Phenolic acids, a class of plant-derived polyphenols found in foods like fruits, vegetables, coffee, and whole grains, have garnered interest in Alzheimer's disease (AD) research due to their antioxidant, anti-inflammatory, and neuroprotective properties. Scientific studies, primarily preclinical (in vitro and animal models), suggest that phenolic acids such as ferulic acid, caffeic acid, and gallic acid may reduce oxidative stress, inhibit amyloid-beta aggregation, and modulate neuroinflammation—key mechanisms implicated in AD pathology.

For instance, ferulic acid has been shown in animal studies to ameliorate cognitive deficits and reduce amyloid plaque formation. Similarly, caffeic acid has demonstrated neuroprotective effects against amyloid-beta-induced toxicity in cell cultures. These findings underpin the rationale for exploring phenolic acids as potential therapeutic agents or adjuncts in AD.

However, evidence from human clinical trials remains limited, and most supportive data derive from laboratory or animal studies. While some epidemiological observations link higher polyphenol intake with reduced dementia risk, direct causality and specific effects of phenolic acids in humans are not yet established. Therefore, while the scientific rationale is promising, the evidence base is currently moderate to weak (rated 2/5), and more rigorous clinical research is needed before phenolic acids can be recommended as a validated intervention for Alzheimer's disease.