“…Caffeic acid (3,4-dihydroxycinnamic acid) is an important phenolic compound commonly found in plants, foods, and propolis samples, particularly in the form of caffeic acid phenethyl ester (Paracatu et al, 2014;Rzepecka-Stojko et al, 2015). It is better known for its pharmacological properties, including antimicrobial, antioxidant, anti-inflammatory, and anticancer (Balachandran et al, 2012;Kuo et al, 2015). Nevertheless, modifications of the caffeic acid structure into esters or amides, for instance, may generate novel analog molecules with enhanced and desired biological activity (Touaibia et al, 2011), particularly as antimicrobials (Fu et al, 2010).…”