Harnessing Free Radical Scavenging Potential of Caffeic Acid as a Nutraceutical—A Review

Caffeic acid, a natural plant‐derived phenolic compound, is found in fruits, vegetables, herbs, spices, beverage, seeds, and nuts and has been isolated from a honey bee product, the propolis. It has emerged as a promising bioactive molecule with multiple pharmacological properties. It exhibits potent antioxidant activity by efficiently scavenging free radicals and mitigating oxidative stress. Caffeic acid exhibits antimicrobial properties against infectious disease agents. Its metal chelating ability contributes to its protective role against oxidative damage. Experimental evidences indicate that caffeic acid may protect against multiple organ injury particularly in the liver, kidney, and cardiovascular system through its antioxidant and anti‐inflammatory mechanisms. This review emphasizes the dietary sources, structural characteristic, molecular mechanism underlying health promoting effects of caffeic acid, and possible research gaps.