: Coumaric acid is a hydroxy derivative of cinnamic acid with three different isomers (ortho, meta and para). Its most commonly available form is p-coumaric acid. p-Coumaric acid i.e., 4-hydroxycinnamic acid is a potent phenolic compound found to exist naturally in various plants, cereals, fruits and vegetables. It is one of the major constituent compounds of phenolic polymer lignin in lignocellulosic materials. Various natural and synthetic derivatives of pcoumaric acid have been reported in the literature. Different extraction methods including conventional methods such as solvent extraction, acidification, alkaline extraction etc. and recent approaches such as the clip-off method, sugaring out method, soft microwave extraction etc. for its qualitative and quantitative determination in various plant materials have been investigated by various researchers. This paper has discussed the synthesis of various derivatives of p-coumaric acid such as amides, esters, aldehydes, polymers, and copolymers. p-Coumaric acid and its derivatives have been found to possess different bioactive properties such as antioxidant, antimicrobial, anticancer, antiarthritic, anti-inflammatory, gout prevention, anti-diabetic, anti-melanogenic, skin regeneration, gastroprotective, anti-ulcer, cardioprotective, hepatoprotective, reno-protective, bone formation, anti-angiogenic and anti-platelet etc. Owing to this huge bioactive potential, p-coumaric acid could be incorporated in edible food products, pharmaceutical products, cosmetics, etc. More studies are required to evaluate their compatability in these products. To the best of our knowledge, this is the first review discussing natural occurrence, extraction, natural derivatives, synthesis of various derivatives and therapeutic applications of p-coumaric acid.

中文翻译：

---

对香豆酸：一种具有潜在治疗应用的天然化学物质

：香豆酸是肉桂酸的羟基衍生物，具有三种不同的异构体（邻位、间位和对位）。其最常见的形式是对香豆酸。对香豆酸，即 4-羟基肉桂酸，是一种有效的酚类化合物，天然存在于各种植物、谷物、水果和蔬菜中。它是木质纤维素材料中酚类聚合物木质素的主要组成化合物之一。文献中已经报道了香豆酸的各种天然和合成衍生物。不同的提取方法包括传统方法如溶剂提取、酸化、碱提取等和最近的方法如夹断法、糖析法、软微波提取等。各种研究人员对其在各种植物材料中的定性和定量测定进行了研究。本文讨论了对香豆酸的各种衍生物的合成，如酰胺、酯、醛、聚合物和共聚物。已发现对香豆酸及其衍生物具有不同的生物活性特性，例如抗氧化、抗菌、抗癌、抗关节炎、抗炎、预防痛风、抗糖尿病、抗黑色素生成、皮肤再生、胃保护、抗溃疡、心脏保护，保肝，保护肾，骨形成，抗血管生成和抗血小板等。由于这种巨大的生物活性潜力，对香豆酸可用于食用食品，药品，化妆品等。需要更多的研究来评估它们在这些产品中的相容性。据我们所知，这是第一篇讨论对香豆酸的天然存在、提取、天然衍生物、各种衍生物的合成和治疗应用的综述。