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Ferulic acid, chemically known as 3-methoxy-4-hydroxycinnamic acid, has a high content in traditional Chinese medicines such as Ferula, Angelica, Chuanxiong, Cimicifuga, and Ziziphus jujujuba. It is one of the effective components of these traditional Chinese medicines. Ferulic acid has two isomers, cis and trans, both of which are pale yellow solids. Ferulic acid is an aromatic acid commonly found in the plant kingdom and a component of cork. It is rarely present in free form in plants and forms a binding state with oligosaccharides, polyamines, lipids, and polysaccharides.
(1) Ferulic acid is extracted from plant materials with high ferulic acid content such as angelica sinensis, vanilla beans, wheat bran, and rice bran, and then obtained through alkali hydrolysis or enzymatic hydrolysis.
(2) Chemical synthesis method: Vanillin and malonic acid are used as raw materials for synthesis through Kno evngael reaction.
(3) Biosynthesis: Using some microorganisms to convert the precursor of ferulic acid to obtain ferulic acid.
Ferulic acid has many health functions, such as clearing free radicals, antithrombotic, antibacterial and anti-inflammatory, inhibiting tumors, preventing and treating hypertension, heart disease, and enhancing sperm vitality; Moreover, it has low toxicity and is easily metabolized by the human body. It can be used as a food preservative, and has a wide range of uses in food, medicine, and other aspects.
1. Ferulic acid can competitively inhibit the activity of hydroxyvalerate 5 pyrophosphate dehydrogenase in the liver and inhibit the synthesis of cholesterol in the liver, thereby achieving the goal of lowering blood lipids.
2. The inhibitory effect of ferulic acid on bacteria is more extensive. It has been found that ferulic acid can inhibit the proliferation of pathogenic bacteria such as Shigella sonnei, Pneumonia, Enterobacter, Escherichia coli, Citrobacter, Pseudomonas aeruginosa, and 11 kinds of microorganisms that cause food spoilage.
3. In addition to being widely used in medicine, ferulic acid has been approved as a food additive in some countries. Japan has allowed the use of antioxidants in food, while the United States and some European countries allow the use of herbs, coffee, vanilla beans, and others with high levels of ferulic acid as antioxidants. Ferulic acid is mainly used in the food industry to prepare natural vanillin, antioxidants, preservatives, cross-linking agents, and function promoters.
Ferulic acid, chemically known as 3-methoxy-4-hydroxycinnamic acid, has a high content in traditional Chinese medicines such as Ferula, Angelica, Chuanxiong, Cimicifuga, and Ziziphus jujujuba. It is one of the effective components of these traditional Chinese medicines. Ferulic acid has two isomers, cis and trans, both of which are pale yellow solids. Ferulic acid is an aromatic acid commonly found in the plant kingdom and a component of cork. It is rarely present in free form in plants and forms a binding state with oligosaccharides, polyamines, lipids, and polysaccharides.
(1) Ferulic acid is extracted from plant materials with high ferulic acid content such as angelica sinensis, vanilla beans, wheat bran, and rice bran, and then obtained through alkali hydrolysis or enzymatic hydrolysis.
(2) Chemical synthesis method: Vanillin and malonic acid are used as raw materials for synthesis through Kno evngael reaction.
(3) Biosynthesis: Using some microorganisms to convert the precursor of ferulic acid to obtain ferulic acid.
Ferulic acid has many health functions, such as clearing free radicals, antithrombotic, antibacterial and anti-inflammatory, inhibiting tumors, preventing and treating hypertension, heart disease, and enhancing sperm vitality; Moreover, it has low toxicity and is easily metabolized by the human body. It can be used as a food preservative, and has a wide range of uses in food, medicine, and other aspects.
1. Ferulic acid can competitively inhibit the activity of hydroxyvalerate 5 pyrophosphate dehydrogenase in the liver and inhibit the synthesis of cholesterol in the liver, thereby achieving the goal of lowering blood lipids.
2. The inhibitory effect of ferulic acid on bacteria is more extensive. It has been found that ferulic acid can inhibit the proliferation of pathogenic bacteria such as Shigella sonnei, Pneumonia, Enterobacter, Escherichia coli, Citrobacter, Pseudomonas aeruginosa, and 11 kinds of microorganisms that cause food spoilage.
3. In addition to being widely used in medicine, ferulic acid has been approved as a food additive in some countries. Japan has allowed the use of antioxidants in food, while the United States and some European countries allow the use of herbs, coffee, vanilla beans, and others with high levels of ferulic acid as antioxidants. Ferulic acid is mainly used in the food industry to prepare natural vanillin, antioxidants, preservatives, cross-linking agents, and function promoters.
