Chemistry, natural sources, dietary intake and pharmacokinetic properties of ferulic acid: A review

Ferulic acid (FA) is an abundant dietary antioxidant which may offer beneficial effects against cancer, cardiovascular disease, diabetes and Alzheimer’s disease. The impact of FA on health depends on its intake and pharmacokinetic properties. In this article, the literature pertaining to chemistry,...

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Bibliographic Details
Published in:Food chemistry 2008-08, Vol.109 (4), p.691-702
Main Authors: Zhao, Zhaohui, Moghadasian, Mohammed H.
Format: Article
Language:English
Subjects:
Absorption
Antioxidant
antioxidants
Bioavailability
Biological and medical sciences
coffee (beverage)
Dietary intake
dietary nutrient sources
Feeding. Feeding behavior
Ferulic acid
Food industries
fruits (food)
functional foods
Fundamental and applied biological sciences. Psychology
grain foods
intestinal absorption
literature reviews
Metabolism
nutrient availability
nutrient intake
Pharmacokinetics
Phenolic acids
physicochemical properties
vegetables
Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Summary:Ferulic acid (FA) is an abundant dietary antioxidant which may offer beneficial effects against cancer, cardiovascular disease, diabetes and Alzheimer’s disease. The impact of FA on health depends on its intake and pharmacokinetic properties. In this article, the literature pertaining to chemistry, natural sources, dietary intake and pharmacokinetic properties of FA is critically reviewed. High levels of FA are found in both free and bound forms in vegetables, fruits, cereals, and coffee. We have estimated that consumption of these foods may result in approximately 150–250mg/day of FA intake. FA can be absorbed along the entire gastrointestinal tract and metabolized mainly by the liver. The absorption and metabolism of FA seem to be dose dependent at least in experimental settings. Further pharmacokinetic and pharmacodynamic studies are required to characterize the impact of FA on human health.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2008.02.039