Caffeic acid protects human trophoblast HTR-8/SVneo cells from H2O2-induced oxidative stress and genotoxicity

Caffeic acid is highlighted as one of the major phenolic compounds present in foods with known antioxidant activity. This phenolic is among commonly consumed substances in everyday diet of pregnant women. However, there is not enough information on its effects during pregnancy, especially the most vulnerable early stage. Extravillous trophoblast cells are specific cells of the placenta that come in direct contact with maternal uterine tissue.