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|Section2= |Section7= }} Cichoric acid is a hydroxycinnamic acid, an organic compound of the phenylpropanoid class and occurs in a variety of plant species. It is a derivative of both caffeic acid and tartaric acid. As a suitable marker for the distinction of Echinacea species, it is often assayed using RP-HPLC and Thin layer chromatography (TLC) methods.〔Bauer R, Khan IA, Wagner H. Echinacea-Drogen, Standardisierung mittels HPLC und DC. Deutsche Apotheker Zeitung, 1986, 126:1065–1070. Citation in (WHO Monographs on Selected Medicinal Plants - Volume 1 )〕 ==Sources== Cichoric acid has first been isolated from ''Cichorium intybus'' (chicory) but also occurs in significant amounts in ''Echinacea'', in particular ''E. purpurea'', dandelion leaves, basil, lemon balm, and aquatic plants, including algae and sea grasses.〔I.D. Chkhikvishvili and G.I. Kahrebava (2001). "Cichoric and Chlorogenic Acids in Plant Species from Georgia". ''Applied Biochemistry and Microbiology'', 37 (2): 188-191. () 〕〔Lee J. (2010). "Caffeic acid derivatives in dried Lamiaceae and Echinacea purpurea products". ''Journal of Functional Foods'' 2, 158-162. () doi|10.1016/j.jff.2010.02.003〕〔Lee J. Scagel, C.F. (2009). "Chicoric acid found in basil (Ocimum basilicum L.) leaves.". ''Food Chemistry'' 115, 650-656. () doi:10.1016/j.foodchem.2008.12.075〕〔Lee J. Scagel, C.F. (2013). "Chicoric acid: chemistry, distribution, and production". ''Frontiers in Chemistry'' 1:40. () doi: 10.3389/fchem.2013.00040 http://journal.frontiersin.org/article/10.3389/fchem.2013.00040/abstract#〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「cichoric acid」の詳細全文を読む スポンサード リンク
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