:Hydroxycinnamic acid
{{Refimprove|date=December 2009}}
{{short description|Class of chemical compounds}}
Hydroxycinnamic acids (hydroxycinnamates) are a class of aromatic acids or phenylpropanoids having a C6–C3 skeleton. These compounds are hydroxy derivatives of cinnamic acid.
In the category of phytochemicals that can be found in food, there are:
- α-Cyano-4-hydroxycinnamic acid
- Caffeic acid – burdock, hawthorn, artichoke, pear, basil, thyme, oregano, apple
- Cichoric acid
- Cinnamic acid – aloe
- Chlorogenic acid – echinacea, strawberries, pineapple, coffee, sunflower, blueberries
- Diferulic acids
- Coumaric acid
- Ferulic acid (3-methoxy-4-hydroxycinnamic acid) – oats, rice, artichoke, orange, pineapple, apple, peanut
- Sinapinic acid (3,5-dimethoxy-4-hydroxycinnamic acid or sinapic acid)
Hydroxycinnamoyltartaric acids
- Caftaric acid – grapes and wine,{{cite journal|title=Straightforward Method To Quantify GSH, GSSG, GRP, and Hydroxycinnamic Acids in Wines by UPLC-MRM-MS|first1=Anna|last1=Vallverdú-Queralt|first2=Arnaud|last2=Verbaere|first3=Emmanuelle|last3=Meudec|first4=Véronique|last4=Cheynier|first5=Nicolas|last5=Sommerer|journal=J. Agric. Food Chem.|date=2015|volume=63|issue=1|pages=142–149|doi=10.1021/jf504383g|pmid=25457918}} mainly the trans isomer{{cite journal |author=Vrhovsek |first=U. |title=Extraction of Hydroxycinnamoyltartaric Acids from Berries of Different Grape Varieties |journal=J. Agric. Food Chem. |volume=46 |pages=4203–8 |year=1998 |issue=10 |doi=10.1021/jf980461s}}
- Coutaric acid – grapes and wine, both trans and cis isomers
- Fertaric acid – grapes and wine, mainly the trans isomer