Journal articles: 'Cinnamo'

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Le Viet, Ngan, Chi Le Dinh, Hong Anh Nguyen Thi, Ngoc Nguyen Bich, Phuong Lan Nguyen Thi, Minh Loi Nguyen Thi, and Hong Hao Le Thi. "Simultaneous HPLC determination of coumarin, cinnamyl alcohol, cinnamaldehyd, acid cinnamic, eugenol, cinnamyl acetat, acid 2-hydroxycinnamic in cinnamon using HPLC." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 3, no. 1 (March 10, 2020): 11–19. http://dx.doi.org/10.47866/2615-9252/vjfc.100.

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The aim of the present study was the development and validation of a simple, precise and specific reversed phase HPLC method for the simultaneous determination of coumarin, cinnamyl alcohol, cinnamaldehyd, acid cinnamic, eugenol, cinnamyl acetat, acid 2-hydroxycinnamic in cinnamon. The substances were extracted from the sample matrix with methanol, shaken at room temperature for 30 minutes and determined by HPLC-PDA on the following conditions: column C18 sunfire (250 × 4.6 mm, 5 µm), mobile phase 30mM ammonium acetate and methanol-acetonitrile (50:50) using gradient. The recovery > 90%, the repeatability has RSD < 7.3%, the LODs and LOQs of2-hydroxycinnamic acid, coumarin, cinnamaldehyd, cinnamyl alcohol, eugenol were 1 µg/g and 3.3 µg/g, respectively; the LODs and LOQs of cinnamic acid, cinnamyl acetate were 2 µg/g and 6.7 µg/g, respectively. The method has been applied to analyze the samples.

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Rahayu, Ika, Casey Christiany, and Susana Elya Sudrajat. "The Potency of Cinnamomum Zeylanicum to Prevent Diseases: a Review." Eureka Herba Indonesia 2, no. 1 (February 4, 2021): 52–62. http://dx.doi.org/10.37275/ehi.v2i1.11.

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A B S T R A C TPlants are an important source of traditional medicines that can be used to improvehealth. Cinnamon (Cinnamomum zeylanicum) has long been recognized to have manybenefits. Cinnamon was used traditionally as a remedy for arthritis, diarrhea, allergiesand ulcers. This literature review aimed to identify the bioactive compounds andbioactivity of cinnamon. Literature searches used PubMed and Google Scholar. A totalof 55 full text articles met the inclusion criteria of the review. The extract or essentialoil of cinnamon contains many bioactive compounds, such as eugenol, cinnamic acid,linalool, β-caryophyllene, coumarin, trans cinnamyl acetate, and 1.8 cineole. Thesecompounds have several bioactivities including anti-cancer, anti-arrhythmia, anti-inflammatory, anti-diabetic, anti-atherosclerosis, anti-cholinesterase, and anti-lipidoxidation. Cinnamon extract has an excellent potential as an antioxidant andantidiabetic agent. Its potential and unique taste has contributed to its wide use inherbal remedies.

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Kwon, Hyeeun, Jung-Jin Lee, Ji-Hye Lee, Won-Kyung Cho, Min Jung Gu, Kwang Jin Lee, and Jin Yeul Ma. "Cinnamon and its Components Suppress Vascular Smooth Muscle Cell Proliferation by Up-Regulating Cyclin-Dependent Kinase Inhibitors." American Journal of Chinese Medicine 43, no. 04 (January 2015): 621–36. http://dx.doi.org/10.1142/s0192415x1550038x.

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Cinnamomum cassia bark has been used in traditional herbal medicine to treat a variety of cardiovascular diseases. However, the antiproliferative effect of cinnamon extract on vascular smooth muscle cells (VSMCs) and the corresponding restenosis has not been explored. Hence, after examining the effect of cinnamon extract on VSMC proliferation, we investigated the possible involvement of signal transduction pathways associated with early signal and cell cycle analysis, including regulatory proteins. Besides, to identify the active components, we investigated the components of cinnamon extract on VSMC proliferation. Cinnamon extract inhibited platelet-derived growth factor (PDGF)-BB-induced VSMC proliferation and suppressed the PDGF-stimulated early signal transduction. In addition, cinnamon extract arrested the cell cycle and inhibited positive regulatory proteins. Correspondingly, the protein levels of p21 and p27 not only were increased in the presence of cinnamon extract, also the expression of proliferating cell nuclear antigen (PCNA) was inhibited by cinnamon extract. Besides, among the components of cinnamon extract, cinnamic acid (CA), eugenol (EG) and cinnamyl alcohol significantly inhibited the VSMC proliferation. Overall, the present study demonstrates that cinnamon extract inhibited the PDGF-BB-induced proliferation of VSMCs through a G0/G1 arrest, which down-regulated the expression of cell cycle positive regulatory proteins by up-regulating p21 and p27 expression.

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Sasmazer, Rukiye Colak, and Mihriban Korukluoglu. "Research of antifungal effects on some essential oils with tube dilution." Semina: Ciências Agrárias 42, no. 6supl2 (October 8, 2021): 4103–14. http://dx.doi.org/10.5433/1679-0359.2021v42n6supl2p4103.

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The aim of study to investigate inhibition effects of cinnamic acid (volatile compound of cinnamon), limonene (essential oil of lemon) and eugenol (essential oil of clove, cinnamon) on Metschnikowia fructicola, Candida oleophila, Schisosaccharomyces pombe, Saccharomyces uvarum and Kloeckera apiculata. In this study, tube dilution method was used. Among eugenol, limonene and cinnamic acid, it was found that cinnamic acid has the most inhibition effect with low concentrations (%2.8, %3.84, %4.36, %5,4) at tube dilution methods. Also it was found that test yeast have different resistance against test materials.

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Błaszczyk, Natalia, Angelina Rosiak, and Joanna Kałużna-Czaplińska. "The Potential Role of Cinnamon in Human Health." Forests 12, no. 5 (May 20, 2021): 648. http://dx.doi.org/10.3390/f12050648.

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Cinnamon is an unusual tropical plant belonging to the Lauraceae family. It has been used for hundreds of years as a flavor additive, but it has also been used in natural Eastern medicine. Cinnamon extracts are vital oils that contain biologically active compounds, such as cinnamon aldehyde, cinnamic alcohol, cinnamic acid, and cinnamate. It has antioxidant, anti-inflammatory, and antibacterial properties and is used to treat diseases such as diabetes and cardiovascular disease. In folk medicine, cinnamon species have been used as medicine for respiratory and digestive disorders. Their potential for prophylactic and therapeutic use in Parkinson’s and Alzheimer’s disease has also been discovered. This review summarizes the available isolation methods and analytical techniques used to identify biologically active compounds present in cinnamon bark and leaves and the influence of these compounds in the treatment of disorders.

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Rao, Pasupuleti Visweswara, and Siew Hua Gan. "Cinnamon: A Multifaceted Medicinal Plant." Evidence-Based Complementary and Alternative Medicine 2014 (2014): 1–12. http://dx.doi.org/10.1155/2014/642942.

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Cinnamon (Cinnamomum zeylanicum,and Cinnamon cassia), the eternal tree of tropical medicine, belongs to the Lauraceae family. Cinnamon is one of the most important spices used daily by people all over the world. Cinnamon primarily contains vital oils and other derivatives, such as cinnamaldehyde, cinnamic acid, and cinnamate. In addition to being an antioxidant, anti-inflammatory, antidiabetic, antimicrobial, anticancer, lipid-lowering, and cardiovascular-disease-lowering compound, cinnamon has also been reported to have activities against neurological disorders, such as Parkinson’s and Alzheimer’s diseases. This review illustrates the pharmacological prospective of cinnamon and its use in daily life.

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Prasetya, Nor Basid Adiwibawa, and Ngadiwiyana Ngadiwiyana. "Identifikasi Senyawa Penyusun Minyak Kulit Batang Kayu Manis (Cinnamomum cassia) Menggunakan GC-MS." Jurnal Kimia Sains dan Aplikasi 9, no. 3 (December 1, 2006): 81–83. http://dx.doi.org/10.14710/jksa.9.3.81-83.

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The steam-distilled volatile oil of the cinnamon bark (Cinnamomum cassia) has been analysed by gas chromatography – mass spectrophotometer (GC-MS). It was resulted three chromatogram peaks, there were identified as cinnamaldehyde (91.18 %), eugenol (7.64 %) and cinnamyl acetate (1.18 %) respectively.Keywords: Cinnamomum cassia, GC-MS, Cinnamadehyde, eugenol, cinnamyl acetate

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Jham, Gulab N., Onkar D. Dhingra, Carolina M. Jardim, and Vânia M. M. Valente. "Identification of the major fungitoxic component of cinnamon bark oil." Fitopatologia Brasileira 30, no. 4 (August 2005): 404–8. http://dx.doi.org/10.1590/s0100-41582005000400011.

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The study was done to identify the most active fungitoxic component of cinnamon bark (Cinnamomum zeylanicum) oil that can be used as a marker for standardization of cinnamon extract or oil based natural preservative of stored seeds. Aspergillus flavus and A. ruber were used as test fungi. The hexane extracted crude oil and the hydro-distilled essential oil from cinnamon bark had complete growth inhibition concentration (CGIC) of 300 and 100 µl/l, respectively. Both oils produced three fractions on preparative thin layer silica-gel chromatography plates. The fraction-2 of either oil was the largest and most active, with CGIC of 200 µl/l, but the fungitoxicity was also retained in the other two fractions. The fraction-1 and 3 of the crude oil reduced growth of both the fungal species by 65%, and those of distilled oil by 45% at 200 µl/l. The CGIC of these fractions from both the sources was above 500 µl/l. The gas chromatography and mass spectrometry (GC-MS) of the fraction-2 of the hexane extract revealed that it contained 61% cinnamaldehyde, 29% cinnamic acid, and two minor unidentified compounds in the proportion of 4% and 6%. The GC-MS of the fraction-2 of the distilled oil revealed that it contained 99.1% cinnamaldehyde and 0.9% of an unidentified compound. The CGIC of synthetic cinnamaldehyde was 300 µl/l and that of cinnamic acid above 500 µl/l. The 1:1 mixture of cinnamaldehyde and cinnamic acid had CGIC of 500 µl/l. The data revealed that cinnamaldehyde was the major fungitoxic component of hexane extract and the distilled essential oil of cinnamon bark, while other components have additive or synergistic effects on total fungitoxicity. It is suggested that the natural seed preservative based on cinnamon oil can be standardized against cinnamaldehyde.

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Ahmadi, Ali, Mahdyieh Naziri, Fatemeh Fallahpour, Kosar Gholami, Javad Arabpour, Fateme Pazeshgare, Diba Akbarzadeh, Arina Ansari, Hamoun Sabri, and Niloofar Deravi. "Therapeutic potential of cinnamon for neurological disorders: A mini-review." Neurology Asia 27, no. 1 (September 2021): 1–17. http://dx.doi.org/10.54029/2022uxk.

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An increasing amount of evidence suggests that cinnamon, due to its rich source of polyphenol content, may exert antioxidant and anti-inflammatory properties, hence could be used in the treatment of variety of diseases. in this regard, many studies explored the effects of cinnamon and its bioactive components (coumarin, cinnamic acid, cinnamaldehyde and type A procyanidin polymers) on various neurological diseases including Parkinson’s disease, neuroinflammation, multiple sclerosis, brain injury, Alzheimer’s disease, migraine, and hyperactivity. The present study attempts to review available data concerning the therapeutic potential of cinnamon and its derivatives in neurological disorders.

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Hassan, Syeda Mona, Shabnum Zulfiqar, Naureen Naeem, Asif Ibrahim, Syed Khurram Hassan, Abdul Majeed, and Shoaib Ahmad Siddiqi. "Cinnamon: A Multifunctional Medicinal Plant." Lahore Garrison University Journal of Life Sciences 1, no. 04 (December 11, 2017): 196–202. http://dx.doi.org/10.54692/lgujls.2017.0104132.

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ABSTRACT: Cinnamon (Cinnamomum zeylanicum), belongs to family Lauraceae, is an evergreen tree, a member of family Lauraceae, has been used in daily routine as a condiment and spice found in tropical area of India. Cinnamon is mainly composed of essential oils and its other constituents are cinnamic acid, cinnamate and cinnamaldehyde. It possesses excellent anti-oxidant, anti-inflammatory, anti-ulcer, hypoglycemic, anti-microbial and hypolipidemic activities. It can be used as safer and useful drug in allergic conditions also. So, cinnamon can be used as a potential constituent in pharmaceutical industry.

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Аксенова (Aksenova), Юлия (Yuliya) Борисовна (Borisovna), Ирина (Irina) Викторовна (Viktorovna) Лапко (Lapko), Ольга (Ol'ga) Витальевна (Vital'evna) Кузнецова (Kuznetsova), Сергей (Sergej) Валерьевич (Valer'evich) Василевский (Vasilevskiy), Алексей (Аleksej) Вадимович (Vadimovich) Аксенов (Aksenov), Виктор (Viktor) Федорович (Fedorovich) Таранченко (Taranchenko), Андрей (Аndrej) Михайлович (Mikhajlovich) Антохин (Antochin), Игорь (Igor') Александрович (Аleksandrovich) Родин (Rodin), and Олег (Oleg) Алексеевич (Аlekseevich) Шпигун (Shpigun). "COMPARATIVE ANALYSIS OF QUALITATIVE AND QUANTITATIVE COMPOSITION OF DIFFERENT KINDS OF CINNAMON BARK (CINNAMOMUM)." chemistry of plant raw material, no. 3 (March 27, 2018): 159–67. http://dx.doi.org/10.14258/jcprm.2018033805.

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The qualitative and quantitative composition of four types of cinnamon bark (Cinnamomum) was studied by gas chromatography with mass spectrometric detection.Found in these samples were 72 compounds of various classes, including terpenes, aldehydes, alcohols, organic acids, coumarins, esters, catechins, vitamins, sterols, and sugars. As a result of the comparative analysis, the specific compounds were found that are characteristic for Cinnamomum zeylanicum (3-tuyen, 4 (10) -tuyen, eugenol, (-)-α-curcumen, linolenic acid and for a group of Cinnamomum burmannii, Cinnamomum loureiroi and Cinnamomum Cassia, namely, sativene, isosativene, longicyclene, β-elemen, γ-mourolen, α-mourolen, α-calacorene, syrinaldehyde, and syringol. The presence of common compounds with certain concentration variability was revealed for all four types of cinnamon. The selection of the most informative compounds allowing species differentiation of the cinnamon bark has been carried out by the method of main components. Among these, four components (eugenol, α-mourolen, syrinaldehyde and linolenic acid) and specific and 12 components, such as cinnamic aldehyde, α-fellandrene, limonene, linalool, copaene, caryophyllene, coumarin, benzyl benzoate, cinnamic acid, palmitic acid, linoleic acid, and disaccharides, have common origin. Further research will be directed toward establishing the criteria that would allow species differentiation of the cinnamon bark of Cinnamomum zeylanicum, Cinnamomum burmannii, Cinnamomum loureiroi and Cinnamomum Cassia types.

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Chae, Hyeon Kyeong, Woojin Kim, and Sun Kwang Kim. "Phytochemicals of Cinnamomi Cortex: Cinnamic Acid, but not Cinnamaldehyde, Attenuates Oxaliplatin-Induced Cold and Mechanical Hypersensitivity in Rats." Nutrients 11, no. 2 (February 19, 2019): 432. http://dx.doi.org/10.3390/nu11020432.

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A chemotherapy drug, oxaliplatin, induces cold and mechanical hypersensitivity, but effective treatments for this neuropathic pain without side effects are still lacking. We previously showed that Cinnamomi Cortex suppresses oxaliplatin-induced pain behaviors in rats. However, it remains unknown which phytochemical of Cinnamomi Cortex plays a key role in that analgesic action. Thus, here we investigated whether and how cinnamic acid or cinnamaldehyde, major components of Cinnamomi Cortex, alleviates cold and mechanical allodynia induced by a single oxaliplatin injection (6 mg/kg, i.p.) in rats. Using an acetone test and the von Frey test for measuring cold and mechanical allodynia, respectively, we found that administration of cinnamic acid, but not cinnamaldehyde, at doses of 10, 20 and 40 mg/kg (i.p.) significantly attenuates the allodynic behaviors in oxaliplatin-injected rats with the strongest effect being observed at 20 mg/kg. Our in vivo extracellular recordings also showed that cinnamic acid (20 mg/kg, i.p.) inhibits the increased activities of spinal wide dynamic range neurons in response to cutaneous mechanical and cold stimuli following the oxaliplatin injection. These results indicate that cinnamic acid has an effective analgesic action against oxaliplatin-induced neuropathic pain through inhibiting spinal pain transmission, suggesting its crucial role in mediating the effect of Cinnamomi Cortex.

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Andrade-Hoyos, Petra, Omar Romero-Arenas, Hilda Victoria Silva-Rojas, Alfonso Luna-Cruz, José Espinoza-Pérez, Aarón Mendieta-Moctezuma, and José Alberto Urrieta-Velázquez. "Cinnamom verum Plantations in the Lowland Tropical Forest of Mexico Are Affected by Phytophthora cinnamomi, Phylogenetically Classified into Phytophthora Subclade 7c." Horticulturae 9, no. 2 (February 2, 2023): 187. http://dx.doi.org/10.3390/horticulturae9020187.

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Cinnamon is a tree introduced to the lowlands of Mexico in the mid-16th century, but it spread to other places at the beginning of the 20th century due to its important commercial value as an aromatic spice. In the state of Veracruz, symptoms of dieback have been observed in 12-year-old cinnamon plantations cultivated in an agroforestry system, causing concern among producers. For this reason, the present investigation was carried out to determine the causal agent of these symptoms observed in cinnamon trees. Fifty symptomatic plants were recovered from established plantations. One hundred cinnamon root fragments showing dieback were selected and separated; isolates were made from tissue showing crown and root rot on clarified juice V-8 agar medium. After eight days, the growth of whitish coralloid mycelium with characteristics similar to the Phytophthora oomycete was consistently observed. Subsequently, the identity corresponding to P. cinnamomi was confirmed by morphological, taxonomic studies and Bayesian inference of the rDNA internal transcribed spacer. The pathogenicity test was performed on 20 6-month-old cinnamon plants grown in pots by inoculating 2.5 × 104/mL of zoospores around the roots. Control plants were inoculated with sterile distilled water and kept in a greenhouse under conditions controlled. After five weeks, symptoms of root rot were observed in the inoculated plants; however, the control group plants remained healthy. The results showed that P. cinnamomi subclade 7c was responsible for the symptoms observed in lowland cinnamon plantations in Mexico. Our findings suggest that this phytopathogen is a new threat for cinnamon growers; likewise, it is recommended that growers implement management strategies to avoid its introduction into nurseries or new plantations that could be susceptible to this pathogen.

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Ahmad, Islamudin, Ayun Erwina Arifianti, Aditya Sindu Sakti, Fadlina Chany Saputri, and Abdul Mun’im. "Simultaneous Natural Deep Eutectic Solvent-Based Ultrasonic-Assisted Extraction of Bioactive Compounds of Cinnamon Bark and Sappan Wood as a Dipeptidyl Peptidase IV Inhibitor." Molecules 25, no. 17 (August 23, 2020): 3832. http://dx.doi.org/10.3390/molecules25173832.

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Cinnamon bark (Cinnamomum burmannii) and sappan wood (Caesalpinia sappan) have been reported to be beneficial for Type-2 Diabetes Mellitus (T2DM) and the combination is commonly used by Indonesian herbal industries. In the present study, the simultaneous extraction of bioactive compounds from both plants was conducted using natural deep eutectic solvent (NADES), their content analyzed using high-performance liquid chromatography (HPLC), and their dipeptidyl peptidase IV (DPP IV) inhibitory activity evaluated. An additional in silico molecular docking analysis was conducted to ensure their activity. The results showed that NADES (with a composition of choline chloride–glycerol) extraction from cinnamon and sappan wood had DPP IV inhibitory activity of 205.0 and 1254.0 µg/mL, respectively. Brazilin as a marker substance from sappan wood was responsible for the DPP IV inhibitory activity, while none of the marker substances chosen for cinnamon bark (trans-cinnamaldehyde, coumarin, and trans-cinnamic acid) were found to have significant DPP IV inhibitory activity. These results were confirmed by molecular docking conducted in brazilin, trans-cinnamaldehyde, coumarin, and trans-cinnamic acid.

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Shinde, Sunil B., and Raj M. Deshpande. "Catalytic Hydrogenation of Cinnamic Acid and Salicylic Acid." Asian Journal of Chemistry 32, no. 2 (December 30, 2019): 339–41. http://dx.doi.org/10.14233/ajchem.2020.22393.

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Hydrogenation of cinnamic acid and salicylic acid was carried out using 5 %Ru/C, 5 % Pd/C and Ru-Sn/Al2O3 catalyst at 493 K and 6.89 MPa of hydrogen partial pressure. Ru-Sn/Al2O3 catalyst was found to be active for hydrogenation -COOH group to give cinnamyl alcohol. The selectivity to cinnamyl alcohol was low (15 %) as absolute inhibition of C=C bond hydrogenation in cinnamic acid is challenging. 5 %Pd/C catalyst was found to hydrogenate C=C bond and aromatic ring in cinnamic acid. 5 %Ru/C catalyst was found to be least selective catalyst as it hydrogenated C=C bond, aromatic ring and -COOH group in cinnamic acid. Hydrogenation of salicylic acid is not possible at 493 K as decarboxylation of salicylic acid occurs.

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Barbarossa, Alexia, Sabina Sblano, Antonio Rosato, Antonio Carrieri, Filomena Corbo, Maria Lisa Clodoveo, Giuseppe Fracchiolla, and Alessia Carocci. "Synergistic Action of Cinnamomum verum Essential Oil with Sertraline." Antibiotics 11, no. 11 (November 13, 2022): 1617. http://dx.doi.org/10.3390/antibiotics11111617.

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Cinnamomum verum L. essential oil (CEO), commonly known as Ceylon cinnamon or cinnamon tree, is regarded as one of the most employed essential oils in the field of aromatherapy. It is usually applied externally as astringent, antipruritic, rubefacient, and anti-septic agent. Furthermore, both in vitro and in vivo research have demonstrated its numerous pharmacological effects, including the potentiality for treating neuralgia, myalgia, headache, and migraine. Several pieces of research also corroborated its significant antiviral and antimicrobial properties. Cinnamaldehyde, eugenol, caryophyllene, cinnamyl acetate, and cinnamic acid are the most representative compounds that are generally found in greater quantities in CEO and play a pivotal role in determining its pharmacological activities. Due to the global antibiotic resistance scenario and the dwindling amount of funding dedicated to developing new antibiotics, in recent years research has concentrated on exploring specific economic approaches against microbial infections. In this context, the purpose of this study was the investigation of the synergistic antibacterial activities of commercially available and chemically characterized CEO in combination with sertraline, a selective serotonin reuptake inhibitor (SSRI), whose repositioning as a non-antibiotic drug has been explored over the years with encouraging results. In vitro effects of the titled combination were assessed toward a wide panel of both Gram-positive and Gram-negative bacteria. The antimicrobial efficacy was investigated by using the checkerboard microdilution method. The interesting preliminary results obtained suggested a synergistic effect (fractional inhibitory index, FICI < 0.5) of sertraline in combination with CEO, leading to severe growth inhibition for all bacterial species under investigation.

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Larasati, Yonika Arum, and Edy Meiyanto. "Revealing the Potency of Cinnamon as an Anti-cancer and Chemopreventive Agent." Indonesian Journal of Cancer Chemoprevention 9, no. 1 (February 28, 2018): 47. http://dx.doi.org/10.14499/indonesianjcanchemoprev9iss1pp47-62.

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Cinnamon (Cinnamomum spp.), an ancient spice, has been explored as a potential for medicinal purposes. Despite numerous studies about its potency in overcoming of numerous diseases, the potency as anti-cancer would be a challenge. This current article provides a review of the anti-cancer and chemoprevention potency of cinnamon and its major constituents: cinnamaldehyde, cinnamic acid, 2-hydroxycinnamaldehyde, 2-methoxycinnamaldehyde, and eugenol. Comprehensively, cinnamon and its constituents exhibit the anti-cancer and cancer prevention activities through various mechanisms: (1) anti-proliferation, (2) induction of cell death, (3) anti-angiogenesis, (4) anti-metastasis, (5) suppression of tumor-promoted inflammation, (6) immunomodulation, and (7) modulation of redox homeostasis; both in vitro and in vivo. Moreover, cinnamon also shows the synergistic anti-cancer effect with well-known anti-cancer drugs, such as doxorubicin, which support its potency to be used as a combination chemotherapeutic (co-chemotherapeutic) agent. However, further study should be established to determine the exact target molecule(s) of cinnamon in the cancer cells.Keywords: cinnamon, spice, cancer, anti-cancer, chemopreventive

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Ford, Paul W., Alan D. Harmon, Arthur O. Tucker, Myron Sasser, Gary Jackoway, Gerardo Albornoz, Roman D. Grypa, Jonna L. Pratt, and John H. Cardellina. "Cinnamon – Differentiation of Four Species by Linking Classical Botany to an Automated Chromatographic Authentication System." Journal of AOAC INTERNATIONAL 102, no. 2 (March 1, 2019): 363–68. http://dx.doi.org/10.5740/jaoacint.18-0343.

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Abstract One of the world’s oldest spices, cinnamonis also one of the most popular. Species of the genus Cinnamomum offer a variety of extractable oils with aroma and flavor characteristicsof importance to the flavor industry, so differentiating cinnamon samples for culinary-based applicationsis very important. Cinnamon also has reported healthbenefits associated with specific phytochemical constituents, but its composition can vary greatly depending on species and source region. A substantial amount of the research reported on cinnamon does notprovide thorough documentation of the source and taxonomic identification of the study material, a very common issue with studies of food and medicinal plants.In the interest of providing some clarity to the discussion of the health benefits and culinary attributes of the different cinnamon types in the marketplace, we offer the results of a long-term chemotaxonomic study of cinnamon samples sourced from different regions of the world and link those chemical data to classical taxonomic identification of the source plants. We provide details of the effective use of an automated chemotaxonomic analytical method to differentiate cinnamons from various geographic regions. Also included are chromatographic data for the polyphenolic/procyanidin fractions of each species, as cinnamon type-A procyanidins are often the purported source of biological activity in cinnamon and cinnamon extracts.

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Bampali, Evangelia, Konstantia Graikou, Nektarios Aligiannis, and Ioanna Chinou. "Kainari, a Unique Greek Traditional Herbal Tea, from the Island of Lesvos: Chemical Analysis and Antioxidant and Antimicrobial Properties." Evidence-Based Complementary and Alternative Medicine 2018 (2018): 1–7. http://dx.doi.org/10.1155/2018/6802753.

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The chemical composition, as well as the total phenolic content (TPC) and the potential antioxidant and antimicrobial activity, of three Kainari-herbal tea samples from different areas of Lesvos Island (Greece) was evaluated. The rich aroma of the mixtures was studied through GC-MS, as well as through Headspace Solid-Phase Microextraction (HS-SPME)/GC-MS analyses. Cinnamon, clove, nutmeg, pepper, and ginger were identified as main ingredients, while, throughout the chemical analysis of the volatiles of one selected sample, several secondary metabolites have been isolated and identified on the basis of GC-MS as well as spectral evidence as eugenol, cinnamic aldehyde and myristicin, cinnamyl alcohol, alpha-terpinyl acetate, and β-caryophyllene. Furthermore, two food dyes, azorubine and amaranth, were also isolated and identified from the infusions. The total phenolic content was estimated and the free radical scavenging activity was determined by DPPH and ABTS assays and the antimicrobial activity of the extracts was tested showing a very interesting profile against all the assayed microorganisms. Due to its very pleasant aroma and taste properties as well as to its bioactivities, Kainari-herbal tea could be further proposed as functional beverage.

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Latza, Stefan, and Ralf G. Berger. "1-O-trans-Cinnamoyl-β-ᴅ -glucopyranose: Alcohol Cinnamoyltransferase Activity in Fruits of Cape Gooseberry (Physalis peruviana L.)." Zeitschrift für Naturforschung C 52, no. 11-12 (December 1, 1997): 747–55. http://dx.doi.org/10.1515/znc-1997-11-1205.

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Abstract Methyl and ethyl cinnamate are aroma volatiles frequently occurring in fruits. Evidence was obtained that the enzymatic transfer of cinnamic acid to endogenous alcohols present in fruits (methanol, ethanol, 1-propanol) depended on energy-rich 1-O-glycosyl esters of cinnamic acid which served as acyl donor molecules. A putative 1-O-trans-cinnamoyl-β-ᴅ-gluco-pyranose; alcohol cinnamoyltransferase from cape gooseberry (Physalis peruviana L.) was active towards 1-O-trans-cinnamoyl-β-ᴅ-glucopyranose and 1-O-trans-cinnamoyl-β-ᴅ-gentiobiose. The enzyme was purified 290-fold by a protocol including ammonium sulphate precipitation, solubilization by Triton X-100, gel permeation and affinity chromatography on concanavalin A. The acidic glycoprotein (pI = 4.8) most probably is membrane bound. The distribution of alcohol cinnamoyltransferase activity in gel chromatography fractions suggests a native Mr of 75,000. For 1-O-trans-cinnamoyl-β-ᴅ-glucopyranose, an apparent Km of 69 μm was determined. At pH > 6.0, non-enzymatic transesterification superposes the enzymatic transformation.

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Freire, J. M., M. G. Cardoso, L. R. Batista, and M. A. Andrade. "Essential oil of Origanum majorana L., Illicium verum Hook. f. and Cinnamomum zeylanicum Blume: chemical and antimicrobial characterization." Revista Brasileira de Plantas Medicinais 13, no. 2 (2011): 209–14. http://dx.doi.org/10.1590/s1516-05722011000200013.

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Essential oils of Origanum majorana L. (marjoram), Illicium verum Hook. f. (star-anise) and Cinnamomum zeylanicum Blume (cinnamon) were obtained by steam distillation using a modified Clevenger device. The antimicrobial activity of each oil was evaluated against the bacteria Staphylococcus aureus, Escherichia coli and the fungi Aspergillus flavus and Aspergillus parasiticus by observing their growth and/or mycelial inhibition through comparison with the standard dish (without oil). The essential oils were analyzed using a gas chromatograph coupled to a mass spectrometer for identification and coupled to a flame ionization detector for quantification. The major constituents of marjoram, star-anise and cinnamon essential oils were 4-terpineol, trans-anetole and cinnamic aldehyde, respectively. In in vitro tests, essential oils of marjoram and cinnamon promoted an inhibitory effect on the bacteria S. aureus and E. coli, while the essential oil of star-anise presented activity only against E. coli. Marjoram, star-anise and cinnamon oils were effective against the studied fungi, presenting an inhibitory effect. The minimal inhibitory concentration for the mycelial growth of A. parasiticus was 1 and 0.01 µL mL-1 for star-anise and cinnamon oils, respectively. The minimal inhibitory concentration for A. parasiticus was 0.25, 2 and 2 µL mL-1 for cinnamon, star-anise and marjoram oils, respectively.

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Faixová, Zita, and Stefan Faix. "Blood chemistry changes in broiler chickens following supplementation with Cinnamomum zeylanicum." Veterinarski glasnik 62, no. 1-2 (2008): 67–75. http://dx.doi.org/10.2298/vetgl0802067f.

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A study was conducted to investigate the effects of different doses of Cinnamomum zeylanicum in diet on blood biochemistry of broiler chickens. Thirty two, 1-d old male broiler chickens of a commercial strain ROSS 308 were distributed into groups of 8 birds in each one. The chicks received the diets from the day of hatching to 38 d of age. The four types of diets included basal diets for chicks (HYD 01, HYD 02 and HYD 03) supplemented by 0%, 0.1%, 0.05 and 0.025% cinnamon (Cinnamomi aetheroleum of Cinnamomum zeylanicum, Calendula a.s., Nov? L'ubov?a, Slovakia). Continuous lighting and water and feed ad libitum were provided throughout the trial. The addition of cinnamon to the diets caused a significantly lower plasma glucose level and the effects of cinnamon on plasma glucose levels tended to be dose-dependent. Dietary intake of 0.05 and 0.025% cinnamon reduced serum ALT and plasma potassium levels. Ingestion of cinnamon, however, resulted in no significant changes in circulating calcium, albumin, triglycerides, free glycerol and cholesterol levels. It was concluded that cinnamon could be used not only for flavor and taste in food preparation but it had an additional role in glucose metabolism in broiler chickens.

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Ubaid, Moayad Mijbil, Shatha Hussein Kadhim, and Zahraa Abed Al-kareem. "Protective effect of cinnamon oil against ciprofloxacin toxicity on liver and kidney of male Wistar rats." Journal of Applied and Natural Science 14, no. 4 (December 19, 2022): 1430–34. http://dx.doi.org/10.31018/jans.v14i4.3823.

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Cinnamon zeylanicum is one of many herbal medications. This herb contains different materials like, cumarin, cinnamaldehyde and cinnamic acid. The plant plays a role as antiallergic, antiviral, antimicrobial, anti-inflammatory and antioxidant and other health conditions. This study focused on the therapeutic effect of cinnamon oil on hepatorenal toxicity induced by ciprofloxacin in male rats. Forty rats were housed in the animal house of the College of Pharmacy, University of Kerbala, Karbala city, Iraq. The animals were separated into four groups: Group 1. Control group (not taken drug nor cinnamon oil), Group 2. Ciprofloxacin group (drenched 250 mg/kg/day of ciprofloxacin for 30 days), Group 3. Cinnamon oil group (drenched 1ml/kg/day of cinnamon oil for 30 days) and Group 4. Cinnamon+ciprofloxacin group (drenched 1ml/kg/day of cinnamon + 250 mg/kg/day of ciprofloxacin for 30 days). Finally, 2ml of blood was collected from each rat and the serum was separated for estimating the biochemical parameters of the liver like, Aspartate transaminase (AST), alanine transaminase(ALT) and alkaline phosphatase(ALP) and the kidney (Creatinine, Urea and albumin) . The results proved that ciprofloxacin significantly elevates the parameters of the liver and kidney (p≤0.05). The results also proved the benefit of cinnamon oil in improving health by reducing the toxic effect of ciprofloxacin by lowering the elevated levels of (liver enzymes, creatinine, urea and albumin). The study showed that this oil reduced the toxic effect of ciprofloxacin on the kidney and liver.

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Jokic, Goran, Sinisa Mitric, Dusan Pejin, Tanja Blazic, Suzana Djedovic, Bojan Stojnic, and Marina Vuksa. "Response of wild Mus musculus to baits containing essential oils: I - Cinnamon and clove tested in storage facilities." Pesticidi i fitomedicina 33, no. 2 (2018): 137–44. http://dx.doi.org/10.2298/pif1802137j.

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The effect of cinnamon (Cinnamomi zeylanicum) and clove (Eugenia caryophyllata) essential oils on the acceptibility of cereal-based baits to house mice in storage facilities was examined. The effects of three concentrations, 0.5, 0.75 and 1 %, were tested for optimization purposes. The experiments were performed in a mill storage, and in another storage for seeds and seedlings. Attractiveness of the examined concentrations of cinnamon and clove essential oils was statistically significant, compared to placebo bait, within seven days of the experiment. On the seventh day, the average consumption of baits containing 0.75 % and 1 % concentrations of cinnamon oil was 46 % in the mill storage, i.e. 35.5 % more than placebo baits were consumed. Fourteen days after the beginning of the experiment, no significant difference was detected in the consumption of baits offered in the mill storage. On the other hand, a significant difference was revealed regarding the consumption of examined baits in the seed and seedling storage. The average consumption of baits containing 0.75 % and 1 % cinnamon oil was 47 % and 51 % higher after 14 days than the consumption of placebo bait. Compared to the other test baits, those containing cinnamon essential oil at 0.75 % and 1 % concentration demonstrated better attractiveness without mutual statistically significant differences.

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Van, Nguyen Thi Hong, Tran Hong Quang, Nguyen Xuan Cuong, Nguyen The Dung, Chau Van Minh, and Phan Van Kiem. "Chemical Constituents of the Fruits of Gleditschia Australis Hemsl." Natural Product Communications 4, no. 2 (February 2009): 1934578X0900400. http://dx.doi.org/10.1177/1934578x0900400209.

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From the methanolic extract of the fruits of Gleditschia australis Hemsl., a new flavonoid derivative 3″- O-menthiafoloylisovitexin (1) and a new carbohydrate ester of cinnamic acid 1- O- E-cinnamoyl-[2- O- E-cinnamoyl-α-L-rhamnopyranosyl-(1→6)-β-D-glucopyranoside] (2) have been isolated along with four known compounds, 1- O- E-cinnamoyl-[3- O- E-cirmamoyl-α-L-rhamnopyranosyl-(1→6)-β-D-glucopyranoside], isovitexin, luteolin, and quercetin. Their structures were elucidated on the basis of physical and spectroscopic evidence.

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Mutlu, Muzaffer, Zeynebe Bingol, Eda Mehtap Uc, Ekrem Köksal, Ahmet C. Goren, Saleh H. Alwasel, and İlhami Gulcin. "Comprehensive Metabolite Profiling of Cinnamon (Cinnamomum zeylanicum) Leaf Oil Using LC-HR/MS, GC/MS, and GC-FID: Determination of Antiglaucoma, Antioxidant, Anticholinergic, and Antidiabetic Profiles." Life 13, no. 1 (January 3, 2023): 136. http://dx.doi.org/10.3390/life13010136.

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In this study, for the first time, the antioxidant and antidiabetic properties of the essential oil from cinnamon (Cinnamomum zeylanicum) leaves were evaluated and investigated using various bioanalytical methods. In addition, the inhibitory effects of cinnamon oil on carbonic anhydrase II (hCA II), acetylcholinesterase (AChE), and α-amylase, which are associated with various metabolic diseases, were determined. Further, the phenolic contents of the essential oil were determined using LC-HRMS chromatography. Twenty-seven phenolic molecules were detected in cinnamon oil. Moreover, the amount and chemical profile of the essential oils present in cinnamon oil was determined using GC/MS and GC-FID analyses. (E)-cinnamaldehyde (72.98%), benzyl benzoate (4.01%), and trans-Cinnamyl acetate (3.36%) were the most common essential oils in cinnamon leaf oil. The radical scavenging activities of cinnamon oil were investigated using 1,1-diphenyl-2-picryl-hydrazil (DPPH·), 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid), and (ABTS•+) bioanalytical scavenging methods, which revealed its strong radical scavenging abilities (DPPH·, IC50: 4.78 μg/mL; and ABTS•+, IC50: 5.21 μg/mL). Similarly, the reducing capacities for iron (Fe3+), copper (Cu2+), and Fe3+-2,4,6-tri(2-pyridyl)-S-triazine (TPTZ) were investigated. Cinnamon oil also exhibited highly effective inhibition against hCA II (IC50: 243.24 μg/mL), AChE (IC50: 16.03 μg/mL), and α-amylase (IC50: 7.54μg/mL). This multidisciplinary study will be useful and pave the way for further studies for the determination of antioxidant properties and enzyme inhibition profiles of medically and industrially important plants and their oils.

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Mieriņa, Inese, Darja Kostjuņina, Dārta Zelma Skrastiņa, and Mara Jure. "Synthesis and Antiradical Activity of 2-Arylidenemalonic Acid Dianilides." Key Engineering Materials 850 (June 2020): 230–35. http://dx.doi.org/10.4028/www.scientific.net/kem.850.230.

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The most common cinnamoyl anilines are avenanthramides, which are natural antioxidants found in oats. This is a rather uncommon and not well-investigated group of antioxidants. This paper deals with 2-arylidenemalonic acid dianilides – cinnamoyl anilines which are decorated with an additional arylaminocarbonyl moiety at α-position of double bond. The DPPH scavenging activity of the title compounds is slightly lower in comparison to the corresponding cinnamoyl anilines. On the other hand, the title dianilides are more active than cinnamic acid anilides containing an additional carboxylic group in the α-position of double bond.

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Pagliari, Stefania, Matilde Forcella, Elena Lonati, Grazia Sacco, Francesco Romaniello, Pierangela Rovellini, Paola Fusi, et al. "Antioxidant and Anti-Inflammatory Effect of Cinnamon (Cinnamomum verum J. Presl) Bark Extract after In Vitro Digestion Simulation." Foods 12, no. 3 (January 18, 2023): 452. http://dx.doi.org/10.3390/foods12030452.

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Cinnamon bark is widely used for its organoleptic features in the food context and growing evidence supports its beneficial effect on human health. The market offers an increasingly wide range of food products and supplements enriched with cinnamon extracts which are eliciting beneficial and health-promoting properties. Specifically, the extract of Cinnamomum spp. is rich in antioxidant, anti-inflammatory and anticancer biomolecules. These include widely reported cinnamic acid and some phenolic compounds, such asproanthocyanidins A and B, and kaempferol. These molecules are sensitive to physical-chemical properties (such as pH and temperature) and biological agents that act during gastric digestion, which could impair molecules’ bioactivity. Therefore, in this study, the cinnamon’s antioxidant and anti-inflammatory bioactivity after simulated digestion was evaluated by analyzing the chemical profile of the pure extract and digested one, as well as the cellular effect in vitro models, such as Caco2 and intestinal barrier. The results showed that the digestive process reduces the total content of polyphenols, especially tannins, while preserving other bioactive compounds such as cinnamic acid. At the functional level, the digested extract maintains an antioxidant and anti-inflammatory effect at the cellular level.

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Amaliyah, Nur, Purbowatiningrum Ria Sarjono, Ngadiwiyana Ngadiwiyana, and Ismiyarto Ismiyarto. "Antibacterial Activity of Cinnamic Acid - Chitosan Encapsulation." Jurnal Kimia Sains dan Aplikasi 21, no. 1 (January 31, 2018): 8–12. http://dx.doi.org/10.14710/jksa.21.1.8-12.

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The biggest cinnamon bark is cinnamic acid. The inhibitory activity of bacterial growth of S. aureus and E. coli and its abundance in nature becomes the superiority of cinnamic acid as antibacterial. However, the use of cinnamic acid as an antibacterial is still less than optimal because of low solubility in water. One of the latest technologies to address the problem is encapsulation in nanometer size. Encapsulation of cinnamic acid using chitosan nanoparticles as an encapsulation material was shown to increase the activity of cinnamic acid as antibacterial by protecting the active compound, as well as increasing its solubility in water through chitosan-TPP modification. Emulsion formation was performed using Corning LSE Compact at 6,000 rpm for 30 minutes. The formation of chitosan nanoparticles as encapsulation material was done using freeze dryer with freeze drying method. Chitosan was obtained from shrimp chitin with Deacetylation Degree (% DD) of 85.98%. The synthesis of chitosan nanoparticles yielded an average particle size of 330 nm with a percentage volume of 29.9% and 79.1% with an average size of 5570 nm. The morphological form of nanometer-sized chitosan was smaller and uniform than that of chitosan morphology. Encapsulation efficiency value of 67.304% makes cinnamic acid has higher activity inhibition of bacterial growth than pure cinnamic acid and chitosan nanoparticles.

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Farag, Mohamed A., Sally E. Khaled, Zeina El Gingeehy, Samir Nabhan Shamma, and Ahmed Zayed. "Comparative Metabolite Profiling and Fingerprinting of Medicinal Cinnamon Bark and Its Commercial Preparations via a Multiplex Approach of GC–MS, UV, and NMR Techniques." Metabolites 12, no. 7 (July 1, 2022): 614. http://dx.doi.org/10.3390/metabo12070614.

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Various species of cinnamon (Cinnamomum sp.) are consumed as traditional medicine and popular spice worldwide. The current research aimed to provide the first comparative metabolomics study in nine cinnamon drugs and their different commercial preparations based on three analytical platforms, i.e., solid-phase microextraction coupled to gas chromatography–mass spectrometry method (SPME/GC–MS), nuclear magnetic resonance (NMR), and ultraviolet-visible spectrophotometry (UV/Vis) targeting its metabolome. SPME/GC–MS of cinnamon aroma compounds showed a total of 126 peaks, where (E)-cinnamaldehyde was the major volatile detected at 4.2–60.9% and 6.3–64.5% in authenticated and commercial preparations, respectively. Asides, modeling of the GC/MS dataset could relate the commercial products CP-1 and CP-3 to C. cassia attributed to their higher coumarin and low (E)-cinnamaldehyde content. In contrast, NMR fingerprinting identified (E)-methoxy cinnamaldehyde and coumarin as alternative markers for C. verum and C. iners, respectively. Additionally, quantitative NMR (qNMR) standardized cinnamon extracts based on major metabolites. UV/Vis showed to be of low discrimination power, but its orthogonal projections to latent structures discriminant analysis (OPLS-DA) S-plot showed that C. iners was more abundant in cinnamic acid compared to other samples. Results of this study provide potential insights into cinnamon drugs QC analysis and identify alternative markers for their discrimination.

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Cao, Congmei, Wei Liu, Silva Babajanian, Yanjun Zhang, Peter Chang, and Gary Swanson. "Development and Validation of a UPLC-DAD Method for Quantitative Analysis of Coumarin, trans-Cinnamic Acid, trans-Cinnamaldehyde, and Eugenol in Encapsulated Cinnamon Flavoring Powder." Journal of AOAC INTERNATIONAL 103, no. 5 (March 14, 2020): 1394–99. http://dx.doi.org/10.1093/jaoacint/qsaa031.

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Abstract Background Cinnamon is a popular spice used in food products. Its flavor varies by its chemical profile. Cinnamon flavoring powder is a unique form of material with essential oil encapsulated in wall material, which improves the stability and homogeneity but also increases the difficulties for analysis. A specific and rapid method is needed to analyze the main components for its quality and safety. Objective An analytical method for the quantification of cinnamon flavoring powder was developed and validated. The characteristic components for analysis were selected as coumarin, trans-cinnamic acid, trans-cinnamaldehyde, and eugenol. Methods This quantitation method with ultra-performance liquid chromatography coupled with diode array detector analysis was achieved by material extraction followed by chromatographic separation on C18 columns eluted with a gradient acetonitrile-water mobile phase. The detected wavelength was determined as 280 nm. Results Linear regression of calibration curves for each component was validated (R2 > 0.9995). The specificity, LOD and LOQ, precision, accuracy, and ruggedness of the developed method were also evaluated. Conclusions Such an approach is applicable for the simultaneous determination of these four characteristic constituents in cinnamon flavoring powder used in manufacturing and quality control of nutritional products. Highlights This study describes the selection of four components for analysis, the efficient extraction of them from cinnamon flavoring powder, and the rapid quantitation of these four characteristic components in these materials.

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ITO, KATSURA. "The lifestyle of a spider mite in psyllid galls: only parasitic?" Zoosymposia 22 (November 30, 2022): 111. http://dx.doi.org/10.11646/zoosymposia.22.1.66.

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Insect and mite galls provide a secondary habitat for arthropods and are sites driving community diversity. Nevertheless, the role of galls on the lifestyle of mites inhabiting them is scarcely investigated. We previously reported that a population of Eotetranychus asiaticus Ehara colonises leaf galls made by the psyllid Trioza cinnamomi (Boselli) larvae on Japanese cinnamon Cinnamomum yabunikkei H. Ohba (Lauraceae) (Saito et al., 2016).

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Hoi, Julia K., Barbara Lieder, Marc Pignitter, Joachim Hans, Jakob P. Ley, Jory Lietard, Kathrin Hoelz, Mark Somoza, and Veronika Somoza. "Identification of Cinnamaldehyde as Most Effective Fatty Acid Uptake Reducing Cinnamon-Derived Compound in Differentiated Caco-2 Cells Compared to Its Structural Analogues Cinnamyl Alcohol, Cinnamic Acid, and Cinnamyl Isobutyrate." Journal of Agricultural and Food Chemistry 67, no. 42 (September 18, 2019): 11638–49. http://dx.doi.org/10.1021/acs.jafc.9b04274.

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Lee, Aden Geonhee, Sora Kang, Suyeol Im, and Youngmi Kim Pak. "Cinnamic Acid Attenuates Peripheral and Hypothalamic Inflammation in High-Fat Diet-Induced Obese Mice." Pharmaceutics 14, no. 8 (August 11, 2022): 1675. http://dx.doi.org/10.3390/pharmaceutics14081675.

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Obesity is closely linked to chronic inflammation in peripheral organs and the hypothalamus. Chronic consumption of a high-fat diet (HFD) induces the differentiation of Ly6chigh monocytes into macrophages in adipose tissue, the liver, and the brain, as well as the secretion of pro-inflammatory cytokines. Although cinnamon improves obesity and related diseases, it is unclear which components of cinnamon can affect macrophages and inflammatory cytokines. We performed in silico analyses using ADME, drug-likeness, and molecular docking simulations to predict the active compounds of cinnamon. Among the 82 active compounds of cinnamon, cinnamic acid (CA) showed the highest score of ADME, blood–brain barrier permeability, drug-likeness, and cytokine binding. We then investigated whether CA modulates obesity-induced metabolic profiles and macrophage-related inflammatory responses in HFD-fed mice. While HFD feeding induced obesity, CA ameliorated obesity and related symptoms, such as epididymal fat gain, insulin resistance, glucose intolerance, and dyslipidemia, without hepatic and renal toxicity. CA also improved HFD-induced tumor necrosis factor-α, fat deposition, and macrophage infiltration in the liver and adipose tissue. CA decreased Ly6chigh monocytes, adipose tissue M1 macrophages, and hypothalamic microglial activation. These results suggest that CA attenuates the peripheral and hypothalamic inflammatory monocytes/macrophage system and treats obesity-related metabolic disorders.

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Franciscato, Lidaiane Mariáh Silva dos Santos, Angela Maria Ariati, Angela Maria Picolloto, Rodrigo Zunta Raia, Valéria Aquilino Barbosa, Paulo Rodrigo Stival Bittencourt, Michel Rubens dos Reis Souza, Otávio Akira Sakai, Elisângela Andrade Ângelo, and Cristiane Mengue Feniman Moritz. "Thermal Properties of Cinnamon (Cinnamomum verum) Essential Oil and Its Antibacterial Activity." Research, Society and Development 11, no. 13 (October 15, 2022): e567111335942. http://dx.doi.org/10.33448/rsd-v11i13.35942.

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The use of new natural antimicrobials has gained attention from the pharmaceutical and food industry, in addition to end consumers, as additive options to conventional antibiotics for resistant microorganisms and also as natural preservatives. Essential oils are secondary plant metabolites that protect plants against predators and pathogens. The aim of this study was to evaluate thermal properties of cinnamon essential oil (EO) and its antibacterial activity. Ten components were identified, with (E) - cinnamic acid (67.70%) being the major component. Cinnamon EO was thermally stable up to 106.6ºC (Tonset) and Tdec occurred at 178.5 °C and Toffset up to 216.0 °C. There was endothermic transition; enthalpy variation (∆H) and activation energy (Ea) was -531.6 KJ Kg-1 and -1.26 ± 0.03 J mol-1, respectively. Bacterial strains showed distinct resistance to tested antibiotics and variation in Minimum Inhibitory Concentration values ranging from 0.8 to 1.6 mg mL-1. Cinnamon EO initiated bactericidal effect against all bacteria tested after four hours of contact and Minimum Bactericide Concentration was 0.4 mg mL-1, exception for Bacillus cereus (0.8 mg mL-1). Analysis of cinnamon thermal properties EO showed its stable thermal performance up to 106.6 °C and broad spectrum, that may be an antimicrobial proposal.

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Tóth, Miklós, Dénes Schmera, and Zoltán Imrei. "Optimization of a Chemical Attractant for Epicometis (Tropinota) hirta Poda." Zeitschrift für Naturforschung C 59, no. 3-4 (April 1, 2004): 288–92. http://dx.doi.org/10.1515/znc-2004-3-429.

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In field trapping tests in Hungary cinnamyl alcohol (3-phenyl-2-propen-1-ol) and transanethole [(1-methoxy-4-(1-propenyl)benzene)] attracted significantly more adult Epicometis (Tropinota) hirta (Coleoptera, Scarabaeidae, Cetoniinae) when presented together in the same bait compared to the single compounds. Best attraction was recorded by a 1:1 mixture. Addition of other common floral scent compounds, i.e. 3-methyl eugenol, 4-methoxy-cinnamaldehyde, anisylacetone, β-ionone, cinnamyl acetate, cinnamic aldehyde, eugenol, indole, 2-phenylethanol or phenylacetaldehyde did not influence catches. The binary cinnamyl alcohol/ trans-anethole bait described in this study is recommended for use in traps of E. hirta for agricultural purposes.

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Benti Etika, Sri, and Edi Nasra. "Microscopic Analysis of Cu (II) ions using C-Cinnamal Calix [4] Resorcinarena Synthesized from Cinnamon Oil (Cinnamon burmanii)." Journal of Physics: Conference Series 1317 (October 2019): 012039. http://dx.doi.org/10.1088/1742-6596/1317/1/012039.

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Wang, Pei, Jun Chi, Hui Guo, Shun-Xiang Wang, Jing Wang, Er-Ping Xu, Li-Ping Dai, and Zhi-Min Wang. "Identification of Differential Compositions of Aqueous Extracts of Cinnamomi Ramulus and Cinnamomi Cortex." Molecules 28, no. 5 (February 21, 2023): 2015. http://dx.doi.org/10.3390/molecules28052015.

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Cinnamomi ramulus (CR) and Cinnamomi cortex (CC), both sourced from Cinnamomum cassia Presl, are commonly used Chinese medicines in the Chinese Pharmacopeia. However, while CR functions to dissipate cold and to resolve external problems of the body, CC functions to warm the internal organs. To clarify the material basis of these different functions and clinical effects, a simple and reliable UPLC-Orbitrap-Exploris-120-MS/MS method combined with multivariate statistical analyses was established in this study with the aim of exploring the difference in chemical compositions of aqueous extracts of CR and CC. As the results indicated, a total of 58 compounds was identified, including nine flavonoids, 23 phenylpropanoids and phenolic acids, two coumarins, four lignans, four terpenoids, 11 organic acids and five other components. Of these compounds, 26 significant differential compounds were identified statistically including six unique components in CR and four unique components in CC. Additionally, a robust HPLC method combined with hierarchical clustering analysis (HCA) was developed to simultaneously determine the concentrations and differentiating capacities of five major active ingredients in CR and CC: coumarin, cinnamyl alcohol, cinnamic acid, 2-methoxycinnamic acid and cinnamaldehyde. The HCA results showed that these five components could be used as markers for successfully distinguishing CR and CC. Finally, molecular docking analyses were conducted to obtain the affinities between each of the abovementioned 26 differential components, focusing on targets involved in diabetes peripheral neuropathy (DPN). The results indicated that the special and high-concentration components in CR showed high docking scores of affinities with targets such as HbA1c and proteins in the AMPK–PGC1–SIRT3 signaling pathway, suggesting that CR has greater potential than CC for treating DPN.

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Ruwizhi, Ngonidzashe, and Blessing Atim Aderibigbe. "Cinnamic Acid Derivatives and Their Biological Efficacy." International Journal of Molecular Sciences 21, no. 16 (August 9, 2020): 5712. http://dx.doi.org/10.3390/ijms21165712.

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The role played by cinnamic acid derivatives in treating cancer, bacterial infections, diabetes and neurological disorders, among many, has been reported. Cinnamic acid is obtained from cinnamon bark. Its structure is composed of a benzene ring, an alkene double bond and an acrylic acid functional group making it possible to modify the aforementioned functionalities with a variety of compounds resulting in bioactive agents with enhanced efficacy. The nature of the substituents incorporated into cinnamic acid has been found to play a huge role in either enhancing or decreasing the biological efficacy of the synthesized cinnamic acid derivatives. Some of the derivatives have been reported to be more effective when compared to the standard drugs used to treat chronic or infectious diseases in vitro, thus making them very promising therapeutic agents. Compound 20 displayed potent anti-TB activity, compound 27 exhibited significant antibacterial activity on S. aureus strain of bacteria and compounds with potent antimalarial activity are 35a, 35g, 35i, 36i, and 36b. Furthermore, compounds 43d, 44o, 55g–55p, 59e, 59g displayed potent anticancer activity and compounds 86f–h were active against both hAChE and hBuChE. This review will expound on the recent advances on cinnamic acid derivatives and their biological efficacy.

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Huang, Xiu Xiang, Jun Yu Lu, Hong Fang Lai, and Lian Qiang Wei. "F33O4Magnetic Nanoparticles for Cinnamic Acid Extraction from Ramulus Cinnamomi." Journal of the Chinese Chemical Society 62, no. 1 (September 26, 2014): 52–58. http://dx.doi.org/10.1002/jccs.201400180.

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G. A., FIRDAUS, N. L. P. SRIYANI, and A. A. OKA. "EFFECT OF LONG MARINADE WITH CINNAMON POWDER (Cinnamomum burmannii) ON TPC AND PHYSICAL QUALITY OF BALI BEEF." Majalah Ilmiah Peternakan 25, no. 1 (February 28, 2022): 22. http://dx.doi.org/10.24843/mip.2022.v25.i01.p05.

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This study aims to find out the effect of marination time with cinnamon powder (Cinnamomum burmannii) on the total plate count and physical quality of bali beef. This research was conducted in October - November 2020 at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry, Udayana Univer- sity. The research was conducted using a Complete Randomized Design (CRD) with 4 treatments and 4 replications. The four treatments were: beef marinated using cinnamon powder for 0 hours (P0), beef marinated using cinna- mon powder for 4 hours (P1), beef marinated using cinnamon powder for 8 hours (P2), and beef marinated using cinnamon powder for 12 hours (P3). The variables observed were total plate count and physical quality of meat (pH, water holding capacity, cooking loss, drip loss, and color). The results showed beef marinated using cinnamon powder as much as 5% with a marination duration of 0, 4, 8, and 12 hours obtained from a total plate count of 1,2 × 106 cfu/g – 1,9 × 106 cfu/g; pH 4.74 - 4.46; colors 3.00 - 1.50; WHC 26.49% - 21.91%; cooking loss 36.13% - 40.22%; drip loss 3.85% - 5.38%. Long marination time using cinnamon powder has not been able to reduce the TPC of bali beef. The exact length of marinade seen from the physical quality was 4 hours because the physical quality of the meat has not decreased significantly. The 12 hour marination time could decrease the physical quality of bali beef when viewed from the pH, cooking loss, drip loss, and color.

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Javid, Aaqib, Nóra Gampe, Fulea Gelana, and Zsuzsanna György. "Enhancing the Accumulation of Rosavins in Rhodiola rosea L. Plants Grown In Vitro by Precursor Feeding." Agronomy 11, no. 12 (December 13, 2021): 2531. http://dx.doi.org/10.3390/agronomy11122531.

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Rhodiola rosea produces nearly 150 bioactive compounds. Cinnamyl alcohol glycosides (CAGs) are among the most important secondary metabolites which are specific to this plant species, exhibiting adaptogenic properties along with salidroside. However, raw material supplies for the pharmaceutical industry are hindered by limited access to the plant material. The species is endangered and protected in many areas: cultivation is long and ineffective. Precursor feeding has been found to be an effective strategy for improving the production of secondary metabolites in various plant tissues cultures, including in Rhodiola species. In this study, whole R. rosea plants grown in vitro were subjected to three different precursor treatments, including with trans-cinnamic acid, cinnamaldehyde and cinnamyl alcohol at 2 mM concentrations. The different treatments affected the secondary metabolite production differently. Trans-cinnamic acid did not affect the synthesis significantly, which contradicts earlier studies with cell suspensions. On the other hand, cinnamyl alcohol and cinnamaldehyde were beneficial, improving the production rate of rosin and rosavin by 13.8- and 6.9-fold, and 92.7- and 8.0-fold, respectively. The significant improvement in CAG accumulation due to cinnamaldehyde treatment was unexpected based on previous studies. In addition, cinnamaldehyde triggered the production of rosarin, which the other two treatments failed to do. The study presents the beneficial application of precursors to whole plants grown in vitro.

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Park, Il-Kwon, Kyung-Hee Kim, Kwang-Sik Choi, Chul-Su Kim, In-Ho Choi, Ju-Yong Park, and Sang-Chul Shin. "Nematicidal activity of plant essential oils and components from garlic (Allium sativum) and cinnamon (Cinnamomum verum) oils against the pine wood nematode (Bursaphelenchus xylophilus)." Nematology 7, no. 5 (2005): 767–74. http://dx.doi.org/10.1163/156854105775142946.

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AbstractPlant essential oils from 43 plant species were tested for their nematicidal activities against the pine wood nematode, Bursaphelenchus xylophilus. Responses varied with plant material and concentration. Good nematicidal activity against male, female and juvenile nematodes of B. xylophilus was achieved with essential oils of Cinnamomum verum, Leptospermum petersonii, Asiasarum sieboldi, Boswellia carterii, Pimenta racemosa, Cymbopogon citratus, Mentha spicata, clove and garlic. Garlic and cinnamon oils showed the most potent nematicidal activity among the plant essential oils. Analysis by gas chromatography-mass spectrometry led to identification of three major compounds from garlic and two from cinnamon oil. These five compounds from two essential oils were tested individually for their nematicidal activities against the pine wood nematode. Responses varied with compounds and dose. LC50 values of diallyl trisulphide, diallyl disulphide and cinnamyl acetate against juvenile nematode were 2.79, 37.06 and 32.81 μl−1, respectively. The essential oils described herein merit further study as potential nematicides against the pine wood nematode.

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Chakrabarti, Sudipta, Malabendu Jana, Avik Roy, and Kalipada Pahan. "Upregulation of Suppressor of Cytokine Signaling 3 in Microglia by Cinnamic Acid." Current Alzheimer Research 15, no. 10 (August 15, 2018): 894–904. http://dx.doi.org/10.2174/1567205015666180507104755.

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Background: Neuroinflammation plays an important role in the pathogenesis of various neurodegenerative diseases including Alzheimer’s disease (AD). Suppressor of cytokine signaling 3 (SOCS3) is an anti-inflammatory molecule that suppresses cytokine signaling and inflammatory gene expression in different cells including microglia. Objective: The pathways through which SOCS3 could be upregulated are poorly described. Cinnamic acid is a metabolite of cinnamon, a natural compound that is being widely used all over the world as a spice or flavoring agent. Here, we examined if cinnamic acid could upregulate SOCS3 in microglia. Method: Microglia and astroglia isolated from mouse brain as well as BV-2 microglial cells were treated with cinnamic acid followed by monitoring the level of SOCS3 and different proinflammatory molecules by RT-PCR and real-time PCR. To nail down the mechanism, we also performed ChIP analysis to monitore the recruitment of cAMP response element binding (CREB) to the socs3 gene promoter and carried out siRNA knockdown of CREB. Results: Cinnamic acid upregulated the expression of SOCS3 mRNA and protein in mouse BV-2 microglial cells in dose- and time-dependent manner. Accordingly, cinnamic acid also increased the level of SOCS3 and suppressed the expression of inducible nitric oxide synthase and proinflammatory cytokines (TNFα, IL-1β and IL-6) in LPSstimulated BV-2 microglial cells. Similar to BV-2 microglial cells, cinnamic acid also increased the expression of SOCS3 in primary mouse microglia and astrocytes. We have seen that cAMP response element is present in the promoter of socs3 gene, that cinnamic acid induces the activation of CREB, that siRNA knockdown of CREB abrogates cinnamic acid-mediated upregulation of SOCS3, and that cinnamic acid treatment leads to the recruitment of CREB to the socs3 gene. Conclusions: These studies suggest that cinnamic acid upregulates the expression of SOCS3 in glial cells via CREB pathway, which may be of importance in neuroinflammatory and neurodegenerative disorders.

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Yu, T., H. Yao, S. Qi, and J. Wang. "GC-MS analysis of volatiles in cinnamon essential oil extracted by different methods." Grasas y Aceites 71, no. 3 (August 26, 2020): 372. http://dx.doi.org/10.3989/gya.0462191.

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Cinnamon essential oil (CEO) was extracted by three different methods: steam distillation (SD), ultrasound-assisted steam distillation (UASD) and microwave-assisted steam distillation (MASD). The volatiles in CEO were separated and identified by gas chromatography–mass spectrometry (GC-MS), and the differences in volatiles among the three different methods were further analyzed through principal component analysis. The results showed that 36 individual volatile components were present in the CEO from the three different methods. In general, the numbers of aldehydes, esters, alcohols, terpenes, aromatics and ketones were 6, 3, 7, 17, 2, and 1, respectively. The most abundant volatile component was determined to be cinnamic aldehyde. The content of total cinnamic aldehydes, which determines the price of CEO, was the highest among the three methods in the UASD sample (85.633%). Moreover, the highest yield (8.33‰) of essential oil was extracted by the UASD method. Therefore, UASD was the best way for CEO extraction in this research and was recommended for future industrial applications.

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Hasegawa, Toshio, Momohiro Hashimoto, Takashi Fujihara, and Hideo Yamada. "Aroma Profile of Galangal Composed of Cinnamic Acid Derivatives and Their Structure-Odor Relationships." Natural Product Communications 11, no. 10 (October 2016): 1934578X1601101. http://dx.doi.org/10.1177/1934578x1601101012.

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Cinnamic acid derivatives are important odorants due to their characteristic scent. Some fragrance materials, such as cinnamon bark, matsutake mushrooms, and Kaempferia galanga L. rhizome (galangal), contain several cinnamic acid derivatives as important odor constituents. The main odor constituent of galangal is ( E)-ethyl 4-methoxycinnamate, but the odor of this compound is different from that of galangal. We investigated the aroma profile of galangal using our previously described method that considers the intermolecular interactions of the odorant compounds with their receptors. Odorant compounds in galangal were extracted by hexane extraction, steam distillation, and headspace sampling. The odor of the hexane extract was different from that of the steam distillate and similar to that of galangal; therefore, we searched for the key compounds contributing to the aroma profile of galangal by separating the constituents of the hexane extract. A fraction with a galangal-like odor was obtained by bulb-to-bulb distillation of the hexane extract. The main component of this fraction was not ( E)-ethyl 4-methoxycinnamate, but rather ethyl cinnamate. These results indicate that ethyl cinnamate is more important in the aroma profile of galangal than ( E)-ethyl 4-methoxycinnamate. GC-MS analysis revealed that this fraction contained aromatic compounds, cyclic terpenes, and linear chain compounds in addition to ethyl cinnamate. We synthesized cinnamic acid derivatives and examined the importance of the odor expression of these cinnamic acid derivatives. Cinnamic acid derivatives lacking a p-methoxy group had a strong fruity odor. Replacement of the hydrogen atom at the para position with a methoxy group altered and weakened the odor. We found that a p-methoxy group in cinnamic acid derivatives plays an important role in the aroma profile of galangal.

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Zhang, Tengxun, Fei Bao, Yongjuan Yang, Ling Hu, Anqi Ding, Aiqin Ding, Jia Wang, Tangren Cheng, and Qixiang Zhang. "A Comparative Analysis of Floral Scent Compounds in Intraspecific Cultivars of Prunus mume with Different Corolla Colours." Molecules 25, no. 1 (December 30, 2019): 145. http://dx.doi.org/10.3390/molecules25010145.

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Prunus mume is the only fragrant flowering species of Prunus. According to the previous studies, benzyl acetate and eugenol dominate its floral scent. However, the diversity of its floral scents remains to be elucidated. In this work, the floral volatiles emitted from eight intraspecific cultivars of P. mume with white, pink and red flowers, were collected and analyzed using headspace solid-phase microextraction combined with gas chromatograms-mass spectrometry (HS-SPME-GC-MS). In total, 31 volatile compounds were identified, in which phenylpropanoids/benzenoids accounted for over 95% of the total emission amounts. Surprisingly, except for benzyl acetate and eugenol, several novel components, such as benzyl alcohol, cinnamyl acohol, cinnamy acetate, and benzyl benzoate were found in some cultivars. The composition of floral volatiles in cultivars with white flowers was similar, in which benzyl acetate was dominant, while within pink flowers, there were differences of floral volatile compositions. Principal component analysis (PCA) showed that the emissions of benzyl alcohol, cinnamyl alcohol, benzyl acetate, eugenol, cinnamyl acetate, and benzyl benzoate could make these intraspecific cultivars distinguishable from each other. Further, hierarchical cluster analysis indicated that cultivars with similar a category and amount of floral compounds were grouped together. Our findings lay a theoretical basis for fragrant plant breeding in P. mume.

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Barros, Sâmela Leal, Wilton Pereira Da Silva, Rossana Maria Feitosa De Figueirêdo, Thais Jaciane De Araújo, Newton Carlos Santos, and Josivanda Palmeira Gomes. "Efeito da adição de diferentes tipos de açúcar sobre a qualidade físico-química de geleias elaboradas com abacaxi e canela." Revista Principia - Divulgação Científica e Tecnológica do IFPB 1, no. 45 (July 9, 2019): 150. http://dx.doi.org/10.18265/1517-03062015v1n45p150-157.

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The aim of this study was to evaluate the influence of the use of different types of sugar and sweetener (sucralose) on pineapple jelly with cinnamon on its physicochemical quality of the product. For the preparation of the jelly, we used pineapple pulp, cinnamon tea, pectin, citric acid and the addition of different types of sugar: crystal, brown sugar, raw sugar and sweetener. The jellies (F1, F2, F3 e F4) were evaluated for the following physico-chemical parameters: water activity, moisture content, soluble solids content (SST), titratable total acidity (ATT), ratio (SST / ATT), ashes, pH, reducing sugars, non-reducing sugars and total sugars, lipids and vitamin C. We concluded that the use of pineapple and cinnan for the preparation of different flavors of jelly is an excellent alternative because these are well accepted fruits and they have high nutritional value. The use of different kinds of sugar and sweetener (sucralose) in the preparation of pineapple and cinnamon jelly is a good option for consumers who want to ingest quality products with lower sucrose content. The elaborated jellies presented values of moisture, soluble solids content and hydrogen ionic potential according to the quality identity standard for jelly, required by current legislation. All the samples were adequate to physico-chemical parameters and the F1 jelly had the highest level of ascorbic acid.

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Wariyapperuma, W. A. Niroshani M., Sagarika Kannangara, Yasanandana S. Wijayasinghe, Sri Subramanium, and Bimali Jayawardena. "In vitro anti-diabetic effects and phytochemical profiling of novel varieties of Cinnamomum zeylanicum (L.) extracts." PeerJ 8 (November 2, 2020): e10070. http://dx.doi.org/10.7717/peerj.10070.

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Background Diabetes mellitus type 2 (DMT2) is a leading metabolic disorder in the world. Anti-diabetic actions of phytochemicals from various medicinal herbs have been explored as an alternative therapy in the management of DMT2 due to adverse effects of synthetic drugs used in allopathic medicine. α-amylase and α-glucosidase inhibitory potential and phytochemical profiling were investigated in aqueous extracts of two new Cinnamomum zeylanicum accessions, namely C. zeylanicum Sri Wijaya (SW), C. zeylanicum Sri Gemunu (SG) and commercially available C. zeylanicum (CC). Methods Microwave Digestion (MD), Pressurized Water Extraction (PWE), Steam Distillation (SD), Solvent Extraction (SE), Decoction Water Extraction (DWE) and Infusion Water Extraction (IWE) methods were used to prepare Cinnamon quill extracts. Total phenolic content (TPC, Folin-Ciocalteu method) and Proanthocyanidin content (PC, vanillin assay), α-amylase and α-glucosidase inhibition of Cinnamon extracts were determined spectrophotometrically. The α-amylase and α-glucosidase inhibition were reported in terms of IC50 value. The phytochemical profiling was accomplished by GC-MS technique. Results and Discussion Lowest IC50 values were observed in PWE and DWE of SW. The highest PC and TPC were also observed in PWE and DWE of SW. Pressured water and decoctions are promising methods for the extraction of antidiabetic constituents from cinnamon. Benzoic acid, cinnamyl alcohol, benzyl alcohol, and 4-Allyl-2,6-dimethoxyphenol were identified as major compounds in SW extracts. These compounds are believed to be responsible for strong enzyme inhibitory activity of the extracts. Conclusions This is the first study to explore the use of pressured and decoctions water to extract anti-diabetic phytochemicals from cinnamon. The extensive metabolite profiling of novel SW and SG extracts and comparison of that with commercially available CC are reported for the first time in this study. The C. zeylanicum, SW accession holds some promise in the management of diabetes.

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Mousa, Nibal, Abdal-Jbbar Abow, Safauldee Abdul-Rahman, Ishrak Ali, and Akeel Ahmed. "Thin layer chromatography, high performance liquid chromatography and melting point for extraction and purification of cinnamic acid from cinnamon bark (Cinnamon aromaticum)." Journal of Environmental Studies 11, no. 1 (June 1, 2013): 11–18. http://dx.doi.org/10.21608/jesj.2013.192102.

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Journal articles on the topic 'Cinnamo'

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