Hydroxycinnamates in plants and food: Current and future perspectives

Paul A. Kroon, Gary Williamson

Research output: Contribution to journalReview ArticleResearchpeer-review

224 Citations (Scopus)


The interest in hydroxycinnamates as bioactive components of the diet, as structural and functional components of plant cell walls, and as precursors for flavours in the food industry has expanded rapidly in the last 5-10 years. As a result, the first ever international conference devoted solely to hydroxycinnamates (eg ferulate, p-coumarate, sinapate, caffeate), Ferulate '98, was held in Norwich (UK) on 9-11 July 1998. The purpose of the conference was to bring together academics and industrialists from a broad spectrum of backgrounds with an interest in all aspect of hydroxycinnamates. There were five sections: Hydroxycinnamates in food-role in nutrition and health; Hydroxycinnamates in plant cell walls; Biosynthesis of hydroxycinnamates; Enzymology of biosynthesis and degradation; Exploitation of hydroxycinnamates. In this review the current state of the art is discussed and suggestions for future research which arose from this conference are given.

Original languageEnglish
Pages (from-to)355-361
Number of pages7
JournalJournal of the Science of Food and Agriculture
Issue number3
Publication statusPublished - 1 Jan 1999
Externally publishedYes


  • Antioxidants
  • Caffeic acid
  • Chlorogenic acid
  • Cross-linking
  • Esterases
  • Ferulic acid
  • Hydroxycinnamates
  • Lignin
  • P-coumaric acid
  • Plant cell walls
  • Sinapic acid
  • Vanillin

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