Isopropyl cinnamate is widely used in food flavors as a compound with a specific flavor. Its homologous derivatives exhibit anti-aging potential to reduce the accumulation of reactive oxygen species. In the context of accelerated global aging, the development of novel anti-aging functional food ingredients has become a research hotspot. Caenorhabditis elegans are ideal models for aging research because of their short life cycle and highly homologous genomes with humans. In this study, the anti-aging efficacy of isopropyl cinnamate and its potential mechanism in the field of oxidative damage were investigated usingCaenorhabditis elegan as a model organism.The results of longevity experiments showed that isopropyl cinnamate treatment significantly prolonged Caenorhabditis elegan lifespan among four groups, with the best effect in the 50 μM group. Through network pharmacological analysis, molecular docking simulation and pathway enrichment analysis, this study revealed the potential mechanism of action of isopropyl cinnamate: it may target the active site of PDE4A and effectively inhibit its hydrolytic activity. This inhibition led to an increase in intracellular cAMP levels, which in turn activated the downstream PKA/CREB signaling axis, ultimately promoting the expression of antioxidant enzyme genes and significantly attenuating ROS-mediated oxidative damage. Studies have shown that isopropyl cinnamate can prolong the lifespan of Caenorhabditis elegans and has great anti-aging potential. Isopropyl cinnamate is not only used for food flavouring, but also has the prospect of becoming a new anti-aging food ingredient, which is of great significance in promoting the development of anti-aging functional foods. It should be noted that the present study is mainly based on Caenorhabditis elegan modeling, and the generalizability of its targets and mechanisms in mammalian systems and the specific molecular details need to be verified by further in vitro and in vivo experiments.