Characteristics and biological properties of ferulic acid

Uproszczony widok
dc.contributor.authorDędek, Kamil
dc.contributor.authorRosicka-Kaczmarek, Justyna
dc.contributor.authorNebesny, Ewa
dc.contributor.authorKowalska, Gabriela
dc.date.accessioned2021-07-23T08:50:29Z
dc.date.available2021-07-23T08:50:29Z
dc.date.issued2019
dc.description.abstractThe 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.en_EN
dc.identifier.citationDędek, K., Rosicka-Kaczmarek, J., Nebesny, E., & Kowalska, G. (2019). Characteristics and biological properties of ferulic acid. Biotechnology and Food Science, 83(1), 71-85. https://doi.org/10.34658/bfs.2019.83.1.71-85
dc.identifier.doihttps://doi.org/10.34658/bfs.2019.83.1.71-85
dc.identifier.doi10.34658/bfs.2019.83.1.71-85
dc.identifier.issn2299-6818
dc.identifier.urihttp://hdl.handle.net/11652/3969
dc.identifier.urihttps://doi.org/10.34658/bfs.2019.83.1.71-85
dc.language.isoenen_EN
dc.page.numbers. 71-85
dc.publisherWydawnictwo Politechniki Łódzkiejpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.relation.ispartofBiotechnology and Food Science, Vol. 83, No. 1, Wydawnictwo Politechniki Łódzkiej, Łódź 2019, ISSN 2299-6818.
dc.rightsFair use conditionen_EN
dc.rightsDla wszystkich w zakresie dozwolonego użytkupl_PL
dc.rights.licenseLUT Licenseen_EN
dc.rights.licenseLicencja PŁpl_PL
dc.subjectferulic acid (FA)en_EN
dc.subjecthealth-promoting properties of FAen_EN
dc.subjectsynthesis of FA in plantsen_EN
dc.subjectmetabolism of FAen_EN
dc.subjectkwas ferulowypl_PL
dc.subjectFApl_PL
dc.subjectwłasciwości prozdrowotne kwasu ferulowegopl_PL
dc.subjectsynteza kwasu ferulowego u roślinpl_PL
dc.subjectmetabolizm kwasu ferulowegopl_PL
dc.titleCharacteristics and biological properties of ferulic aciden_EN
dc.typeArtykułpl_PL
dc.typeArticleen_EN

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2019, Tom 83 Nr 1
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