Hydrogen peroxide scavenging, antioxidant and anti-radical activity of some phenolic acids.

By Z. Sroka, Wojciech Cisowski. Food and Chemical Toxicology, 2003

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Antioxidant activity of caffeic acid (3,4-dihydroxycinnamic acid). (2006, background): “Hydroxycinnamic acid is the major subroup of phenolic compounds (Sanchez-Moreno et al., 998; Sroka and Cisowski, 2003).”
The Role of Polyphenols in Human Health and Food Systems: A Mini-Review (2018, background): “There is also evidence of an additional mechanism by which polyphenols protect against oxidative stress by producing hydrogen peroxide (H202), which can then help to regulate immune response actions, like cellular growth (35, 36).”
Antibacterial Activity and Mode of Action of Ferulic and Gallic Acids Against Pathogenic Bacteria (2013, neutral): “60,75,76 The site and the number of hydroxyl groups on the phenol group are thought to be related to their relative toxicity to microorganisms, and are the principal structural features inﬂuencing the antioxidant capacity of phenolics, with evidence that increasing hydroxylation results in toxicity…”
NATURAL ANTIOXIDANTS: SOURCES, COMPOUNDS, MECHANISMS OF ACTION, AND POTENTIAL APPLICATIONS (2011, background): “In tea extracts, the strongest antioxidant and H2O2-scavenging activity is due to phenols, with 3 −OH groups bonded to the aromatic ring, adjacent to each other (Sroka and Cisowski 2003).”