# caftaric acid

> chemical compound

**Wikidata**: [Q5017207](https://www.wikidata.org/wiki/Q5017207)  
**Wikipedia**: [English](https://en.wikipedia.org/wiki/Caftaric_acid)  
**Source**: https://4ort.xyz/entity/caftaric-acid


## References

1. caftaric acid. Global Substance Registration System
2. [CAS Common Chemistry](https://commonchemistry.cas.org/detail?cas_rn=67879-58-7)
3. Butanedioic acid, 2-[[(2E)-3-(3,4-dihydroxyphenyl)-1-oxo-2-propen-1-yl]oxy]-3-hydroxy-, (2R,3R)-. ECHA Substance Infocard database
4. caftaric acid. PubChem
5. CAFTARIC ACID. ChEMBL
6. Caftaric acid. ChemSpider
7. ChEBI release 2022-06-13
8. Caffeoyl conjugates from Echinacea species: Structures and biological activity
9. Echinacea standardization: analytical methods for phenolic compounds and typical levels in medicinal species.
10. Phytochemical variation in echinacea from roots and flowerheads of wild and cultivated populations
11. Characterization of Antiviral Activities inEchinacea. Root Preparations
12. Phytochemical variation within populations of Echinacea angustifolia (Asteraceae)
13. Retention of caffeic acid derivatives in dried Echinacea purpurea
14. Stabilization of caffeic acid derivatives in Echinacea purpurea L. glycerin extract
15. Cichoric Acid Content and Biomass Production ofEchinacea purpurea. Plants Cultivated in Slovenia
16. HPLC ASSAY OF ECHINACEA PURPUREA/GOLDENSEAL (HYDRASTIS CANADENSIS) COMBINATION FORMULATIONS FOR PHENOLIC ACIDS, ALKYLAMIDES, AND ALKALOIDS
17. Evaluation of Major Caffeic Acid Derivatives inEchinacea purpureaDietary Supplements by HPLC with Photodiode Array Detection and Electrospray Mass Spectrometry
18. Caffeoyl Quinic and Tartaric Acids and Flavonoids from Lapsana communis L. subsp. communis (Asteraceae)
19. Coumarins, caffeoyltartaric acids and their artifactual methyl esters from Taraxacum officinale leaves
20. Polyphenolic composition of raisins
21. Extraction of Hydroxycinnamoyltartaric Acids from Berries of Different Grape Varieties
22. Phenolic composition of grape stems
23. Investigations on Anthocyanins in Wines from Vitis vinifera cv. Pinotage: Factors Influencing the Formation of Pinotin A and Its Correlation with Wine Age
24. Phenolics in White Free Run Juices and Wines from Penedès by High-Performance Liquid Chromatography: Changes during Vinification
25. Polyphenols content in some Italian red wines of different geographical origins
26. Relationship among antioxidant activity, vasodilation capacity, and phenolic content of red wines
27. The Phenolic Composition of South African Pinotage, Shiraz and Cabernet Sauvignon Wines
28. Wine phenolics: contribution to dietary intake and bioavailability
29. Caftaric and coutaric acids in fruit of Vitis
30. Resistance factors to grey mould in grape berries: identification of some phenolics inhibitors of Botrytis cinerea stilbene oxidase
31. Investigations on anthocyanins in wines from Vitis vinifera cv. pinotage: factors influencing the formation of pinotin A and its correlation with wine age.
32. Leaf removal and wine composition of Vitis vinifera L. cv. Nero d'Avola: the volatile aroma constituents
33. Phenolic Compounds in White Grapes Grown in New York
34. Characterization of phenolic acids and flavonoids in dandelion (Taraxacum officinale WEB. ex WIGG.) root and herb by high-performance liquid chromatography/electrospray ionization mass spectrometry
35. Phenolic profiles in leaves of chicory cultivars (Cichorium intybus L.) as influenced by organic and mineral fertilizers
36. Alpha-amylase, α-glucosidase and lipase inhibiting activities of polyphenol-rich extracts from six common bean cultivars of Southern Italy, before and after cooking.
37. Trans-Aconitic acid, glucosylflavones and hydroxycinnamoyltartaric acids from the leaves of Echinodorus grandiflorus ssp. aureus, a Brazilian medicinal plant
38. Mapping file of InChIStrings, InChIKeys and DTXSIDs for the EPA CompTox Dashboard
39. UniChem