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Biotechnology and Food Science

Tytuł artykułu

Characteristics and biological properties of ferulic acid

Autorzy Dędek, Kamil  Rosicka-Kaczmarek, Justyna  Nebesny, Ewa  Kowalska, Gabriela 
Treść / Zawartość
Warianty tytułu
Języki publikacji EN
EN The interest in the properties of hydroxycinnamic acids with health-promoting properties is constantly increasing. That is why more and more research is being conducted to better understand these properties. Ferulic acid, FA (4-hydroxy-3-methoxycinnamic acid) is a derivative of hydroxycinnamic acid found in the plant tissue. It is possible to find him among others in bran cereal, popcorn bamboo shoots, and coffee. According to available literature data ferulic acid has a lot of biological properties, particularly appreciated in medicine. Its bioactive properties effectively contribute to the fight against diseases described as a civilization, including neurodegenerative diseases that increase the incidence. As reported the World Alzheimer Report, the number of people with dementia progression in 2016 exceeded 47.5 million, of which 33.5 million were diagnosed with Alzheimer's disease. According to the WHO estimates, this number will triple by 2050. The manuscript presents health-promoting properties of FA on the example of its antioxidant, antidiabetic, hepatoprotective, anti-atherosclerotic, neuroprotective, antineoplastic and antibacterial properties. In addition, the reaction of its synthesis in plants and in-vivo metabolization have been explained. The collected data suggest that bioactive FA molecules can effectively reduce the risk of civilization diseases and significantly reduce the level of oxidative stress contributing to the formation of neurodegenerative diseases.
Słowa kluczowe
PL kwas ferulowy   FA   własciwości prozdrowotne kwasu ferulowego   synteza kwasu ferulowego u roślin   metabolizm kwasu ferulowego  
EN ferulic acid   FA   health-promoting properties of FA   synthesis of FA in plants   metabolism of FA  
Wydawca Lodz University of Technology Press
Czasopismo Biotechnology and Food Science
Rocznik 2019
Tom Vol. 83, nr 1
Strony 71--85
Opis fizyczny Bibliogr. 61 poz., rys.
autor Dędek, Kamil
  • Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz,
autor Rosicka-Kaczmarek, Justyna
  • Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz
autor Nebesny, Ewa
  • Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz
autor Kowalska, Gabriela
  • Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz
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