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Caftaric acid is a phenolic acid and a tartaric acid ester form of caffeic acid (Item No. 70602). It scavenges 2,2-diphenyl-1-picrylhydrazyl (DPPH; Item No. 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.

It is soluble in organic solvents such as methanol, ethanol, and DMSO, and is derived from Echinacea.

Caftaric Acid is used in cancer therapy as an anticancer drug. Affecting the up regulation or down regulation of drug transporters or cytochrome p450 enzymes. Also provides antioxidant effects, found in wines.

ChEBI: Caftaric acid is a hydroxycinnamic acid.

LDL | NO

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