Compound Monograph
Cinnamic acid
Cinnamic acid is a simple aromatic phenolic acid found in cinnamon and many other plants, and a precursor to many plant phenolics.
Classification
Cinnamic acid is a phenolic acid (hydroxycinnamic acid), part of the phenolics class. Antioxidant compounds built around one or more phenol rings — the flavonoids, tannins, phenolic acids, coumarins, and pigments behind much of a plant's protective chemistry.
Where Does It Come From? (7)
Cinnamic acid is a naturally occurring phenolic acid (hydroxycinnamic acid), found in Cinnamon, Balsams, Shea butter and 4 other sources. It is well tolerated orally (low toxicity).
Research & Evidence
Cinnamic acid is a simple aromatic carboxylic acid that occurs naturally in cinnamon, balsams and many fruits and vegetables. It sits at an important branch point in plant biochemistry, being formed from the amino acid phenylalanine and serving as a precursor to a wide range of plant phenolic compounds. It is used as a flavour and fragrance ingredient and has been studied in the laboratory for antioxidant and antimicrobial activity.
Toxicity & Safety
Cinnamic acid is a common dietary phenolic acid and is well tolerated at the small amounts found in food. It is used as a flavouring without notable safety concerns at these levels. A detailed isolated-compound toxicology in humans is limited.