Cytotoxic Properties of Leaf Essential Oil and Components from Indigenous Cinnamon (<i>Cinnamomum osmophloeum</i> Kaneh)

Huang, Tzu‐Chi; Ho, Chi‐Tang; Fu, Hui‐Yin; Pan, Min‐Hsiung

doi:10.1021/bk-2006-0925.ch023

Cited by 2 publications

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“…Conversely, large doses or chronic ingestion of cinnamon powder may also provide an increased dose of oil components that may cause adverse effects, such as inflammation and hyperkeratosis of the fore stomach (Bickers et al, 2005). An aqueous extraction method reduces the exposure to cinnamon oil components as they are not efficiently extracted (Huang, Ho, Fu, & Pan, 2006; Anderson et al, 2004). A novel process that transfers, concentrates and preserves polyphenols from berry juices to produce a phytochemically enhanced functional food ingredient was recently reported by our group (Roopchand et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

In vivo and in vitro antidiabetic effects of aqueous cinnamon extract and cinnamon polyphenol-enhanced food matrix

et al. 2012

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Cinnamon has a long history of medicinal use and continues to be valued for its therapeutic potential for improving metabolic disorders such as type 2 diabetes. In this study, a phytochemically-enhanced functional food ingredient that captures water soluble polyphenols from aqueous cinnamon extract (CE) onto a protein rich matrix was developed. CE and cinnamon polyphenol-enriched defatted soy flour (CDSF) were effective in acutely lowering fasting blood glucose levels in diet-induced obese hyperglycemic mice at 300 and 600 mg/kg, respectively. To determine mechanisms of action, rat hepatoma cells were treated with CE and eluates of CDSF at a range of 1–25 µg/ml. CE and eluates of CDSF demonstrated dose-dependent inhibition of hepatic glucose production with significant levels of inhibition at 25 µg/ml. Furthermore, CE decreased the gene expression of two major regulators of hepatic gluconeogenesis, phosphoenolpyruvate carboxykinase and glucose-6-phosphatase. The hypoglycemic and insulin-like effects of CE and CDSF may help to ameliorate type 2 diabetes conditions.

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Section: Introductionmentioning

confidence: 99%

In vivo and in vitro antidiabetic effects of aqueous cinnamon extract and cinnamon polyphenol-enhanced food matrix

et al. 2012

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“…Meanwhile, group 5 consisted of methyleugenol ( 46 ), ( E )-cinnamaldehyde ( 48 ), eugenol ( 51 ), and ( Z )- and ( E )-isoeugenols ( 53 and 54 ) and was designated as the brown spice group according to the aroma characters identified during descriptive analysis in the previous study . Furthermore, not only is eugenol present in nutmeg oil, but it is also a major volatile in cinnamon oil distillated from leaf. , Guaiacol ( 41 ) was classified in group 4 along with coumarin ( 56 ) and vanillin ( 58 ) because of the origin of these compounds in vanilla bean . Octanal ( 13 ), nonanal ( 16 ), and decanal ( 21 ) were categorized in group 3 as the aldehyde group due to their similar properties.…”

Section: Resultsmentioning

confidence: 97%

“…Some odorants which had OAVs lower than 1 were included in the model reconstitution since they could impact the cola flavor or flavor release/partitioning. In this case, isoborneol (29), nerol (36), geraniol (39), guaiacol (41), methyleugenol (46), (E)-cinnamaldehyde ( 48), (Z)-isoeugenol (53), and (E)-isoeugenol (54), which had medium or high FD factors in colas, 3 were used to prepare the cola aroma model.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…The 20 high-purity standard compounds used to construct the cola aroma reconstitution model were categorized into five groups (Table 6). (R)-(+)-Limonene (8b), linalool (22), nerol (36), and geraniol (39), which had odor characteristic of citrus/floral perceived by GCO, 1 comprised group 1. The aroma compounds in group 2, including 1,8-cineole (9), 4-terpineol (25), isoborneol (29), α-terpineol (31), and borneol (32a and 32b), had similar herbal/cooling notes as determined by GCO.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…3 Furthermore, not only is eugenol present in nutmeg oil, but it is also a major volatile in cinnamon oil distillated from leaf. 21,36 Guaiacol (41) was classified in group 4 along with coumarin (56) and vanillin (58) because of the origin of these compounds in vanilla bean. 37 Octanal (13), nonanal (16), and decanal (21) were categorized in group 3 as the aldehyde group due to their similar properties.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

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Identification of Character-Impact Odorants in a Cola-Flavored Carbonated Beverage by Quantitative Analysis and Omission Studies of Aroma Reconstitution Models

Lorjaroenphon

Cadwallader

2015

J. Agric. Food Chem.

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Thirty aroma-active components of a cola-flavored carbonated beverage were quantitated by stable isotope dilution assays, and their odor activity values (OAVs) were calculated. The OAV results revealed that 1,8-cineole, (R)-(-)-linalool, and octanal made the greatest contribution to the overall aroma of the cola. A cola aroma reconstitution model was constructed by adding 20 high-purity standards to an aqueous sucrose-phosphoric acid solution. The results of headspace solid-phase microextraction and sensory analyses were used to adjust the model to better match authentic cola. The rebalanced model was used as a complete model for the omission study. Sensory results indicated that omission of a group consisting of methyleugenol, (E)-cinnamaldehyde, eugenol, and (Z)- and (E)-isoeugenols differed from the complete model, while omission of the individual components of this group did not differ from the complete model. These results indicate that a balance of numerous odorants is responsible for the characteristic aroma of cola-flavored carbonated beverages.

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Cytotoxic Properties of Leaf Essential Oil and Components from Indigenous Cinnamon (Cinnamomum osmophloeum Kaneh)

Cited by 2 publications

References 0 publications

In vivo and in vitro antidiabetic effects of aqueous cinnamon extract and cinnamon polyphenol-enhanced food matrix

In vivo and in vitro antidiabetic effects of aqueous cinnamon extract and cinnamon polyphenol-enhanced food matrix

Identification of Character-Impact Odorants in a Cola-Flavored Carbonated Beverage by Quantitative Analysis and Omission Studies of Aroma Reconstitution Models

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