Phenolic acids are a group of naturally occurring compounds found abundantly in fruits, vegetables, coffee, and whole grains. They are recognized for their antioxidant and anti-inflammatory properties, which have prompted research into their potential benefits for brain health. Some studies suggest that phenolic acids, such as ferulic acid and caffeic acid, may help protect neuronal cells from oxidative stress and neuroinflammation—two processes implicated in neurodegenerative diseases like Alzheimer's and Parkinson's.

Animal studies have demonstrated that certain phenolic acids can improve cognitive performance and reduce brain damage following ischemic events. For example, ferulic acid has shown neuroprotective effects in rodent models by modulating inflammatory cytokines and enhancing antioxidant defenses. Human clinical data, however, remain limited and largely indirect, often arising from observational studies linking diets rich in phenolic acids (such as the Mediterranean diet) with reduced cognitive decline.

Despite promising preclinical findings, direct clinical evidence supporting the use of isolated phenolic acids specifically for brain support in humans is still emerging. Thus, while the scientific rationale exists and preliminary results are encouraging, the overall strength of evidence is moderate to low at this time, warranting a rating of 2 out of 5.