{Reference Type}: Journal Article
{Title}: Plant-derived and dietary phenolic cinnamic acid derivatives: Anti-inflammatory properties.
{Author}: Freitas M;Ribeiro D;Janela JS;Varela CL;Costa SC;da Silva ET;Fernandes E;Roleira FMF;
{Journal}: Food Chem
{Volume}: 459
{Issue}: 0
{Year}: 2024 Jun 26
{Factor}: 9.231
{DOI}: 10.1016/j.foodchem.2024.140080
{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.