Ferulic Acid and Naturally Occurring Compounds Bearing a Feruloyl Moiety: A Review on Their Structures, Occurrence, and Potential Health Benefits

The ubiquitous compound 4‐hydroxy‐3‐methoxycinnamic acid, also known as ferulic acid (FA), constitutes a bioactive ingredient of many foods that may offer beneficial effects against disorders related to oxidative stress, including cancer, diabetes, and neurodegenerative diseases. This review discuss...

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Bibliographic Details
Published in:Comprehensive reviews in food science and food safety 2017-07, Vol.16 (4), p.580-616
Main Authors: Oliveira Silva, Eliane, Batista, Ronan
Format: Article
Language:English
Subjects:
antioxidant activity
Cancer
Diabetes mellitus
ferulated naturally occurring compounds
Ferulic acid
feruloyl moiety
Food
Neurodegenerative diseases
Oxidative stress
phenolics
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Summary:The ubiquitous compound 4‐hydroxy‐3‐methoxycinnamic acid, also known as ferulic acid (FA), constitutes a bioactive ingredient of many foods that may offer beneficial effects against disorders related to oxidative stress, including cancer, diabetes, and neurodegenerative diseases. This review discusses the antioxidant properties of FA, establishing relationships to several biological activities already described for this natural product. Next, 387 naturally occurring compounds, all isolated from plants and published between 1990 and 2015, the structures of which bear 1 or more feruloyl moieties, are covered in this review along with their structural formulas, botanical sources, and bioactivities. The compounds’ distribution, structural patterns, bioactivities, and perspectives on food research are also succinctly discussed.
ISSN:1541-4337
1541-4337
DOI:10.1111/1541-4337.12266