Ferulic Acid in Foods: An Overview | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 5, Volume 9, Issue 2, December 2012, Page 47-52 | ||||
| DOI: 10.21608/ajfs.2012.20225 | ||||
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| Abstract | ||||
| Ferulic acid (4-hydroxy-3-methoxycinnamic acid) is a ubiquitous phenolic compound in plant tissues and constitutes a bioactive ingredient in many foods. It is an abundant dietary antioxidant which may offer beneficial effects against cancer, cardiovascular diseases, diabetes and Alzheimer’s disease. In addition to the capability of utilizing ferulic acid as a potent antioxidant, it can be used in vanillin production via biotechnology along with its incorporation in the formulation of edible film packages. This overview summarizes occurrence, chemistry, analysis, functions along with some examples of the utilization of ferulic acid in food industries | ||||
| Keywords | ||||
| ferulic acid; occurrence; Chemistry; analysis; Functions; antioxidant; Cholesterol; Anticancer; vanillin; edible film packages | ||||
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