{"ymdb_id":"YMDB01645","created_at":"2011-08-31T03:31:44.000Z","updated_at":"2016-09-08T18:36:56.000Z","name":"Caffeic acid","cas":"331-39-5","state":"Solid","melting_point":"225 oC","description":"Caffeic acid is a hydroxycinnamic acid related to cinnamic acid, a type of polyphenol. It is an abundant phenolic phytochemical found in plant cell wall components. It is present in beer and wine. Caffeic acid is decarboxylated to 4-vinylcatechol during wine fermentation by certain strains of yeast. Vinylphenols then spontaneously condensate with grape anthocyanins (mainly malvidin-3-O-glucoside) to form pigments important for the color of ageing wine. [PMID: 17303275]","experimental_water_solubility":null,"experimental_logp_hydrophobicity":"1.15 [SANGSTER (1993)]","location":null,"synthesis_reference":null,"chebi_id":"17395","hmdb_id":"HMDB01964","kegg_id":"C01481","pubchem_id":"689043","cs_id":null,"foodb_id":null,"wikipedia_link":null,"biocyc_id":null,"iupac":"(2Z)-3-(3,4-dihydroxyphenyl)prop-2-enoic acid","traditional_iupac":"caffeicacid","logp":"1.5289556166666665","pka":"9.276436861456105","alogps_solubility":null,"alogps_logp":null,"alogps_logs":null,"acceptor_count":"4","donor_count":"3","rotatable_bond_count":"2","polar_surface_area":"77.76","refractivity":"47.021699999999996","polarizability":"16.84830373844111","formal_charge":"0","physiological_charge":"-1","pka_strongest_basic":"-6.283746523508147","pka_strongest_acidic":"3.143840947271056","bioavailability":"1","number_of_rings":"1","rule_of_five":"1","ghose_filter":"1","veber_rule":"0","mddr_like_rule":"0","synonyms":["3,4-Dihydroxy-trans-cinnamate","3,4-Dihydroxy-trans-cinnamic acid","3,4-Dihydroxycinnamate","CAFFEate","CAFFEIC ACID","Caffeic acid, (e)-isomer","Caffeic acid, (Z)-isomer","Caffeic acid, monosodium salt","Sodium caffeate","trans-Caffeate","trans-Caffeic acid"],"pathways":[],"growth_conditions":[],"references":[],"proteins":[]}