Caftaric Acid

Caftaric acid is a phenolic acid and a tartaric acid ester form of caffeic acid (Cay-70602). It scavenges 2,2-diphenyl-1-picrylhydrazyl (DPPH, Cay-14805) free radicals in a cell-free assay (EC50 = 20.4 µM) and inhibits oxidation of LDL isolated from human plasma by 97.6% compared to vehicle control in vitro when used at a concentration of 5 µM. Caftaric acid is the main phenolic compound in V. vinifera white, pink, and black table grapes as well as various wines. In vivo, caftaric acid content in dietary-administered red wine positively correlates with inhibition of protein carbonylation and decreased superoxide dismutase (SOD), glutathione peroxidase (Gpx), and catalase activities in mice.Formal Name: (2R,3R)-2-[[(2E)-3-(3,4-dihydroxyphenyl)-1-oxo-2-propen-1-yl]oxy]-3-hydroxy-butanedioic acid. CAS Number: 67879-58-7. Synonyms: trans-Caftaric Acid. Molecular Formula: C13H12O9. Formula Weight: 312.2. Purity: >98%. Formulation: (Request formulation change), A solid. Solubility: Water: 0.82 mg/ml. lambdamax: 220, 248, 333 nm. SMILES: OC1=C(O)C=CC(/C=C/C(O[C@@H](C(O)=O)[C@@H](O)C(O)=O)=O)=C1. InChi Code: InChI=1S/C13H12O9/c14-7-3-1-6(5-8(7)15)2-4-9(16)22-11(13(20)21)10(17)12(18)19/h1-5,10-11,14-15,17H,(H,18,19)(H,20,21)/b4-2+/t10-,11-/m1/s1. InChi Key: SWGKAHCIOQPKFW-JTNORFRNSA-N. Origin: Plant/Echinacea purpurea.