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Plant Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Cinnamon is a spice obtained from the inner bark of several Cinnamomum trees belonging to the family Lauraceae. There are four main types of cinnamon: True cinnamon or Ceylon cinnamon (Cinnamomum veranicum), Vietnamese cinnamon (Cinnamomum loureiroi), Chinese cinnamon or Cassia cinnamon (Cinnamomum aromaticum), and Indonesian cinnamon (Cinnamomum burmanni) (246–247). In the market, pure cinnamon is sold as brown sticks (rolls), brown powder, or oil extract.
Role of Natural Agents in the Management of Diabetes
Published in Rohit Dutt, Anil K. Sharma, Raj K. Keservani, Vandana Garg, Promising Drug Molecules of Natural Origin, 2020
Monika Elżbieta Jach, Anna Serefko
However, a meta-analysis has revealed that consumption of about half a teaspoon of cinnamon per day (120 mg/daily to 6 g/daily for 4 to 18 weeks) can result in significant improvement in blood glucose, cholesterol, and triglyceride concentration, and sensitivity to insulin in T2DM patients. Cinnamon has no significant effect on HbA1c (Allen et al., 2013). However, a meta-analysis evaluating the impact of cinnamon on glycemic control in T2DM patients (1 to 6 g a day for 40 days to 4 months) demonstrated a significant diminution of HbA1c and FPG levels (Akilen et al., 2012).
The Orient
Published in Michael J. O’Dowd, The History of Medications for Women, 2020
In Greco-Roman obstetrics and gynecology, Cassia was employed to aid placental delivery and to treat inflammation of the uterus. In the seventeenth and eighteenth centuries Cinnamon was in vogue to induce menstruation, to prevent miscarriage, to avoid pregnancy sickness, induce labor, increase breast milk production, and as a medication for women’s disorders in general. Cassia bark, cortex cinnamoni, or rougui, is currendy indicated in TCM for amenorrhea, dysmenorrhea, frigidity and impotence, while the cassia twig, ramulus cassia, or guizhi, is also advocated for amenorrhea (PPRC, 1992).
Cinnamon Consumption Improves Clinical Symptoms and Inflammatory Markers in Women With Rheumatoid Arthritis
Published in Journal of the American College of Nutrition, 2018
Farideh Shishehbor, Mahnaz Rezaeyan Safar, Elham Rajaei, Mohammad Hosein Haghighizadeh
TNF-α is a proinflammatory cytokine that plays a major role in many chronic inflammatory diseases including rheumatoid arthritis (30). Therefore, reduction of TNF-α would decrease inflammation and improve clinical outcomes in this disease (29,31). Current medication in the treatment of RA may cause several side effects. Thus, many scientific investigations have focused on botanical substances with TNF-α-inhibitory properties. Several scientific evidence have reported the anti-inflammatory potential of the cinnamon bark (32,33). Anti-inflammatory potential of cinnamon and its constituents has been confirmed in various animal models. Administration of cinnamaldehyde, the main constituent of cinnamon, decreased the TNF-α level in rat models of inflammation and arthritis (8). Reduction in serum TNF-α by cinnamon has also been reported in type 2 collagen-induced arthritis mice and by cinnamon aqueous extract in lipopolysaccharide-induced arthritis in mice (34,35). The serum TNF-α level was also reduced by oral administration of a cinnamon water extract in lipopolysaccharide-induced models (36). A polyphenol fraction from Cinnamomum zeylanicum bark has also been demonstrated to decrease the TNF-α level in animal models of inflammation and rheumatoid arthritis. The administration of cinnamon extract has been reported to markedly improve serum TNF-α and CRP levels in irradiated rats (22). Cinnamon extract has also shown to reduce serum TNF-α in an atopic dermatitis rat model (37).
Role of cinnamon oil against acetaminophen overdose induced neurological aberrations through brain stress and cytokine upregulation in rat brain
Published in Drug and Chemical Toxicology, 2022
Mohammad Ashafaq, Sohail Hussain, Saeed Alshahrani, Osama Madkhali, Rahimullah Siddiqui, Gulrana Khuwaja, M. Intakhab Alam, Fakhrul Islam
Since the APAP facilitated oxidative stress, it has been well recognized as a destructive mechanism underlying the progression of drug induced-toxicity in the brain (Nencini et al.2007, Reiter et al.2010). Therefore, this study aimed to ameliorate APAP-induced toxicity by naturally occurring polyphenol rich cinnamon oil (CO). Several studies reported that polyphenol having antioxidant and anti-inflammatory property offers significant defense by attenuating oxidative stress via enhancing endogenous antioxidant status (Muhammad and Dewettinck 2017, Onaolapo et al.2017). Recently, natural plant-derived polyphenols are more recognized than synthetic ones due to their potential disease prevention, enhanced safety and satisfactoriness. Cinnamon is habitually used as a flavoring additive in food and beverage which are obtained from the bark of tropical evergreen cinnamon trees (Ashraf et al.2014). Vital oils and other constituents of cinnamon such as cinnamate, cinnamic acid and cinnamaldehyde possess antioxidant, anti-inflammatory, and neuroprotective property (Lin et al.2003, George et al.2013, Rao and Gan 2014). Cinnamon is well recognized for both a preventative and therapeutic supplement, and it is used in the traditional medicine system for several ailments such as antimicrobial, antidiabetic, and anti-inflammatory agents. Previous research also suggested that cinnamon has neuroprotective activity against brain pathologies, such as Alzheimer’s and Parkinson’s diseases (George et al.2013, Yulug et al.2018). Clinical uses of cinnamon increase day by day owing to its potent antioxidant and anti-inflammatory properties (Lin et al.2003).
Cinnamon (Cinnamomum zeylanicum) as an antidote or a protective agent against natural or chemical toxicities: a review
Published in Drug and Chemical Toxicology, 2018
Mahyar Dorri, Shirin Hashemitabar, Hossein Hosseinzadeh
Cinnamon from the Lauraceae family, is a notable plant in traditional and modern medicines; it is obtained from the bark of trees from the genus Cinnamomum. This herbal medicine has two main varieties; Cinnamomum zeylanicum (CZ) and Cinnamon cassia (CC) (also known as Cinnamomum aromaticum/Chinese cinnamon). Cinnamon a well-known food additive for its taste is native to Sri Lanka and southern parts of India (Paranagama et al.2010, Ranasinghe et al. 2013). The most important constituents of cinnamon are aromatic aldehyde 3-phenyl-2(E)-propenal, also called cinnamaldehyde, trans-cinnamaldehyde (Cin), and cinnamic acid (Figure 1) (Wang et al.2007).