# (E/Z)-ferulic acid

> chemical compound

**Wikidata**: [Q51617501](https://www.wikidata.org/wiki/Q51617501)  
**Source**: https://4ort.xyz/entity/-e-z-ferulic-acid


## References

1. Global Substance Registration System
2. [CAS Common Chemistry](https://commonchemistry.cas.org/detail?cas_rn=1135-24-6)
3. Source
4. Post-harvest alteration of the main chemical ingredients in Ligusticum chuanxiong Hort. (Rhizoma Chuanxiong)
5. Constituintes químicos das flores de Pterogyne nitens (Caesalpinioideae)
6. Two lignan dimers from bamboo stems (Phyllostachys edulis)
7. Depigmenting effect of alpha-tocopheryl ferulate on normal human melanocytes
8. Monoterpene coumarins from Ferula ferulago.
9. Sodium Ferulate Reduces Portal Pressure Through Inhibition of RhoA/Rho-Kinase and Activation of Endothelial Nitric Oxide Synthase in Cirrhotic Rats
10. HMGB1 Silencing Potentiates the Anti-inflammatory Effects of Sodium Ferulate in ox-LDL-Stimulated Vascular Smooth Muscle Cells
11. Sodium Ferulate Protects Against Daunorubicin-induced Cardiotoxicity by Inhibition of Mitochondrial Apoptosis in Juvenile Rats
12. Protective effects of the combination of sodium ferulate and oxymatrine on cecal ligation and puncture-induced sepsis in mice
13. Sodium Ferulate Prevents Daunorubicin - Induced Apoptosis in H9c2 Cells via Inhibition of the ERKs Pathway
14. The protective effects of the combination of sodium ferulate and oxymatrine on ethanol-induced liver damage in mice
15. Effect of sodium ferulate on delayed rectifier K+ currents in PC12 cells
16. Antioxidant capacity of oat (Avena sativa L.) extracts. 2. In vitro antioxidant activity and contents of phenolic and tocol antioxidants
17. Antioxidant activity of grains
18. Bioactive compounds in the cereal grains before and after hydrothermal processing
19. Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours
20. Variation in Oat Groats Due to Variety, Storage and Heat Treatment. I: Phenolic Compounds
21. Content of phenolic acids and ferulic acid dehydrodimers in 17 rye (Secale cereale L.) varieties
22. Changes in endogenous phenolic acids during development of Secale cereale caryopses and after dehydration treatment of unripe rye grains
23. Combined monitoring of UV absorbance and fluorescence intensity as a diagnostic criterion in reversed-phase high-performance liquid chromatographic separations of natural phenolic acids
24. Hydroxycinnamic acid composition and in vitro antioxidant activity of selected grain fractions
25. Phenolic acids in caryopses of two cultivars of wheat, rye and triticale that display different resistance to pre-harvest sprouting
26. Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making
27. Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolics of three native fresh and sun-dried date (Phoenix dactylifera L.) varieties grown in Oman.
28. Comparison of Antioxidant Activity, Anthocyanins, Carotenoids, and Phenolics of Three Native Fresh and Sun-Dried Date (Phoenix dactylifera L.) Varieties Grown in Oman
29. Content and profile of flavanoid and phenolic acid compounds in conjunction with the antioxidant capacity for a variety of northwest Vaccinium berries
30. Identification and quantification of phenolic compounds in berries of Fragaria and Rubus species (family Rosaceae).
31. Phenolic acids, syringaldehyde, and juglone in fruits of different cultivars of Juglans regia L.
32. Polyphenols and antioxidant capacity of seed coat and cotyledon from Brazilian and Peruvian bean cultivars (Phaseolus vulgaris L.).
33. Composition of free and hydrolyzable phenolic acids in the flours and hulls of ten legume species
34. Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties
35. Phenolic compounds ofPhaseolus vulgaris
36. The alkaloids and other constituents from the root and stem of Aristolochia elegans
37. (1)H and DOSY NMR spectroscopy analysis of Ligusticum porteri rhizome extracts
38. RP-HPLC analysis of the phenolic compounds of plant extracts. investigation of their antioxidant capacity and antimicrobial activity.
39. Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use
40. Phenolic compounds of Cicer arietinum
41. Absorption of phenolic acids in humans after coffee consumption.
42. Phenolic acids in berries, fruits, and beverages
43. Quantitation of volatiles and nonvolatile acids in an extract from coffee beverages: correlation with antioxidant activity
44. Antioxidant and free radical scavenging activities of some leafy vegetables
45. Three isocoumarins from Coriandrum sativum
46. THE CONTENT AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS IN COLD-PRESSED PLANT OILS
47. Changes in the content of bioactive polyphenolic compounds of lentils by the action of exogenous enzymes. Effect on their antioxidant activity
48. Phenolic composition of the cotyledon and the seed coat of lentils ( Lens culinaris L.)
49. Analyses of phenolic and furfural compounds in concentrated and non-concentrated apple juices
50. Effects of various clarification treatments on patulin, phenolic compound and organic acid compositions of apple juice