of the complexes. Fluorescence spectroscopy analysis showed that both CA and CAPE formed complexes with MC via hydrophobic ...
Juanjuan Qin, Min Yang, Yucheng Wang, Wenqiang Wa, Jie Zheng   +4 more
semanticscholar   +4 more sources

Caffeic Acid, an Active Ingredient in Coffee, Combines with DOX for Multitarget Combination Therapy of Lung Cancer.

Journal of Agricultural and Food Chemistry, 2022
Adjuvant diet therapy is an important means of comprehensive treatment of cancer. It is recognized by patients for its high safety, painlessness, and ease to operate.
Xue Bai, Shuting Li, Xinyi Liu, Hailong An, Xianjiang Kang, Shuai Guo   +5 more
semanticscholar   +1 more source

Caffeic Acid and Its Derivatives: Antimicrobial Drugs toward Microbial Pathogens.

Journal of Agricultural and Food Chemistry, 2021
Caffeic acid is a plant-derived compound that is classified as hydroxycinnamic acid which contains both phenolic and acrylic functional groups. Caffeic acid has been greatly employed as an alternative strategy to combat microbial pathogenesis and chronic
Fazlurrahman Khan, N. I. Bamunuarachchi, N. Tabassum, Young-Mog Kim   +3 more
semanticscholar   +1 more source

Insights into the effects of caffeic acid and amylose on in vitro digestibility of maize starch-caffeic acid complex.

International Journal of Biological Macromolecules, 2020
Starch digestibility can be decreased by phenolic acids. The physicochemical and digestive properties of high-amylose maize starch, normal maize starch (NMS) and waxy maize starch (WMS) complexed with caffeic acid (CA) were investigated to determine the effects of CA and amylose on starch digestibility.
Meijun Han, W. Bao, Yan-wen Wu, J. Ouyang   +3 more
semanticscholar   +4 more sources

Electrochemical behavior of caffeic acid

Electrochimica Acta, 2004
Abstract The mechanism of the caffeic acid oxidation has been studied using cyclic voltammetry on a treated disk of gold in a mixture of water–acetone at volumetric fractions of acetone ranging between 0 and 80%. This firstly demonstrates that, at the interface electrode/solution, the caffeic acid is in equilibrium between adsorbed and dissolved form.
N. Belhadj Tahar, Ridha Abdelhedi, S. Kallel Trabelsi   +2 more
openaire   +2 more sources

Oxidation of caffeic acid and related hydroxycinnamic acids

Journal of Electroanalytical Chemistry, 1996
Abstract Oxidation of caffeic acid (3,4-dihydroxycinnamic acid) 1H3 has been studied by electrochemical methods and by pulse radiolysis in aqueous and organic solvents. The results have been compared with the behaviour of 4-coumaric acid 2H2 and ferulic acid 3H2.
Hapiot, P., Neudeck, A., Pinson, J., Fulcrand, Hélène, Neta, P., Rolando, Christian   +5 more
openaire   +3 more sources

Photochemical and photocatalytic isomerization of trans -caffeic acid and cyclization of cis -caffeic acid to esculetin

Applied Catalysis B: Environmental, 2016
Abstract The photoisomerization of trans-caffeic acid to cis-caffeic acid has been studied in the presence of N2 in homogeneous aqueous solutions and in suspensions of various TiO2 catalysts. The results supported the hypothesis of an energy transfer process from TiO2 to the substrate due to the recombination of the photogenerated electron–hole pairs.
PARRINO, Francesco, DI PAOLA, Agatino, LODDO, Vittorio, PIBIRI, Ivana, BELLARDITA, Marianna, PALMISANO, Leonardo   +5 more
openaire   +3 more sources

Reduction of Cr(VI) by caffeic acid

Chemosphere, 2007
In the soil-plant system, the Cr(VI) toxicity can be moderated through redox reactions involving phenolic substances. In such a context, we report the reducing activity of caffeic acid (CAF) towards Cr(VI) in aqueous phase. The redox reaction between Cr(VI) and CAF was studied as a function of both time and pH at different initial metal concentrations.
DEIANA, Salvatore Andrea, PREMOLI A, SENETTE, Caterina   +2 more
openaire   +3 more sources

De Novo Biosynthesis of Caffeic Acid from Glucose by Engineered Saccharomyces cerevisiae.

ACS Synthetic Biology, 2020
Caffeic acid is a plant phenolic compound possessing extensive pharmacological activities. Here, we identified that p-coumaric acid 3-hydroxylase from Arabidopsis thaliana was capable of hydroxylating p-coumaric acid to form caffeic acid in Saccharomyces
Yuanzi Li, Jiwei Mao, Quanli Liu, Xiaofei Song, Yuzhen Wu, Miao Cai, Haijin Xu, M. Qiao   +7 more
semanticscholar   +1 more source