ferulate

Ferulate is a general term for salts and esters of ferulic acid, an aromatic hydroxycinnamic acid with the chemical name 4-hydroxy-3-methoxycinnamic acid. In plants, ferulic acid commonly occurs as esters bound to cell wall polysaccharides, particularly arabinoxylans in cereals and grasses. As a component of wall-bound ferulate, it can participate in oxidative coupling reactions that help cross-link wall components and lignin, contributing to cell wall rigidity and resistance to degradation. Ferulate levels vary by plant species, tissue type, developmental stage, and environmental conditions.

Ferulic acid and its ferulate esters are notable for their antioxidant activity, capable of scavenging reactive oxygen species and absorbing ultraviolet light. These properties underlie their use in cosmetics, foods, and dietary supplements. In addition, salts such as sodium ferulate are used in traditional medicines in some regions and are studied for potential anti-inflammatory and cardioprotective effects.

Chemically, the term ferulate may refer to the ferulic acid moiety itself or to salts and esters derived from it. Common examples include sodium ferulate and various ferulate esters formed with different alcohols or polysaccharides. In plant biochemistry, ferulates play a key role in cell wall architecture and biomass recalcitrance, influencing properties such as rigidity and digestibility.