This investigation demonstrates the inhibitory effects of caffeic and cinnamic acids on cancer cell viability, highlighting their potential benefits.
Both Caffeic acid and cinnamic acid had an inhibitory effect on the cell viability of the MDA-MB-231 cell line. MCF-7 studies showed that caffeic acid had an inhibitory effect on cells, but cinnamic acid had this effect only on MCF-7 cells. HB2 cells have shown reduced viability, which is significantly higher than that of MCF-7 cell lines.
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Suchecki et al. (2026) studied this question.
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