Hydroxycinnamates in plants and food: current and future perspectives

The interest in hydroxycinnamates as bioactive components of the diet, as structural and functional components of plant cell walls, and as precursors for flavours in the food industry has expanded rapidly in the last 5–10 years. As a result, the first ever international conference devoted solely to hydroxycinnamates (eg ferulate, p‐coumarate, sinapate, caffeate), Ferulate ‘98, was held in Norwich (UK) on 9–11 July 1998. The purpose of the conference was to bring together academics and industrialists from a broad spectrum of backgrounds with an interest in all aspect of hydroxycinnamates. There were five sections: Hydroxycinnamates in food‐role in nutrition and health; Hydroxycinnamates in plant cell walls; Biosynthesis of hydroxycinnamates; Enzymology of biosynthesis and degradation; Exploitation of hydroxycinnamates. In this review the current state of the art is discussed and suggestions for future research which arose from this conference are given. © 1999 Society of Chemical Industry