Cinnamon

Objective. Due to the increased parasitic resistance, there is a need to explore alternative insecticides, including natural products, such essential oils. In this sense, the aim of this study was to evaluate, for the first time, the insecticidal and repellent effect of Cinnamomun zeylanicum (free and nanoemulsion forms) in vitro and in vivo. Materials and methods. For that, the insecticidal effect of the free form was tested at 1.0, 5.0 and 10%, while the nanoemulsion form was tested at 0.5, 1.0 and 5.0% against adult house flies, Musca domestica. For validation of the test, the flies were sprayed with the diluent (water and triton 10%) and with blank nanoemulsion (without C. zeylanicum essential oil). Moreover, in vivo test was performed using cows naturally infested with Haemotobia irritans. Results. The results demonstrated that cinnamon oil (10%) and the nanoemulsion (5%) were 100% effective against M. domestica after 90 minutes of exposure. The repellent effect was tested in vivo using 5% of cinnamon oil on Holstein cows naturally infested by Haemotobia irritans. The flies were counted at 0, 1, 2, 3, 9 and 24 h after cinnamon oil treatment. It was verified significant decrease (p<0.05) in the number of flies on cows sprayed with cinnamon in all times. Conclusions. Based on these results, C. zeylanicum showed insecticidal effect (in vitro) against domestic flies and repellent effect (in vivo) against the horn fly.

Coumarin is a hepatotoxic natural compound found in different Cinnamomum species such as Cinna-momum cassia, Cinnamomum loureiroi, and Cinnamomum burmannii; all commonly referred to as cassia. Cassia contains high amounts of coumarin in contrast to the more expensive and less used Cinnamomum verum, referred to as true cinnamon. Today, many commercially available food products are spiced with cassia and consequently contain coumarin. The content of coumarin in specific food categories is regulated in the European Regulation (EC) No 1334/2008. In this study, 74 food samples labeled with cinnamon were analyzed with a validated UPLC-PDA method. The analyzed content of coumarin was compared to the EU limits. The comparison showed that fine bakery ware exceeded the EU limit for coumarin in almost 50% of the cases. One sample exceeded the EU limit for coumarin with more than a factor of three. A possible explanation for this exceedance is that manufacturers of food with cinnamon lack information about the regulatory EU limits for coumarin and how to comply with the EU regulation. As an addendum, we therefore propose a practical guide to the food industry and the national food administrations. The guide describes the theoretical content of cassia that can be added to food products without exceeding the EU limits for coumarin in 99% of lots produced.

This article reviews research into the medicinal uses of cinnamon (Cinnamomum zeylanicum, C verum, Cassia cinnamomum), used in the West as a treatment for mild dyspeptic conditions and as a hemostatic. In Chinese medicine, it is used with reported success to treat more complicated conditions such as heart palpitations and dysmenorrhea. Modern research does not shed much light on the traditional uses of cinnamon but has raised the interesting proposition that it may be useful in some diabetic conditions.

S Cinnamon flavored Butter Milk was developed by addition of Cinnamon powder in Butter milk and investigating the proximate quality, textural characteristics, keeping quality and sensory attributes of the developed product. In our study carried out the variation in moisture, protein, fat and ash content, P H , Acidity and Specific Gravity. When compared to normal butter milk (without cinnamon) significant changes were observed in Cinnamon flavored Butter Milk. The organoleptic studies appearance, color, flavor, taste, mouth feel and overall acceptability were studied and overall acceptability was good for Cinnamon Flavored Butter milk. Furthermore we studied microbial studies such as total plate count (TPC), yeast and mould count, coliform and E.coli to evaluate the safety and keeping quality of the products. Antioxidant and iron chelating activity of the Cinnamon Flavored Butter milk was also determined. The Shelf life of Cinnamon Flavored Butter Milk was better compared to normal buttermilk and recommended for market exploration.

There is a widespread assumption that ancient “cinnamon” and “cassia” were the same as the spices now known by those names. It is argued here that this is not the case, but that the “cinnamon” and “cassia” of ancient writers very probably came from plants native to northeast Africa, as several early writers actually state. Their principal source is identified as Cassia abbreviata. It is also argued that alleged identifications of cinnamon or cassia at archaeological sites in the Mediterranean region are questionable. Cinnamon and cassia did not figure in Southeast Asian and Chinese trade at an early period. There is no good reason to believe that these products were traded to the western Indian Ocean and beyond at any very early date.

... As a native of Peru and son of an Inca princess, he had been in an excellent position to find out about the Inca administration ... At this stage I propose a hypothesis: these details of Garcilaso&amp;amp;#x27;s description originated with Pineda; they were told to Garcilaso by Gonzalo Pizarro, who ...

„Lucrarea de față își propune să evidențieze activitatea antibacteriană a moscului și a uleiurilor esențiale provenite din plante de cimbru (Thymus vulgaris), oregano (Oreganum vulgare) și scorțișoară (Cinnamomum sp.) asupra stafilococului auriu (Staphylococcus aureus), izolat din secreția nazală a unui pacient anonim, utilizând metoda difuziei discurilor (Kirby-Bauer).    Vom prezenta atât aspecte teoretice, dar și practice care țin de proprietățiile medicinale ale uleiurilor esențiale, mai cu seamă ne vom îndrepta atenția asupra proprietățiilor antibacteriene ale uleiurilor esențiale provenite de la speciile vegetale mai sus menționate asupra stafilococului auriu.  Motivul alegerii acestei teme derivă din dorința de-a face cunoscute calitățile de adjuvanți în tratamentele de bază ale infecțiilor provocate de stafilococul auriu și, totodată, din considerarea problemelor globale generate de consumul de antibiotice. Pe de altă parte, s-a luat în considerare și frecvența crescută a cazurilor de infecții cu stafilococ auriu, mai ales în probele colectate din secrețiile nazale. Ne-am îndreptat atenția spre prezența acestui microorganism în exudatele nazale, deoarece dorim să studiem eficacitatea acestor substanțe, ușor de administrat la nivelul nazo-faringelui împotriva stafilococului auriu.”

Penelitian ini dilakukan untuk mengevaluasi pengaruh umur pohon terhadap perolehan, komposisi kimia, dan produktivitas minyak atsiri dari kulit cabang pohon kayu manis spesies Cinnamomum burmannii. Minyak atsiri dari kulit cabang pada tiga umur pohon berbeda yaitu 5, 12, dan 20 tahun diisolasi menggunakan distilasi uap-air yang dilanjutkan dengan ekstraksi cair-cair. Pada rentang kadar air optimal sebesar 40,3-42,5%, secara berurutan umur pohon 5, 12, dan 20 tahun memiliki rendemen minyak atsiri dari kulit cabang sebesar 2,7%±0,12%, 3,2%±0,07%, dan 1,4%±0,04% (wt. d.b.). Komposisi kimia dalam minyak atsiri dari kulit cabang ketiga umur pohon berbeda dianalisis menggunakan gas chromatography-mass spectrometry sehingga teridentifikasi 5 komponen kimia yang sama yaitu sinamaldehid, sinamil asetat, trans-sinamaldehid, 4terpineol, dan 2-oleoylgliserol. Senyawa utama yakni sinamaldehid pada umur pohon 5, 12, dan 20 tahun secara berurutan sebesar 73,8%, 81,8%, dan 75,4%. Perolehan minyak atsiri dan besar biomassa dari kulit cabang menjadi faktor dominan produktivitas minyak atsiri dari kulit cabang. Produktivitas minyak atsiri dari kulit cabang diestimasi memiliki nilai sebesar 33,4 kg/ha/tahun, 122,3 kg/ha/tahun, dan 85,2 kg/ha/tahun untuk umur pohon 5, 12, dan 20 tahun.

This paper discusses the significance of cinnamon in the specific contexts it is mentioned in the Bible (Ex 32:28; Pr 4:14; SS 7:17; Re 18:2). Taking into account recent research on ancient maritime trade, the article also raises the theological implications of biblical references to exotic trade commodities (of which cinnamon is a prime example) for a wider perspective of God's dealings with the Nations, beyond the conventionally imagined 'World of the Bible'.

Cinnamon (Cinnamomum verum Presi.) is important spice in the world which is cultivate in tropical and subtropical region of the world. It is widely used as beneficial spices and pharmacological agents from the inner bark of plants. The study is fully based on the use of secondary sources of data; related journals, government institutes, and related reports. Medically, this plant is very important but its production is humper due to insect pests and diseases are main barriers for the production of cinnamon fruit. The objective of this study was to document the insect pests and diseases of cinnamon and their management in agroforestry system compared to different cinnamon growing countries. Since many research works were done on these issues but all are not available to the policy makers, extension workers and public in a systematic manner to date. The major insects are jumping plant louse (Trioza cinnamomic), mite (Eriophyes boisi), common mime (Chilasa clytia Lankeswara, Moore), blue bottle (Graphium sarpedon Teredon), leaf and shoot Webber (Orthaga vitialis), hairy caterpillar (Euproctis fraternal Moore), wood boring moth or hairy tussock moth (Dasychira mendosa), fruit borer (Alcides morio Heller), leaf miner (Acrocercops spp.), and sorolopha semiculta (Olethreutes semiculta) and major diseases are leaf spot and die back (Colletotrichum gloeosporioides), seedling blight (Diplodia sp.), grey leaf spots/blight (Pestalotia cinnamomic), black sooty mould (Stenella spp.), algal leaf spots (Cephaleuros virescens), stripe canker (Phytophthora cinnamomi), pink disease (Corticium salmonicolor B. and Br.), brown root rot (Phellinus lamaensis Murr.), and leaf spot/blight (Colletotrichum gloesporioides). The paper eventually would help to increase the productivity of C. verum through the management of its insect pests and diseases.

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&#39;s and Alzheimer&#39;s diseases. This review illustrates the pharmacological prospective of cinnamon and its use in daily life.

Background: Essential oils are volatile components which produced by different parts of the medicinal plants. These components have antibacterial potential and have been used throughout the world as a common, time-tested spice. The present study aimed to assess theantibacterial effects of cinnamon essential oil on several foodborne bacteria, including Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, Salmonella typhimurium, and Pseudomonas aeruginosa.
Methods: Literature search was performed in databases such as PubMed, Google Scholar, SID, Scopus, ScienceDirect, and Elsevier to find the relevant articles published during 1987-2018 using keywords such as medicinal plants, cinnamon essential oil, foodborne diseases, and foodborne pathogens.
Results: Cinnamon essential oil has been reported to have several antibacterial components, which could inhibit the growth of some foodborne pathogens. Therefore, it could be used in foods, cosmetics, and hygienic industries alone or in combination with other antimicrobial agents to reduce the risk of contamination and increase the shelf life of foods.
Conclusion: Proper doses of cinnamon essential oil can be applied as a food preservative in the food industry as long as the taste of the food is not affected.

tHelicobacter pylori, a spiral-shaped Gram-negative bacterium, has been classified as a classI carcinogen by the World Health Organization and recognized as the causative agent forpeptic ulcers, duodenal ulcer, gastritis, mucosa-associated lymphoid tissue lymphomas,and gastric cancer. Owing to their alarming rate of drug resistance, eradication of H.pylori remains a global challenge. Triple therapy consisting of a proton pump inhibitor,clarithromycin, and either amoxicillin or metronidazole, is generally the recommendedstandard for the treatment of H. pylori infection. Complementary and alternative medicineshave a long history in the treatment of gastrointestinal ailments and various compoundshas been tested for anti-H. pylori activity both in vitro and in vivo; however, their successfuluse in human clinical trials is sporadic. Hence, the aim of this review is to analyze the roleof some well-known natural products that have been tested in clinical trials in preventing,altering, or treating H. pylori infections. Whereas some in vitro and in vivo studies in theliterature have demonstrated the successful use of a few potential natural products for thetreatment of H. pylori-related infections, others indicate a need to consider natural products,with or without triple therapy, as a useful alternative in treating H. pylori-related infections.Thus, the reported mechanisms include killing of H. pylori urease inhibition, inductionof bacterial cell damage, and immunomodulatory effect on the host immune system.Furthermore, both in vitro and in vivo studies have demonstrated the successful use of somepotential natural products for the treatment of H. pylori-related infections. Nevertheless,the routine prescription of potential complementary and alternative medicines continuesto be restrained, and evidence on the safety and efficacy of the active compounds remainsa subject of ongoing debate.

Background and Aim: Respiratory bacterial agents represent one of the most harmful factors that ordinarily threaten the poultry industry and usually lead to great economic losses. Meanwhile, there is a global demand to avoid the highly emerging antibiotic resistance and antibiotic residues in edible meat. Whereas, the use of alternatives became of great priority, especially for those substances extracted from natural plant origin. The study aimed to evaluate the antibacterial effect of cinnamon oil as a herbal extract on different respiratory bacterial agents.

Materials and Methods: One hundred and fifty biological samples were collected through targeted surveillance for respiratory diseased poultry farms representing three governorates, from which bacterial isolation and identification, DNA sequencing of representative strains were performed. Furtherly, phenotypic and genotypic evaluation of the antibacterial effect of cinnamon oil was performed by minimum inhibitory concentration, agar disk diffusion, and virulence genes expression real-time polymerase chain reaction.

Results: Cinnamon oil gave rise to acceptable degrees of virulence genes downregulation of 0.15, 0.19, 0.37, 0.41, 0.77, and 0.85 for Staphylococcus aureus sed gene, Escherichia coli stx1 gene, Avibacterium paragallinarum HPG-2 gene, Pasteurella multocida ptfA gene, Mycoplasma gallisepticum Mgc2 gene, and Ornithobacterium rhinotracheale adk gene, respectively. Phenotypically, using agar disk diffusion assay and broth microdilution susceptibility, cinnamon oil showed also tolerable results as it stopped the growth of S. aureus, E. coli, P. multocida, and A. paragallinarum with varying zones of inhibition.

Conclusion: The encountered results declared the successful in vitro effect of cinnamon oil that recommends its application for living birds for future use as a safe antibacterial in the poultry industry.

Cinnamon (Cinnamomum verum Presi.) is important spice in the world which is cultivate in tropical and subtropical region of the world. It is widely used as beneficial spices and pharmacological agents from the inner bark of plants. The study is fully based on the use of secondary sources of data; related journals, government institutes, and related reports. Medically, this plant is very important but its production is humper due to insect pests and diseases are main barriers for the production of cinnamon fruit. The objective of this study was to document the insect pests and diseases of cinnamon and their management in agroforestry system compared to different cinnamon growing countries. Since many research works were done on these issues but all are not available to the policy makers, extension workers and public in a systematic manner to date. The major insects are jumping plant louse (Trioza cinnamomic), mite (Eriophyes boisi), common mime (Chilasa clytia Lankeswara, Moore), blu...

Penelitian ini dilakukan untuk mengevaluasi pengaruh umur pohon terhadap perolehan, komposisi kimia, dan produktivitas minyak atsiri dari kulit cabang pohon kayu manis spesies Cinnamomum burmannii. Minyak atsiri dari kulit cabang pada tiga umur pohon berbeda yaitu 5, 12, dan 20 tahun diisolasi menggunakan distilasi uap-air yang dilanjutkan dengan ekstraksi cair-cair. Pada rentang kadar air optimal sebesar 40,3-42,5%, secara berurutan umur pohon 5, 12, dan 20 tahun memiliki rendemen minyak atsiri dari kulit cabang sebesar 2,7%±0,12%, 3,2%±0,07%, dan 1,4%±0,04% (wt. d.b.). Komposisi kimia dalam minyak atsiri dari kulit cabang ketiga umur pohon berbeda dianalisis menggunakan gas chromatography-mass spectrometry sehingga teridentifikasi 5 komponen kimia yang sama yaitu sinamaldehid, sinamil asetat, trans-sinamaldehid, 4-terpineol, dan 2-oleoylgliserol. Senyawa utama yakni sinamaldehid pada umur pohon 5, 12, dan 20 tahun secara berurutan sebesar 73,8%, 81,8%, dan 75,4%. Perolehan minyak atsiri dan besar biomassa dari kulit cabang menjadi faktor dominan produktivitas minyak atsiri dari kulit cabang. Produktivitas minyak atsiri dari kulit cabang diestimasi memiliki nilai sebesar 33,4 kg/ha/tahun, 122,3 kg/ha/tahun, dan 85,2 kg/ha/tahun untuk umur pohon 5, 12, dan 20 tahun.

The effect of Cinnamomum zeylanicum essential oil (CZEO) at two concentrations (0.02% and 0.04% v/w) on chemical composition, pH, water activity (aw), lipid oxidation, color stability and sensory characteristics of Lyoner-type sausage stored at 4 ˚C for 40 days was investigated. The moisture content of the control sample was higher (p < 0.05) than CZEO incorporated samples, while fat, ash and protein content were not affected by adding essential oil. At days 0 and 40, Lightness (L*) and whiteness index (WI) were significantly decreased and total color difference (ΔE) significantly increased (p < 0.05) by adding CZEO. With the exception of first day of storage, redness (a*) and yellowness (b*) were significantly increased and decreased, respectively during the rest of storage (p < 0.05). The pH values were not differing between the control samples and samples containing CZEO (p > 0.05). The water activity content fell in Lyoners with added CZEO during the storage. Incorporation of CZEO retard lipid oxidation process at the end of storage (p < 0.05). Samples containing highest amount of CZEO had higher sensory score compared to control sample. Our results pointed out that CZEO could be used as natural additive for increasing the chemical stability of Lyoner-type sausages.

Cinnamon (Ceylon cinnamon or true cinnamon) is a popular, expensive aromatic condiment and flavoring agent cum medicinal plant that houses a major number of pharmaceutically active aromatic essential oils and its principal compound cinnamaldehyde, and its derivatives cinnamic acid, cinnamate, etc. In addition to its culinary use, in ancient Ayurvedic texts as well as in folkloric medicine, this plant and precisely the bark and bark powder have been reported as a remedy for respiratory, digestive, and gynecological ailments. It has been evaluated clinically and preclinically for its prominent antioxidant, anti-inflammatory, antidiabetic, antimicrobial, anticancer, lipid-lowering, and cardio- and neuroprotective efficacies. Commercially this plant is highly valued in the pharmaceutical and cosmetic industry. We have summarized the recent relevant scientific evidence on the botanic characterization, distribution, traditional uses, pharmacological activities, phytochemistry, qualitative...

Background: Essential oils are volatile components which produced by different parts of the medicinal plants. These components have antibacterial potential and have been used throughout the world as a common, time-tested spice. The present study aimed to assess theantibacterial effects of cinnamon essential oil on several foodborne bacteria, including Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, Salmonella typhimurium, and Pseudomonas aeruginosa. Methods: Literature search was performed in databases such as PubMed, Google Scholar, SID, Scopus, ScienceDirect, and Elsevier to find the relevant articles published during 1987-2018 using keywords such as medicinal plants, cinnamon essential oil, foodborne diseases, and foodborne pathogens. Results: Cinnamon essential oil has been reported to have several antibacterial components, which could inhibit the growth of some foodborne pathogens. Therefore, it could be used in foods, cosmetics, and hygienic i...

Background: α-glucosidase inhibitors regulate postprandial hyperglycemia (PPHG) by impeding the rate of carbohydrate digestion in the small intestine and thereby hampering the diet associated acute glucose excursion. PPHG is a major risk factor for diabetic vascular complications leading to disabilities and mortality in diabetics. Cinnamomum zeylanicum, a spice, has been used in traditional medicine for treating diabetes. In this study we have evaluated the α-glucosidase inhibitory potential of cinnamon extract to control postprandial blood glucose level in maltose, sucrose loaded STZ induced diabetic rats. Methods: The methanol extract of cinnamon bark was prepared by Soxhlet extraction. Phytochemical analysis was performed to find the major class of compounds present in the extract. The inhibitory effect of cinnamon extract on yeast α-glucosidase and rat-intestinal α-glucosidase was determined in vitro and the kinetics of enzyme inhibition was studied. Dialysis experiment was performed to find the nature of the inhibition. Normal male Albino wistar rats and STZ induced diabetic rats were treated with cinnamon extract to find the effect of cinnamon on postprandial hyperglycemia after carbohydrate loading. Results: Phytochemical analysis of the methanol extract displayed the presence of tannins, flavonoids, glycosides, terpenoids, coumarins and anthraquinones. In vitro studies had indicated dose-dependent inhibitory activity of cinnamon extract against yeast α-glucosidase with the IC 50 value of 5.83 μg/ml and mammalian α-glucosidase with IC 50 value of 670 μg/ml. Enzyme kinetics data fit to LB plot pointed out competitive mode of inhibition and the membrane dialysis experiment revealed reversible nature of inhibition. In vivo animal experiments are indicative of ameliorated postprandial hyperglycemia as the oral intake of the cinnamon extract (300 mg/kg body wt.) significantly dampened the postprandial hyperglycemia by 78.2% and 52.0% in maltose and sucrose loaded STZ induced diabetic rats respectively, compared to the control. On the other hand, in rats that received glucose and cinnamon extract, postprandial hyperglycemia was not effectively suppressed, which indicates that the observed postprandial glycemic amelioration is majorly due to α-glucosidase inhibition. Conclusions: The current study demonstrates one of the mechanisms in which cinnamon bark extract effectively inhibits α-glucosidase leading to suppression of postprandial hyperglycemia in STZ induced diabetic rats loaded with maltose, sucrose. This bark extract shows competitive, reversible inhibition on α-glucosidase enzyme. Cinnamon extract could be used as a potential nutraceutical agent for treating postprandial hyperglycemia. In future, specific inhibitor has to be isolated from the crude extract, characterized and therapeutically exploited.

This paper documents that the first specimens of the economically important nutmeg tree did not reach the New World until 1773, while the equally valuable cinnamon tree had been transferred to a Caribbean island by 1762. These dates can serve to interpret a recently discovered manuscript by the French botanist Jean Baptiste D’Arnault in which he claimed to have collected nutmeg and cinnamon in the Lesser Antilles or
Venezuela in 1767 (Lindorf 2001, 2002).

Background and Objectives: In recent years, infections caused by antibioticresistant strains of Staphylococcus aureus have become a major health issue. It has been suggested that the extract or essential oil of cinnamon tree has antibacterial properties. In this study, we investigated the antibacterial effects of polyurethane-cinnamon nanofibers against clinical isolates of S. aureus. Methods: Polyurethane-Cinnamomum zeylanicum nanofiber scaffolds were synthesized. Polyurethane nanofiber and cinnamon polymers were also used to prepare the scaffold under the electrospinning process. Infrared spectroscopy, electron microscopy and mechanical tensile test were utilized to assess the scaffolds. Minimum inhibitory concentration of the nanofiber against the bacteria was determined using the broth dilution method according to the Clinical & Laboratory Standards Institute guidelines. Results: The results of antibiogram test showed that all tested disks were susceptible to S. aureus. Diameter of growth inhibition zone for polyurethane-cinnamon 10% was 41 mm. Minimum inhibitory concentration of the nanofiber against S. aureus isolates was 0.02 μg/mL. Conclusion: We demonstrated that the polyurethane-cinnamon nanofiber has favorable antibacterial effects against clinical isolates of S. aureus. It is recommended to conduct further studies on the antibacterial effects of this nanofiber on other bacteria.

Cinnamon (Ceylon cinnamon or true cinnamon) is a popular, expensive aromatic condiment and flavoring agent cum medicinal plant that houses a major number of pharmaceutically active aromatic essential oils and its principal compound cinnamaldehyde, and its derivatives cinnamic acid, cinnamate, etc. In addition to its culinary use, in ancient Ayurvedic texts as well as in folkloric medicine, this plant and precisely the bark and bark powder have been reported as a remedy for respiratory, digestive, and gynecological ailments. It has been evaluated clinically and preclinically for its prominent antioxidant, anti-inflammatory, antidiabetic, antimicrobial, anticancer, lipid-lowering, and cardio- and neuroprotective efficacies. Commercially this plant is highly valued in the pharmaceutical and cosmetic industry. We have summarized the recent relevant scientific evidence on the botanic characterization, distribution, traditional uses, pharmacological activities, phytochemistry, qualitative and quantitative estimation and extraction of important secondary metabolites, genetic diversity assessment, biotechnological breakthroughs, cultivation, and propagation along with industrial application and clinical studies of Cinnamon species to assess future perspectives for Cinnamon as a pharmacologically leading genus of interest. Secondary metabolite extraction, isolation, and identification using HPTLC, LC-MS, HPLC, and GC-MS, along with genetic diversity assessment through molecular markers and biotechnological advancement (in vitro culture, embryo rescue, genetic transformation, molecular marker-based polymorphism assessment) contributing collectively to cinnamon improvement programs, are conclusively studied and reported in association with phytochemical and pharmacological discoveries via clinical and preclinical trials. The implementation of collective knowledge of research in areas of chemical biology, biotechnology, and pharmacology will directly benefit cost-effective breeding and cultivation program and establishment of encyclopedic database on various fields associated with Cinnamon research, aid in selection of industrially profitable elite germplasm with improved screening and harvesting protocols for Cinnamon-derived components, and elucidate a vast role of Cinnamon as an integral compound of complementary and alternative medicine.

Essential oils from leaves of Taiwan’s indigenous cinnamon, Cinnamomum osmophloeum extracts (CEs), contain similar constituents to those of commercial cinnamons from dried barks of other Cinnamomum species. However, cinnamon bark extracts showed controversial in vitro and in vivo results in their antibacterial activities against H. pylori. Whether CEs inhibit H. pylori growth and inflammation of H. pylori-infected gastric epithelium is unknown. In this study, we used 4 h water distillation to obtain CEs, which comprised >95% trans-cinnamaldehyde and other 4 minor compounds that were confirmed by GC-MS and contained 1305.5 μg/ml of trans-cinnamaldehyde that was quantified by HPLC analysis. The minimal inhibitory concentration of trans-cinnamaldehyde in CEs against H. pylori was 40.8 μg/ml in 48 h co-cultures. We subsequently performed 2 cinnamon extract assays: 3-h treatment of CEs containing 6.3 μg/ml and 63 μg/ml of trans-cinnamaldehyde significantly inhibited IL-8 mRNA and protein expression in the 1-hour H. pylori-infected cells, whereas 6-h treatment of CEs containing 21 μg/ml of trans-cinnamaldehyde, but not CEs containing 10.5 μg/ml of trans-cinnamaldehyde, substantially downregulated IL-8 mRNA expression and these two CEs strongly suppressed IL-8 protein secretion in the 2 h H. pylori-infected cells. In the 2 h IL-1-treated cells, both CEs and t-SSs containing 21 μg/ml and 10.5 μg/ml of trans-cinnamaldehyde for 6-h markedly downregulated IL-8 mRNA expression; CEs inhibited IL-8 protein production more potently than t-SSs when both contained the same concentration of trans-cinnamaldehyde at 21 μg/ml. In conclusion, CEs concentration-dependently inhibit H. pylori growth and postinfectiously inhibit IL-8 mRNA and protein expression in H. pylori- and IL-1β-pretreated AGS cells. Moreover, CEs exhibited a stronger anti-inflammatory effect than trans-cinnamaldehyde, indicating that CEs can potentially be used to treat H. pylori infection.

Essential oils from leaves of Taiwan’s indigenous cinnamon, Cinnamomum osmophloeum extracts (CEs), contain similar constituents to those of commercial cinnamons from dried barks of other Cinnamomum species. However, cinnamon bark extracts showed controversial in vitro and in vivo results in their antibacterial activities against H. pylori. Whether CEs inhibit H. pylori growth and inflammation of H. pylori-infected gastric epithelium is unknown. In this study, we used 4-h water distillation to obtain CEs, which comprised >95% trans-cinnamaldehyde and other 4 minor compounds that were confirmed by analysis GC-MS and contained 1305.5 μg/ml of trans-cinnamaldehyde that was quantified by HPLC. The minimal inhibitory concentration of trans-cinnamaldehyde in CEs against H. pylori was 5.1 μg/ml in 48-h co-cultures. We subsequently performed 2 cinnamon extract assays: 3-h treatment of CEs containing 6.3 μg/ml and 63 μg/ml of trans-cinnamaldehyde significantly inhibited IL-8 mRNA and protein expression in the 1-hour H. pylori-infected cells, whereas 6-h treatment of CEs containing 21 μg/ml of trans-cinnamaldehyde, but not CEs containing 10.5 μg/ml of trans-cinnamaldehyde, substantially downregulated IL-8 mRNA expression and these two CEs strongly suppressed IL-8 protein secretion in the 2-h H. pylori-infected cells. In the 2-h IL-1β-treated cells, both CEs and t-SSs containing 21 μg/ml and 10.5 μg/ml of trans-cinnamaldehyde for 6-h markedly downregulated IL-8 mRNA expression; CEs inhibited IL-8 protein production more potently than t-SSs when both contained the same concentration of trans-cinnamaldehyde at 21 μg/ml. In conclusion, CEs concentration-dependently inhibit H. pylori growth and postinfectiously inhibit IL-8 mRNA and protein expression in H. pylori- and IL-1β-pretreated AGS cells. Moreover, CEs exhibited a stronger anti-inflammatory effect than trans-cinnamaldehyde, indicating that CEs can potentially be used to treat H. pylori infection.

The effect of temperature and feed rate on spray dried cinnamon infusions (SDCInf) using maltodextrin as an encapsulating agent was studied (inlet temperature: 140, 160, and 180 °C; feed rate: 8 and 10 mL/min). Total phenolic content (TPC), antioxidant capacity (DPPH*), morphology (SEM), chemical (FTIR) and rheological properties, and releasing profiles were assessed in SDCInf. Cinnamon infusions (CInf) resulted in 29.32 (±0.70) mg of GAE/g of cinnamon. As for DPPH* inhibition, EC50 was 0.291 (±0.09) mg of cinnamon/mL. Microparticles showed a deflated-balloon like shape, encapsulating up to ∼85% of the cinnamon infusion, and a simple shear-thinning behavior (n &lt; 1). Results show that powdered SDCInf obtained at 160 and 180 °C and 10 mL/min yielded the best protection for cinnamon infusions.

In this study, the effects of cinnamon, red pepper, ginger and cumin on the performance was determined. A total of 1200 broiler chicks (Cobb 500) were randomly distributed into five treatments and each treatment was further divided into four replicates. Treatments included a control (Ctrl), Ctrl +2.5 g/kg of cinnamon, Ctrl +2.5 g/kg of red pepper, Ctrl +2.5 g/kg of ginger and Ctrl +2.5 g/kg cumin. The chicks were fed the diets for 35 days. The amount of dietary metabolisable energy, crude protein, calcium, phosphorous and essential amino acids were similar. Performance characteristics of live weight, feed intake, feed conversion ratio (weekly) and mortality (at the end of the experiment) were recorded. The results revealed that Cinnamon significantly improved body weight on day 28. Feed intake was significantly low in Cumin and Ginger fed groups on day 14 of the experiment. Similarly, feed conversion ratio was also significantly high in Cumin and Ginger fed birds on day 14. The mortality percentage did not differ between the treatments. The results of this experiment showed that the use of Cinnamon in the diets caused a higher weight gain on day 28 of the experiment. It was also observed that Ginger and Cumin treatments resulted in improved feed conversion and feed intake on day 14.

tHelicobacter pylori, a spiral-shaped Gram-negative bacterium, has been classified as a classI carcinogen by the World Health Organization and recognized as the causative agent forpeptic ulcers, duodenal ulcer, gastritis, mucosa-associated lymphoid tissue lymphomas,and gastric cancer. Owing to their alarming rate of drug resistance, eradication of H.pylori remains a global challenge. Triple therapy consisting of a proton pump inhibitor,clarithromycin, and either amoxicillin or metronidazole, is generally the recommendedstandard for the treatment of H. pylori infection. Complementary and alternative medicineshave a long history in the treatment of gastrointestinal ailments and various compoundshas been tested for anti-H. pylori activity both in vitro and in vivo; however, their successfuluse in human clinical trials is sporadic. Hence, the aim of this review is to analyze the roleof some well-known natural products that have been tested in clinical trials in preventing,altering, or treating H. pylori infections. Whereas some in vitro and in vivo studies in theliterature have demonstrated the successful use of a few potential natural products for thetreatment of H. pylori-related infections, others indicate a need to consider natural products,with or without triple therapy, as a useful alternative in treating H. pylori-related infections.Thus, the reported mechanisms include killing of H. pylori urease inhibition, inductionof bacterial cell damage, and immunomodulatory effect on the host immune system.Furthermore, both in vitro and in vivo studies have demonstrated the successful use of somepotential natural products for the treatment of H. pylori-related infections. Nevertheless,the routine prescription of potential complementary and alternative medicines continuesto be restrained, and evidence on the safety and efficacy of the active compounds remainsa subject of ongoing debate.