Ferulic acid
General Description:
Product Name: Ferulic acid
Botanical source: The phytochemical ferulic acid is found in the leaves and seeds of many plants, but especially in cereals such as brown rice, whole wheat and oats. Ferulic acid is also present in coffee, apple, artichoke, peanut, orange and pineapple.
CAS NO: 537-98-4
Molecular formula: C10H10O4
Molecular weight: 194.18
Synonyms: 4-hydroxy-3-methoxycinnamic acid
Appearance: Pure ferulic acid is a yellowish powder. Ferulic acid belong to the family of hydroxycinnamic acid. The chemical structure of ferulic acid is very similar to that of curcumin.
Odor: Slightly amber aroma.
Solubility: Soluble in Ethyl Alcohol and Diethyl Phthalate and insoluble in Benzene Facts about Ferulic acid: Ferulic acid can be converted into the flavour vanillin by biochemical reaction.
Specification: Ferulic acid >99%
Sieve analysis: 100% through 80 mesh
Storage: Store in cool & dry place, Keep away from strong light and heat.
Shelf life: 24 Months when properly stored.
Packing: Aluminum foil-bag and two plastic-bags inside
N.W.: 5kg
Functions:
Ferulic acid is an antioxidant which neutralizes free radicals (superoxide, nitric oxide and hydroxyl radical) which could cause oxidative damage of cell membranes and DNA. Ferulic acid helps to prevent damage to our cells caused by ultraviolet light. Exposure to ultraviolet light actually increases the antioxidant potency of ferulic acid. Ferulic acid is often added as ingredient of anti-aging supplements. Studies have shown that ferulic acid can decrease blood glucose levels and can be of help to diabetes patients.
Ferulic acid seems to protect against cancer, bone degeneration, menopausal symptoms (hot flushes). Like many other antioxidants, ferulic acid reduces the level of cholesterol and triglyceride, thereby reducing the risk of hearth disease. Ferulic acid seems to reduce the risk of many cancers, including cancer of the stomach, colon, breast, prostate, liver, lung and tongue. A study by W Kuenzig et all Caffeic and ferulic acid as blockers of nitrosamine formation published in Carcinogenesis (Vol 5, 1984) showed that dietary caffeic acid and ferulic acid may play a role in the body's defence against carcinogenesis by inhibiting the formation of N- nitroso compounds. |
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