Feruylzuur

Feruylzuur (English: ferulic acid) is an organic compound in the hydroxycinnamic acid family, formally known as 4-hydroxy-3-methoxycinnamic acid (C10H10O4). It occurs widely in plant tissues where it is commonly bound to cell wall polysaccharides and lignin, and is found in cereal grains (wheat, rice, oats), coffee, fruits, and seeds.

As a phenolic compound, feruylzuur exhibits antioxidant activity by scavenging free radicals and absorbing ultraviolet radiation. These properties have led to its use in cosmetic formulations, where it is combined with vitamins C and E to enhance photoproteive effects and stabilize formulations. It is also used in food and feed as an antioxidant and as an intermediate in the synthesis of flavoring agents such as vanillin.

Biologically, feruylzuur is produced via the phenylpropanoid biosynthetic pathway; enzymatic methylation of caffeic acid yields ferulic acid, which can be further incorporated into lignin or converted to other derivatives. Laboratory and animal studies indicate potential anti-inflammatory, antimicrobial, and cardioprotective effects, but clinical evidence in humans remains limited.

In industrial contexts, feruylzuur serves as a building block for chemical synthesis and for modifying polymers. Safety profiles indicate typical dietary exposure is low and generally well tolerated; topical use can cause irritation in sensitive individuals. As with many bioactive plant compounds, efficacy and safety depend on dose, formulation, and route of exposure.