A natural dietary antioxidant
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p-Coumaric Acid

Item No. 20929

Product Insert (PDF)Safety Data Sheet (SDS) (PDF)
Technical Information
Formal Name
3-(4-hydroxyphenyl)-2E-propenoic acid
CAS Number
501-98-4
Synonyms
  • 4-Coumaric Acid
  • para-Coumaric Acid
  • trans-p-Coumaric Acid
  • trans-para-Coumaric Acid
  • 4-hydroxy Cinnamic Acid
  • p-hydroxy Cinnamic Acid
  • para-hydroxy Cinnamic Acid
  • trans-4-hydroxy Cinnamic Acid
  • trans-p-hydroxy Cinnamic Acid
  • trans-para-hydroxy Cinnamic Acid
Molecular Formula
C9H8O3
Formula Weight
164.2
Purity
≥98%
Formulation (Request formulation change)
A crystalline solid
Solubility(Learn about Variance in Solubility)
DMF: 20 mg/mlDMF:PBS(pH 7.2)(1:6): 0.1 mg/mlDMSO: 15 mg/mlEthanol: 10 mg/ml
λmax
226, 310 nm
SMILES
OC1=CC=C(/C=C/C(O)=O)C=C1
InChi Code
InChI=1S/C9H8O3/c10-8-4-1-7(2-5-8)3-6-9(11)12/h1-6,10H,(H,11,12)/b6-3+
InChi Key
NGSWKAQJJWESNS-ZZXKWVIFSA-N
Shipping & Storage Information
Storage
Room temperature
Shipping
Room temperature in continental US; may vary elsewhere
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Certificates of Analysis & Batch Specific Data

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    10 g

    $36

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    50 g

    $135

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    100 g

    $219

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    250 g

    $502

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    Product Description

    p-Coumaric acid is a hydroxy derivative of cinnamic acid that can be found in a variety of edible plants that is reported to have antioxidant, anti-inflammatory, and antimicrobial activity.1 It has been shown to activate L. plantarum microbial functions in the intestine, including a strong antioxidant response and detoxification mechanisms.2

    WARNING This product is not for human or veterinary use.

    References & Product Citations
    Product Description References

    1. Kadome, Y., and Fujisawa, S. Radical-scavenging activity of dietary phytophenols in combination with co-antioxidants using the induction period method. Molecules 16(12), 10457-10470 (2011).

    2. Reverón, I., de Las Rivas, B., Muñoz, R., et al. Genome-wide transcriptomic responses of a human isolate of Lactobacillus plantarum exposed to p-coumaric acid stress. Mol. Nutr. Food Res. 56(12), 1848-1859 (2012).