Caffeic Acid

Caffeic Acid Basic Properties

• Appearance: Slightly yellow powder

• Molecular Weight: 194.18

• Melting Point: 168-172 °C(lit.)

• Boiling Point: 250.62°C (rough estimate)

• Density: 1.316(20.0000℃)

• Vapour Pressure: 0Pa at 25℃

• Refractive Index: 1.5168 (estimate)

• Solubility: Soluble in DMSO (a little), methanol (a little)

• Storage Conditions: 2-8°C

Caffeic Acid Key Features

Exceptional antioxidant capacity

Caffeic acid possesses excellent free radical scavenging properties, effectively inhibiting lipid peroxidation, delaying skin aging, and preventing oxidative spoilage in food preservation. Its antioxidant activity is even superior to common vitamins C and E.

Anti-inflammatory and antibacterial properties

This compound can inhibit the production of multiple inflammatory mediators and exhibits significant antibacterial activity, providing both preventive and supportive effects on skin inflammation and microbial infections.

Natural and highly safe

It is derived from plant-based ingredients, is non-toxic and non-irritating, has high consumer acceptance, meets cosmetic and food additive standards, and is suitable for sensitive skin and natural skincare formulas.

Whitening and skin tone improvement

As an effective tyrosinase inhibitor, caffeic acid can interfere with melanin formation at the source, reducing pigmentation. Therefore, it is often added to whitening serums, masks, and lotions.

Caffeic Acid Main Applications

Cosmetics industry

Caffeic acid is commonly used in skincare products and soothing/repairing products such as face creams, serums, and sunscreens for whitening, anti-aging, and anti-inflammatory purposes. It combats photoaging through its antioxidant properties, achieves whitening by inhibiting tyrosinase, and its anti-inflammatory properties help improve acne and sensitive skin problems.

Food industry

As a natural preservative and antioxidant, caffeic acid can slow down the oxidation process of lipids in food and is often used in the formulation of beverages, functional foods, and other foods.

Pharmaceutical research and development

In the pharmaceutical field, C10H10O4, due to its multiple biological activities such as anti-inflammatory and antiviral properties, is being studied for its use as an adjunct therapy in the prevention and treatment of chronic inflammation, cardiovascular diseases, and neurodegenerative diseases.

Chemical and biological research

As a natural phenolic acid, it is used in the study of antioxidant mechanisms, compound synthesis, and evaluation of the activity of plant extracts.

Precautions

1. Caffeic acid should be sealed and stored away from light, at low temperature and in a dry place to prevent moisture and oxidation to maintain stability and purity.

2. Because of its reducing properties, contact with strong oxidants (such as hydrogen peroxide) may cause decomposition reactions or failure, so it is necessary to avoid contact with strong oxidants.

3. The operation should be carried out in a well-ventilated environment, and personal protective measures should be taken to prevent dust inhalation or direct skin contact.

4. Waste should not be discharged directly into the sewer or the natural environment and should be treated according to chemical waste standards.

5. During transportation, high temperatures, direct sunlight, and mechanical impacts should be avoided, and moisture-proof and shockproof packaging should be used.

FAQ

1. What is the difference between naturally extracted and synthetic caffeic acid?

Naturally extracted caffeic acid is usually derived from coffee beans, honey, or medicinal plants. It contains more impurities but is more in line with the "natural" label. Synthetic caffeic acid has higher purity and stability, making it more suitable for industrial production.

2. Can it be used in combination with other antioxidants, such as vitamin C or E?

Yes. Caffeic acid, when combined with vitamin C/E, can achieve a synergistic antioxidant effect, enhancing the anti-aging and protective efficacy of skincare products.

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