It was shown that unlike other food acids, the caffeic one exhibits a signifcant synergistic
effect with glutathione in the aBTs+• assay. It was found that the main stages of mechanism
of this synergistic interaction is determined by the presence of the 3-OH and 4-OH hydroxyl
groups in the structure of caffeic acid and the greater stability of its anion which contains the
deprotonated 4-OH hydroxyl group compared with the anion with its deprotonated carboxyl
group.
