Caffeic acid is a hydroxycinnamic acid found in coffee, argan oil, Eucaplyptus, Salvinia, and Phellinus; it exhibits antioxidative, anti-diabetic, antibiotic, anti-inflammatory, anti-metastatic, and anticancer activities. Caffeic acid inhibits activity of α-amylase and α-glucosidase. This compound also displays antibacterial efficacy, decreasing membrane stability and inhibiting proliferation of Staphylococcus. In vitro, caffeic acid increases levels of glutathione, glutathione peroxidase, and catalase; it also inhibits LPS-stimulated inflammation by decreasing activation of NF-κB and levels of IL-6, IL-8, TNF-α, and IL-1β. In lung adenocarcinoma cells, caffeic acid inhibits PMA-induced invasion and decreases activation of STAT3, AP-1, and NF-κB. Additionally, caffeic acid induces G1 phase cell cycle arrest and apoptosis, decreases mitochondrial membrane potential, and inhibits cellular proliferation in colon cancer cells.