A phenolic acid
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Caftaric Acid

Item No. 25090

Product Insert (PDF)Safety Data Sheet (SDS) (PDF)
Technical Information
Formal Name
(2R,3R)-2-[[(2E)-3-(3,4-dihydroxyphenyl)-1-oxo-2-propen-1-yl]oxy]-3-hydroxy-butanedioic acid
CAS Number
67879-58-7
Synonyms
  • trans-Caftaric Acid
Molecular Formula
C13H12O9
Formula Weight
312.2
Purity
≥98%
Formulation (Request formulation change)
A solid
Solubility(Learn about Variance in Solubility)
Water: 0.82 mg/ml
λmax
220, 248, 333 nm
SMILES
OC1=C(O)C=CC(/C=C/C(O[C@@H](C(O)=O)[C@@H](O)C(O)=O)=O)=C1
InChi Code
InChI=1S/C13H12O9/c14-7-3-1-6(5-8(7)15)2-4-9(16)22-11(13(20)21)10(17)12(18)19/h1-5,10-11,14-15,17H,(H,18,19)(H,20,21)/b4-2+/t10-,11-/m1/s1
InChi Key
SWGKAHCIOQPKFW-JTNORFRNSA-N
Origin
Plant/Echinacea purpurea
Shipping & Storage Information
Storage
-20°C
Shipping
Room temperature in continental US; may vary elsewhere
Certificates of Analysis & Batch Specific Data

Provide batch numbers separated by commas to download or request available product inserts, QC sheets, certificates of analysis, data packs, and GC-MS data.

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    1 mg

    $54

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    5 mg

    $223

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    10 mg

    $392

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    Product Description

    Caftaric acid is a phenolic acid and a tartaric acid ester form of caffeic acid (Item No. 70602).1 It scavenges 2,2-diphenyl-1-picrylhydrazyl (DPPH; Item No. 14805) free radicals in a cell-free assay (EC50 = 20.4 μM) and inhibits oxidation of LDL isolated from human plasma by 97.6% compared to vehicle control in vitro when used at a concentration of 5 μM.2,3 Caftaric acid is the main phenolic compound in V. vinifera white, pink, and black table grapes as well as various wines.4 In vivo, caftaric acid content in dietary-administered red wine positively correlates with inhibition of protein carbonylation and decreased superoxide dismutase (SOD), glutathione peroxidase (Gpx), and catalase activities in mice.5

    WARNING This product is not for human or veterinary use.

    References & Product Citations
    Product Description References

    1. Rice-Evans, C., Miller, N., and Paganga, G. Antioxidant properties of phenolic compounds. Trends Plant Sci. 2(4), 152-159 (1997).

    2. Villaño, D., Fernández-Pachón, M.S., Moyá, M.L., et al. Radical scavenging ability of polyphenolic compounds towards DPPH free radical. Talanta 71(1), 230-235 (2007).

    3. Meyer, A.S., Donovan, J.L., Pearson, D.A., et al. Fruit hydroxycinnamic acids inhibit human low-density lipoprotein oxidation in vitro. J. Agric. Food Chem. 46(5), 1783-1787 (1998).

    4. Aubert, C., and Chalot, G. Chemical composition, bioactive compounds, and volatiles of six table grape varieties (Vitis vinifera L.). Food Chem. 240, 524-533 (2018).

    5. Gris, E.F., Mattivi, F., Ferreira, E.A., et al. Phenolic profile and effect of regular consumption of Brazilian red wines on in vivo antioxidant activity. J. Food Compost. Anal. 31(1), 31-40 (2013).