Bioaccessibility of polyphenols and cinnamaldehyde in cinnamon beverages subjected to in vitro gastro-pancreatic digestion

Cinnamon and its derivatives as potential ingredient in functional food—A review

“…[63] Digestive system protection Concerning the digestive system, cinnamon has been reported to reduce the risk of gastric ulcers as well as protect gastrointestinal tract from free radical injury. [61,64] Investigated in normal rats, the aqueous extract of cinnamon (100 μg/mL containing 0.74% TAPP) was proven to regulate multiple metabolic pathways involved in the intestinal lipoprotein metabolism of small intestinal primary enterocytes. Cinnamon consumption might also improve intestinally derived lipid metabolism in the healthy rats.…”

“…[117] Sufficient data on the bioaccessible fraction of functional foods are essential because it is an important step in understanding the biological activity of the food constituents. [118] In the recent study of Helal et al, [64] a digestion model was designed to evaluate the bioaccessibility of total polyphenol in a cinnamon beverage. They concluded that the bioaccessibility of total phenol was approximately 79% in this digestion model.…”

“…[119] For an example, the presence of milk in the system decreases polyphenol bioaccessibility since phenolic compounds have a high affinity for caseins. [64] Processing of food/beverage may also change the bioaccessibility of polyphenolic compounds. [118] Studies investigating the bioaccessibility and bioavailability of cinnamon and its constituents are still limited.…”

“…[117] Cinnamon has been used in traditional foods and beverages in many Asian cultures, such as Chinese, Arab, Indonesian, Korean, Malaysian, and Turkish. [64,105,[119][120][121][122][123] In Egypt, a traditional beverage is prepared by adding 4 g of cinnamon bark powder into 200 mL of boiling water, followed by heating for 5 min below its boiling point. [64] In some countries in Europe, cinnamon-flavored foods are becoming more popular.…”

“…[64,105,[119][120][121][122][123] In Egypt, a traditional beverage is prepared by adding 4 g of cinnamon bark powder into 200 mL of boiling water, followed by heating for 5 min below its boiling point. [64] In some countries in Europe, cinnamon-flavored foods are becoming more popular. [124][125][126][127] It has been reported that in Europe, C. cassia is more popular than C. verum.…”