Risk assessment of coumarin using the bench mark dose (BMD) approach: Children in Norway which regularly eat oatmeal porridge with cinnamon may exceed the TDI for coumarin with several folds

Fotland, Tor Øystein; Paulsen, Jan Erik; Sanner, Tore; Alexander, Jan; Husøy, Trine

doi:10.1016/j.fct.2011.12.005

Cited by 33 publications

(26 citation statements)

References 13 publications

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“…E-cinnamaldehyde, o-methoxycinnamaldehyde, cinnamyl alcohol, benzyl benzoate, eugenol, and cinnamic acid demonstrated considerable anti-inflammatory activity in terms of inhibition of NO production, whereas only cinnamaldehyde, o-methoxycinnamaldehyde and benzyl benzoate were potent inhibitors of TNF-α production. 13,24 For coumarin, the German 25 However, without detailed in vivo studies with an inflammatory readout in animals or humans, it is difficult to calculate if the TDI of coumarin would be exceeded if a therapeutic dose of cinnamon extract is consumed. Our in vitro data suggest that cinnamon and its components may be used as for the amelioration of age-related inflammatory conditions, if therapeutic concentrations can be achieved in target tissues.…”

Section: Discussion and Experimentalmentioning

confidence: 99%

Anti-inflammatory activity of cinnamon (C. zeylanicum and C. cassia) extracts – identification of E-cinnamaldehyde and o-methoxy cinnamaldehyde as the most potent bioactive compounds

et al. 2015

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Chronic inflammation is a contributing factor in many age-related diseases. In a previous study, we have shown that Sri Lankan cinnamon (C. zeylanicum) was one of the most potent anti-inflammatory foods out of 115 foods tested. However, knowledge about the exact nature of the anti-inflammatory compounds and their distribution in the two major cinnamon species used for human consumption is limited. The aim of this investigation was to determine the anti-inflammatory activity of C. zeylanicum and C. cassia and elucidate their main phytochemical compounds. When extracts were tested in LPS and IFN-γ activated RAW 264.7 macrophages, most of the anti-inflammatory activity, measured by down-regulation of nitric oxide and TNF-α production, was observed in the organic extracts. The most abundant compounds in these extracts were E-cinnamaldehyde and o-methoxycinnamaldehyde. The highest concentration of E-cinnamaldehyde was found in the DCM extract of C. zeylanicum or C. cassia (31 and 34 mg g(-1) of cinnamon, respectively). When these and other constituents were tested for their anti-inflammatory activity in RAW 264.7 and J774A.1 macrophages, the most potent compounds were E-cinnamaldehyde and o-methoxycinnamaldehyde, which exhibited IC₅₀ values for NO with RAW 264.7 cells of 55 ± 9 μM (7.3 ± 1.2 μg mL(-1)) and 35 ± 9 μM (5.7 ± 1.5 μg mL(-1)), respectively; and IC₅₀ values for TNF-α of 63 ± 9 μM (8.3 ± 1.2 μg mL(-1)) and 78 ± 16 μM (12.6 ± 2.6 μg mL(-1)), respectively. If therapeutic concentrations can be achieved in target tissues, cinnamon and its components may be useful in the treatment of age-related inflammatory conditions.

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Section: Discussion and Experimentalmentioning

confidence: 99%

Anti-inflammatory activity of cinnamon (C. zeylanicum and C. cassia) extracts – identification of E-cinnamaldehyde and o-methoxy cinnamaldehyde as the most potent bioactive compounds

et al. 2015

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“…A tolerable daily intake (TDI) of 0.1 mg coumarin per kg bodyweight has been established by the EFSA. 31,32 The content of coumarin within the different cinnamon species strongly varies. Rather low concentrations (from below detection limit up to 297 mg kg −1 ) can be found in Cinnamomum verum, whereas Cinnamomum cassia contains markedly more coumarin (from 1740 mg kg −1 up to 7670 mg kg −1 ).…”

Section: Introductionmentioning

confidence: 99%

Anti-inflammatory effects of cinnamon extract and identification of active compounds influencing the TLR2 and TLR4 signaling pathways

et al. 2018

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“…[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. [126] A mass-produced commercial biscuit in Germany contains around 1% cinnamon.…”

Section: Consumer Acceptancementioning

confidence: 99%

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

Muhammad

Dewettinck

2017

International Journal of Food Properties

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Cinnamon has been reported to have significant benefits for human health, particularly as an anti-inflammatory, antitumor, anticancer, antidiabetic, and anti-hypertriglyceridemia agent, mainly due to its phytochemical constituents such as phenolic and volatile compounds. The phytochemicals in cinnamon can be extracted from different parts of plant by distillation and by solvent extraction. The use of cinnamon in food and its ability to prevent oxidation and inhibit microbial growth are covered in this review. Its bioaccessibility, safety, and consumer acceptance are comprehensively discussed. This review also clearly shows a route to the use of cinnamon as an ingredient in functional foods. ARTICLE HISTORY

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Risk assessment of coumarin using the bench mark dose (BMD) approach: Children in Norway which regularly eat oatmeal porridge with cinnamon may exceed the TDI for coumarin with several folds

Cited by 33 publications

References 13 publications

Anti-inflammatory activity of cinnamon (C. zeylanicum and C. cassia) extracts – identification of E-cinnamaldehyde and o-methoxy cinnamaldehyde as the most potent bioactive compounds

Anti-inflammatory activity of cinnamon (C. zeylanicum and C. cassia) extracts – identification of E-cinnamaldehyde and o-methoxy cinnamaldehyde as the most potent bioactive compounds

Anti-inflammatory effects of cinnamon extract and identification of active compounds influencing the TLR2 and TLR4 signaling pathways

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

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