Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/19423
Title: Ferulic acid : pharmaceutical functions, preparation and applications in foods
Authors: Ou, S
Kwok, KC
Keywords: Anticancer
Antimicrobial
Antioxidant
Applications
Cross-linking agent
Ferulic acid
Metabolism
Pharmaceutical functions
Preparation
Preservative
Review
Issue Date: 2004
Source: Journal of the science of food and agriculture, 2004, v. 84, no. 11, p. 1261-1269 How to cite?
Journal: Journal of the Science of Food and Agriculture 
Abstract: Ferulic acid (4-hydroxy-3-methoxycinnamic acid), an effective component of Chinese medicine herbs such as Angelica sinensis, Cimicifuga heracleifolia and Lignsticum chuangxiong, is a ubiquitous phenolic acid in the plant kingdom. It is mainly conjugated with mono- and oligosaccharides, polyamines, lipids and polysaccharides and seldom occurs in a free state in plants. Ferulic acid is a phenolic acid of low toxicity; it can be absorbed and easily metabolized in the human body. Ferulic acid has been reported to have many physiological functions, including antioxidant, antimicrobial, anti-inflammatory, anti-thrombosis, and anti-cancer activities. It also protects against coronary disease, lowers cholesterol and increases sperm viability. Because of these properties and its low toxicity, ferulic acid is now widely used in the food and cosmetic industries. It is used as the raw material for the production of vanillin and preservatives, as a cross-linking agent for the preparation of food gels and edible films, and as an ingredient in sports foods and skin protection agents. Ferulic acid can be prepared by chemical synthesis and through biological transformation. As polysaccharide ferulate is a natural and abundant source of ferulic acid, preparation of ferulic acid from plant cell wall materials will be a prospective pathway.
URI: http://hdl.handle.net/10397/19423
ISSN: 0022-5142
DOI: 10.1002/jsfa.1873
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