A green synthetic platform for hydroxycinnamic acid derivatives

The Mediterranean diet, primarily followed by populations in southern Europe, is rich in olive oil, whole grains, fruits, vegetables, nuts, red wine, and coffee, and is strongly linked to a reduced risk of chronic disease and a significant increase in life expectancy. At the molecular level, the primary factor is its high content of phenolic compounds, including hydroxycinnamic acids and their derivatives. Hydroxycinnamic acids (HCAs) are a class of phenolic compounds derived from the phenylpropanoid pathway and are widely distributed in plants. They are crucial in plant defense, UV protection, and cell wall structure. Structurally, they consist of a cinnamic acid backbone (C 6 –C 3 ) with hydroxyl and methoxy substitutions on the aromatic ring. The most common HCAs include p-coumaric acid, caffeic acid, ferulic acid, and sinapic acid. HCAs often occur as esters (e.g., chlorogenic acids), glycosides, or amides, and their derivatives exhibit diverse biological activities, such as antioxidant, anti-inflammatory, antimicrobial, and anticancer properties.