| FEMA | N/A |
| CAS | 530-57-4 |
| EINECS | 208-486-8 |
| JECFA Food Flavoring | N/A |
| CoE Number | 10111 |
| Organoleptic Notes |
|
| Odor | N/A |
| Flavor | N/A |
| Material Notes | Present in various plants free and combined, e.g. principal phenolic constit. of soyabean meal (Glycine max) Syringic acid is a phenol present in some distilled alcohol beverages. It is also a product of microbial (gut) metabolism of anthocyanins and other polyphenols that have been consumed (in fruits and alcoholic beverages - PMID: 18767860). Research suggests that phenolics from wine may play a positive role against oxidation of low-density lipoprotein (LDL), which is a key step in the development of atherosclerosis. Syringic acid is correlated with high antioxidant activity and inhibition of LDL oxidation. (PMID 15545043) |