Vanillic acid whose term in the official IUPAC nomenclature is: 4-hydroxy-3-methoxybenzoic acid is an organic acid with brute or molecular formula: C8H8O4.
Vanillic acid is a derivative of dihydroxybenzoic acid used as a flavoring agent and is an oxidized form of vanillin. This compound is also an intermediate in the production of vanillin starting from ferulic acid.
Vanillic acid occurs naturally in some plants and the highest concentration was found in the root of the Chinese Angelica (Angelica sinensis (Oliv.) Diels), which is a herbaceous species originating in China, used in traditional Chinese medicine.
It is also particularly present in Açaí oil, an oil obtained from the fruit of the Açaí palm (Euterpe oleracea Mart.).
Vanillic acid is also present in wine and vinegar.
Vanillic acid, at the level of human metabolism, is one of the main metabolites of catechins found after the consumption of green tea infusions.
Warning: The information shown is not medical advice and may not be accurate. The contents are for illustrative purposes only and do not replace medical advice.