Formular: C8H8O4
MW: 168.15

Vanillic acid is a flavoring agent found in edible plants and fruits, also found in Angelica sinensis. Vanillic acid inhibits NF-κB activation. Anti-inflammatory, antibacterial, and chemopreventive effects.

Applications
    Vanillin Synthesis from Vanillic Acid: Research focused on engineering the activity and thermostability of a carboxylic acid reductase for converting vanillic acid to vanillin, providing insights into biotechnological applications for flavor and fragrance industries.
    Antioxidant Properties in Food Preservation: The antioxidant properties of vanillic acid were evaluated in a study on the preservation of postharvest quality and physicochemical properties of broccoli, suggesting its potential in extending the shelf life and nutritional quality of fresh produce.
    Biological Synthesis of Vanillin: A comprehensive review discussed various biological methods for synthesizing vanillin from vanillic acid, emphasizing its application in enhancing natural flavor profiles in the food sector.

Vanillic acid is used as a starting material in the synthesis of:

    aliphatic-aromatic polymers with good thermal stability and degradability
    novel polyesters via esterification and etherification reaction