100884-13-7

Usage

Chemical origin

Derived from caffeic acid, a type of hydroxycinnamic acid found in plants.

Formation

Formed by the esterification of caffeic acid with 1,1-dimethylallyl.

Antioxidant properties

Exhibits antioxidant activity, which can help protect cells from damage caused by free radicals.

Anti-inflammatory properties

Demonstrates anti-inflammatory effects, potentially useful in reducing inflammation in the body.

Anti-cancer properties

Shows potential anti-cancer properties, which could be beneficial in the prevention and treatment of cancer.

Natural food preservative

Has potential as a natural food preservative, extending the shelf life of various food products.

Ingredient in cosmetic and skincare products

Can be used as an ingredient in cosmetic and skincare products due to its various beneficial properties.

Neuroprotective effects

Studies suggest that 1,1-dimethylallyl caffeic acid ester may have neuroprotective effects, which could be beneficial in the treatment and prevention of neurodegenerative diseases.

Ongoing research

Further research is being conducted to explore the potential applications of 1,1-dimethylallyl caffeic acid ester in various fields of medicine and other industries.

InChI:InChI=1/C14H16O4/c1-10(2)7-8-18-14(17)6-4-11-3-5-12(15)13(16)9-11/h3-7,9,15-16H,8H2,1-2H3/b6-4+

Upstream product

• 13788-48-2 di-O-acetylcaffeic acid 
• 331-39-5 caffeic acid 
• 556-82-1 3-methyl-2-buten-1-ol 

Relevant academic research and scientific papers

New Hydroxycinnamic Acid Esters as Novel 5-Lipoxygenase Inhibitors That Affect Leukotriene Biosynthesis

Leukotrienes are inflammatory mediators that actively participate in the inflammatory response and host defense against pathogens. However, leukotrienes also participate in chronic inflammatory diseases. 5-lipoxygenase is a key enzyme in the biosynthesis

Caffeic acid esters are effective bactericidal compounds against paenibacillus larvae by altering intracellular oxidant and antioxidant levels

American Foulbrood (AFB) is a deadly bacterial disease affecting pupal and larval honey bees. AFB is caused by the endospore-forming bacterium Paenibacillus larvae (PL). Propolis, which contains a variety of organic compounds, is a product of bee foraging and is a resinous substance derived from botanical substances found primarily in trees. Several compounds from the class of caffeic acid esters, which are commonly found in propolis, have been shown to have antibacterial activity against PL. In this study, six different caffeic acid esters were synthesized, purified, spectroscopically analyzed, and tested for their activity against PL to determine the minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs). Caffeic acid isopropenyl ester (CAIE), caffeic acid benzyl ester (CABE), and caffeic acid phenethyl ester (CAPE) were the most effective in inhibiting PL growth and killing PL cell with MICs and MBCs of 125 μg/mL when used individually, and a MIC and MBC of 31.25 μg/mL for each compound alone when CAIE, CABE, and CAPE are used in combination against PL. These compounds inhibited bacterial growth through a bactericidal effect, which revealed cell killing but no lysis of PL cells after 18 h. Incubation with CAIE, CABE, and CAPE at their MICs significantly increased reactive oxygen species levels and significantly changed glutathione levels within PL cells. Caffeic acid esters are potent bactericidal compounds against PL and eliminate bacterial growth through an oxidative stress mechanism.