ferulihappo

Ferulic acid, known in Finnish contexts as ferulihappo, is a hydroxycinnamic acid, a phenolic compound widely distributed in plants. It occurs in free form and as esters bound to lignin, arabinoxylans, and other cell-wall components, where it can influence structural properties and resistance to degradation.

Dietary sources of ferulic acid include cereal grains, especially bran, as well as corn, rice, oats, and bread. Fruits, vegetables, coffee, and beer also contain appreciable amounts. In grasses and cereals, the acid is often bound to polysaccharides in the cell wall and can form cross-links with other phenolics, contributing to cell-wall rigidity and recalcitrance.

Chemically, ferulic acid is recognized for antioxidant activity and UV-absorbing properties. It features a methoxy- and a hydroxyl-substituted aromatic ring attached to a propenoic acid side chain. The compound is relatively sparingly soluble in water and more soluble in organic solvents, and it can exist in various esterified forms in plants.

In industry and research, ferulic acid is used as a natural antioxidant in foods and cosmetics and serves as a starting material for the synthesis of flavor and fragrance compounds. It is also studied as a potential bioactive agent with anti-inflammatory, antioxidant, and neuroprotective effects, though results vary by study and model.

Health aspects in humans remain under investigation. Most evidence comes from laboratory and animal studies, with limited clinical data. Ferulic acid is typically consumed as part of the diet; high-dose supplementation requires careful consideration, and metabolic processing leads to conjugation and excretion that influence its bioavailability.