a-Amylase and a-glucosidase inhibitor found in coffee, argan (C08-0488-456)

Caffeic acid is a hydroxycinnamic acid found in coffee, argan oil, Eucaplyptus, Salvinia, and Phellinus; it exhibits antioxidative, anti-diabetic, antibiotic, anti-inflammatory, anti-metastatic, and anticancer activities. Caffeic acid inhibits activity of a-amylase and a-glucosidase. This compound also displays antibacterial efficacy, decreasing membrane stability and inhibiting proliferation of Staphylococcus. In vitro, caffeic acid increases levels of glutathione, glutathione peroxidase, and catalase; it also inhibits LPS-stimulated inflammation by decreasing activation of NF-?B and levels of IL-6, IL-8, TNF-a, and IL-1ß. In lung adenocarcinoma cells, caffeic acid inhibits PMA-induced invasion and decreases activation of STAT3, AP-1, and NF-?B. Additionally, caffeic acid induces G1 phase cell cycle arrest and apoptosis, decreases mitochondrial membrane potential, and inhibits cellular proliferation in colon cancer cells. Grade: ≥98%