Vanillic acid (4-hydroxy-3-methoxybenzoic acid) is a dihydroxybenzoic acid derivative used as a flavoring agent. It is an oxidized form of vanillin. It is also an intermediate in the production of vanillin from ferulic acid.
Occurrence in nature The highest amount of vanillic acid in plants known so far is found in the root of Angelica sinensis, an herb indigenous to China, which is used in traditional Chinese medicine.
Occurrences in food Açaí oil, obtained from the fruit of the açaí palm (Euterpe oleracea), is rich in vanillic acid (). It is also found in wine and vinegar and is one of the main natural phenols in argan oil.
Metabolism Vanillic acid is one of the major metabolites of catechins found in humans after consumption of green tea.
Synthesis Vanillic acid can be obtained by the oxidation of vanillin using various oxidizing agents.
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