No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
Cinnamon: A pharmacological review
... A report indicated that when given to rats at varying time intervals (2, 4, and 6 hours) following an insult, cinnamophilin provided defensive effects against ischemic damage in the brain, with a dose of 80mg/kg. The results indicated a significant impact (ranging from 34% to 43%) on reduced brain infarction 13 , which led to improved neurological behavior. The neuronal damage caused by lack of oxygen and glucose in rat organotypic hippocampal slices is considerably reduced by Cinnamophilin. ...
... This led to a decrease in the levels of high-density lipoprotein (HDL) cholesterol and a reduction in plasma triglycerides. According to another research conducted by 13 , rats that were given Cinnamomum cassia powder (15%) for a period of 35 days experienced a decrease in their overall cholesterol levels, triglycerides, and low-density lipoprotein. Furthermore, the cholesterol levels of broiler chickens were found to decrease when treated with cinnamon oils 14 . ...
... Cinnamon, in addition to being used as a spice and flavouring agent, is also used to flavour chewing gums because of its mouth-freshening properties and capacity to eradicate foul breath 13 . Cinnamon can help promote colon health, lowering the risk of colon cancer 14 . ...
ABSTRACT
Cinnamon is generally appertained to as a tropical drug condiment. Its dinghy is used as a spice in cookery on a
regular base each over the world. The cinnamon plant, found in the Lauraceae family, is known as the
"everlasting tree" of tropical medicine and can be identified as Cinnamomum zeylanicum or Cinnamon cassia.
Cinnamon is a popular condiment in both culinary and herbal treatment. It’s set up in Southern India and Sri
Lanka, as well as China and Indonesia. The two variety of cinnamon similar as Ceylon and cassia. Cinnamon's
health benefits are credited to its ingredients similar as cinnamyl alcohol, oil painting cinnamaldehyde and
cinnamic acid, coumarin. This condiment's functions include anti-allergy, antiviral, antimicrobial, antioxidant,
and an effect when it interferes with several curatives for heart complaint and diabetes. Cinnamon, a natural
therapeutic substance, possesses a range of health benefits, including its ability to combat neurological ailments
such as Parkinson's and Alzheimer's disease. It also functions as an antioxidant, anti-inflammatory, antidiabetic,
antibacterial, antitumor, lipid-lowering, and cardiovascular-disease-reducing agent. This review provides an
illustration of cinnamon's pharmacological potential and practical application. Mainly comprises the different
applications on cinnamon in different disease diagnosis, treatment and role in inflammatory and carcinogenetic
and other disease conditions. Lastly, described the 13 various benefits using cinnamon in pharmaceutical
products and their origin to the respective disease.
KEYWORDS
Cinnamon, Antioxidant, Inflammatory, Anti-carcinogenic and Diabetes-II.
... Many tree species and the commercial spice products that some of them produce are referred to as cinnamon. Since it originated in Sri Lanka (formerly Ceylon), Cinnamomum verum (or C. zeylanicum) is referred to as "Ceylon cinnamon" and is regarded as "true cinnamon" (Jakhetia et al., 2010), (Almatroodi et al., 2020). ...
... A small evergreen tree that is native to Sri Lanka and South India, cinnamon (Cinnamomum verum, synonym C. zeylanicum) is 10 to 15 metres (32.8 to 49.2 feet) tall and a member of the Lauraceae family, according to (Jakhetia et al., 2010). The bark's unique scent makes it a popular spice. ...
This study investigates the effects of Cinnamomum verum bark extract on Streptozotocin (STZ) induced neurotoxicity in Wistar rats. Twenty five (25) Male Wistar rats weighing between 93.4-107.6g were divided into five groups: Group A: Control, Group B 65mg/kg STZ, Group C 65mg/kg STZ + 200mg/kg cinnamomum verum extract, Group D 65mg/kg STZ-induced + 400mg/kg Cinnamonum Verum extract and Group E 600mg/kg Cinnamomum verum extract for 28 days. STZ was administered intraperitoneally to induce neurotoxicity, followed by oral administration of Cinnamomum verum bark extract. Neurobehavioral test using Ymaze were conducted to assess cognitive functions. Biochemical assays measured oxidative stress markers, and neurotransmitter levels in the brain tissue. Hippocampal absorbance rates and latency periods were also measured to assess hippocampal intergrity and cognitive performance. The extract showed a significant increase in cognitive functions compared to the STZ-induced group. There was a marked reduction in malondialdehyde (MDA), and an increase in antioxidant enzymes like superoxide dismutase (SOD) and Glutathione. Treatment with Cinnamomum verum bark extract particularly in Group D and E, significantly reduced (p≤0.005) MDA levels and restored SOD and GTT levels, suggesting enhanced antioxidant protection. In the Y-maze, the STZ only group showed prolonged latency periods, reflecting impaired spatial learning and memory. Cinnamonum verum bark treatment notably reduced latency period in Group D and E,demonstrating improved cognitive function. Furthermore, hippocampal absorbance rates were significantly attenuates STZ induced cognitive impairment in male wistar rats. The extract enhances antioxidant defenses, reduces oxidative stress and improves cognitive performance, suggesting its potential as a therapeutic agent for Alzheimer's disease.
... Cloves (Syzygium aromaticum) are consumed for their antioxidant (Mishra et al., 2016), antimicrobial (Rodriguez et al., 2014;Kammon et al., 2019) and fungicidal properties (Singh et al., 2007). Cinnamon possess appetite and digestion-stimulant properties (Tabback et al., 1999), anti-bacterial properties (Chang et al., 2001), antioxidant properties (Singh et al., 2007) and other medicinal properties like anti-ulcer, anti-diabetic, anti-inflammatory (Jakhetia et al., 2010). Recent studies have shown that cinnamon powder, cinnamaldehyde alone or in combination with other essential oils had a wide array of beneficial effects in poultry. ...
... Clove and cinnamon powders contain compounds with antioxidant properties, such as eugenol and cinnamaldehyde (Chang et al., 2001;Shan et al., 2005), that can protect cells against oxidative damage. Anti-inflammatory properties of clove and cinnamon reduces oxidative stress and subsequent oxidative damage (Jakhetia et al., 2010;Farhath et al., 2013). The CAT (catalase) activity was significantly increased by the addition of 2g/kg of clove powder, while SOD (superoxide dismutase) activity was significantly decreased by the increased levels of clove powder and cinnamon powder which indicated an efficient boost in antioxidant capacity of the broiler chickens. ...
A study was conducted to determine the effect of dietary clove and cinnamon powder on the growth performance and antioxidant enzymes of broiler chickens. One hundred and eighty (180) 1-day-old broiler chicks were distributed into four (4) treatments. Treatment 1 (T1) diet contained antibiotics and served as the control; Treatment 2 (T2), Treatment 3 (T3) and Treatment 4 (T4) diets contained 1g, 2g and 3g/kg cloves and cinnamon powder, respectively. Growth performance data were collected on weight gain, feed intake, feed conversion ratio and survivability. Serum samples were collected and analysed for Superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx). All data collected were subjected to Analysis of Variance using SPSS. Significant (p< 0.05) means were separated using Duncan Multiple Range Test as contained in the software. Results at 42 days showed that Birds in treatment 2 had the highest (p<0.05) total and average water intake while birds in treatment 3 recorded the least water intake. Antioxidant properties of broiler chickens were effected especially the CAT enzyme and SOD. Catalase activity was significantly increased by the addition of 2 g/kg of clove and cinnamon powders, but not 1 g/kg or 3 g/kg. Superoxide dismutase activity was significantly decreased by the addition of all levels of the phytobiotics. It can be recommended that further studies should be carried out on the combinations of clove and cinnamon powder as an alternative to antibiotic growth promoter.
... Consequently, CEO finds applications in culinary preparations due to its sweet and spicy aroma and flavor. It is commonly used in meat seasoning, baked goods, and pastries as an alternative preservative [13], and in chewing gum as a flavoring agent [14]. ...
... CEO can be used in culinary preparations due to its sweet and spicy aroma and flavor. It is generally used in seasonings for meat, fish, sauces, roasts, and beverages; in bakery and pastry products as an alternative to preservatives [13]; and in chewing gum as a flavoring agent [14]. With the growth in demand in the food, perfumery, and cosmetics industries, the market for natural aromatic raw materials is expanding exponentially to meet your needs. ...
This study presents a comprehensive literature review that investigates the distinctions between true and false cinnamon. Given the intricate compositions of essential oils (EOs), various discrimination approaches were explored to ensure quality, safety, and authenticity, thereby establishing consumer confidence. Through the utilization of physical–chemical and instrumental analyses, the purity of EOs was evaluated via qualitative and quantitative assessments, enabling the identification of constituents or compounds within the oils. Consequently, a diverse array of techniques has been documented, encompassing organoleptic, physical, chemical, and instrumental methodologies, such as spectroscopic and chromatographic methods. Electronic noses (e-noses) exhibit significant potential for identifying cinnamon adulteration, presenting a rapid, non-destructive, and cost-effective approach. Leveraging their capability to detect and analyze volatile organic compound (VOC) profiles, e-noses can contribute to ensuring authenticity and quality in the food and fragrance industries. Continued research and development efforts in this domain will assuredly augment the capacities of this promising avenue, which is the utilization of Artificial Intelligence (AI) and Machine Learning (ML) algorithms in conjunction with spectroscopic data to combat cinnamon adulteration.
... Ceylon cinnamon, or cinnamon (Cinnamomum verum), is a spice derived from the bark of a tree in the Lauraceae family (Jakhetia et al. 2010;Arain et al. 2018). It's a staple seasoning in kitchens throughout the globe. ...
... Adding cinnamon to broiler feed, even in small amounts, positively affects the birds' growth, supplement consumption, and feed conversion efficiency (FCE) (Chowlu et al. 2019). Therapeutic potential in cinnamon includes its ability to aid digestion and stimulate hunger (Taback et al. 1999), kill bacteria (Chang et al. 2001, neutralize free radicals (Singh et al. 2007), and reduce inflammation and acid reflux (Singh et al. 2007;Jakhetia et al. 2010). The potential benefits of cinnamon's addition to chicken feed in terms of health and nutrition are shown in Figure 2. ...
According to the Food and Agricultural Organization, global poultry output increased from approximately 115 million tons in 2016 to around 136 million tons in 2023. The production of poultry has increased significantly in tandem with the dramatic uptick in meat and egg demand. Feed accounts for between 65 and 70 percent of total production costs, making it the single largest expense in the chicken industry. This is why it's important to maximize the transformation of poultry feed into feed with a high biological value while taking as many steps as possible to protect feed quality and reduce feed costs. The use of feed additives in poultry feed has recently gained popularity and been essential as a means to increase feed efficiency and growth rate, which in turn typically leads in reduced costs. The meat's texture, consistency, and nutritional content are all improved, and its shelf life is lengthened as a bonus. Feed additives are a fantastic tool for boosting a poultry farm's bottom line. For example, cinnamon (Cinnamomum verum) is often used as a traditional feed supplement. Rather than using antibiotics, the poultry industry could benefit from using cinnamon as a natural antibiotic replacement, which would be good for animal welfare, consumer health, and the bottom line. The performance index, feed intake, FCE performance, and weight growth of poultry can all be improved by including cinnamon in the feed at varied concentrations. The digestive health and intestinal microbial population of hens are both improved by a diet containing bioactive components of cinnamon. Cinnamon essential oils' popularity stems from their many useful features, such as their ability to increase gastric enzyme synthesis and other biofunctional benefits. This review focuses on the possible advantages of cinnamon as a natural feed supplement for chicken, particularly with regard to their intestinal microbiota, blood chemistry, nutrient absorption, gene expression, and immunology.
... Cinnamon (C. zeylanicum) commonly known as "dalchini" is one of the medicinal plants widely used as a condiment in South Asia (Jakhetia et al. 2010). The principal chemical constituents of cinnamon are cinnamaldehyde, trans-cinnamaldehyde, and eugenol, which contribute to the fragrance and various biological activities . ...
... A previous study showed that cinnamon possessed appetite and digestion-stimulant properties, antibacterial properties , antioxidant properties, and other medicinal properties like anti-ulcer, anti-diabetic, and antiinflammatory (Jakhetia et al. 2010). Several studies reported that cinnamon powder contained cinnamaldehyde that alone or combined with other essential oils had wide beneficial effects on poultry, such as increased feed intake, improved growth performance, feed efficiency, health status, increased meat yield and quality, protection against pathogens like Escherichia coli, Pseudomonus aeruginosa, Enterococcus fecalis, Staphylococcus aureus, etc. (Chang et al. 2001;Al-Kassie 2009;Isabel and Santos 2009;Sang-Oh et al. 2013). ...
The present study was carried out to evaluate the effect of cinnamon and Bacillus subtilis on the growth, meat characteristics, and lipid profiles of broiler chickens. In experiments 1 and 2, a total of 320 day-old broiler chicks were assigned to D1 (control), D2 (4 g cinnamon/kg), D3 (6 g cinnamon/kg), D4 (8 g cinnamon/kg) with four replicates, and D1 (control), D2 (0.4 g B. subtilis (BS)/kg), D3 (0.6 g BS/kg), D4 (0.8 g BS/kg), D5 (6 g cinnamon/kg) with three replicates, and 10 chicks/replication for 35 and 30 days, respectively. In experiment 1, no significant difference was observed among diets for growth and meat yield. However, test diets performed better than the control diet in terms of water-holding capacity of meat (WHCM), cooking loss of meat (CLM), blood lipids profiles (BLP), sensory quality score (SQS) (p > 0.05), and flavor (p < 0.05). In experiment 2, there was no significant difference among diets for growth, meat yield, WHCM, CLM, and BLP of the bird (p > 0.05), except for SQS (p < 0.001). Notwithstanding, the D5 tended to increase growth, meat yield, WHCM, and SQS, and decrease CLM and BLP. Thigh meat showed higher SQS than breast meat in both experiments. Therefore, the 6 g cinnamon/kg diet may be used for producing a safe, quality, and cost-effective broiler.
... world since ancient times (Raman et al., 2017;Parthasarathy et al., 2008;Dighe et al., 2005). Some times its bark is also used as substitute for cinnamon (Cinnamomum zeylenicum) in many parts of the world (Jakhetia et al., 2010). In Bangladesh, bay leaf is grown on an area of 563.56 ha with annual production of 1814 metric tons with annual productivity of 3.22 t ha -1 (Anon., 2021). ...
Two field experiments were conducted during two successive years of 2019-20 and 2020-21, to study the response of integrated nutrient management (INM) on leaf quality and yield of bay leaf at experimental bay leaf garden of Regional Spices Research Centre, Bangladesh Agricultural Research Institute (BARI), Gazipur. The experiment comprised five nutrient management packages following the INM principle. They are T1= 220-70-150-40-5-3 g tree-1 year-1 of N-P-K-S-Zn-B, T2 = 165-70-150-40-5-3 g N-P-K-S-Zn-B + 7 kg cowdung tree-1 year-1 , T3 = 165-70-150-40-5-3 g N-P-K-S-Zn-B + 4 kg vermicompost tree-1 year-1 , T4 = 165-70-150-40-5-3 g N-P-K-S-Zn-B + 4 kg mustard oil cake tree-1 year-1 and T5 = Control (native fertility). The growth parameters of bay leaf were significantly affected by the different integrated nutrient management packages. The maximum annual increment of plant height (23.0 and 25.88 cm), the tallest plant (3.99 and 4.63 m), annual shoot growth (15.16 and 21.0 cm), leaf area (19.23 and 31.33 cm 2), number of leaves per feet of shoot (18.17 and 19.33), leaf dry weight (1.47 and 1.73 g) and leaf yield (7.70 and 8.53 kg tree-1) in 2019-2020 and 2020-2021, respectively, were recorded from the application of nutrients @ 165-70-150-40-5-3g N-P-K-S-Zn-B with 4 kg mustard oil cake tree-1 year-1. The application of nutrients @ 165-70-150-40-5-3g N-P-K-S-Zn-B with 4 kg mustard oil cake tree-1 year-1 might be recommended as the best suitable nutrient management packages for bay leaf cultivation in Grey Terrace Soil of Madhupur tract (AEZ-28).
... They are small evergreen tree belonging to the family Lauraceae, native to Sri Lanka and South India. In addition to being used as a spice and flavouring agent, cinnamon is added in certain food for mouth refreshing effects [22]. Cinnamon has been implicated in reducing the risk of colon cancer, acts as a coagulant and prevents bleeding [23,24]. ...
... Phytobiotics play a growing role as potential alternatives to antibiotic growth promoters, since they are natural, readily available, non-toxic and contain no residues [12]. Phytobiotic additives may stimulate appetite, increase the secretion of digestive enzymes, stimulate immunity and have bactericidal, antiviral and antioxidant effects, as well as improve growth performance and the quality of animal products [13,14]. ...
The research was conducted in the vivarium of the Federal Research Centre of Biological Systems and Agrotechnologies in 2023 to study the effect of biologically active substances isolated from medicinal plants on the productivity and meat quality indicators. Week-old broiler chickens were divided into 4 groups (N = 180, n = 45). Broilers in the control group received the basic diet; animals from experimental groups I, II and III, along with the basic diet, were fed cinnamaldehyde in the amount of 15, 30 and 55 mg/kg of feed, respectively. At the age of 42 days, the animals were slaughtered and the chemical, amino acid and mineral composition of the muscles was determined. Broilers that, in addition to the basic diet, received cinnamaldehyde in the amount of 30 and 55 mg/kg of feed, exceeded the control group in pre-slaughter live weight by 4.50% and 7.27%, respectively. Similarly, the mass of muscle tissue and edible part of carcass in group III increased by 8.67% and 8.40% relative to the control group values, respectively. It was found that the mass fraction of protein in the breast was higher in young animals from group II than in the poultry from groups C, CA-I and CA-III by 1.57%, 2.16% and 1.35%, respectively. In terms of calcium content in the thighs, broilers from groups CA-II and CA-III exceeded the control group by 2 times. Young animals from the experimental groups CA-I and CA-III exceeded the poultry from group C in the accumulation of the essential amino acid arginine in the thighs by 0.4% and 0.2%, respectively. Thus, the use of cinnamaldehyde as a feed additive for agricultural poultry has a positive effect on the chemical composition of meat, the content of essential elements and amino acids.
... Apart from the cinnamon application as a spice and flavoring, cinnamon is also utilized to enhance the taste of chewing gums because of its breath-freshening and antibacterial properties (Jakhetia et al., 2010). Additionally, cinnamon can strengthen the colon's health and lower the chance of colon cancer (Wondrak et al., 2010). ...
... In the present study, the MIC and MBC of S. aureus and coagulase-negative Staphylococcus showed the lowest concentration for both ethanol (6.25 mg/mL and 12.5 mg/mL) and methanol (12.5 mg/mL and 25 mg/mL) extract of cinnamon when compared to other MIC and MBC of bacterial isolates (Table 1), whereas Deressa T et al. (1) reported that MIC and MBC of cinnamon ethanol and methanol extract for S. aureus showed 12.5 and 25 mg/mL and 6.25 and 25 mg/mL; MIC and MBC of cinnamon ethanol and methanol extracts for coagulase-negative Staphylococcus showed 50 mg/mL and 25 mg/mL and 50mg/mL, respectively. In clinical reports, it was found to be very safe and useful in allergic conditions (18). Since ancient times, a variety of plants and their components have been in use for their medicinal properties (19). ...
... Among the biological factors used in the biocontrol of fungal pathogens, plant extracts that have antiinflammatory, antioxidant and antimicrobial properties stand out, which is why they are used in the food industry. One such plant is the species Cinnamomum zeylanicum Blume, from the bark of which cinnamon, a popular spice, is obtained (12). This tropical evergreen contains important antimicrobial compounds (cinnamaldehyde, cinnamic acid and eugenol), which have antifungal activity against phytopathogenic fungi (13). ...
Research background. The use of plant extracts in the biological control of fungal plant diseases can reduce the use of fungicides and residues in food by effectively suppressing mycotoxigenic microorganisms. The focus of interest is therefore finding plant extracts that have antifungal properties and are not toxic to organisms, so that they can be used for the biological control of economically important phytopathogenic fungi such as Fusarium. Species of the genus Fusarium are considered economically important pathogenic fungi of numerous agricultural crops, which not only cause significant losses but also produce mycotoxins that reach consumers through food. One of the most important species of this genus is the species Fusarium sporotrichioides, which causes economically significant damage to a large number of agricultural crops. Experimental approach. In this laboratory study, the influence of aqueous cinnamon bark extract on the growth and development of the toxicogenic fungus F. sporotrichioides was investigated using the poisoned food technique. For the study, the aqueous extract of cinnamon bark was obtained by ultrasound-assisted extraction and the content of antifungal compounds was detected by phytochemical tests. Results and conclusions. The research results confirm a significant inhibition of the growth of the pathogen when grown individually on a potato-dextrose agar (PDA) medium with 3 and 5 % extract. The antifungal effect of the extract was demonstrated by microscopic analysis of the pathogen, which showed significant deformation of hyphae and a change in the mycelium colour after seven days of growth on medium with 5 % extract, resulting in a threefold higher inhibition of pathogen growth than growth on medium with 3 % extract. The microscopic changes also show a reduction in pathogen sporulation and a possible reduction in mycotoxin production. Phytochemical tests confirmed the presence of antifungal compounds in the extract. Novelty and scientific contribution. Based on the obtained results, the aqueous extract of cinnamon bark shows a fungistatic effect on the growth and development of F. sporotrichioides, which opens the possibility of continuing research of cinnamon compounds as potential compounds of future control agents for the suppression of fungi of the genus Fusarium.
... These natural plants are non-toxic and without harmful residues playing a key role as growth promotants by exhibiting antibacterial and antioxidant properties (Alagawany et al., 2019;AbdEl-Hack et al., 2020). The phytogenic plants can be utilised in the form of herbal extract, seeds and plant parts due to their wide range of natural compounds with functional biomolecules (Jakhetia et al., 2010). Bamboo (Bambusa vulgaris) belongs to this plant group and is a fast-growing natural resource, cheaply available and climate-friendly (Habibi, 2019). ...
The growing concerns over antibiotic resistance and the need for safer alternatives in broiler production make exploring natural additives like plant extracts imperative to enhance broiler health and performance. This study evaluated the effect of aqueous bamboo leaf extract (BLE) in drinking water on broiler chickens’ performance, haematological indices, and blood oxidative status. Ninety-six Ross 308 one-day-old broilers were randomly assigned to four treatments: T1 (Control, ordinary water), T2 (antibiotics (Tetranor 5% at 5 g per litre of water)), T3 (50 ml BLE per litre of water) and T4 (100 ml BLE per litre of water), each with four replicates of six birds. Performance data were recorded weekly over 8 weeks, and blood samples were collected on day 56 for haematological and oxidative status analysis. Data were analysed using SAS (2000) with means separation via Tukey’s test. Results showed that broilers that consumed water containing 100ml/L BLE had the highest ( p < 0.05) live weight (LW) of 1078.20 g and weight gain (WG) of 1029.19 g at the starter phase. At the finisher phase, broilers in the 100ml BLE group had the highest ( p < 0.05) LW (2695.42 g) and zero mortality, whereas the control group recorded the lowest LW (1672.95 g). The feed conversion ratio (FCR) was improved ( p < 0.05) in broilers that had access to water containing 100 ml/L BLE at both phases. Haematological analysis revealed increased ( p < 0.05) packed cell volume and haemoglobin concentrations in the 100 ml/L BLE group. Oxidative stress markers showed lower ( p < 0.05) malondialdehyde levels for broilers in the 100 ml/L BLE group than those in the control group. Superoxide dismutase was reduced ( p < 0.05) for broilers given ordinary water and those given antibiotics but increased for broilers with 100 ml/L BLE. In conclusion, including BLE at 100 ml/L in drinking water enhanced weight gain, FCR, and survival rate while reducing oxidative stress, indicating a promising natural alternative for improving broiler health and performance.
... An increase in the ash contents with an increase in defatted soybeans flour is an indication of nutrient enhancement by defatted soybeans and cinnamon flours. This agreed with the findings of Jakhetia et al. (2010). Also, the fat content value for the MDSCB1 samples ranged between 3.00-5.75%. ...
The study was on physiochemical and bioactive properties of malted millet blends with defatted soybean and cinnamon flour envisaged for porridge use. The proximate composition of the blend decreased with malting addition from millet but increased with soybean flour addition except in ash content. Moisture content ranged between 8.74-9.00%, crude protein 10.08-12.18% crude fiber 1.56-2.25%, ash 3.56-2.02% and crude fat content was 3.00-5.75%, respectively. The functional properties of the flour blends decreased as the inclusion of malted millet increased, but bulk density, swelling capacity, oil and water absorption capacities of the blends used as functional porridge increase with soybeans flour ration inclusion. The antioxidant and anti-diabetes properties of FRAP 0.85-0.47% and α-amylase 32.20-27.47 g/mL increased with millet malt addition but DPPH 44.68-53.66% and metal chelation 23.73-34.40% and α-glycosidase 21.49-34.37 g/mL was high as defatted soybean flour addition increased. Addition of defatted soybean flour on malted millet and cinnamon flour produced a noticeable effect on the sensory color, taste, flavor, texture, crispiness and overall acceptability on the porridge produced. Malted millet addition has less significant effect compared to defatted soybean flour in making functional and bioactive composite flour porridge production from millet malting, defatted soybean and cinnamon spice flour blends.
... appetizer, increased digestive enzymes secretion, immuno-stimulant, bactericidal, antiviral and antioxidants made them highly acceptable as natural feed additives for poultry (Singh et al., 2014). Cinnamon (Cinnamomum zeylanicum) commonly known as "dalchini" is one of the oldest medicinal plants, widely used as a condiment in India and indigenous to Sri Lanka and South India (Jakhetia et al., 2010). ...
This experiment was conducted to determine the performance, hematological indices and organoleptic properties of broiler chicken fed different inclusion levels of cinnamon powder as feed additive. Three Hundred 300 day old Agrited Lohman strain of broiler chicken were used for the experiment and were randomly distributed to five treatments of 60 birds each with three replicate consisting of 20 birds per replicate in a Completely Randomized Design (CRD). The dietary treatment consisted of T1, T2, T3, T4, and T5 with cinnamon supplementation at 0.0g, 0.5g, 1.0g, 1.5g, and 2.0g respectively in drinking water. Feed and water were supplied ad libtum and the experiment lasted for seven (7) weeks. At the end of the 7th week, data were collected on growth performance, organoleptic properties and hematological indices by starving bird of feed overnight. Blood samples for analysis were collected in different set of bottles from three birds per treatment through their wing vein. The result showed that there is significant difference (p < 0.05) across the body weight gain, feed intake and feed conversion ratio and the haematological parametres measured. However, the results of organoleptic properties also indicate significant difference (p < 0.05) among the properties tested. Based on the results of this study, it was concluded that inclusion T5 with 2.0g of cinnamon powder in chicken drinking water improved performance and hematological status of the chickens without compromising it performance, health status and overall meat quality as such its recommended to poultry farmers
... Cinnamon is widely valued for its composition, which includes several substances that have shown various health benefits (e.g., antiinflammatory, anti-microbial, antioxidant, anti-tumor, anti-ulcer, antidiabetic, cardiovascular, cholesterol-lowering, and immunomodulatory effects) (Baig et al., 2018;Gruenwald et al., 2010;Jakhetia et al., 2010;Thomas and Kuruvilla, 2012). In Ecuador, cinnamon is commonly used in traditional desserts and syrups and as a main ingredient in certain teas and traditional drinks, such as canelazo. ...
... Cinnamon extracts have been widely used in traditional medicine around the globe. Cinnamon consists of a variety of resinous compounds and essential oils [32]. Among the broad range of cinnamon therapeutic effects, it has been proven to have weight-loss effects through various mechanisms; it can reduce lipid accumulation in fat cells and adipose tissues by transcriptional regulation of CCAAT/enhancer-binding proteins and peroxisome-proliferator-activated-receptor-gamma (PPAR-γ). ...
Background
Obesity and COVID-19 are at the top of nowadays health concerns with significant crosstalk between each other. The COVID-19 pandemic negatively affected healthy lifestyles and increased obesity prevalence. Thus, there was a surge in anti-obesity products (AOPs) intake. Herein, we evaluated how the pandemic has affected slimming products’ efficacy and safety in patients seeking weight reduction at an urban, weight management centre in Alexandria, Egypt. In addition, the effect of AOPs on COVID-19 infection severity was also appraised to detect whether AOPs can alter COVID-19 host cell entry and infective mechanisms, and thus, affect infection severity.
Methods
Patients were invited to complete an anonymous survey. The survey assessed self-reported changes in weight, the use of AOPs during the COVID-19 pandemic, COVID-19 infection severity, AOPs efficacy, and incidence of side effects. Inclusion criteria were obese patients above 18 years old who got infected by COVID-19 while receiving a single-ingredient AOP.
Results
A total of 462 participants completed our anonymous validated questionnaire. Most of the participants were females (450; 98.4%) with BMI ranging from 24.98–58.46. Eligible participants were only 234 and the top-administered products were orlistat, liraglutide, metformin, green tea, cinnamon, Garcinia cambogia, and Gymnema Sylvestre. In most cases, AOPs intake was beneficial for COVID-19 infection, and most patients experienced mild-to-moderate COVID-19 symptoms. On the other hand, SARS-CoV-2 significantly interferes with AOPs’ mechanisms of action which positively or negatively influences their efficacy and side effects incidence due to predictable pharmacological link.
Conclusion
Concurrent AOPs intake with COVID-19 infection is a two-sided weapon; AOPs attenuate COVID-19 infection, while SARS-CoV-2 interferes with efficacy and side effects incidence of AOPs.
... An increase in the ash contents with an increase in defatted soyabeans flour is an indication of nutrient enhancement by defatted soyabeans and cinnamon. This agrees with the findings of [19] The fat content values increased with increase in quantities of defatted soyabeans and cinnamon flours incorporated. This in concordance with the findings on plaintain, groundnut and cinnamon flour blends by [3] (1.96 % -8.57 ...
The study evaluated the Nutritional, Antioxidant and antinutritional composition of blends of Millet, defatted Soyabeans and Cinnamon Flour used in the production of functional cookies with date as sweetner.
... These findings suggest that cinnamon extracts possess significant antioxidant properties [26] . The methanolic extract of cinnamon contains antioxidant compounds that can efficiently neutralize various reactive oxygen species, such as superoxide anions and hydroxyl radicals, along with other free radicals, in controlled laboratory conditions [27] . ...
... The purpose of this article is to provide an overview of the recently published data on the antimicrobial activity of essential oil is containing cinnamaldehyde that is considered suitable for application in numerous food industry fields especially as an antimicrobial agent [17][18][19] . 20 . It was isolated from cinnamon essential oil in 1834 and synthesized in the laboratory by Chiozza in 1854 21 . ...
Cinnamaldehyde is derived from the cinnamon essential oil (EO) having many biological and pharmacological significance. This review article explains the source, chemistry, physico-chemical characteristics of the molecule. The synthesis of its different analogous has been duly highlighted. The different applications narrating the various usage have been reported. It is expected that this review shall serve as a base material for future research in various directions.
... Cinnamon is used in cooking as either entire quills (or broken pieces thereof), or as the dried ground spice. The essential oil extracted from the dried inner bark of the cinnamon plant has long been used as a flavouring agent in foods, beverages (e.g., cola beverages such as Coca-Cola), candies, and chewing gums (where it can apparently help to tackle bad breath; Jakhetia et al., 2010; see also Arangannal et al., 2019), etc. As a spice, mention of cinnamon dates back to Chinese writings from 4000 BC. ...
... Uses [9] Cinchona bark has antimalarial properties.It is also used in fever to reduce the body temperature and as an analgesic. The drug is also useful in cases related to cardiac problems like arrhythmia. ...
Cinchona which belongs to family Rubiaceae, got its importance from the centuries because of its antimalarial activity. Alkaloids present in this herb, quinine, chichonine, quinidine and cinchonidine are the main, but percentage may vary in species to species. since the early 17 century, the sealkaloid are frequently used in Indian ayurvedic, siddha and traditional folk medicine to treating fever and still now in modern medicine cinchona alkaloids are used for the treatment of malaria as well as for other diseases and became the well-known drug after the treatment of malaria caused by Plasmodium Sp. Literature study revealed that along with the antimalarial activity the cinchona alkaloids has other potentially like anti-obesity, anticancer, anti-oxidant, anti-inflammatory , antimicrobial activity. Many herbal remedies have been employed in various medical systems for the treatment and management of different disease.Cinnamon is ever green tree of tropical area,a member of family Lauraceae, has been used in day to day routine as spice .Literature review on cinnamon releved that in mainly contain essential oil and important compounds like cinnamaldehyde, eugenol, cinnamic acid and cinnamon. It has got good anti-inflammatory, antioxidant, antimicrobial, antidiabetic, memory enhancer and many other Activities
... Cinnamic aldehyde or cinnamaldehyde is derived from the cinnamon essential oil having biological and pharmacological significance. Molecular formula of cinnamaldehyde was determined in 1834 by French chemists Jean Baptiste André Dumas (1800-1884) and Eugène Melchior Péligot (1811-1890) (Jakhetia et al., 2010). It was isolated from cinnamon essential oil in 1834 and synthesized in the laboratory by Chiozza in 1854 (Cocchiara et al., 2005). ...
... Cinnamon is produced within the inner bark of the tree; it is available as more or less broken bark rolls, or as powder of yellow or orange color. Numerous studies have shown that cinnamon has anti-inflammatory, antimicrobial, antiparasitic, antioxidant, anti-tumor, anticholesterol, immuno-modulatory and wound healing properties (3)(4)(5). Cinnamon has a beneficial effect on glucose metabolism by a mechanism similar to that of insulin. Several studies have shown that cinnamon is effective in reducing blood glucose concentrations in people with diabetes. ...
Traditional herbs and spices are commonly used to control glucose plasma concentration; among these cinnamon
(Cinnamomum verum) has been recognized to have the greatest effect. A number of studies have shown that adding
cinnamon to diet can help to lower the glucose level. The aim of this study is to identify the cinnamon components
that are able to modify the plasma glucose concentration. The cinnamon bark of Cinnamomum verum, analyzed by
HPLC, contains cinnamaldehyde, cinnamic acid as well as eugenol. The effect of these components was studied on
glucose-albumin binding in human serum albumin (HSA) and human plasma. Glucose-HSA solutions and human
plasma containing no or serial concentrations of cinnamon components were prepared, and free glucose in these
solutions was measured by the picric acid method. In our study, cinnamaldehyde and cinnamic acid decreased the
levels of free glucose in glucose–HSA solution and in human plasma in a dose-dependent manner while eugenol had
no effect. The effect of cinnamaldehyde and/or cinnamic acid is related to the presence of native HSA. Thus, when
albumin was absent or has been denatured, cinnamaldehyde and/or cinnamic acid did not modify the free glucose
levels, suggesting that the native structure of albumin is essential for such activity. The interaction of HSA with
cinnamaldehyde was investigated by fluorescence spectroscopy. Cinnamaldehyde increased the intrinsic
fluorescence of the protein and the magnitude of fluorescence intensity of glucose–albumin complex. We concluded
that cinnamaldehyde produced a rearrangement in the structure of albumin resulting in an increase of the binding of
glucose to albumin.
... They are tiny evergreen trees from the Lauraceae family native to South India and Sri Lanka. Along with being utilized as a Cinnamon is a spice and flavoring agent that is used in some foods for mouth-freshening outcomes [52]. Cinnamon's essential oils have antifungal, antidiabetic, antibacterial, and antioxidant [55]. ...
India has the largest population of cattle in the world and also ranks first in consumption considering it as having a huge demand for dairy and value-added dairy products. A wide range of dairy products is already available in the market like butter, cheese, labneh, ice cream, buttermilk, custard, etc. Yogurt is one of the oldest consumed dairy products with several benefits as it contains various microorganisms such as Lactic acid bacteria, Lactobacillus spp. and Streptococcus spp. which ferment the product and it helps in improving the nutritional value of the product. Yogurt contains a rich source of B vitamins, lactose, proteins, and minerals. To enhance its nutritional value herbs and fruits can be added to it. Herbs are a type of plant whose leaves and seeds have a wide range of use in medicines, adding flavor, cooking, etc. Herbs are anti-inflammatory, have antioxidants, boost the immune system, and have several other health benefits. Different types of herbs and their health benefits were studied such as Ashwagandha, Arjuna, Cinnamon, Sage, Aloe vera, Tulsi, and Peppermint. Fruits are added to dairy products to enhance their flavor and nutritional value. Fruits are a good source of vitamins and minerals. In this review paper, we discuss the nutritional prospects of yogurt supplemented with herbs.
... The genus cinnamon belongs to the family of lauraceae which has over 300 evergreen aromatic trees and shrubs of which four species have great economic importance for their multiple culinary uses. The term cinnamon commonly referred to the dried bark of cinnamon zeylanicum and cinnamon aromaticum [5]. It has been reported that the lauraceae family possess significance biological activities including antimicrobial antifungal, antiviral, anti-alergic, antitumor, anti-diabetic, antipyretic, anti-ulcerogenic, anti-hypertensive gastroprotective, anti-lipemic, immunomodulatory and anaesthetic [6]. ...
The antibacterial efficacy, in vitro antioxidant and bioactive compounds of cinnamon was investigated to ascertain its medicinal importance. From the experiment carried out it was observed that saponin, tannins, steroids, cardiac glycosides, alkaloids, flavonoids and anthraquinones were present in both the powder and the extract of ethylacetate, ethanol and water except antraquinones which was absent in ethanol extract. The extracts were tested on Staphylococcus aureus, Salmonella gallinarum, Pseudomonas aeroginesa and Escherichia coli at concentration of 200, 400 and 800 mg/ml. The zone of inhibition ranges from 8 to 20 mm. Significant difference was observed between the activities of the extracts on the tested organism at p-value ≤ 0.05. The three extracts showed antioxidant activities at concentration of 200,150, 100 and 50 µg/l and the same applied to the standard ascorbic acid. It was observed that all the extracts have high antioxidant activity at volume of 200 µl but decreases as the volume decreases. Several compounds were identified from the GC-MS analysis. A total of 17, 54 and 28 compounds were identified in aqueous, ethylacetate and ethanol extract respectively. Among the compounds identified are coumarin, trans-cinnamic acid and methoxycinnamaldehyde which have been reported to have antibacterial, wound healing and antioxidant activity.
... Cinnamon is of the genus Cinnamomum from the family Lauraceae. The term cinnamon commonly refers to the dried bark of C. zeylanicum and C. aromaticum [4] used for the preparation of different types of chocolate, beverages, spicy candies and liquors [5] . Cinnamon bark, leaves, flowers and fruits are used to prepare essential oils which are used in cosmetics or food products. ...
... Apart from their defensive function, phytochemicals like β-carotene, vitamin E, ascorbic acid, etc. help to scavenge reactive oxygen species and other free radicals that are responsible for various diseases including Alzheimer's diseases, diabetes, asthma, meningitis and gastrointestinal infections [11,12]. Numerous earlier studies have reported the phytochemicals to be effective on as anti-ulcer, anti-inflammatory, anti-diabetic, anti-microbial, neuroprotective and anti-oxidant functions [13,14,15,16].Recently, the screening of chemical constituents as potential α-amylase inhibitor in medicinal plants have received more attention as therapeutic source for the treatment of type II diabetes because inhibition would decrease the absorption of glucose and consequently reduce postprandial blood glucose level [17].Phenolics and flavonoids have demonstrated the highest inhibitory activities [18]. Research have shown that Brine Shrimp Lethality test is an important tool to screen a wide range of chemical compounds for detecting a broad spectrum of pharmacological activities [19]. ...
Rhizomes of Neopicrorhiza scrophularii flora and roots of Rheum australe were collected from the alpine regions of the Jumla district of Nepal. The phytochemical analysis of the methanolic extract of these plants revealed the presence of polyphenols, flavonoids, quinones, saponins, and tannins. The total phenolic and flavonoid content in the extracts of N. scrophulariiflora were estimated to be 141.27±1.414 mg GAE/gm and 43.48±5.476 QE/gm respectively and that in the extracts of R. austral were estimated to be 101.54±4.061 mg GAE/gm and 24.97±2.857 mg QE/gm respectively. A brine shrimp lethality test was performed with the extracts of N. scrophulariiflora and R. austral against brine shrimp nauplii and results revealed high toxicity of the extracts towards nauplii with LC50 values 173.78μg/mL and 257.03μg/mL respectively. N. scrophulariiflora showed the strongest DPPH radical scavenging activity with IC50 value of 57.49 μg/mL in comparison to R. austral whose IC50 was determined to be 68.91μg/mL, ascorbic acid taken as standard with IC50 value 49.05μg/ml. In α-amylase inhibition assay, N. scrophulariiflora extract exhibited strong activity with IC50 value 140.67μg/mL while that of R. austral extract showed mild activity with IC50 value 192.88μg/mL. All the biological studies revealed that N. scrophulariiflora extract is more active than that R. austral extract. Column chromatography of the extract of N. scrophulariiflora was performed and 50 % methanolic fraction was further subjected to FTIR and GC-MS analysis. The GC-MS analysis showed various compounds and among them, 13 major compounds were identified.
... Its extract can also be used to treat various conditions. [22][23][24] In Chinese medicine, cinnamon has been traditionally used to treat various conditions, such as inflammation and blood circulation disturbances. It can also help lower the risk of various diseases. ...
Objective: To study the protective eff ects of cinnamic acid on dextran sodium sulfate (DSS) induced ulcerative colitis (UC) in mice. Materials and methods. Forty adult male mice were randomLy divided into fi ve groups, control group, an induction group received 3% DSS in drinking water for 7 consecutive days. Two treatment groups received oral suspension of cinnamic acid 50 and 25 mg/kg, respectively and 3% DSS in drinking water, for 7 consecutive days. The fi nal group received oral suspension of cinnamic acid 50 mg/kg for the latter 7 days without DSS in drinking water. All the animals were euthanized on day eight. The colon of animals was extracted and divided into two sections, the middle was homogenized and biochemically analyzed using the mean levels of total superoxide dismutase (SOD), and malondialdehyde, catalase, the distal for histopathological examination Results: Total SOD, malondialdehyde, and catalase show signifi cant results in the model group when compared to thecontrol group. DSS with cinnamic acid 50 mg/kg group and DSS with cinnamic acid 25 mg/kg revealed a signifi cant (p < 0.05) increase in total SOD and MDA and signifi cant reduction in catalase when compared to the model group. Histopathological examination showed a signifi cant reduction of infl ammatory signs in all cinnamic acid-treated groups compared to the DSS model group. Conclusion: The treatment with cinnamic acid signifi cantly decreased the levels of DSS-associated oxidative stress. This fi nding supports the idea that the use of this substance could be used as a potential therapy for patients with ulcerative colitis.
... Cinnamon had higher antioxidant activity than other spices. [10].Cinnamon is used to flavour chewing gums in addition to becoming a spice and seasonings agent [11]. Cinnamon can also help to promote colon health, lowering the chance of colon cancer [12]. ...
The research revealed the process of trapping roasted vapour and its chemical composition.
... The anti-inflammatory effects of cinnamon components such as cinnamaldehyde, 2-hydroxycinnamaldehyde, and quercetin have already been proven by previous literature. [5][6][7] Cinnamon alcoholic and aqueous extracts have also been shown to speed wound healing due to their antioxidant qualities reported in a few studies. [8] Coleus aromaticus/amboinicus is a big succulent aromatic perennial herb belonging to the Lamiaceae (Labiatae) botanical family and genus Coleus (currently referred to as Plectranthus). ...
Wound damage must be shielded from inflammatory responses caused by the external environment, while also receiving adequate moisture and promoting wound healing. Cinnamomum verum, Coleus aromaticus/amboinicus, and Mentha have proven effects on anti-inflammatory and antimicrobial effects as separate in various studies, but no studies have observed the synergistic effects of one herb on the other. The aim of the present study is to assess the anti-inflammatory and antimicrobial properties of karpooravalli, mint, and cinnamon formulation against wound pathogens for better healing of mouth ulcers through an in vitro study for further mouth paint preparation. Herbal extract is prepared using herbal plants karpooravalli, mint, and cinnamon. We studied the antimicrobial effects on Escherichia coli, Staphylococcus aureus, and Pseudomonas with ampicillin antibiotic disks as positive control and anti-inflammatory with control of diclofenac sodium. The antimicrobial activity of zone of inhibition increased with higher concentration of 100 μL against E. coli, S. aureus, and Pseudomonas at 20 mm, 18 mm, and 15 mm, respectively. The anti-inflammatory activity showed the highest percentage of inhibition using 50 μL with 91.5%; this reveals good anti-inflammatory activity by the synergistic action of the herbal formulation. The synergistic effect of the herbal formulation had a comparable anti-inflammatory activity as that of the standard. Hence, it can be employed in large-scale production and may be used for fabricating a natural product based on mouthwashes and mouth paints.
... Sri Lanka and South India are home to C. zeylanicum [18]. Cinnamon is utilized in Ayurvedic and ethnomedicine in many forms. ...
The effect of cinnamon powder on the haematological and serum biochemical indicators of noiler chicken was investigated. A total of 180 noiler chicks were randomly assigned to six dietary treatments in a Completely Randomized Design (CRD), each treatment was divided into three replicates of 10 birds each. Six experimental diets were formed, with 0g of cinnamon powder in the control diet (T1), 0.5g, 1.0g, 1.5g, 2.0g, and 2.5g of cinnamon powder supplementation in 4 litters of water in T2, T3, T4, T5, and T6 respectively. The experimental diets were fed to the birds for 12 weeks. Data on haematological and serum biochemistry indices were gathered. All replicates had blood samples taken for examination. Blood was drawn from the chicken via venipuncture of the wing vein and placed in two sets of bijou bottles. Ethylene-diamine-tetra-acetic acid (EDTA anti-coagulant) is present in the first set of bottles, but EDTA is absent in the second set. Red Blood Cells (RBC), White Blood Cells (WBC), Packed Cell Volume (PCV), Lymphocytes, Heamoglobin (Hb), Means Corpuscu-lar Volume (MCV) were data collected on haematological parameters while the Total Protein (TP), Albumin (ALB), Globulin (GLO), Cholesterol (CHO), Aspartate Aminotransferase (AST), Alkaline Phosphate (ALP), Alanine Aminotransferase (ALT) were collected for serum biochemistry evaluation. The results showed that cinnamon supplementation had a significant impact on all blood parameters (p < 0.05). The dietary regimens and blood profile markers examined showed substantial differences. The improved white blood cell (233.53 x 103 µL), red blood cell (2.86 x 106 µL), mean corpuscular haemoglobin (34.08pg), and lymphocytes (222.45%) showed that up to 2.5g of cinnamon powder can be included in Noiler chicken's diet.
... Considerando que a melhora nos hábitos da dieta representa parte fundamental no tratamento do DM [6,7], torna-se necessário buscar alternativas que contribuam para a recuperação e manutenção da qualidade de vida dos indivíduos em questão. A canelaespeciaria amplamente utilizada na culinária brasileira por acrescentar sabor a preparações doces e salgadas [11][12][13] possui elevada concentração de compostos fenólicos e intensa atividade antioxidante [14]. ...
O objetivo desse estudo é agrupar e avaliar dados relacionados í utilização da canela como coadjuvante no tratamento do Diabetes Mellitus (DM), verificando os possíveis benefícios e contraindicações, dosagens recomentadas e forma de administração. Trata-se de uma revisão sistemática, desenvolvida com artigos originais, publicados nos últimos cinco anos. Foram encontrados 22 artigos nas bases de dados: 14 na PubMed e oito no Portal Capes. Após eliminar as referências que se repetiam nas duas bases e aplicar os critérios de inclusão e exclusão, 7 artigos foram selecionados. Após realizar a leitura, as informações de cada artigo foram registradas em arquivos individuais. Foi possível perceber que o potencial hipoglicemiante da canela está cada vez mais elucidado. As dosagens utilizadas ainda diferem bastante em cada desenho metodológico. Em humanos, dosagens entre 120 e 2000 g mostraram-se eficientes quando ofertadas diariamente por um período de aproximadamente 90 dias. Doses únicas não promoveram homeostase glicêmica.Palavras-chave: diabetes, tratamento complementar, fitoterapia.
Mitochondria are an organelle that is considered as a powerhouse of the cell and provides energy to perform their normal functions in our body and it is present in most of the Eukaryotes. This power generator converts Oxygen and nutrients into ATP (Adenosine triphosphate) which is responsible to carry out all the metabolic activities of the cells. As stated, earlier Mitochondria are present in all Eukaryotic organisms but the human body needs a large amount of energy to carry out all the activities in the body so, their proper and adequate functioning is required to survive. A cell may contain a single to thousand Mitochondria to perform its functions. Thus, the altered content or function of mitochondria in cells may lead to compromised energy levels and various diseases, depending on which organ is affected. A large number of studies also support that mitochondria health is a good place to begin improving the energy level in different organs. The main factors which may help in improving mitochondrial health are the optimum level of protein, lipids, antioxidants, vitamins etc. It is observed that the use of ayurvedic nutrition and lifestyle changes can improve mitochondrial health by increasing the availability of proteins needed for ATP production. Different nutrients, which are sources of methyl groups (direct/indirect), may further alter the epigenetics of the mitochondrial genome and thus may affect the expression of important proteins involved in oxidative phosphorylation.
Ayurveda, a traditional system of medicine that originated over three millennia ago in the South Asian region, offers extensive insights about food and health based on certain unique conceptual as well as theoretical positions. There is a plethora of information available that supports the use of ayurvedic nutrition for the improvement of mitochondrial metabolism, thus enabling its use in the treatment/management of several diseases/disorders. In this chapter, we initially provide an overview of mitochondrial metabolism and its role in human health and disease. The later sections explain the use of various ayurvedic nutrients and their effect on mitochondrial metabolism as an energy enhancer. The last section summarizes the significant studies highlighting the use of ayurvedic nutrients for the management of human health and diseases as well as their commercial availability.
Cinnamomum is a genus belonging to the Lauraceae family and has been traditionally used for medicinal and culinary purposes. Southern India and Sri Lanka are the native habitats of the Cinnamomum genus. The two most significant types of cinnamon are Ceylon and cassia, this can be bought on marketplaces in both Europe and the US. Cinnamon is rich in phytochemicals such asPhyto alkaloids, Bioflavonoids, proteins, glycosides, phenols, terpenoids, tannins, and carbohydrates. The most significant components of cinnamon are cinnamaldehyde, cinnamate and cinnamic acid which are found in the essential oil and contribute to the aroma and numerous biological properties associated with cinnamon. Cinnamon is used in a variety of goods, including traditional spices, incense, fragrances, and food. It is also used in Ayurvedic medicine to regulate the Vata and Pitta elements in the body. It's been discovered that cinnamon possesses anti-diabetic, antibacterial, antioxidant, anti-inflammatory, anticancer, anti-HIV activity, wound healing, and anti-anxiety and depression properties. This review article offers comprehensive insights into theplant morphology, ancestral uses, chemical constituents with their pharmacological actions of various species of cinnamon as medicine.
Yoghurt is a widely consumed fermented dairy product, known for its flavour and perceived health benefits. To create herbal yoghurt with unique attributes, different amounts (0, 4, 6 and 8 g) of cinnamon, garlic and ginger were incorporated into the yoghurt postfermentation, resulting in multiple samples. The research assessed various aspects of the herbal yoghurt, including proximate composition, micronutrients, physicochemical properties, antioxidant content, sensory attributes and microbiological characteristics. The proximate analysis revealed variations in moisture (86.67% to 87.79%), protein (4.26% to 4.28%), fat (3.82% to 3.91%), ash (0.88% to 0.95%) and carbohydrates (0.12% to 1.73%). The vitamin C content ranged from 0.21 mg/100 mg to 0.21 mg/100 mg, and vitamin A content from 2.79 IU to 2.86 IU. Phosphorus and calcium content varied from 90.43 mg/100 mg to 91.87 mg/100 mg and 53.72 mg/100 mg to 53.83 mg/100 mg, respectively. The herbal yoghurt exhibited a pH range of 4.57 to 4.67, total titratable acidity from 0.43 to 0.51 and IC50 for DPPH values from 20.83 to 21.78. In terms of sensory evaluation, the control sample (YCTRL) garnered the highest mean scores for all attributes, including appearance, aroma, taste, aftertaste, mouthfeel, consistency and overall acceptability. Panellists rated YGP1, which contained 4 g of ginger powder, as the herbal yoghurt with the most acceptability. Microbiological analysis indicated that the total viable count ranged from 7.9 × 10² (cfu/ml) to 1.1 × 10³ (cfu/mL), with lactic acid bacteria counts varying from 1.4 × 10³ (cfu/mL) to 2.3 × 10³ (cfu/mL). Notably, no mould was detected in any of the yoghurt samples or the control, possibly due to the stringent aseptic conditions and hygienic measures maintained during production. From the results obtained, herbal yoghurt can serve as a highly nutritional functional food enriched with a variety of health benefits.
Background
Cinnamic acid, derived from Cinnamomum cassia, is a natural compound known for its wide-ranging therapeutic properties and minimal toxicity. Extensive research has demonstrated the diverse biological activities displayed by cinnamic acid derivatives, encompassing their potential as agents against cancer, diabetes, microbial infections, tuberculosis, malaria, and more.
Objective
This review aims to provide an overview of the latest applications detailing the biological activity of cinnamic acid derivatives, as documented in patents.
Methods
The published patent data underwent a prior screening and selection process based on their relevance and primary focus: the biological activities of cinnamic acid derivatives as potential drugs. Espacenet, USPTO, and Google Patents were used for this selection.
Results
Cinnamic acid derivatives demonstrate a range of activities, including anticancer, antibacterial, anti-inflammatory, analgesic, anticholinesterase, and other properties. These biological activities were investigated across different derivatives, emphasizing their pharmacological potential when compared to reference compounds.
Conclusions
Despite several patents have explored the biological properties of cinnamic acid derivatives, there has been a lack of a comprehensive review dedicated to this subject. Accordingly, this review aims to facilitate the discovery of new and diverse potential drugs with various therapeutic profiles.
The total ban on antibiotics as growth promoters in livestock nutrition, introduced in EU (European Union) countries on 1 January 2006, presented animal nutritionists with a considerable challenge in finding alternatives. First, the additives had to protect animals’ digestive tracts from pathogenic bacteria, and second, they should be inert in relation to the animals’ bodies. After many experiments, phytobiotics seem like they may be an effective alternative. This article aims to review key scientific articles relating to the use of phytobiotics of various origins in the feeding of chickens for fattening. The review of the available literature brings together the most important research findings on the effects of phytobiotic supplementation on growth performance, gut microbiota, antioxidant status and immune system of broiler chickens. Phytobiotics are natural plant substances produced to protect plants against pathogenic microorganisms. Phytobiotics are classified as a group of biologically active compounds with a broad chemical diversity and may include terpenes, triterpenes and flavonoids. Based on the collected information, it can be concluded that the use of phytobiotics in appropriate quantities and proportions in feed for broiler chickens influences the proper functioning of the digestive tract by, among other things, stimulating beneficial microbiota and secretion of digestive enzymes. In addition, the introduction of such feed additives has an impact on the alleviation of inflammation, supports the functioning of the immune system and has a positive influence on production results.
The genus Cinnamomum belongs to the Lauraceae family consisting of evergreen shrubs and trees, and many are aromatic. Over 250 species of Cinnamomum are reported all over the world and distributed in tropical and subtropical regions of North America, South America, Central America, Oceania, Asia, and Australia. In India, about 45 species have been reported along with 31 endemic species. They are being cultivated as landscape plants due to their enormous economic and medicinal value. This review systematically evaluated the documents available in the literature to date on phytochemistry and pharmacology of species of Cinnamomum from India. The data was obtained from scientific databases including Google Scholar, Scopus, PubMed, Elsevier, and ScienceDirect. Usually, the species of Cinnamomum are identified according to their fragrant and trinerved leaves, paniculate inflorescences, flower with nine stamens, and fruits seated on a cupule. Also this genus is a potential source of various secondary metabolites with interesting chemical structures and notable bioactivities. They have been included in food as spices and also found uses in traditional medicines. Several chemical constituents like terpenes, lignans, phenylpropanoids, flavonoids, coumarins, steroids, and aliphatic and aromatic compounds were reported from Cinnamomum. Cinnamomum oils have also been reported to contain cinnamic acid, cinnamaldehyde, cinnamate, etc. Pharmacological properties such as antimicrobial, antioxidant, anti-inflammatory, and anticancer properties were recorded by in vitro and in vivo experimentation procedures. As this review compiles, the chemical constituents and bioactivities will provide a potential lead for future drug design and provide a reference for further research in Cinnamomum.Keywords
Cinnamomum
Essential oilBioactiveGC-MSAntimicrobialAntioxidant
Herbal medicines are advancing subjects in medicine, and we must, of course, learn more about them. Complementary, alternative, and traditional medicines are key contributors of herbal medication guidance, but modern medicine first must demonstrate these guidelines through research methodology prior to actually incorporating them in discipline. Herbal medicines evermore being used as complimentary remedies for the regime of epidemics. Edema is our body's natural defense answer to potentially dangerous sensory input such as allergic reactions and/or epithelial injury; on either hand, an uncontrolled inflammatory response is the possible cause of a range of ailments such as allergies, heart dysfunctions, metabolic disorders, cancer, and autoimmune conditions, seeking to impose an enormous economic burden on individuals and, by extension, society. We manifest some herbs for which the anti- inflammatory assets have been investigated throughout experimental and clinical trials. This review aims to accomplish multi-dimensional therapeutic strategies to inflammatory processes through the utilization of herbal and lifestyle modification. In this review, we have tried to better understand the plants with its anti-inflammatory effects.
In the face of the COVID-19 pandemic, many people around the world have increased their healthy behaviors to prevent transmission of the virus and potentially improve their immune systems. Therefore, the role of diet and food compounds such as spices with bioactive and antiviral properties may be important in these efforts. In this chapter, we review the efficacy of spices such as turmeric (curcumin), cinnamon, ginger, black pepper, saffron, capsaicin, and cumin by investigating the effects of these compounds of COVID-19 disease severity biomarkers.
Royal jelly is a yellowish to white gel-like substance that is known as a "superfood" and consumed by queen bees. There are certain compounds in royal jelly considered to have health-promoting properties, including 10-hydroxy-2-decenoic acid and major royal jelly proteins. Royal jelly has beneficial effects on some disorders such as cardiovascular disease, dyslipidemia, multiple sclerosis, and diabetes. Antiviral, anti-inflammatory, antibacterial, antitumor, and immunomodulatory properties have been ascribed to this substance. This chapter describes the effects of royal jelly on COVID-19 disease.
Cinnamon is one of the most commonly used spices worldwide. In some Arab countries, cinnamon is used with other ingredients to relieve bronchospasm and treatment of airways-related disorders. In the current study, GC, GC-MS and tracheal relaxant effect comparison were performed using the three available types in Saudi Arabia, Cinnamomum verum (Ceylon cinnamon), C. cassia (Chinese cinnamon) and C. loureiroi (Vietnamese cinnamon). The essential oil of C. verum was the most potent in the relaxation of guinea pig isolated tracheal muscles against carbachol (CCh, 1 uM)-evoked bronchospasm at the concentration range from 0.03 to 3 mg/mL followed by C. bureiroi at 0.03 to 5 mg/mL; whereas, C. cassia was the least potent oil. Cinnamaldehyde (1), isolated as the main component of the three oils induced complete relaxation of low K+ (25 mM)-evoked contractions, with mild effect on the contractions evoked by high K+ (80 mM). Pre-incubation of the tracheal tissues with glibenclamide (10 mM) significantly opposed the relaxation of low K+ by cinnamaldehyde. The standard drug, cromakalim also inserted glibenclamide-sensitive inhibition of low K+ without relaxing high K+. These results indicate that cinnamaldehyde acts predominantly by ATP-specific K+ channel opening followed by weak Ca++ antagonistic effects. The obtained results justify the medicinal value of cinnamon oil in respiratory disorders.
In this work, the extract of cinnamon bark was used for the green synthesis of cinnamon-Ag nanoparticles (CNPs) and other cinnamon samples, including ethanolic (EE) and aqueous (CE) extracts, chloroform (CF), ethyl acetate (EF), and methanol (MF) fractions. The polyphenol (PC) and flavonoid (FC) contents in all the cinnamon samples were determined. The synthesized CNPs were tested for the antioxidant activity (as DPPH radical scavenging percentage) in Bj-1 normal cells and HepG-2 cancer cells. Several antioxidant enzymes, including biomarkers, superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), glutathione-S-transferase (GST), and reduced glutathione (GSH), were verified for their effects on the viability and cytotoxicity of normal and cancer cells. The anti-cancer activity depended on apoptosis marker protein levels (Caspase3, P53, Bax, and Pcl2) in normal and cancerous cells. The obtained data showed higher PC and FC contents in CE samples, while CF showed the lowest levels. The IC50 values of all investigated samples were higher, while their antioxidant activities were lower than those of vitamin C (5.4 g/mL). The CNPs showed lower IC50 value (55.6 µg/mL), whereas the antioxidant activity inside or outside the Bj-1 or HepG-2 was found to be higher compared with other samples. All samples execrated a dose-dependent cytotoxicity by decreasing the cells’ viability percent of Bj-1 and HepG-2. Similarly, the anti-proliferative potency of CNPs on Bj-1 or HepG-2 at different concentrations was more effective than that of other samples. Higher concentrations of the CNPs (16 g/mL) showed greater cell death in Bj-1 (25.68%) and HepG-2 (29.49%), indicating powerful anti-cancer properties of the nanomaterials. After 48 h of CNPs treatment, both Bj-1 and HepG-2 showed significant increases in biomarker enzyme activities and reduced glutathione compared with other treated samples or untreated controls (p < 0.05). The anti-cancer biomarker activities of Caspas-3, P53, Bax, and Bcl-2 levels were significantly changed in Bj-1 or HepG-2 cells. The cinnamon samples were significantly increased in Caspase-3, Bax, and P53, while there were decreased Bcl-2 levels compared with control.
There is a myriad of phytocomponents in various medicinal herbs, and some of these substances have low absolute oral bioavailability. There is a complex and nuanced interaction between metabolic profiles and gut microbiota that influences human health and illness. An important component of alternative and complementary health care is the use of medicinal herbs for therapeutic purposes. Expanding facets from numerous scientific discoveries mentioned the potential linkage between intestinal microbiota and the curative capabilities of beneficial components from medicinal herbs upon their recognition. There is a strong interaction between gut microbiota and host at the mucosal barrier of the gastrointestinal tract. This reinforces the notion that it is important to consider the effects of medicinal herbs in relation to gut flora and metabolic disorders, including type 2 diabetes. There has been an explosion in the number of medicinal herbs coming into the spotlight with phytocomponents already recognised as having anti‐diabetic effects, such as increased insulin sensitivity and decreased blood sugar levels. The review sites' assertion that altering gastrointestinal microbial community by intervention tactics that modulate the gut microbiota by using phytocomponents from medicinal herbs with a major emphasis only on flavonoids, alkaloids, glycosides, and terpenoids may very well be relevant to T2DM rehabilitation may indeed be relevant. The goal of this review is to present an overview of the potential impacts of using medicinal herbs for the prevention and treatment of type 2 diabetes by modifying the gut microbiota in a healthier manner. Based on the available scientific literature, in order to gain a deeper understanding of how to integrate specialised treatments that are based on intestinal bacteria into mainstream clinical practice, this review is aimed at providing a comprehensive understanding of the pathogenesis and progression of T2DM, as well as more thoughtful strategies to manipulate the gut microbiota with medicinal herbs as an integral part of intervention strategies. Factors causing gut dysbiosis; metabolic endotoxemia and t2dm complications; phytoconstituents from medicinal herbs; favouring gut eubiosis and insulin sensitivity and T2DM by phytocomponents of medicinal herbs
This study was designed to assess the effect of cinnamon powder (CNP) and turmeric powder (TP) on growth performance, antioxidant status, liver function, meat quality and lactate dehydrogenase activity of broiler chickens under heat stress conditions. A total of 200, one day old as-hatched broiler chickens (ROSS 308) were randomly allotted into five treatments with four replicates (n = 10). Treatment groups were control (C): fed basal diet; T1: 0.5% CNP; T2: 1.0% CNP; T3: 0.5% TP and T4: 1.0% TP. Results indicated that body weight gain, feed intake and feed conversion ratio were improved significantly (p < 0.05) in treatments fed CNP and TP. Serum malondialdehyde and lactate dehydrogenase activity were decreased (p < 0.05) while blood superoxide dismutase, catalase and glutathione peroxidase activity were increased (p < 0.05) in treatments fed CNP and TP. Addition of CNP and TP decreased (p < 0.05) serum aspartate aminotransferase, alanine aminotransferase and alkaline phosphatase activity. Treatments fed CNP and TP resulted increased (p < 0.05) breast and thigh meat monounsaturated fatty acid, polyunsaturated fatty acid, linoleic acid, oleic acid and water holding capacity while decreased (p < 0.05) saturated fatty acid and cook loss. In conclusion CNP and TP possess advantageous effect on growth performance, antioxidant status, liver function, meat quality and lactate dehydrogenase activity.
ResearchGate has not been able to resolve any references for this publication.