Chapter 89

Effects of Caffeic, Ferulic, and p-Coumaric Acids on Lipid Membranes

Nataša Poklar Ulrih     Department of Food Science and Technology, University of Ljubljana, Ljubljana, Slovenia


Coffee is one of the most consumed beverages in the world, and it has aroused more and more interest in the past few years because of its high content of hydroxycinnamic acids. The hydroxycinnamic acids (caffeic, ferulic, and p-coumaric acids) have attracted considerable attention due to their various biological and pharmacological activities, which include antioxidative activity. It is important to know the fate of phenolic acids in the human body when trying to explain their in vivo effects. Several studies on their bioavailability can be found in ...

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