Caffeic Acid is an endogenous phenolic phytochemical compound that exists in plants and many foods. A major metabolite product upon hydrolization of chlorogenic acid caffeic acid inhibits a number of lipoxygenases such as 5-LO (5-lipoxygenase), in a non-competitive manner, and 12-LO (12-lipoxygenase) inhibiting leukotriene synthesis resulting in further inhibition of immunoregulation. Caffeic Acid has also been shown to inhibit arachidonic acid metabolism in platelets at high doses. It has been observed to stimulate prostaglandin synthesis at high doses. Caffeic Acid is an inhibitor of GST, ODC, Tyk and Xanthine Oxidase.
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Soluble in DMSO (40 mg/mL), ethanol (25 mg/mL warm), DMF (~7 mg/mL), PBS, PH 7.2 (~0.65 mg/mL), hot water, ethyl acetate, Chloroform Hexane, and methanol.
Store at room temperature
211-213° C (dec.)
~416.8° C at 760 mmHg (Predicted)
~1.5 g/cm3 (Predicted)
5-LO: IC50 = 3.7 µM; 12-LO: IC50 = 5.1-30 µM
For Research Use Only. Not Intended for Diagnostic or Therapeutic Use.
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Caffeic Acid (CAS 331-39-5)
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Rated 5 out of
Date published: 2016-11-19
Rated 5 out of
Kang et alKang et al. (PubMed ID 19073879) found that Caffeic Acid inhibited UVB-induced COX-2 expression by blocking Fyn kinase activity in JB6 P+ mouse skin epidermal (JB6 P+) cells. -SCBT Publication Review
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