Hydroxycinnamic acids (hydroxycinnamates) are a class of aromatic acids or phenylpropanoids having a C6–C3 skeleton. These compounds are hydroxy derivatives of cinnamic acid. In the category of phytochemicals that can be found in food, there are:
α-Cyano-4-hydroxycinnamic acid Caffeic acid – burdock, hawthorn, artichoke, pear, basil, thyme, oregano, apple Cichoric acid Cinnamic acid – aloe Chlorogenic acid – echinacea, strawberries, pineapple, coffee, sunflower, blueberries Diferulic acids Coumaric acid Ferulic acid (3-methoxy-4-hydroxycinnamic acid) – oats, rice, artichoke, orange, pineapple, apple, peanut Sinapinic acid (3,5-dimethoxy-4-hydroxycinnamic acid or sinapic acid)
Hydroxycinnamoyltartaric acids Caftaric acid – grapes and wine, mainly the trans isomer Coutaric acid – grapes and wine, both trans and cis isomers Fertaric acid – grapes and wine, mainly the trans isomer
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