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. ^ Vallverdú-Queralt, Anna; Verbaere, Arnaud; Meudec, Emmanuelle; Cheynier, Véronique; Sommerer, Nicolas (2015). "Straightforward Method To Quantify GSH, GSSG, GRP, and Hydroxycinnamic Acids in Wines by UPLC-MRM-MS". J. Agric. Food Chem. 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.