Ferulic

Ferulic, when used without a qualifier, commonly refers to ferulic acid, a hydroxycinnamic acid with the chemical name 4-hydroxy-3-methoxycinnamic acid. It is a naturally occurring phenolic compound found in plant cell walls, often bound to lignin, arabinoxylans, and other polysaccharides as esters or ethers. Ferulic acid is particularly abundant in cereal grains such as rice bran, wheat bran, and maize bran, but it is also present in fruits, vegetables, and coffee.

Biosynthesis and occurrence: In plants, ferulic acid is produced via the phenylpropanoid pathway from phenylalanine and serves roles in plant structure and defense. Many plant tissues contain it in bound forms within cell walls, where it can contribute to cross-linking of polymers and to protection against ultraviolet light.

Properties and uses: Ferulic acid is valued as an antioxidant that scavenges reactive oxygen species and free radicals. It absorbs ultraviolet light and can stabilize formulations, making it useful as a photoprotective and antioxidant additive in cosmetics. In food preservation, its antioxidant activity helps inhibit lipid oxidation. Ferulic acid and its esters are also studied as building blocks for bio-based materials in materials science.

Safety and regulation: Ferulic acid is widely present in the human diet and is used in cosmetic and food applications in many jurisdictions at approved levels. It is generally regarded as safe when used within established guidelines, though, as with other additives, regulatory status can vary by region.

See also: hydroxycinnamic acids, antioxidants, phenylpropanoid pathway.