Cassia Twig&Cassia Cinamon:Research Update.

  seminal trace...Cassia Twig Extract.10:1Ramulus Cinnamomi Cassiae.CAS.RN.NO:84649-98-9.Synonyms:Cinnamon Extract.....

 


   Phytochemical info of Cassia Twig:

 Product Name:
 Synonym:
 Definition:Cassia Twig are majorly composed of
 Chemical information disclosed as following table:


   Cassia Twig&Cassia Cinamon:Research Update

  Phenolic constituents in the fruits of Cinnamomum zeylanicum and their antioxidant activity..:

 Defatted cinnamon fruit powder was successively extracted with benzene ethyl acetate, acetone, MeOH, and water. The concentrated water extract contained the maximum amount of phenolics and showed the highest antioxidant activities. Hence, it was fractionated by Diaion HP-20SS, Diaion HP-20, and Sephadex LH-20 column chromatographies. It gave five purified compounds, the purities of which were analyzed by HPLC. Compounds 1-5 were identified as 3,4-dihydroxybenzoic acid (protocatechuic acid), epicatechin-(2beta-->O-7,4beta-->8)-epicatechin-(4beta-->8)-epicatechin (cinnamtannin B-1), 4-[2,3-dihydro-3-(hydroxymethyl)-5-(3-hydroxypropyl)-7-(methoxy)benzofuranyl]-2-methoxyphenyl beta-d-glucopyranoside (urolignoside), quercetin-3-O-(6-O-alpha-l-rhamnopyranosyl)-beta-d-glucopyranoside (rutin), and quercetin-3-O-alpha-l-rhamnopyranoside by using extensive spectral studies. The antioxidant activities of purified compounds were screened for their antioxidative potential using beta-carotene-linoleate and 1,1-diphenyl-2-picrylhydrazyl model systems. All of the compounds showed antioxidant and radical scavenging activities. This is the first report of the isolation and identification of nonvolatile constituents and as well as antioxidant activities from cinnamon fruits.

  Chemical composition of volatile oil from Cinnamomum zeylanicum buds..:

 The hydro-distilled volatile oil of the Cinnamomum zeylanicum (C. zeylanicum) buds was analyzed using GC and GC-MS for the first time. Thirty-four compounds representing approximately 98% of the oil was characterized. It consists of terpene hydrocarbons (78%) and oxygenated terpenoids (9%). alpha-Bergamotene (27.38%) and alpha-copaene (23.05%) are found to be the major compounds. A comparison of the chemical composition of the oil was made with that of flowers and fruits.

  Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry..:

 trans-Cinnamaldehyde, the principal component of cinnamon flavor, is a potent antimicrobial compound present in essential oils such as cinnamon. In the course of studies designed to discover its maximum microbial lethality under food-processing conditions, a gas chromatographic-mass spectrophotometric procedure was developed for the extraction and analysis of essential oil components such as cinnamaldehyde from commercial cinnamon-containing foods (several brands of cinnamon breads, cereals, cookies, puddings, applesauces, and fruit juices). The cinnamaldehyde content ranged from trace amounts in orange juice to 12.2 mg/100 g (122 ppm) in apple cinnamon cereals and 31.1 mg/100 g (311 ppm) for cinnamon swirl bread (highest value). To ascertain the heat stability of cinnamaldehyde, pure cinnamaldehyde, pure eugenol, cinnamon oil, and mixtures consisting of cinnamaldehyde plus eugenol or cinnamon oil were heated at graded temperatures up to 210 degrees C and 60 min, and then possible compositional changes were examined. Eugenol was stable to heat, as were the components of cinnamon oil: carvone, eugenol, and linalool. In contrast, starting at approximately 60 degrees C, pure cinnamaldehyde undergoes a temperature-dependent transformation to benzaldehyde under the influence of heat. Eugenol, both pure and in cinnamon oil, when added to pure cinnamaldehyde protected the aldehyde against heat destruction. The protection may due to an antioxidative action of eugenol. The possible mechanism of this effect and the significance of these findings for food chemistry and microbiology are discussed.

  Chemical composition of the flower oil of Cinnamomum zeylanicum blume..:

 The steam-distilled oil of cinnamon (Cinnamomum zeylanicum) flowers was analyzed by GC and GC-MS. It consists of 23% hydrocarbons and 74% oxygenated compounds. A total of 26 compounds constituting approximately 97% of the oil were characterized. (E)-Cinnamyl acetate (41.98%), trans-alpha-bergamotene (7.97%), and caryophyllene oxide (7.2%) are found to be major compounds. This is the first report on the chemical composition of the flower oil of Cinnamomum zeylanicum.

  A novel inhibitor of bacterial endotoxin derived from cinnamon bark..:

 A substance that inhibits the activity of bacterial endotoxin (LPS) was found in cinnamon bark. The inhibitor, extracted from dry cinnamon bark with 67% ethanol/water, was purified by using Limulus gelation activity as an indicator of endotoxin activity. The inhibitor suppressed the activity of the LPS when it was mixed with the inhibitor prior to the assay. The reduction of the LPS activity depended on the concentration of both the inhibitor and LPS when mixed, and also on the incubation time. The inhibitor suppressed the activity of all LPS and lipid A preparations tested regardless of the origin of the bacteria. The inhibitor alone did not affect the Limulus system. These results indicate that the inhibition was caused by direct interaction of the inhibitor with the LPS molecule. Furthermore the inhibitor abrogated the pyrogenicity of the LPS. Although it is uncertain whether the inhibitor actually plays a role in the defense mechanism in cinnamon bark, this is the first report that an inhibitor of bacterial endotoxin exists in a plant.
 


  DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity of flavonoids obtained from some medicinal plants..:

 A reactive oxygen species has been implicated in a range of human pathological diseases such as atherosclerosis and certain cancers. Flavonoids are reported to exhibit various biological activities, including antioxidative and free radical scavenging activities. Several flavonoids obtained from barley leaves, soybean and some medicinal plants, Silybum marianum, Sophorae Flos, Cinnamon, Ephedrae Herba and Scutellariae Radix, were tested for their DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity. The structure-activity relationships suggested that not only the numbers of hydroxy group but also the position of hydroxy group might be important for mediating potent activity.

  Cinnamtannin B1 activity on adipocytes formation..:

 In attempt to discover a small active compound that could promote adipogenesis, we investigated the ability of cinnamon (Cinnamomum zeylanicum) extracts to stimulate 3T3-L1 preadipocytes, In this study, we designed an experiment by replacing insulin with cinnamon extracts. The differentiated of 3T3-L1 adipocytes were monitored using oil red O staining method. Induction of adipocyte formation by cinnamtannin B1 or water extract gave the similar effects to insulin activity in adipogenesis.

  Antiulcerogenic compounds isolated from Chinese cinnamon..:

 Two active compounds that prevent serotonin-induced ulcerogenesis in rats were isolated from Chinese cinnamon (the stem bark of Cinnamomum cassia) and identified as 3-(2-hydroxyphenyl)-propanoic acid and its O-glucoside. The former compound, administered orally or parenterally to rats at a remarkably low dose (40 micrograms/kg body weight), also inhibited gastric ulcers induced by the other ulcerogens such as phenylbutazone, ethanol, and water immersion stress, although it failed to prevent indomethacin-induced ulcers. Pharmacological studies have shown that 3-(2-hydroxyphenyl)-propanoic acid hardly inhibited the secretion of gastric acid, but promoted the gastric blood flow. These results suggest that the antiulcerogenic effect of this compound is probably attributable to the potentiation of defensive factors through the improvement of the circulatory disorder and gastric cytoprotection.

  Cinnamon supplementation does not improve glycemic control in postmenopausal type 2 diabetes patients..:

 In vitro and in vivo animal studies have reported strong insulin-like or insulin-potentiating effects after cinnamon administration. Recently, a human intervention study showed that cinnamon supplementation (1 g/d) strongly reduced fasting blood glucose concentration (30%) and improved the blood lipid profile in patients with type 2 diabetes. The objective of this study was to investigate the effects of cinnamon supplementation on insulin sensitivity and/or glucose tolerance and blood lipid profile in patients with type 2 diabetes. Therefore, a total of 25 postmenopausal patients with type 2 diabetes (aged 62.9 +/- 1.5 y, BMI 30.4 +/- 0.9 kg/m2) participated in a 6-wk intervention during which they were supplemented with either cinnamon (Cinnamomum cassia, 1.5 g/d) or a placebo. Before and after 2 and 6 wk of supplementation, arterialized blood samples were obtained and oral glucose tolerance tests were performed. Blood lipid profiles and multiple indices of whole-body insulin sensitivity were determined. There were no time x treatment interactions for whole-body insulin sensitivity or oral glucose tolerance. The blood lipid profile of fasting subjects did not change after cinnamon supplementation. We conclude that cinnamon supplementation (1.5 g/d) does not improve whole-body insulin sensitivity or oral glucose tolerance and does not modulate blood lipid profile in postmenopausal patients with type 2 diabetes. More research on the proposed health benefits of cinnamon supplementation is warranted before health claims should be made.

  Cinnamon improves glucose and lipids of people with type 2 diabetes..:

 OBJECTIVE: The objective of this study was to determine whether cinnamon improves blood glucose, triglyceride, total cholesterol, HDL cholesterol, and LDL cholesterol levels in people with type 2 diabetes. RESEARCH DESIGN AND METHODS: A total of 60 people with type 2 diabetes, 30 men and 30 women aged 52.2 +/- 6.32 years, were divided randomly into six groups. Groups 1, 2, and 3 consumed 1, 3, or 6 g of cinnamon daily, respectively, and groups 4, 5, and 6 were given placebo capsules corresponding to the number of capsules consumed for the three levels of cinnamon. The cinnamon was consumed for 40 days followed by a 20-day washout period. RESULTS: After 40 days, all three levels of cinnamon reduced the mean fasting serum glucose (18-29%), triglyceride (23-30%), LDL cholesterol (7-27%), and total cholesterol (12-26%) levels; no significant changes were noted in the placebo groups. Changes in HDL cholesterol were not significant. CONCLUSIONS: The results of this study demonstrate that intake of 1, 3, or 6 g of cinnamon per day reduces serum glucose, triglyceride, LDL cholesterol, and total cholesterol in people with type 2 diabetes and suggest that the inclusion of cinnamon in the diet of people with type 2 diabetes will reduce risk factors associated with diabetes and cardiovascular diseases.


  Anti-diabetic effect of cinnamon extract on blood glucose in db/db mice.:

 The anti-diabetic effect of Cinnamomi cassiae extract (Cinnamon bark: Lauraceae) in a type II diabetic animal model (C57BIKsj db/db) was studied. Cinnamon extract was administered at different dosages (50, 100, 150 and 200 mg/kg) for 6 weeks. It was found that blood glucose concentration is significantly decreased in a dose-dependent manner (P<0.001) with the most in the 200 mg/kg group compared with the control. In addition, serum insulin levels and HDL-cholesterol levels were significantly higher (P<0.01) and the concentration of triglyceride, total cholesterol and intestinal alpha-glycosidase activity were significantly lower after 6 weeks of the administration. These results suggest that cinnamon extract has a regulatory role in blood glucose level and lipids and it may also exert a blood glucose-suppressing effect by improving insulin sensitivity or slowing absorption of carbohydrates in the small intestine.

 This study investigated the effect of cinnamate, a phenolic compound found in cinnamon bark and other plant materials, on lipid metabolism and antioxidant enzyme activities in rats fed a high cholesterol diet. Three groups of rats were given a diet containing 1 g of cholesterol/kg for 6 weeks. The control group only received the high cholesterol diet, whereas the other two groups received a diet supplemented with lovastatin or cinnamate (0.1 g/100 g of diet). The plasma high-density lipoprotein-cholesterol levels were significantly higher in the cinnamate group than in either the control or lovastatin groups, and the atherogenic index was significantly lower in rats with cinnamate supplementation. Supplementation with cinnamate resulted in significantly lower hepatic cholesterol and triglyceride levels. Accumulation of hepatic lipid droplets was higher in the control group than in the rats supplemented with either cinnamate or lovastatin. Hepatic 3-hydroxy-3-methylglutaryl CoA (HMG-CoA) reductase activity was significantly lower in the cinnamate group compared with the other groups, whereas only acyl-CoA:cholesterol acyltransferase activity was significantly lower in the lovastatin group compared with the control group. Cinnamate supplementation resulted in higher catalase and glutathione peroxidase activities, while hepatic thiobarbituric acid-reactive substances were significantly lower in both the cinnamate and lovastatin groups. The fecal acidic sterol was higher in the lovastatin group than in the control or cinnamate groups. These results suggest that dietary cinnamate inhibits hepatic HMG-CoA reductase activity, resulting in lower hepatic cholesterol content, and suppresses lipid peroxidation via enhancement of hepatic antioxidant enzyme activities.

  Antidiabetic effect of Cinnamomum cassia and Cinnamomum zeylanicum in vivo and in vitro..:

 Rats were given Cinnamomum cassia bark or extracts from Cinnamomum cassia and zeylanicum to evaluate blood glucose and plasma insulin levels in rats under various conditions. The cassia extract was superior to the zeylanicum extract. The cassia extract was slightly more efficacious than the equivalent amount of Cassia bark. A decrease in blood glucose levels was observed in a glucose tolerance test (GTT), whereas it was not obvious in rats that were not challenged by a glucose load. The elevation in plasma insulin was direct since a stimulatory in vitro effect of insulin release from INS-1 cells (an insulin secreting cell line) was observed. Thus the cassia extract has a direct antidiabetic potency.

  The names of drugs in the cassia-bark family in China prior to the 11th century--On the standardization as Guizhi by Ling Yi and other scholars of cassia-bark family drug names appearing in the medical works written by Zhongjing.:

 The Chinese medical classics Shangham Lun, Jingui Yaolue and Jingui Yuhanjing are regarded as having been written by Zhang Zhongjing in the early part of the third century A.d. However, all current editions of the three works are based on the northern Song edition revised by Lin Yi and other scholars that was first published in 1065 and 1066. Guizhi appears in prescriptions in all three books as an important medicine. Yet whereas in the Chinese Pharmacopoeia (C.P.) Guizhi is defined as the Cinnamomi Ramulus (the whole twig). The author conducted a historical analysis of the terms and materials used for cinnamomic medicine in China from the third century B.C. to the year 1066, and the following results were obtained. (1) Until the Han period, the drug name Gui was commonly used for products made from the bark (the cork from the bark being removed) of cinnamomic plant. Such products have been excavated from a tomb where they were interred in the second century B.C., and the drug name Guixin was commonly used for them until the Tang period. (2) The terms Gui, Qin, Mugui, Mugui, guirou, Rougui, Guixin, and Guizhi found in medical texts up to the tenth century were all used for the products made from the bark. The Tang government's pharmacopoeia of 659, the Xinxiu Bencao, designates their material plant as either C. cassia or C. obtusifolium. This product primarily corresponds to Cinnamomi cortex, being Rougui in C.P. (3) The term Jungui was used from the third century B.C. for products in the shape of a bamboo pipe which were made from the bark of cinnamomic plant twig that had been repeatedly rolled up, and which were used as dietary foods or spices. The Xinxiu Bencao designates the material plant as C. burmanni, and the product corresponds to the cinnamon sticks now in use. (4) As to use Guizhi as decoction, we cannot deny the possibility that in the original medical works of Zhongjing there was a prescription by the name of Guizhi Tang. However, there are no examples of the drug name Guizhi until the sixth century, and most prescriptions of Zhongjing that were used around the Tang period employ Guixin or Gui. Because of this, in some prescriptions there has arisen a contradiction in the terminology; for example in Guizhi Tang, Guizhi might be prescribed instead of Guixin. Further, there are also prescriptions named Guixin... Tang. On the other hand, no evidence has been found that the whole twig of cinnamomic plant was used as a drug prior to the eleventh century. Consequently, this indicates an extremely small likelihood that in the time of Zhongjing the drug name Gizhi was employed, or that the whole cinnamomic twig was employed as a drug. (5) In the Taiping Shenghifang which was published in the early part of northern Song period there is, among the prescriptions for Guizhi, and example drawn from the prescriptions of Zhonjing, of the use of a drug named Guizhi, which has the same meaning as Guixin. However, at the time Gixin was a commonly used term.

  Mechanism of action of Spanish oregano, Chinese cinnamon, and savory essential oils against cell membranes and walls of Escherichia coli O157:H7 and Listeria monocytogenes..:

 The mechanism of the antimicrobial action of Spanish oregano (Corydothymus capitatus), Chinese cinnamon (Cinnamomum cassia), and savory (Satureja montana) essential oils against cell membranes and walls of bacteria was studied by the measurement of the intracellular pH and ATP concentration, the release of cell constituents, and the electronic microscopy observations of the cells when these essential oils at their MICs were in contact with Escherichia coli O157:H7 and Listeria monocytogenes. E. coli O157:H7 and L. monocytogenes, two pathogenic foodborne bacteria, were used as gram-negative and gram-positive bacterial models, respectively. Treatment with these essential oils at their MICs affected the membrane integrity of bacteria and induced depletion of the intracellular ATP concentration. Spanish oregano and savory essential oils, however, induced more depletion than Chinese cinnamon oil. An increase of the extracellular ATP concentration was observed only when Spanish oregano and savory oils were in contact with E. coli O157:H7 and L. monocytogenes. Also, a significantly higher (P < or = 0.05) cell constituent release was observed in the supernatant when E. coli O157:H7 and L. monocytogenes cells were treated with Chinese cinnamon and Spanish oregano oils. Chinese cinnamon oil was more effective to reduce significantly the intracellular pH of E. coli O157:H7, whereas Chinese cinnamon and Spanish oregano decreased more significantly the intracellular pH of L. monocytogenes. Electronic microscopy observations revealed that the cell membrane of both treated bacteria was significantly damaged. These results suggest that the cytoplasmic membrane is involved in the toxic action of essential oils.

  Antimicrobial Activities of Cinnamon Oil and Cinnamaldehyde from the Chinese Medicinal Herb Cinnamomum cassia Blume..:

 Both Cinnamomum verum J.S. Presl. and Cinnamomum cassia Blume are collectively called Cortex Cinnamonmi for their medicinal cinnamon bark. Cinnamomum verum is more popular elsewhere in the world, whereas C. cassia is a well known traditional Chinese medicine. An analysis of hydro-distilled Chinese cinnamon oil and pure cinnamaldehyde by gas chromatography/mass spectrometry revealed that cinnamaldehyde is the major component comprising 85% in the essential oil and the purity of cinnamaldehyde in use is high (> 98%). Both oil and pure cinnamaldehyde of C. cassia were equally effective in inhibiting the growth of various isolates of bacteria including Gram-positive (1 isolate, Staphylococcus aureus), and Gram-negative (7 isolates, E. coli, Enterobacter aerogenes, Proteus vulgaris, Pseudomonas aeruginosa, Vibrio cholerae, Vibrio parahaemolyticus and Samonella typhymurium), and fungi including yeasts (four species of Candida, C. albicans, C. tropicalis, C. glabrata, and C. krusei), filamentous molds (4 isolates, three Aspergillus spp. and one Fusarium sp.) and dermatophytes (three isolates, Microsporum gypseum, Trichophyton rubrum and T. mentagraphytes). Their minimum inhibition concentrations (MIC) as determined by agar dilution method varied only slightly. The MICs of both oil and cinnamaldehyde for bacteria ranged from 75 mug/ml to 600 mug/ml, for yeasts from 100 mug/ml to 450 mug/ml, for filamentous fungi from 75 mug/ml to 150 mug/ml, and for dermatophytes from 18.8 mug/ml to 37.5 mug/ml. The antimicrobial effectiveness of C. cassia oil and its major constituent is comparable and almost equivalent, which suggests that the broad-spectrum antibiotic activities of C. cassia oil are due to cinnamaldehyde. The relationship between structure and function of the main components of cinnamon oil is also discussed.


  Antimicrobial effect of extracts from Chinese chive, cinnamon, and corni fructus..:

 Extracts were prepared from Chinese chive (Allium tuberosum), cinnamon (Cinnamomum cassia), and corni fructus (Cornus officinalis) and used to evaluate their antimicrobial activity on common foodborne microorganisms, alone and in combination. The mixed extract, consisting of three extracts in equal volumes, showed an entire antimicrobial spectrum and had excellent stability to heat, pH, and storage. The mixed extract exhibited better inhibition on growth of Escherichia coli than potassium sorbate at 2-5 mg/mL. The mixed extract inhibited the growth of Pichia membranaefaciens at levels as low as 2 mg/mL. When the mixed extract was used in foods, the expected antimicrobial effect in orange juice, pork, and milk was observed. After gel filtration chromatography, each extract was partially purified into fractions, and one fraction in each extract showed enhanced antimicrobial activity. Overall, the mixed extract was of promising potential for incorporation into various food products for which a natural antimicrobial additive is desired.
 

  Insecticidal and fumigant activities of Cinnamomum cassia bark-derived materials against Mechoris ursulus (Coleoptera: attelabidae).:

 The insecticidal and fumigant activities of Cinnamomum cassia (Blume) bark-derived materials against the oak nut weevil (Mechoris ursulus Roelofs) were examined using filter paper diffusion and fumigation methods and compared to those of the commercially available Cinnamomum bark-derived compounds (eugenol, salicylaldehyde, trans-cinnamic acid, and cinnamyl alcohol). The biologically active constituent of the Cinnamomum bark was characterized as trans-cinnamaldehyde by spectroscopic analysis. In a test with the filter paper diffusion method, trans-cinnamaldehyde showed 100 and 83.3% mortality at rates of 2.5 and 1.0 mg/filter paper, respectively. At 2.5 mg/paper, strong insecticidal activity was produced from eugenol (90.0% mortality) and salicylaldehyde (88. 9%), whereas trans-cinnamic acid revealed moderate activity (73.3%). At 5 mg/paper, weak insecticidal activity (50.0%) was produced from cinnamyl alcohol. In a fumigation test, the Cinnamomum bark-derived compounds were much more effective against M. ursulus larvae in closed cups than in open ones. These results indicate that the insecticidal activity of test compounds was attributable to fumigant action, although there is also significant contact toxicity. As a naturally occurring insect-control agent, the Cinnamomum bark-derived materials described could be useful as a new preventive agent against damage caused by M. ursulus.

  Comparison of bacteriostatic ability of oleum of Perilla frutescens (L.) Britt., Cinnamomum cassia Presl and Nipagin A.:

 A comparison of bacteriostatic ability has been carried out among oleum of Perilla frutescens and Cinnamomum cassia, benzoic acid and nipagin A. The result shows that the inhibiting effect of Perilla frutescens and Cinnamomum cassia on microorganisms inoculated and spontaneously contaminated is similar to or obviously superior to nipagin A and benzoic acid.

  Immunopharmacological studies of the aqueous extract of Cinnamomum cassia (CCAq). II. Effect of CCAq on experimental glomerulonephritis..:

 Effect of the aqueous extract of Cinnamomum Cassia (CCAq) on experimental glomerulonephritis was studied and compared with that of cobra venom factor (CoVF). In rat nephrotoxic serum (NTS) nephritis, CCAq clearly inhibited the excretion of protein into the urine and the increase of peripheral leucocyte counts. The histological score in CCAq administered animals was significantly lower than that in control animals. However, CCAq did not inhibit or lower the serum complement level. Contrary to CCAq, hypocomplementation was observed by the administration of CoVF, and the excretion of protein into urine was inhibited in a high dose group. In immune complex (IC) and autologous IC nephritis in rats, CCAq clearly inhibited the excretion of protein into urine and the elevation of blood urea nitrogen (BUN). The administration of CoVF caused hypocomplementation, but little inhibition of the excretion of urinary protein was observed in both types of immune complex nephritis. The histological score was slightly inhibited by a low dose of CCAq and a high dose of CoVF. In the experiment employing NZB/NZW F1 mice, the proteinurea, the elevation of BUN level, and the production of antibodies were clearly inhibited by the administration of CCAq. Similar inhibition was observed by CoVF at a high dose. However, the histological changes of the kidney in NZB/NZW F1 mice were not prevented by the administration of CCAq or CoVF.

  Cinnamon water extracts increase glucose uptake but inhibit adiponectin secretion in 3T3-L1 adipose cells..:

 The effects of three concentrations (0.2, 0.3, and 0.4 mg/mL) of a cinnamon extract (CE) (Cinnamomum zeylanicum) on glucose uptake and adiponectin secretion in 3T3-L1 adipocytes were examined in the presence and absence of 0.5 nM and 50 nM insulin. In the absence of insulin, adipocytes exposed to 0.2 mg/mL CE showed an approximate two-fold increase in glucose uptake relative to controls although glucose uptake was unaffected by the two higher concentrations of CE. No effect of CE on glucose uptake was noted in the presence of 0.5 nM insulin whereas the two highest concentrations (0.3 and 0.4 mg/mL) of CE showed a significant dose-dependent decrease in glucose uptake in the presence of 50 nM insulin. Treatment of the adipocytes with 50 nM wortmannin, an irreversible inhibitor of the p110 isoform of phosphoinositide 3'-kinase, was associated with complete inhibition of the stimulated glucose uptake induced by 0.2 mg/mL CE. Treatment of the adipocytes with 0.2 mg/mL CE was associated with an inhibition of adiponectin secretion to levels that were nondetectable. The present study indicates that although 0.2 mg/mL CE has insulin-mimetic action in 3T3-adipocytes in terms of glucose uptake, secretion of the antidiabetic hormone adiponectin is adversely affected.


  Reading cinnamon activates olfactory brain regions..:

 Some words immediately and automatically remind us of odours, smells and scents, whereas other language items do not evoke such associations. This study investigated, for the first time, the abstract linking of linguistic and odour information using modern neuroimaging techniques (functional MRI). Subjects passively read odour-related words ('garlic', 'cinnamon', 'jasmine') and neutral language items. The odour-related terms elicited activation in the primary olfactory cortex, which include the piriform cortex and the amygdala. Our results suggest the activation of widely distributed cortical cell assemblies in the processing of olfactory words. These distributed neuron populations extend into language areas but also reach some parts of the olfactory system. These distributed neural systems may be the basis of the processing of language elements, their related conceptual and semantic information and the associated sensory information.
 Department Psicologia Basica, Clinica y Psicobiologia, Universitat Jaume I. 12071-Castellon de la Plana, Spain. [Neuroimage. 2006 Apr 29;]

  Effects of a cinnamon extract on plasma glucose, HbA, and serum lipids in diabetes mellitus type 2..:

 BACKGROUND: According to previous studies, cinnamon may have a positive effect on the glycaemic control and the lipid profile in patients with diabetes mellitus type 2. The aim of this trial was to determine whether an aqueous cinnamon purified extract improves glycated haemoglobin A1c (HbA1c), fasting plasma glucose, total cholesterol, low-density lipoprotein (LDL), high-density lipoprotein (HDL) and triacylglycerol concentrations in patients with type 2 diabetes. METHODS: A total of 79 patients with diagnosed diabetes mellitus type 2 not on insulin therapy but treated with oral antidiabetics or diet were randomly assigned to take either a cinnamon extract or a placebo capsule three times a day for 4 months in a double-blind study. The amount of aqueous cinnamon extract corresponded to 3 g of cinnamon powder per day. RESULTS: The mean absolute and percentage differences between the pre- and post-intervention fasting plasma glucose level of the cinnamon and placebo groups were significantly different. There was a significantly higher reduction in the cinnamon group (10.3%) than in the placebo group (3.4%). No significant intragroup or intergroup differences were observed regarding HbA1c, lipid profiles or differences between the pre- and postintervention levels of these variables. The decrease in plasma glucose correlated significantly with the baseline concentrations, indicating that subjects with a higher initial plasma glucose level may benefit more from cinnamon intake. No adverse effects were observed. CONCLUSIONS: The cinnamon extract seems to have a moderate effect in reducing fasting plasma glucose concentrations in diabetic patients with poor glycaemic control.

  Cinnamaldehyde inhibits phenylalanine ammonia-lyase and enzymatic browning of cut lettuce..:

 Stored cut lettuce gradually turns brown on the cut section after several days of storage, because cutting induces phenylalanine ammonia-lyase (PAL) activity, the biosynthesis of polyphenol is promoted, and the polyphenols are oxidized by polyphenol oxidase. In this study, we screened for inhibitors of PAL derived from fermented broths of microbes and from foods and found that a cinnamon extract definitely inhibited PLA of cut lettuce. An active component was isolated by chromatographic procedures and was identified as trans-cinnamaldehyde. Browning of cut lettuce immersed in a solution containing trans-cinnamaldehyde was definitely repressed.

  Cinnamon extract prevents the insulin resistance induced by a high-fructose diet..:

 The aim of this study was to determine whether cinnamon extract (CE) would improve the glucose utilization in normal male Wistar rats fed a high-fructose diet (HFD) for three weeks with or without CE added to the drinking water (300 mg/kg/day). In vivo glucose utilization was measured by the euglycemic clamp technique. Further analyses on the possible changes in insulin signaling occurring in skeletal muscle were performed afterwards by Western blotting. At 3 mU/kg/min insulin infusions, the decreased glucose infusion rate (GIR) in HFD-fed rats (60 % of controls, p < 0.01) was improved by CE administration to the same level of controls (normal chow diet) and the improving effect of CE on the GIR of HFD-fed rats was blocked by approximately 50 % by N-monometyl-L-arginine. The same tendency was found during the 30 mU/kg/min insulin infusions. There were no differences in skeletal muscle insulin receptor (IR)-beta, IR substrate (IRS)-1, or phosphatidylinositol (PI) 3-kinase protein content in any groups. However, the muscular insulin-stimulated IR-beta and IRS-1 tyrosine phosphorylation levels and IRS-1 associated with PI 3-kinase in HFD-fed rats were only 70 +/- 9 %, 76 +/- 5 %, and 72 +/- 6 % of controls (p < 0.05), respectively, and these decreases were significantly improved by CE treatment. These results suggest that early CE administration to HFD-fed rats would prevent the development of insulin resistance at least in part by enhancing insulin signaling and possibly via the NO pathway in skeletal muscle.

  Comparative study on the effect of cinnamon and clove extracts and their main components on different types of ATPases..:

 The effect of the commonly used spice extracts cinnamon and clove and their main ingredients on the activity of various ATPases were investigated. Water extracts of both spices inhibited the activity of rat liver Na+/K+ ATPase, and Cu2+-ATPase, but stimulated F0F1ATPase. Similar effects were obtained with cinnamaldehyde and eugenol the major components of cinnamon and clove, respectively with eugenol being more potent. The 50% inhibition of the P-type Na+/K+ ATPase was obtained at 4.7 +/- 0.04 mM for cinnamaldehyde and 1.1 +/- 0.02 mM for eugenol. The 50% inhibition of the CPx-type Cu2+ ATPase was obtained at 0.94 mM for cinnamaldehyde and 0.65 mM for eugenol. On the other hand both compounds stimulated significantly the mitochondrial F0F1ATPase. The shared structural and functional similarities between the P- and the CPx-classes of ATPases may underlie the common effect exhibited by both but not the F-ATPase. Our results identify Na+/K+ ATPase, Cu2+-ATPase and F0F1ATPase as possible intracellular targets for the action of spices' components that result in: a decrease in ATP level, defects in proton and ion transports leading to electrolyte imbalance and derangements in mitochondrial function.

  Antioxidant activity of cinnamon (Cinnamomum Zeylanicum, Breyne) extracts..:

 JUSTIFICATION: Lipid oxidation is one of the major changes that can occur during processing, distribution, storage and final preparation of foods. The oxidation could be prevented by adding synthetic or natural antioxidants in spite of safety of synthetic ones has been questioned. This situation promotes increasing demand for food additives of natural origin. OBJECTIVE: The objective of this study was to evaluate the antioxidant activity of cinnamon extracts. METHODS: Cinnamon samples were obtained at local market, milled (32 mesh sieve) and submitted to sequential extraction using as solvents: ether, methanol and water. The antioxidant activity in the extracts was measured by the b-carotene/linoleic acid system, at 50 degrees C and absorbances reading at 470 nm every 15 min intervals for 120 min. Two controls were used in this determination: one with synthetic antioxidant (BHT, 100 ppm) and other without antioxidant. The water extract was fraccionated using silica Gel 60 and 60G and through chromatographic processes: thin layer, (T.L.C.) and column, using BAW as mobile phase and ethylacetate, petroleum ether, methanol and water as eluent, respectively. RESULTS: The etheric (0.69 mg), methanolic (0.88 mg) and aqueous (0.44 mg) cinnamon extracts, inhibited the oxidative process in 68%; 95.5% and 87.5% respectively. The BHT control inhibited 80% oxidation. The spray reagents (1) beta-carotene/linoleic acid and (2) Fe Cl3/K3 Fe (CN)4 1% sol, showed spots in T.L.C. with antioxidant activity (1) and blue color (2), indicating the presence of phenolic compounds with Rf values of 0.50. Five fractions were obtained by column partition with antioxidant activity and the presence of phenolic compounds. SIGNIFICANCE: These results suggest that the cinnamon extracts can be used as food antioxidant together with the improvement of food palatability. Further studies are in processing of analysing the sinergic association of extracts with synthetic antioxidant and to identify compounds with antioxidant activity in cinnamon extracts.
 

  Regulation of PTP-1 and insulin receptor kinase by fractions from cinnamon: implications for cinnamon regulation of insulin signalling..:

 Bioactive compound(s) extracted from cinnamon potentiate insulin activity, as measured by glucose oxidation in the rat epididymal fat cell assay. Wortmannin, a potent PI 3'-kinase inhibitor, decreases the biological response to insulin and bioactive compound(s) from cinnamon similarly, indicating that cinnamon is affecting an element(s) upstream of PI 3'-kinase. Enzyme studies done in vitro show that the bioactive compound(s) can stimulate autophosphorylation of a truncated form of the insulin receptor and can inhibit PTP-1, a rat homolog of a tyrosine phosphatase (PTP-1B) that inactivates the insulin receptor. No inhibition was found with alkaline phosphate or calcineurin suggesting that the active material is not a general phosphatase inhibitor. It is suggested, then, that a cinnamon compound(s), like insulin, affects protein phosphorylation-dephosphorylation reactions in the intact adipocyte. Bioactive cinnamon compounds may find further use in studies of insulin resistance in adult-onset diabetes.

  Collective effect of a Chinese formula--a study of xiao-jian-zhong-tang..:

 Components of a traditional Chinese medicine formula Xiao-Jian-Zhong-Tang were divided into three groups: (1) Radix Paeoniae Lactiflorae, (2) Radix Astragali, and (3) Cinnamon twig, Radix Glycyrrhizae, Fructus jujubae and Saccharum Granorum. Extracts of each group were injected into rats to observe the blood pressure wave spectrum changes at the caudate artery. The whole formula was also extracted and injected into rats to monitor blood pressure wave spectrum changes. Each group has its own effect on the Fourier components of the blood pressure wave. The meridian effects of these herbs are the same as described in the Chinese medical literature, if we consider each meridian in resonance with a specific Fourier component. The whole formula when injected into rats had an effect on the Fourier components of the blood pressure wave similar to the linear combination of individual effect of the three herb groups when used separately. This may be the fundamental idea behind formula construction.

  Skin symptoms among workers in a spice factory..:

 Workers in a Swedish spice factory (n = 70), and in the office (n = 23) of the same company, were investigated by questionnaire regarding skin symptoms. In a 2nd part of the study, subjects reporting skin symptoms were examined and investigated by patch and prick testing. Skin symptoms were reported by 1/2 the factory workers. Pruritus and skin irritation, particularly from cinnamon powder, were common. Patch test reactions to cinnamic aldehyde were found in 11/25 factory workers, but in several cases, the nature of the reactions was difficult to evaluate. Irritant patch test reactions were seen from powders of cardamom, paprika and white pepper. On prick testing, 6/25 workers reacted to cinnamic aldehyde. The results illustrate the difficulties of patch testing with spices and indicate the need for further research and validation of methods.

  Insulin activity: stimulatory effects of cinnamon and brewer's yeast as influenced by albumin..:

 Cinnamon and Brewer's yeast extracts have been shown to potentiate the action of insulin in isolated adipocytes. In this study, isolated rat epididymal adipocytes were used to evaluate the influence of bovine serum albumin on insulin activity as affected by cinnamon and Brewer's yeast extracts. Albumin at 0.01-0.1% decreased the insulin stimulatory effects of cinnamon from 11.8- to 5.3-fold and 2% albumin decreased this effect to near control levels. Conversely, the insulin-enhancing properties of Brewer's yeast remained low in the presence of less than 0.25% albumin but subsequently increased 2.8-, 4.8- and 5.6-fold in the presence of 0.25, 0.50 and 1.0% albumin, respectively. In the absence of added insulin, increased activity of the insulin-stimulated utilization of glucose by both extracts was observed but only Brewer's yeast extract displayed additive effects when tested at higher insulin levels. Due to the inhibitory and enhancing effects of albumin on the insulin activity of cinnamon and Brewer's yeast, respectively, it is suggested that the effects of albumin be assessed when evaluating the insulin-enhancing effects of other substances using isolated adipocytes.

  Cross-sensitization patterns in guinea pigs between cinnamaldehyde, cinnamyl alcohol and cinnamic acid..:

 Guinea pig maximization tests (GPMT) were performed with cinnamon substances. There was a certain degree of cross-reactivity between cinnamaldehyde, cinnamyl alcohol and cinnamic acid as animals sensitized to cinnamaldehyde reacted to the challenge with the three substances. Animals sensitized to cinnamyl alcohol reacted to cinnamyl alcohol and cinnamaldehyde, but not to cinnamic acid. Cinnamic acid did not sensitize guinea pigs. Compared to the challenge concentration for cinnamaldehyde, approximately a 15 times higher concentration of cinnamyl alcohol and a 25 times higher concentration of cinnamic acid were required to give positive reactions in animals sensitized to cinnamaldehyde. This could not be explained by differences in permeability properties, as the penetration profiles of the three substances through guinea pig skin in vitro showed permeability coefficients of the same order of magnitude under the test conditions. The study suggests that cinnamaldehyde is the "true" allergen, while cinnamyl alcohol and cinnamic acid are transformed in the skin to cinnamaldehyde, before contact allergic reactions can occur.
 


   Difference between Cinnamon Twig(Gui Zhi) and Chinese Cassia Bark(Rou Gui)

  Cinnamon Twig or Gui Zhi.:

 Latin Name: Ramulus Cinnamomi

  Origin of Cinnamon Twig.:

 The species Cinnamomum zeylanicum is the bushy evergreen tree of the Lauraceae family, native to Sri Lanka (Ceylon), the neighbouring Malabar Coast of India, and Myanmar (Burma), and also cultivated in South America and the West Indies for the spice consisting of its dried inner bark. The spice is light brown in colour and has a delicately fragrant aroma and warm, sweet flavor.

 Cinnamon was once more valuable than gold. In Egypt it was sought for embalming and witchcraft; in medieval Europe for religious rites and as a flavoring. Later it was the most profitable spice in the Dutch East India Company trade.

 In modern times, cinnamon is used to flavor a variety of foods, from confections to curries; in Europe and the United States it is especially popular in bakery goods. In China, it is used as a decongestant herb to relieve exterior syndromes.

 The Chinese herb cinnamon twigs are mainly produced in Guangdong, Guangxi and Yunnan. The twigs are often cut in spring, exposed to the sun for a time, dried in the air and cut into slices or sections for use.
       

  Cinnamon Twig.:Cautions on Use

 1. It should be avoided by those with external symptoms of excess caused by exopathogenic wind-cold.
 2. Its use is forbidden for those with external symptoms caused by exopathogenic wind-heat such as thirst and taut and rapid pulse, despite aversion to wind and spontaneous perspiration.
 3. To be taken with care by pregnant women and those with menorrhagia.

  Cinnamon Twig.:Modern Researches:

 Cinnamon contains from 0.5 to 1 percent essential oil, the principal component of which is cinnamaldehyde. The oil is distilled from the twig fragments for use in food, liquor, perfume, and drugs. The aldehyde can also be synthesized.
 Functions of cinnamaldehyde:
 1. Cinnamaldehyde has tranquilizing, pain-killing and convulsion-resistant properties. Injecting cinnamaldehyde into the abdominal cavity of a mouse can alleviate the body sprain reaction caused by acetic acid. The use of the dosage of 500 mg/kg can resist tonic convulsions caused by strychnine.
 2. Acts to reduce fever induced in rabbits in experiments.
 3. Relieves coughing and induces diuresis.


  Chinese Cassia Bark or Rou Gui.:

 Latin: Cortex Cinnamomi

  Origin of Chinese Cassia Bark.:

 The aromatic bark of Cinnamomum cassia Presl., a plant of the family Lauraceae. Similar to true cinnamon, cassia bark has a more pungent, less delicate flavour and is thicker than cinnamon bark. It contains from 1 to 2 percent oil of cassia, a volatile oil, the principal component of which is cinnamic aldehyde. Cassia bark is used as a flavouring in cooking and particularly in liqueurs and chocolate. Southern Europeans prefer it to cinnamon, but, in North America, ground cinnamon is sold without distinction as to the species from which the bark is obtained.
 Cassia bark is peeled from stems and branches and set aside to dry. Some varieties are scraped. While drying, the bark curls into quills. The colour varies from light reddish brown for the thin, scraped bark to gray for the thick, unscraped bark. Ground cassia is reddish brown in colour. Cassia from China is less aromatic than that from Vietnam and Indonesia. Cassia from all three countries has a sweet, aromatic, and pungent flavour. Vietnamese, or Saigon, cassia is particularly highly esteemed.
 Cassia buds, the dried, unripe fruits of Cinnamomum cassia and Cinnamomum loureirii, have a cinnamon-like aroma and a warm, sweet, pungent taste akin to that of cassia bark. The whole buds are added to foods for flavouring. The brown, immature fruit is snugly held in a cuplike, hard, wrinkled, grayish-brown calyx (the whole commonly called a bud) varying in size but ordinarily 11 millimetres long, including the calyx tube; the upper part of the bud may be about 1 cm in diameter.
 Confusion sometimes arises with another group of plants because Cassia is the generic name of an extensive genus of leguminous plants, which, in addition to various other medicinal products, is the source of senna leaves.
       


  Chinese Cassia Bark.:Property and Functions

 Properties: Pungent and sweet in flavor, hot in nature, it is related to the spleen, kidney, heart and liver channels.
 Functions: Supplements fire and restores yang, dispels cold and kills pain as well as warms the channels and removes obstruction in the collaterals.

  Chinese Cassia Bark.:Applications:

 1. To treat impotence and retention of cold in the uterus due to the deficiency of spleen-yang, palpitations with asthma of the insufficiency type, etc.:
 This herb is mostly used together with monkshood root (Radix Aconiti Praeparata), prepared rehmannia, shelled medicinal cornel fruit (Fructus Corni), etc., e.g., Shenqi Wan, You Gui Yin.
 2. To treat cold pain in the chest and abdomen and cold hernia with pain:
 a) Cold pain in the abdomen due to invasion of cold into the interior or deficiency-cold in the spleen and stomach:
 This herb can be ground alone into powder and decocted with wine for oral administration or used together with dried ginger, lesser galangal (Rhizoma Alpiniae Officinarum), long pepper (Fructus Piperis Longi), etc.
 b) Vomiting with abdominal pain, cold limbs and loose stools due to yang deficiency of the spleen and kidneys:
 This herb is often used together with monkshood root (Radix Aconiti Praeparata), ginseng, dried ginger, etc., e.g., Gui Fu Lizhong Wan.
 c) Cold hernia and abdominal pain:
 This herb is mostly used together with evodia fruit, fennel, etc.
 3. To treat lumbago with arthralgia due to cold, obstruction of qi in the chest and deep-rooted carbuncles:
 a) Lumbago with arthralgia due to cold:
 This herb is mostly used together with angelica root (Radix Angelicae Pubescentis), parasitic loranthus, eucommia bark, etc., e.g., Duhuo Jisheng Tang.
 b) Epigastric pain due to obstruction of qi in the chest as a result of suppression of chest yang and invasion of pathogenic cold into the interior:
 This herb can be used together with monkshood root (Radix Aconiti Praeparata), dried ginger, zanthoxylum, etc.
 c) Deep-rooted carbuncles due to deficiency of yang and stagnation of cold:
 This herb can be used together with deerhorn glue, blast-fried ginger, ephedra, etc., e.g., Yang He Tang.
 4. To treat amenorrhea and dysmenorrhea:
 This herb can be used together with Chinese angelica, chuanxiong (Rhizoma Ligustici Chuanxiong), fennel, etc., e.g., Shaofu Zhuyu Tang.
 5. To treat weakness due to prolonged illness and insufficiency of qi and blood:
 The addition of cassia bark into a recipe to nourish qi and replenish blood can stimulate the growth of qi and blood.
 


  Chinese Cassia Bark.:Modern Researches

 This herb contains a volatile oil with cinnamic aldehyde, cinnamyl acetate, phenylpropyl acetate, etc., as its main ingredients. It also contains phlegm, tannin, etc.
 This herb can dilate blood vessels, promote blood circulation, increase blood flow in the coronary artery and brain and reduce the resistance of blood vessels. In vitro, its methyl alcohol extract and cinnamic aldehyde can resist platelet aggregation and thrombase. Cassia oil, cinnamic aldehyde and sodium cinnamate have tranquilizing, analgesic, antipyretic and anticonvulsant effects.
 Cassia oil has a moderate stimulant effect on the gastric mucosa and through the stimulation of osphresis, it reflexively promotes the functions of the stomach, promotes bowel movements, increases the secretion of the digestive tract, enhances digestive functions, removes stagnated qi in the digestive tract and moderates spasmodic pains of the stomach and intestines. Cassia oil may cause congestion of the uterus.
 Cassia oil can inhibit Gram-positive and Gram-negative bacteria. The ether, alcohol and water infusions of the cassia bark have certain inhibitory effects on a variety of pathogenic fungi.


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  ....or...Cassia...or...enigma...or...charm...or...obsess...or...Senna...or...possess...or...logogriph?
    ...or...DifferAnce...or...Is..or...suspension...or...arche-trace...:

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cassia is reddish brown in colour
cassia is a spice consisting of the aromatic bark of the cinnamomum cassia plant of the family lauraceae
cassia is simply the bark of a laurel tree
cassia is a very large genus with about 500 species
cassia is closely related to cinnamon and is often confused with it
cassia is the spice that has its mention in the bible and
cassia is much more than a enthusiastic pc user
cassia is a fairly large "shower" tree with featherlike pinnately compound leaves and twigs covered with a dense carpet of fine
cassia is a popular garden tree
cassia is also called the red indian laburnum
cassia is now recognized in the united states pharmacopceia under the name of oil of cinnamon
cassia is dadmari
cassia is not marajuana
cassia is a small shrub/tree and does not need that much water
cassia is also known as cassia bark or chinese cinnamon
cassia is one of our traditional industries
cassia is an ingredient in mixed spice
cassia is especially suited for mass plantings
cassia is related
cassia is native to vietnam and the eastern himalayas while cinnamon is native to ceylon
cassia is intolerant of shade and grows slowly
cassia is considered inferior to cinnamon
cassia is callyd cassia fistula and the other cassia lignea
cassia is one of the most popular ingredients in incense
cassia is stronger and less delicate in flavor
cassia is great in savory dishes
cassia is not cinnamon
cassia is the dried husk
cassia is grown in sumatra
cassia is found as an upright
cassia is said to provoke pleasant memory
cassia is more of a red
cassia is native to tropical regions
cassia is relatively new to the area
cassia is a dark reddish color and stronger in flavor than its ceylonese cousin
cassia is also called chinese cinnamon or false cinnamon
cassia is quite tolerant of drought when heavily grazed
cassia is used as a substitute for oil of cinnamon
cassia is obtained by distillation from cinnamomum cassia
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cassia is senna
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cassia is better suited to savoury dishes than sweet ones
cassia is purchased in the food industry on the basis of oil content
cassia is known as cinnamon in north america
cassia is not related to the strong laxative product sold in stores as "cassia" or "senna"
cassia is incompatible with cinchona
cassia is cinnamomum aromaticum or cinnamomum cassia
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cassia is a large genus with some 500 species
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cassia is otherwise seldom plagued by insect pests or diseases
cassia is a medium to large tree from tropical america and reaches 60 feet in height
cassia is almost the same as true cinnamon
cassia is rare
cassia is that the main components of its essential oils are different
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cassia is a relative of cinnamon and has a similar but more savoury flavour
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cassia is fine for savory dishes and stewed fruits
cassia is taken from the small twigs
cassia is not a declared 'noxious' weed in queensland
cassia is one of the first to greet you with a kiss every morning
cassia is a 9 month old lab/pointer mix
cassia is alleen nodig als u de plant te groot vindt worden
cassia is determined by the percentage of volatile oil found present in the bark
cassia is closely related to cinnamon
cassia is a plant of biblical reference
cassia is a dark


  Scientific References:

  1.Cinnamomum cassia Presl.Cassia Twig Extract.
  2.Cassia Twig&Cassia Cinamon:Research Update.