Ferulic acid is a member of the hydroxycinnamic acid group of compounds. It is a phytochemical with antioxidant properties. It is found naturally in multiple plants as part of their cell walls. It is also used as a precursor to the production of synthetic vanillin, as a preservative, and as part of a compound used to mask the bitter aftertaste of acesulfame potassium.
In addition to acting as an antioxidant, studies in animals and cells have shown anti-cancer, anti-microbial, cholesterol lowering, and blood clot prevention effects. It has also been described as anti-diabetic, anti-ageing, anti-inflammatory, and protective to the liver and brain.
Ferulic acid is released from plant cells walls by enzymes in the colon; total absorption of all the ferulic acid theoretically present may not occur.
Coffee, artichokes, peanuts, whole grains, bran, flax seed, rice, oats, water chestnuts, pineapple, navy beans, legumes, sweet corn, rice bran oil
Ferulate, Coniferic acid