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Hydroxybenzoic Acids

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Handbook of Food Bioactive Ingredients

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Abstract

Nature generously offers a variety of sources like beverage crops, fruits, and vegetables rich in hydroxybenzoic acids compounds with excellent biochemical and antioxidant capabilities. As a group of bioeffective compounds, hydroxybenzoic acids are a prominent kind of phenolic acids. Hydroxybenzoic acids are the major aromatic secondary metabolites that impart food with typical organoleptic characteristics and link to many health benefits. Due to enormous dietary health benefits of hydroxybenzoic acids such as anti-inflammatory, antioxidant, anti-allergenic, immunoregulatory, antimicrobial, antiatherogenic, antithrombotic, antidiabetic, anticancer processes, and cardioprotective capabilities, they are attracting an ever-growing awareness in food technology, and extensive technical like medical, cosmetic, and pharmaceutical industries. It is anticipated that the advancement of hydroxybenzoic acids in functional foods may result in reversing some common illnesses such as inflammation, nervous system upsets, cerebrovascular or cardiovascular illnesses, and diabetes.

This chapter presents an overview of various aspects related to hydroxybenzoic acids (including salicylic acid, p-hydroxybenzoic acid, protocatechuic acid, gentisic acid, 3,5-dihydroxybenzoic acid, pyrocatechuic acid, vanillic acid, syringic acid, gallic acid, and ellagic acid) and the importance of these hydroxybenzoic acids is emphasized, followed by details on chemistry, structure, functionality, safety and toxicity, oral delivery, and their applications in functional foods.

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Authors and Affiliations

  1. School of Food and Biological Engineering, Hefei University of Technology, Hefei, China

    Deyan Gong & Zhengbao Zha

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  1. Deyan Gong
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  2. Zhengbao Zha
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Correspondence to Zhengbao Zha .

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Editors and Affiliations

  1. International Iberian Food Laboratory, University of Vigo, Vigo, Spain

    Seid Mahdi Jafari

  2. Massey University, Riddet Institute, Palmerston North, New Zealand

    Ali Rashidinejad

  3. Nutrition and Food Science Group, University of Vigo, Vigo, Spain

    Jesus Simal-Gandara

Section Editor information

  1. Massey University, Riddet Institute, Palmerston North, New Zealand

    Ali Rashidinejad

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Gong, D., Zha, Z. (2022). Hydroxybenzoic Acids. In: Jafari, S.M., Rashidinejad, A., Simal-Gandara, J. (eds) Handbook of Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-81404-5_2-1

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