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Caffeic acid: an antioxidant with novel antisickling properties

Tigist Kassa1, James G Whalin2, Mark P Richards2

  • 1Laboratory of Biochemistry and Vascular Biology, Center for Biologics Evaluation and Research Food and Drug Administration (FDA), Silver Spring, MD, USA.

FEBS Open Bio
|September 12, 2021
PubMed
Summary

Caffeic acid (CA) reduces harmful oxidation in sickle cell hemoglobin (HbS) and significantly delays HbS polymerization. These antioxidant and antisickling properties suggest therapeutic potential for sickle cell disease (SCD).

Keywords:
antioxidantscaffeic acidferryl hemoglobinsickle cell disease

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