The occurrence, metabolism and toxicity of cinnamic acid and related compounds

Cinnamic acid is a compound of low toxicity, but its molecular structure and the known toxicity of similar molecules, such as styrene, have brought it to the toxicologist's attention. Commercially, its use is permitted as flavouring and it is ubiquitous in products containing cinnamon oil and to a lesser extent in all plants. The related aldehyde, alcohol and esters are all more toxic than cinnamic acid. Certain substituted cinnamates containing cyano and fluoro moieties are of particular interest because they inhibit mitochondrial pyruvate transport. The literature about this whole group of commercially important compounds is diverse and many key studies are in languages other than English. This review looks at the history and legal constraints, as well as the results of metabolism and toxicology studies.

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