Abstract：
Cinnamic acids are aromatic acids primarily found in plants and plant-derived food. Phenolic cinnamic acids, with one or more hydroxyl groups in the aromatic ring, often contribute to the biological activities attributed to these compounds. The presence of hydroxyl groups and a carboxyl group makes cinnamic acids very hydrophilic, preventing them from crossing biological membranes and exerting their biological activities. To alleviate this condition, a panel of synthetic modifications have been made leading to a diverse set of phenolic cinnamic structures. In this review, an overview of the natural phenolic cinnamic acid derivatives and their plant sources (more than 200) is described. The synthetic approaches to obtain the referred derivatives (more than 200) namely esters and amides are reviewed. Further, their anti-inflammatory activity (more than 70 compounds) is scrutinized. Finally, future directions will be indicated to translate the research on phenolic cinnamic derivatives into potentially effective anti-inflammatory drugs.
摘要：
肉桂酸是主要存在于植物和植物衍生食品中的芳香酸。酚酸肉桂酸，芳香环中有一个或多个羟基，通常有助于归因于这些化合物的生物活性。羟基和羧基的存在使肉桂酸非常亲水，防止它们穿过生物膜并发挥其生物活性。为了缓解这种情况，已经进行了一组合成修饰，从而产生了一系列不同的酚类肉桂结构。在这次审查中,概述了天然酚类肉桂酸衍生物及其植物来源（超过200种）。综述了获得上述衍生物（200多种）即酯和酰胺的合成方法。Further,它们的抗炎活性（超过70种化合物）被审查。最后,未来的方向将表明将酚类肉桂酸衍生物的研究转化为潜在有效的抗炎药。
