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Caffeic acid 1,1-dimethylallyl ester (CAS 118971-61-2)

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Alternate Names:
1,1-Dimethylallyl caffeate; 1,1-Dimethylallyl caffeic acid ester; 3-Methyl-2-butenyl caffeate
CAS Number:
118971-61-2
Purity:
≥97%
Molecular Weight:
248.27
Molecular Formula:
C14H16O4
For Research Use Only. Not Intended for Diagnostic or Therapeutic Use.
* Refer to Certificate of Analysis for lot specific data.

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Caffeic acid 1,1-dimethylallyl ester is a natural polyphenol abundantly present in various plants. While the precise mechanism of action of Caffeic acid is not fully elucidated, current understanding suggests that it operates through multiple pathways. Caffeic acid is believed to scavenge free radicals, counteracting their damaging effects. Additionally, it has been observed that Caffeic acid can impede the activity of certain enzymes, including cyclooxygenase and lipoxygenase.


Caffeic acid 1,1-dimethylallyl ester (CAS 118971-61-2) References

  1. Identification and quantification of phytochemical composition and anti-inflammatory and radical scavenging properties of methanolic extracts of Chinese propolis.  |  Shi, H., et al. 2012. J Agric Food Chem. 60: 12403-10. PMID: 23176258
  2. Isoprenyl caffeate, a major compound in manuka propolis, is a quorum-sensing inhibitor in Chromobacterium violaceum.  |  Gemiarto, AT., et al. 2015. Antonie Van Leeuwenhoek. 108: 491-504. PMID: 26059863
  3. Antibacterial Properties of Polyphenols: Characterization and QSAR (Quantitative Structure-Activity Relationship) Models.  |  Bouarab-Chibane, L., et al. 2019. Front Microbiol. 10: 829. PMID: 31057527
  4. Contact allergy to beeswax and propolis among patients with cheilitis or facial dermatitis.  |  Nyman, GSA., et al. 2019. Contact Dermatitis. 81: 110-116. PMID: 31066083
  5. Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on culturability and viability of Listeria monocytogenes.  |  Barbieri, F., et al. 2022. Sci Rep. 12: 13158. PMID: 35915316
  6. Influence of environmental conditions on the production of nutraceuticals in Italian edible plant landraces.  |  De Rossi, S., et al. 2023. Food Res Int. 165: 112483. PMID: 36869496
  7. Investigation into Propolis Components Responsible for Inducing Skin Allergy: Air Oxidation of Caffeic Acid and Its Esters Contribute to Hapten Formation.  |  Ndreu, L., et al. 2023. Chem Res Toxicol.. PMID: 37184291
  8. Application of propolis in antimicrobial and antioxidative protection of food quality – A review  |  Pobiega, K., Kraśniewska, K., & Gniewosz, M. 2019. Trends in food science & technology. 83: 53-62.
  9. Antioxidant molecules from plant waste: Extraction techniques and biological properties  |  Lizárraga-Velázquez, C. E., Leyva-López, N., Hernández, C., Gutiérrez-Grijalva, E. P., Salazar-Leyva, J. A., Osuna-Ruíz, I.,.. & Ávalos-Soriano, A. 2020. Processes. 8(12): 1566.
  10. The role of phenolic compounds against Listeria monocytogenes in food. A review  |  Zamuz, S., Munekata, P. E., Dzuvor, C. K., Zhang, W., Sant'Ana, A. S., & Lorenzo, J. M. 2021. Trends in Food Science & Technology. 110: 385-392.
  11. Ethnobotanical survey of herbs used in the preservation of food products in Fez, Morocco  |  Ez zoubi, Y., Lairini, S., El Amrani, S., El-Akhal, F., Farah, A., Bouslamti, R., & El Ouali Lalami, A. 2022. Journal of Ethnic Foods. 9(1): 29.

Ordering Information

Product NameCatalog #UNITPriceQtyFAVORITES

Caffeic acid 1,1-dimethylallyl ester, 50 mg

sc-227562
50 mg
$168.00

What is the appearance of the compound?

Asked by: two2igm05
Thank you for your question. The compound, sc-227562, is provided as an off-white solid. If you have any further questions or concerns, please feel free to contact our Technical Service department by calling 800-457-3801 option 2, emailing scbt@scbt.com, or using the Live Chat function on our website.
Answered by: Tech Service 8
Date published: 2017-01-27
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Rated 5 out of 5 by from Great packing and good qualityI brought this a week ago and feel very good about the product.
Date published: 2016-11-25
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Caffeic acid 1,1-dimethylallyl ester is rated 5.0 out of 5 by 1.
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