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Caffeic acid is a polyphenol antioxidant found in coffee, fruits, vegetables, and herbs. It may have anti-inflammatory, anticancer, anti-aging, and other health benefits.
-Caffeic acid phenethyl ester, the main representative component of propolis
-Black chokeberry 141.14 mg/100 g F
-Sunflower seed, meal 8.17 mg/100 g FW
-Common sage, dried 26.40 mg/100 g FW
-Ceylan cinnamon 24.20 mg/100 g FW
-Nutmeg 16.30 mg/100 g FW
-Dual capacity of CA to act as an antioxidant during carcinogenesis and as a pro-oxidant against cancer cells, promoting their apoptosis or sensitizing them to chemotherapeutic drugs.
Pathways:
-Caffeic acid is a potent antioxidant
-Caffeic acid may also exhibit pro-oxidant behavior. At higher concentrations( 50–100 µM ?) or/and in the presence of transition metal ions (such as copper or iron), caffeic acid cab participate in Fenton-like reactions, potentially leading to increased ROS generation.
-Shown to inhibit NF-κB activation
-Inhibitory effects on MAPK/ERK Pathway
-PI3K/Akt Signaling Pathway
-Activation of the Nrf2/ARE pathway
-Cell cycle arrest at various checkpoints
-Angiogenesis Inhibition
Caffeic acid typically shows low oral bioavailability (sometimes only a few percent of the ingested dose is systemically available) and a short plasma half-life (around 1–2 hours in animal models).