Caffeic Acid
Source: Fermentation and synthesis
CAS No.: 331-39-5
Specification: Caffeic acid 98% ~ 99%
Botanical source:
Synonyms:
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| Appearance: Fine Light Yellow to White Powder | Particle Size: 80 Mesh |
| Loss on Drying: NMT 2.0% | Ash Content: NMT 2.0% |
| Total Plate Count: <1,000 cfu/g | Total Yeast & Mold: <100 cfu/g |
| E. Coli: Negative | Salmonella: Negative |
| Arsenic (As): NMT 2ppm | Lead (Pb): NMT 3ppm |
| Cadmium (Cd): NMT 1ppm | Mercury(Hg): NMT 0.1ppm |
Caffeic acid is also known as an antioxidant in vitro & vivo. Caffeic acid outperformed the other antioxidants, reducing aflatoxin production by more than 95%. The studies are the first to show that oxidative stress that would otherwise rigger or enhance aspergillus flavus aflatoxin production can be stymied by caffeic acid.
1. It has the effect of constricting and strengthening microvessels, improving the function of coagulation factors, increasing white blood cells and platelets.
2. It has a wide range of bacteriostatic effects
1. Packing: Packed in fiber drum, LDPE bag inside. Net weight: 25kgs/drum;
2. Storage: Keep tightly sealed, store away from moisture, strong heat and sunlight;
3. Lead time: Usually 7-10days after order confirmed;
4. Shelf Life: 2 years if sealed and stored in the recommended conditions.
