Coumarin and cinnamaldehyde in cinnamon marketed in Italy: A natural chemical hazard?

Lungarini, S; Aureli, Federica; Coni, E.

doi:10.1080/02652030802105274

Cited by 89 publications

(72 citation statements)

References 16 publications

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“…[23] In contrast, C. zeylanicum has shown to contain a lesser content of coumarin[1124] and thus it may be possible that Ceylon cinnamon could be used in higher doses without toxic effects for longer durations. In addition our pathological analysis also revealed no evidence indicative of toxicity of C. zeylanicum .…”

Section: Discussionmentioning

confidence: 99%

Effects ofCinnamomum zeylanicum(Ceylon cinnamon) on blood glucose and lipids in a diabetic and healthy rat model

Ranasinghe¹,

Perera²,

Gunatilake³

et al. 2012

Phcog Res

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Objectives:To evaluate short- and long-term effects of Cinnamomum zeylanicum on food consumption, body weight, glycemic control, and lipids in healthy and diabetes-induced rats.Materials and Methods:The study was conducted in two phases (Phase I and Phase II), using Sprague-Dawley rats in four groups. Phase I evaluated acute effects on fasting blood glucose (FBG) (Groups 1 and 2) and on post-oral glucose (Groups 3 and 4) blood glucose. Groups 1 and 3 received distilled-water and Groups 2 and 4 received cinnamon-extracts. Phase II evaluated effects on food consumption, body weight, blood glucose, and lipids over 1 month. Group A (n = 8, distilled-water) and Group B (n = 8, cinnamon-extracts) were healthy rats, while Group C (n = 5, distilled-water) and Group D (n = 5, cinnamon-extracts) were diabetes-induced rats. Serum lipid profile and HbA1c were measured on D-0 and D-30. FBG, 2-h post-prandial blood glucose, body weight, and food consumption were measured on every fifth day.Results:Phase I: There was no significant difference in serial blood glucose values in cinnamon-treated group from time 0 (P > 0.05). Following oral glucose, the cinnamon group demonstrated a faster decline in blood glucose compared to controls (P < 0.05). Phase II: Between D0 and D30, the difference in food consumption was shown only in diabetes-induced rats (P < 0.001). Similarly, the significant difference following cinnamon-extracts in FBG and 2-h post-prandial blood glucose from D0 to D30 was shown only in diabetes-induced rats. In cinnamon-extracts administered groups, total and LDL cholesterol levels were lower on D30 in both healthy and diabetes-induced animals (P < 0.001).Conclusions:C. zeylanicum lowered blood glucose, reduced food intake, and improved lipid parameters in diabetes-induced rats.

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Section: Discussionmentioning

confidence: 99%

Effects ofCinnamomum zeylanicum(Ceylon cinnamon) on blood glucose and lipids in a diabetic and healthy rat model

Ranasinghe¹,

Perera²,

Gunatilake³

et al. 2012

Phcog Res

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“…Interestingly, earlier studies supposed that rather specific compounds of cinnamon extract than cinnamon itself exert beneficial effects. Therefore, we decided to use extract from cinnamomum (C.) zeylanicum that is regarded to be more effective and safe compared to cinnamon related species like C. cassia [22], where concentrations of coumarins are extremely high and cause health risks if consumed regularly in higher quantities [23].…”

Section: Introductionmentioning

confidence: 99%

Cinnamon Extract Improves Insulin Sensitivity in the Brain and Lowers Liver Fat in Mouse Models of Obesity

et al. 2014

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ObjectivesTreatment of diabetic subjects with cinnamon demonstrated an improvement in blood glucose concentrations and insulin sensitivity but the underlying mechanisms remained unclear. This work intends to elucidate the impact of cinnamon effects on the brain by using isolated astrocytes, and an obese and diabetic mouse model.MethodsCinnamon components (eugenol, cinnamaldehyde) were added to astrocytes and liver cells to measure insulin signaling and glycogen synthesis. Ob/ob mice were supplemented with extract from cinnamomum zeylanicum for 6 weeks and cortical brain activity, locomotion and energy expenditure were evaluated. Insulin action was determined in brain and liver tissues.ResultsTreatment of primary astrocytes with eugenol promoted glycogen synthesis, whereas the effect of cinnamaldehyde was attenuated. In terms of brain function in vivo, cinnamon extract improved insulin sensitivity and brain activity in ob/ob mice, and the insulin-stimulated locomotor activity was improved. In addition, fasting blood glucose levels and glucose tolerance were greatly improved in ob/ob mice due to cinnamon extracts, while insulin secretion was unaltered. This corresponded with lower triglyceride and increased liver glycogen content and improved insulin action in liver tissues. In vitro, Fao cells exposed to cinnamon exhibited no change in insulin action.ConclusionsTogether, cinnamon extract improved insulin action in the brain as well as brain activity and locomotion. This specific effect may represent an important central feature of cinnamon in improving insulin action in the brain, and mediates metabolic alterations in the periphery to decrease liver fat and improve glucose homeostasis.

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“…This commodity has a bitter and burning flavor. A high amount of coumarin is also present in C. aromaticum, which is known to cause liver and kidney damage in rats, mice, and probably in humans (Lungarini et al, 2008). The dried bark of C. malabatrum, another Cinnamomum species, common in many tropical countries as wild growth and, on rare occasion, in homestead gardens in India and Sri Lanka, is also passed off as true cinnamon.…”

Section: Introductionmentioning

confidence: 99%

Isolation and amplification of genomic DNA from barks of Cinnamomum spp.

Swetha¹,

Parvathy²,

Sheeja³

et al. 2014

Turk J Biol

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IntroductionSpices are widely used as medicine and food flavorants. Although there are about 109 species listed as spices in the International Standards Organization (ISO) list, their uses are specific as each of these commodities have different uses in flavoring foods or in medicine. Cinnamomum aromaticum, C. zeylanincum syn. C. verum, C. burmanii, C. loureirii, and C. tamala are included in the ISO list. While barks of the first 4 species are used as food flavorant, in beverages and in medicine, it is the leaves of C. tamala that are economically important for flavoring food items.The genus Cinnamomum belongs to the family Lauraceae and consists of about 250 species of plants that are aromatic and flavoring (Leela, 2008). Their antiinflammatory, antidiabetic, and antioxidant activities have popularized the use of Cinnamomum in folk medicine (Lee et al., 2010). C. verum, a native of Sri Lanka, is known as true cinnamon. It is cultivated in Sri Lanka and India, and the bark of this species forms the most important traded Cinnamomum. The dried bark of C. verum is used as a spice in flavoring foods like biscuits, cakes, sweets, and pickles (Abeysinghe et al., 2009). However, of late, adulteration of this commodity with the hard, thick, and less aromatic bark of C. aromaticum (C. cassia, cassia cinnamon or Chinese cinnamon) has been reported, as this species bears close resemblance with the bark of true cinnamon, making fraudulent practices easy (Thomas and Duethi, 2001). This commodity has a bitter and burning flavor. A high amount of coumarin is also present in C. aromaticum, which is known to cause liver and kidney damage in rats, mice, and probably in humans (Lungarini et al., 2008). The dried bark of C. malabatrum, another Cinnamomum species, common in many tropical countries as wild growth and, on rare occasion, in homestead gardens in India and Sri Lanka, is also passed off as true cinnamon. Identification of true cinnamon from adulterant species based on physical traits is very difficult, and the situation is all the more difficult once the commodity loses its physical form (e.g., powder). Incidentally, powdered bark is more frequently used as food flavorant and in medicine.Molecular markers are useful in discriminating adulterants from the genuine products in cases where there is high physical resemblance between the entities, or in the instances of change of the physical form. The first step in any DNA-based discrimination technique is the isolation and amplification of DNA.

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Coumarin and cinnamaldehyde in cinnamon marketed in Italy: A natural chemical hazard?

Cited by 89 publications

References 16 publications

Effects ofCinnamomum zeylanicum(Ceylon cinnamon) on blood glucose and lipids in a diabetic and healthy rat model

Effects ofCinnamomum zeylanicum(Ceylon cinnamon) on blood glucose and lipids in a diabetic and healthy rat model

Cinnamon Extract Improves Insulin Sensitivity in the Brain and Lowers Liver Fat in Mouse Models of Obesity

Isolation and amplification of genomic DNA from barks of Cinnamomum spp.

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