Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Caffeic acid is a naturally occurring polyphenol found in many plants, fruits, and vegetables. Its use to support or treat free radical damage is primarily justified by scientific evidence rather than traditional medicine. Several in vitro (test tube) and animal studies have demonstrated that caffeic acid exhibits significant antioxidant properties. These properties allow it to scavenge free radicals—unstable molecules that can damage cells and contribute to aging and various diseases. For example, research published in journals such as Food and Chemical Toxicology and Journal of Agricultural and Food Chemistry has shown that caffeic acid can directly neutralize reactive oxygen species (ROS) and upregulate endogenous antioxidant enzymes like superoxide dismutase and catalase in experimental models.

However, the evidence supporting its benefit in humans is still limited. While laboratory studies are promising, clinical trials directly assessing the efficacy of caffeic acid supplementation for reducing oxidative damage or improving health outcomes in people are lacking. Most of the data come from cell culture or animal models, which may not fully translate to human biology. As a result, while there is a reasonable scientific basis for caffeic acid’s antioxidant activity, the strength of evidence for its use in treating or preventing free radical damage in humans is moderate (rated 3/5).

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