Caffeic acid (CA), an edible plant-derived
polyphenol, is known
for its various beneficial characteristics such as antimicrobial,
antioxidant, and anti-inflammatory. Recently, our group reported a
facile acid–base complexation of CA with dopamine (Dopa) to
circumvent its poor water solubility. Despite the promising biological
characteristics of the CA–Dopa complex, Dopa is permitted only
for intravenous but not for oral administration. In the present study,
to harness the advantages of CA toward nutraceuticals and food preservatives,
we prepared complexes of CA with basic amino acids such as histidine
and arginine. The edible as-prepared CA–amino acid complexes
have been characterized using FT-IR, UV–visible, and 1H, 13C, and 2D 1H–1H NOESY
NMR spectroscopic studies. In addition to the antibacterial activity
against Escherichia coli and Staphylococcus aureus, the complexes have also shown
high antioxidant characteristics as ascertained by 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic
acid) diammonium salt (ABTS) assay. Further, the in vitro cytotoxicity and superoxide dismutase studies over the mouse fibroblast
cells have signified the biocompatibility and radical scavenging performance
of the complexes. Finally, the α-amylase assay has shown non-interference
of the CA–amino acid complexes in the metabolic function of
the enzyme, and thereby proving their potential as edible additives
in the pharmaceutic, food, and agro sectors.