p-Coumaric acid is a naturally occurring hydroxycinnamic acid phenolic compound widely distributed in plants, fruits, vegetables, and spices such as cinnamon and turmeric. It functions as a key intermediate in the phenylpropanoid pathway, serving as a precursor for lignin, flavonoids, and other secondary metabolites. The compound exhibits strong antioxidant activity by scavenging free radicals, anti-inflammatory effects through inhibition of NF-kB signaling, and antimicrobial properties against various pathogens. In food chemistry, it contributes to flavor profiles, oxidative stability, and potential health benefits including cardiovascular protection and modulation of gut microbiota. It is moderately stable under acidic conditions but can undergo decarboxylation at high temperatures.