Cinnamic Acids

Methyl 4-hydroxy-3-methoxycinnamate is a natural phenolic compound that is found in small quantities in many plants and foods. It is used to produce other compounds, such as vanillin, which are used as flavoring agents. Methyl 4-hydroxy-3-methoxycinnamate can be quantified using the enzymatic reaction of peroxidase with 3,4,5-trimethoxybenzene. The kinetics of this reaction have been studied by titration calorimetry. Aspergillus niger catalase has been shown to be sensitive to methyl 4-hydroxy-3-methoxycinnamate. Birch and oak wood lignocellulosic biomass can be converted into sugars through a hydrolysis process with methyl 4-hydroxy-3-methoxycinnamate. The carbohydrate content of birch and oak wood was reduced by approximately 60

Aromatic monobasic carboxylic acid

3,4-Dimethoxy-5-hydroxycinnamic acid is a monoterpenoid indole alkaloid that belongs to the class of biochemical compounds. It is a promiscuous compound and can be found in many plants, such as coffee beans, black pepper, cinnamon, and thyme. 3,4-Dimethoxy-5-hydroxycinnamic acid has been shown to have antimicrobial properties against bacteria and fungi. The metabolomics study showed that this compound may also have anti-inflammatory effects. 3,4-Dimethoxy-5-hydroxycinnamic acid was shown to enhance the transcription of ferulic acid in E. coli cells. This compound was also shown to decrease the levels of transcripts for genes involved in lipid metabolism and fatty acid biosynthesis in human liver cells.

Carboxylic acid with additional oxygen functions