Ferulic acid is a hydroxycinnamic acid, an organic compound. It is an abundant phenolic phytochemical found in plant cell walls, covalently bonded as side chains to molecules such as arabinoxylans. As a component of lignin, It is a precursor in the manufacture of other aromatic compounds.
Sodium ferulate can accumulate the platelets, inhibit the release of serotonin and thromboxane like substances, selectively inhibit the activity of TXA2 synthase, and increase the ratio of prostacyclin, thus it has antithrombotic effect.
It can competitively inhibit the activity of -5- pyrophosphate dehydrogenase in liver, inhibit the synthesis of cholesterol by the liver, thereby achieving the goal of lowering blood lipids.
It has a significant inhibitory effect on the increase of polar capillary permeability, increased inflammatory exudation, tissue edema and chronic inflammatory processes, and also has a significant inhibitory effect on the proliferation of granuloma in the later stage of inflammation. Anti-inflammatory mechanisms may involve the following aspects: direct anti-inflammatory mediators; inhibit the synthesis or release of PGE2; reduce capillary permeability.
Ferulic acid sodium salt has a certain protective effect on stem cells damaged by other drugs. Ferulic acid can also partly reduce the renal toxicity of some drugs.
It has been approved as a food additive in some countries besides being widely used in medicine. Japan has been allowed to use food antioxidants, and the United States and some European countries are allowed to use some of the higher ferulic herbs, coffee, and sweet blue beans as antioxidants. At present, ferulic acid has the following main uses in the food industry.
The production of vanillin
Because natural vanillin sellers are much higher than synthetic vanillin, biotransformation is used to produce vanillin from ferulic acid abroad. It was decarboxylation of ferulic acid to vanillin by decarboxylase produced by microbial production; reduced to two ferulic acid and then vanillin was then synthesized; converted into tharan and then transformed into vanillin.
Used as preservative preservative
Ferulic acid can be used as food preservative because of its antioxidant and antibacterial activity. Ferulic acid has two advantages over other phenols. One is its antioxidant activity. Another advantage is that PH is stable, and its PH stability is stronger than chlorogenic acid, caffeic acid and gallic acid. This characteristic is very important for video processing in alkaline conditions, such as protein extraction and organization, fruit peeling and so on.
As a food crosslinker
In the cell wall of plants, ferulic acid can make the polysaccharide molecules cross linked. At present, people also use this characteristic to improve the viscosity of polysaccharide and prepare the food gum.
Application in sports food
Athletes in the process of violent exercise will cause oxidative damage to the body, and many sports foods need antioxidants. Ferulic acid is a potential antioxidant and stimulates hormone secretion.
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