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polyphenol – caffeic acid

Like ferulic acid, caffeic acid is classified as a hydroxycinnamic acid, from a class of micronutrient antioxidant compounds known as polyphenols.

Caffeic acid has been shown to have higher antioxidant potential than ferulic acid (Journal of Agricultural and Food Chemistry, 1997; Cancer Research, 1988).

Coffee berry and argan oil naturally produce caffeic acid.

A study from PNAS shows that caffeic acid can reduce levels of an inflammatory substance known as NF kappa B (NFkB) (PNAS1996) both in vitro (in cell culture) and in vivo (in the human body).  Plant studies have also demonstrated caffeic acid to be a superior antioxidant, preventing 95% of oxidation-induced fungus formation (US ARS).

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