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Mohammadabadi T, Jain R. Cinnamon: a nutraceutical supplement for the cardiovascular system. Arch Med Sci Atheroscler Dis 2024; 9:e72-e81. [PMID: 38846056 PMCID: PMC11155465 DOI: 10.5114/amsad/184245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Accepted: 02/19/2024] [Indexed: 06/09/2024] Open
Abstract
Common therapies for cardiovascular diseases (CVDs) are associated with wide side effects. Thus, herbal medicines have been regarded due to fewer side effects, availability, cultural beliefs, and being cheap. For thousand years, herbal medicine has been used for bacterial infections, colds, coughs, and CVDs. Cinnamon bark contains phenolic compounds such as cinnamaldehyde and cinnamic acid with protective properties which can reduce the risk of cardiovascular diseases, cardiac ischemia and hypertrophy, and myocardial infarction. Furthermore, cinnamon has antioxidant and anti-inflammatory properties and exhibits beneficial effects on the complications of diabetes, obesity, hypercholesterolemia, and hypertension which cause CVDs. Although the protective effects of cinnamon on the heart have been reported in many studies, it needs more clinical studies to prove the pharmaceutical and therapeutic efficacy of cinnamon on risk factors of CVDs.
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Affiliation(s)
- Taherah Mohammadabadi
- Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University, Khuzestan, Iran
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Yan C, Li N, Zhang Y, Wei Y. Enrichment of cinnamaldehyde from Cinnamomum cassia by electroosmotic coupled particle-assisted solvent flotation. J Chromatogr A 2023; 1710:464411. [PMID: 37778100 DOI: 10.1016/j.chroma.2023.464411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2023] [Revised: 09/20/2023] [Accepted: 09/21/2023] [Indexed: 10/03/2023]
Abstract
Cinnamaldehyde has been widely applied in various fields due to its special flavor and various pharmacological activities, such as antioxidant, anti-inflammatory and antibacterial properties. The strategy of quick and efficient enrichment for cinnamaldehyde is imperative. In this study, an electroosmotic coupled particle-assisted solvent flotation (ECPASF) system was designed for the cinnamaldehyde enrichment from cinnamon. The response surface method was used to optimize extraction parameters. Under optimal operating conditions, its yield was 9.33 ± 0.11 mg/g. Such high yield of cinnamaldehyde using the ECPASF might be because electroosmosis effectively alters the permeability of plant cells, which facilitates the release of cinnamaldehyde. In addition, both the crude extract of cinnamon and pure cinnamaldehyde showed good antioxidant activity. The results demonstrated that the ECPASF system is a sustainable and effective method for the extraction of cinnamaldehyde from cinnamon. It also has the prospect of being extended to the extraction of other natural products.
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Affiliation(s)
- Chen Yan
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, 15 3(rd) Ring North East Road, Chaoyang District, Beijing 100029, PR China
| | - Na Li
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, 15 3(rd) Ring North East Road, Chaoyang District, Beijing 100029, PR China
| | - Yuchi Zhang
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, 15 3(rd) Ring North East Road, Chaoyang District, Beijing 100029, PR China
| | - Yun Wei
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, 15 3(rd) Ring North East Road, Chaoyang District, Beijing 100029, PR China.
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Das G, Gonçalves S, Basilio Heredia J, Romano A, Jiménez-Ortega LA, Gutiérrez-Grijalva EP, Shin HS, Patra JK. Cardiovascular protective effect of cinnamon and its major bioactive constituents: An update. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022] Open
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Lim SH, Ko MJ. Extraction characteristics and hydrolysis of flavoring compounds of cinnamon (Cinnamomum zeylanicum) under subcritical-water conditions. Food Chem 2022; 388:133029. [DOI: 10.1016/j.foodchem.2022.133029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 04/11/2022] [Accepted: 04/18/2022] [Indexed: 11/04/2022]
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Synergistic antimicrobial activity of ε-polylysine, chestnut extract, and cinnamon extract against Staphylococcus aureus. Food Sci Biotechnol 2022; 31:607-615. [PMID: 35529685 PMCID: PMC9033916 DOI: 10.1007/s10068-022-01065-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 03/02/2022] [Accepted: 03/03/2022] [Indexed: 11/04/2022] Open
Abstract
A mixed natural preservative composed of ε-polylysine (ε-PL), chestnut 70% ethanol extract (NE), and cinnamon hydrothermal extract (CW), was investigated for the reduction of Staphylococcus aureus. The minimum inhibitory concentration (MIC) and minimum bacterial concentration (MBC) of seven natural extracts were investigated against a cocktail of three strains of S. aureus (ATCC 25923, ATCC 33591, and ATCC 33594). Three important factors (ε-PL, NE, and CW) were selected by using the Plackett-Burman (PB) design for the response surface model (P < 0.001). Following a central composite design, S. aureus were treated with mixtures of natural preservatives that included ε-PL, NE, and CW. The MIC and MBC of ε-PL and the natural extracts and ranged from 1 to 16 mg/mL (R2 = 0.9857). The mixed natural preservative presented a synergistic antibacterial effect, at the optimum point. These results suggest that mixed natural preservatives of ε-PL, NE, and CW can lower the economic cost of food processing.
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Im JA, Kim MS, Kwon O, Shin JH, Kim JY. Animal model of intestinal anti-inflammatory effect of ginger-cinnamon complex. Food Sci Biotechnol 2021; 30:1249-1256. [PMID: 34603823 DOI: 10.1007/s10068-021-00965-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 07/18/2021] [Accepted: 08/08/2021] [Indexed: 11/24/2022] Open
Abstract
This study evaluated the anti-inflammatory effect of ginger-cinnamon mixture using an animal model of dextran sulfate sodium (DSS)-induced intestinal inflammation. The mice were administered either distilled water or ginger extract (GE), cinnamon subcritical water extract (CSWE), low GE + CSWE (GCL), and high GE + CSWE (GCH) for 21 days and drinking water containing 5% DSS for the final 7 days to induce intestinal inflammation. We assessed the change of body weight, disease activity index (DAI), histopathological scores, myeloperoxidase (MPO) activity, and mRNA levels. Compared with the DSS group, the GCH group showed increased body weight, inhibited intestinal shortening, and decreased DAI and histopathological score of intestinal inflammation, which was similar to that for the control group. It inhibited MPO activity as well as interleukin (IL)-1β, IL-6, and tumor necrosis factor-α mRNA levels. Therefore, the ginger-cinnamon complex helps to improve intestine inflammation, which is beneficial for gut health.
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Affiliation(s)
- Jin A Im
- Department of Food Science and Technology, Seoul National University of Science and Technology, 232, Gongneung-ro, Nowon-gu, Seoul, 01811 Republic of Korea
| | - Min Seo Kim
- Department of Food Science and Technology, Seoul National University of Science and Technology, 232, Gongneung-ro, Nowon-gu, Seoul, 01811 Republic of Korea
| | - Oran Kwon
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul, 03760 Korea
| | - Jae-Ho Shin
- Department of Biomedical Laboratory Science, Eulji University, Seongnam-si, Gyeonggi-do 13135 Republic of Korea
| | - Ji Yeon Kim
- Department of Food Science and Technology, Seoul National University of Science and Technology, 232, Gongneung-ro, Nowon-gu, Seoul, 01811 Republic of Korea
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Cheng Y, Xue F, Yu S, Du S, Yang Y. Subcritical Water Extraction of Natural Products. Molecules 2021; 26:4004. [PMID: 34209151 PMCID: PMC8271798 DOI: 10.3390/molecules26134004] [Citation(s) in RCA: 67] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/20/2021] [Accepted: 06/20/2021] [Indexed: 12/13/2022] Open
Abstract
Subcritical water refers to high-temperature and high-pressure water. A unique and useful characteristic of subcritical water is that its polarity can be dramatically decreased with increasing temperature. Therefore, subcritical water can behave similar to methanol or ethanol. This makes subcritical water a green extraction fluid used for a variety of organic species. This review focuses on the subcritical water extraction (SBWE) of natural products. The extracted materials include medicinal and seasoning herbs, vegetables, fruits, food by-products, algae, shrubs, tea leaves, grains, and seeds. A wide range of natural products such as alkaloids, carbohydrates, essential oil, flavonoids, glycosides, lignans, organic acids, polyphenolics, quinones, steroids, and terpenes have been extracted using subcritical water. Various SBWE systems and their advantages and drawbacks have also been discussed in this review. In addition, we have reviewed co-solvents including ethanol, methanol, salts, and ionic liquids used to assist SBWE. Other extraction techniques such as microwave and sonication combined with SBWE are also covered in this review. It is very clear that temperature has the most significant effect on SBWE efficiency, and thus, it can be optimized. The optimal temperature ranges from 130 to 240 °C for extracting the natural products mentioned above. This review can help readers learn more about the SBWE technology, especially for readers with an interest in the field of green extraction of natural products. The major advantage of SBWE of natural products is that water is nontoxic, and therefore, it is more suitable for the extraction of herbs, vegetables, and fruits. Another advantage is that no liquid waste disposal is required after SBWE. Compared with organic solvents, subcritical water not only has advantages in ecology, economy, and safety, but also its density, ion product, and dielectric constant can be adjusted by temperature. These tunable properties allow subcritical water to carry out class selective extractions such as extracting polar compounds at lower temperatures and less polar ingredients at higher temperatures. SBWE can mimic the traditional herbal decoction for preparing herbal medication and with higher extraction efficiency. Since SBWE employs high-temperature and high-pressure, great caution is needed for safe operation. Another challenge for application of SBWE is potential organic degradation under high temperature conditions. We highly recommend conducting analyte stability checks when carrying out SBWE. For analytes with poor SBWE efficiency, a small number of organic modifiers such as ethanol, surfactants, or ionic liquids may be added.
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Affiliation(s)
- Yan Cheng
- School of Pharmaceutical Sciences, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China; (Y.C.); (F.X.); (S.Y.); (S.D.)
- Shandong Analysis and Test Centre, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China
- Department of Chemistry, East Carolina University, Greenville, NC 27858, USA
| | - Fumin Xue
- School of Pharmaceutical Sciences, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China; (Y.C.); (F.X.); (S.Y.); (S.D.)
- Shandong Analysis and Test Centre, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China
| | - Shuai Yu
- School of Pharmaceutical Sciences, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China; (Y.C.); (F.X.); (S.Y.); (S.D.)
- Shandong Analysis and Test Centre, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China
| | - Shichao Du
- School of Pharmaceutical Sciences, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China; (Y.C.); (F.X.); (S.Y.); (S.D.)
- Shandong Analysis and Test Centre, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China
| | - Yu Yang
- Department of Chemistry, East Carolina University, Greenville, NC 27858, USA
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Abstract
Cinnamon is an unusual tropical plant belonging to the Lauraceae family. It has been used for hundreds of years as a flavor additive, but it has also been used in natural Eastern medicine. Cinnamon extracts are vital oils that contain biologically active compounds, such as cinnamon aldehyde, cinnamic alcohol, cinnamic acid, and cinnamate. It has antioxidant, anti-inflammatory, and antibacterial properties and is used to treat diseases such as diabetes and cardiovascular disease. In folk medicine, cinnamon species have been used as medicine for respiratory and digestive disorders. Their potential for prophylactic and therapeutic use in Parkinson’s and Alzheimer’s disease has also been discovered. This review summarizes the available isolation methods and analytical techniques used to identify biologically active compounds present in cinnamon bark and leaves and the influence of these compounds in the treatment of disorders.
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Optimizing extraction conditions for functional compounds from ginger ( Zingiber officinale Roscoe) using response surface methodology. Food Sci Biotechnol 2020; 29:379-385. [PMID: 32257521 DOI: 10.1007/s10068-019-00667-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Revised: 07/23/2019] [Accepted: 08/06/2019] [Indexed: 10/26/2022] Open
Abstract
Extraction process was optimized for maximizing the contents of functional compounds from ginger using response surface methodology which applied Box-Behnken design. Ginger extracts were obtained at 3 levels of ethanol concentration (0-70%) of solvent, extraction time (30-90 min), and extraction temperature (50-70 °C) as independent variables. The 6-shogaol and 6-gingerol of the extracts were analyzed through HPLC. The significance of each term in polynomial regression equations was evaluated on functional compound contents and extraction yield in extraction process. It was verified that the regression equations were accurate with high determination coefficients over 0.892. The optimum ethanol concentration, extraction time, and extraction temperature for extraction yield were determined as 41.38%, 78.16 min, and 70 °C, respectively. The functional compound contents predicted at optimal conditions were as follows: 39.55 mg/g at 70%, 70 min, and 70 °C for 6-gingerol, 2.44 mg/g at 70%, 51.90 min, and 62.29 °C for 6-shogaol.
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