A common ingredient in fruits, drinks, and food products is 4- hydroxycinnamic acid, which is the source of ferulic acid (FA). Scientific evidence has shown that it has anti-inflammatory, antioxidant, and antimicrobial properties. Its clinical use, for example, is limited to low bioavailability and is therefore only useful in treating neurological illnesses such as Alzheimer's disease, rapid elimination from the gastrointestinal tract after oral treatment, and inadequate translocation across biological barriers, such as the blood-brain barrier (BBB). Consequently, novel nanotechnological strategies are created to control FA's intracellular transit. This review summarizes twenty years of research on FA's biological properties.
Gadelmawla, M., & Nasrallah, H. (2025). Recent Biological Activity of Ferulic Acid. Sinai International Scientific Journal, 2(1), 102-114. doi: 10.21608/sisj.2025.442506
MLA
Mohamed H.A. Gadelmawla; Hossam H. Nasrallah. "Recent Biological Activity of Ferulic Acid", Sinai International Scientific Journal, 2, 1, 2025, 102-114. doi: 10.21608/sisj.2025.442506
HARVARD
Gadelmawla, M., Nasrallah, H. (2025). 'Recent Biological Activity of Ferulic Acid', Sinai International Scientific Journal, 2(1), pp. 102-114. doi: 10.21608/sisj.2025.442506
VANCOUVER
Gadelmawla, M., Nasrallah, H. Recent Biological Activity of Ferulic Acid. Sinai International Scientific Journal, 2025; 2(1): 102-114. doi: 10.21608/sisj.2025.442506
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