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Caffeic acid, also known as 3,4‑dihydroxy‑cinnamic acid, is an organic acid that is a yellow crystal obtained from a concentrated aqueous solution and a monohydrate obtained from a dilute aqueous solution.
Decomposition point 223～225° (softening at 194°), slightly soluble in cold water, easily soluble in hot water and cold ethanol.
It is a yellow-white crystal at room temperature, has a wide range of antibacterial and antiviral activities, and can absorb ultraviolet rays.
Caffeic acid is widely distributed in various traditional Chinese medicine plants such as Yinchen, artichoke, honeysuckle, etc., and belongs to phenolic acid compounds.
In the natural environment, caffeic acid can be found in the bark of Eucalyptus globulus, as well as in the freshwater fern Sophora japonica or in the mushroom Phellinus chinensis.
In food, caffeic acid is present in coffee, one of the main natural phenols in nut oils, and also in barley grains.