Hydroxycinnamic acids
The hydroxycinnamic acids are a group of polyphenols that belong to the secondary plant substances. They are the hydroxy derivatives of cinnamic acid . They consist of a C6-C3 structure and differ in terms of their substituents. Biochemically, their synthesis takes place via the shikimic acid pathway .
Starting material:
- Cinnamic acid (3-phenylacrylic acid ) - cinnamon
their hydroxy derivatives:
- o -Cumaric acid (2-hydroxycinnamic acid)
- m -Cumaric acid (3-hydroxycinnamic acid)
- p -Cumaric acid (4-hydroxycinnamic acid)
- Caffeic acid (3,4-dihydroxycinnamic acid) - coffee
derived from:
- 3- (3,5-Di-tert-butyl-4-hydroxyphenyl) propionic acid methyl ester
- Chlorogenic acid (is a caffeic acid quinic acid ester) - Siberian spruce , hawthorn , artichoke , peach , red coneflower , potato , nettle
- Coumarin ( o -Cumarsäurelacton) - anthoxanthum , Doldenblütler
- Ferulic acid (3-methoxy-4-hydroxycinnamic acid) - Stinkasant , dill , rice , grasses
- Sinapic acid (3,5-dimethoxy-4-hydroxycinnamic acid) - rapeseed
The monocinnamoyl tartaric acids are derived from them
- Caftaric acid (is a caffeic acid tartaric acid ester) (from coffee)
- Cutaric acid (is a p -Cumaric acid-tartaric acid ester) (from Coumar)
- Fertaric acid (is a ferulic acid-tartaric acid ester) (from Ferula)
and the dicinnamoyl tartaric acids
- Cichoriin (is a dicaffeic acid-tartaric acid ester) (from chicory )
Individual evidence
- ↑ R. Hegnauer, Minnie Hegnauer: Chemotaxonomy of plants: An overview of the distribution and the systematic importance of plant substances . Springer, 1990, ISBN 3-0348-9256-X , pp. 755 ( limited preview in Google Book search).