Hydroxycinnamic acid

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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 :

Hydroxycinnamoyltartaric acids[edit]

References[edit]

  1. ^ Straightforward Method To Quantify GSH, GSSG, GRP, and Hydroxycinnamic Acids in Wines by UPLC-MRM-MS. Anna Vallverdú-Queralt, Arnaud Verbaere, Emmanuelle Meudec, Veronique Cheynier and Nicolas Sommerer, J. Agric. Food Chem. 2015, 63, 142−149, doi:10.1021/jf504383g
  2. ^ a b c Vrhovsek U. (1998). "Extraction of Hydroxycinnamoyltartaric Acids from Berries of Different Grape Varieties". J Agric Food Chem. 46: 4203–8. doi:10.1021/jf980461s.