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

Muhammad, Dimas Rahadian Aji; Dewettinck, Koen

doi:10.1080/10942912.2017.1369102

Cited by 71 publications

(72 citation statements)

References 168 publications

(216 reference statements)

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“…The price acts as an incentive to harvest more substantial quantities of cinnamon, so it needs to be addressed through sustainable harvesting interventions. Harvesting of the bark of cinnamon is usually done in the rainy season from September-February, which is intended to skin the tree easily [24]. Most of the trees that were observed in the research location are between 8-25 years, which are ready to harvest.…”

Section: Resultsmentioning

confidence: 99%

Sustainable Harvesting of Cinnamomum burmannii (Nees & T. Nees) Blume in Kerinci Regency, Indonesia

et al. 2019

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Cinnamomum burmannii (Nees & T. Nees) Blume is an endemic tree of up to 20 meters tall that grows in the surrounding forest in the Kerinci regency. Cinnamon is one of the most valuable non-timber forest products (NTFP) harvested from Kerinci. The tree is classified as an NTFP based on criteria set out by a regulation of the Indonesian Ministry of Forestry in 2007. As a result, it must be harvested sustainably. Its massive cultivation has caused deforestation in several areas in Kerinci. The objective of this paper is to assess the environmental impacts of continuous C. burmannii harvesting of the bark by clearcutting the whole tree. Intensive clearcutting, slash, and burn posed a significant threat for (wildlife) biodiversity in the habitat of C. burmannii. The study was performed in collaboration with the Institute for Agricultural Technology of Jambi (BPTP) from October 2018–January 2019. A harvester group in Lempur Mudik village was surveyed through a semi-structured questionnaire, focus group discussions, interviews and direct observations on C. burmannii production methods and their impact on forest conservation. We discuss how young farmers can contribute to forest conservation through sustainable harvesting of cinnamon. We conclude by suggesting leverages for forest conservation and by proposing actions from the local and national governments that should be urgently taken to safeguard wildlife biodiversity in the surrounding forest.

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Section: Resultsmentioning

confidence: 99%

Sustainable Harvesting of Cinnamomum burmannii (Nees & T. Nees) Blume in Kerinci Regency, Indonesia

et al. 2019

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“…Previous research revealed that cinnamon contained ash (2.4%), crude protein (3.5%), crude fat (4%), crude ber (33.0%), moisture (5.1%), carbohydrates (52.0%) and polyphenolic compounds especially avonoids. [32][33][34] However, a quantitative analysis of the phytochemical substances of GIAE revealed the abundance in particular of tannins but low amount in bers and carbohydrates. 31 Added to that, the comparative phytochemical investigation by HPLC-PDA/ESI-MS showed that the main phenolic compounds of ACCE are trans-cinnamic acid, quinic acid, protocatechuic acid, rosmarinic acid, epicatechin and p-coumaric acid, while gallic acid, quinic acid, protocatechuic acid, p-coumaric acid, syringic acid and naringin constitute the predominant chemical components in GIAE.…”

Section: Discussionmentioning

confidence: 99%

“…In the digestive tract, cinnamon has an anti-tumor activity in colon cancer and has been reported to decrease the risk of a gastric ulcer as well as protecting the gastrointestinal system from free radical damage. 8,9 Quercus ilex L. (the evergreen oak) belongs to the family of Fagaceae, and is distributed throughout France, Italy, Croatia, Greece and North Africa, including Morocco, Algeria and especially in northern Tunisia. Oak kernels are traditionally used throughout Tunisia, and other countries, for treating diarrhea and diabetes.…”

Section: Introductionmentioning

confidence: 99%

Modulating and opposite actions of two aqueous extracts prepared fromCinnamomum cassiaL. bark andQuercus ilexL. on the gastrointestinal tract in rats

et al. 2019

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“…Some of the common HBAs include salicylic acid, 4-hydroxybenzoic acid, protocatechuic acid, gallic acid, vanillic acid, isovanillic acid and syringic acid. Cinnamon bark contains protocatechuic acid, salicylic and syringic acids (Muhammad and Dewettinck, 2017). Gallic acid is found in clove buds along with protocatechuic acid, p-hydroxybenzoic acid and syringic acid (Tomás- Barberán and Clifford, 2000a).…”

Section: Hydroxybenzoic Acid Derivatives (Hba)mentioning

confidence: 99%

Bioavailability and metabolism of food bioactives and their health effects: a review

Shahidi¹,

Ramakrishnam²,

Oh³

2019

Journal of Food Bioactives

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Numerous studies have demonstrated the availability of high-quality bioactive compounds in food along with their determination and quantification techniques. Many of these identified compounds have been claimed to possess health benefits such as anti-inflammatory, anti-cancer, antioxidant, anti-allergic, anti-fungal, antimicrobial and cardioprotective spasmolytic properties. However, mere presence of these compounds does not directly correlate with their potential health effects upon consumption. Since any food consumed does not reach the blood stream in the original form and as they are broken down to various compounds it is mandatory to consider their bioavailability and metabolism that takes place upon absorption. Furthermore, the efficacy of these bioactive compounds depends on various factors including the dosage, food matrix and stability of the compound during metabolism. Various bioavailability studies indicate that the parent bioactive compound is broken into various metabolites via oxidation, dehydroxylation, de-esterification, hydrolysis, carboxylation, α- and β-oxidation processes inside the human body. Therefore, this leads to an interesting conundrum that whether the proposed health effects are due to the parent bioactive compound or due to the metabolites formed during absorption. Some details in relation to the metabolism and metabolites of food bioactives are presented in this contribution.

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

Cited by 71 publications

References 168 publications

Sustainable Harvesting of Cinnamomum burmannii (Nees & T. Nees) Blume in Kerinci Regency, Indonesia

Sustainable Harvesting of Cinnamomum burmannii (Nees & T. Nees) Blume in Kerinci Regency, Indonesia

Modulating and opposite actions of two aqueous extracts prepared fromCinnamomum cassiaL. bark andQuercus ilexL. on the gastrointestinal tract in rats

Bioavailability and metabolism of food bioactives and their health effects: a review

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