cinnamic acid


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cin·nam·ic ac·id

(si-nam'ik as'id),
Obtained from cinnamon oil, Peruvian and tolu balsams, or storax. Previously used in lupus as a paint and in infectious diseases to promote leukocytosis.

cinnamic acid

C9H8O2, an insoluble white powder derived from cinnamon. It is used as a flavoring agent in cooking and in the preparation of perfumes and medicines.
CAS # 140-10-3
See also: acid
References in periodicals archive ?
Interestingly, 5 and 10 mg/kg doses of cinnamic acid produced significantly lower blood glucose levels at 45 min compared to the vehicle.
Ltd (Xi'an, China); Salicylic acid (PubChem CID: 338), Ferulic acid (PubChem CID: 445858), Caffeic acid (PubChem CID: 689043), Protocatechuic acid (PubChem CID: 72), Anisic acid (PubChem CID: 7478), Gallic acid (PubChem CID: 370), Vanillic acid (PubChem CID: 8468), Syringic acid (PubChem CID: 10742), Cinnamic acid (PubChem CID: 444539), Isoferulic acid (PubChem CID: 736186), and Rosmarinic acid (PubChem CID: 5281792) were ordered from the National Institute for the Control of Pharmaceutical and Biological Products (Beijing, China).
The first one is a cinnamic acid derivative, while compounds 3, 4, 6 and 7 are C-glycosyl flavonoids previously reported from C.
Several cinnamic acid derivatives when used in combination with metformin or THZ, increase glucose uptake by L6 myotubes and 3T3-adipocytes.
Determination of cinnamic acid in Cinnamomum cassia prest after compatibility in Coptis chinensis Franch.
5 min, tentatively assigned to cinnamic acid derivatives, with a broad UV maximum at 300-325 nm.
It has to be noted that, compared to cinnamic acids and flavonoids, most bufadienolides show lower UV absorbances (low [epsilon] values) at the detection wavelength of 298 nm.
8,9) When the "parent polyphenol" known as cinnamic acid is further catalytically transformed, scores of polyphenolic compounds result.
Khan, Isolation of a New Bioactive Cinnamic Acid Derivative from the Whole Plant of Viola betonicifolia, J.
Kodo millet, in particular, was shown to have high levels of ferulic acid and cinnamic acid, antioxidants with antimicrobial action against harmful bacteria (Food Chemistry, 2017).
Imli' (Tamarind) contains many volatile phytochemicals such as limonene, geraniol, safrole, cinnamic acid, methyl salicylate, pyrazine and alkylthiazoles.