Sweetly Improving Sugars? Reviewing Cinnamon's Effects on Blood Glucose

Nuffer, Wesley; Bull, Shasta Tall; Bakhach, Hebat; Nuffer, Monika

doi:10.1089/jmf.2022.0073

Cited by 5 publications

(4 citation statements)

References 31 publications

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“…Based on the TDS evaluation results, it is known that the addition of cinnamon decreases the dominance rate of sweetness and sourness in yogurt drink with sugar concentrations of 7.5%; 10%; and 12.5%. This result contradicts the statement by Nuffer et al [10], but aligns with the statement by Aeran et al [11]. According to Nuffer et al [10], cinnamon can enhance the sweetness in food or beverages containing sugar.…”

Section: The Potential Of Cinnamon-boiled Water As Taste Modifier Bas...mentioning

confidence: 54%

“…This result contradicts the statement by Nuffer et al [10], but aligns with the statement by Aeran et al [11]. According to Nuffer et al [10], cinnamon can enhance the sweetness in food or beverages containing sugar. However, after tasting the cinnamon-boiled water extract, it does not have a sweet taste, suggesting that cinnamon's ability to enhance sweetness in food or beverages with sugar may come from its sweet aroma.…”

Section: The Potential Of Cinnamon-boiled Water As Taste Modifier Bas...mentioning

confidence: 54%

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Evaluating the use of cinnamon-water extract as taste modifier in yoghurt drink by temporal dominance of sensation

Fibrianto,

Fanandi

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Development of low sugar food product has become a trend in food industries as the increase of diabetic prevalence. Cinnamon (Cinnamomum burmannii) has the potential to be used as a yoghurt drink taste modifier that expected to reduce sugar application. The goal of this study was to obtain the sensory attribute profile of cinnamon yoghurt drink with different concentrations of sugar and cinnamon, and evaluate the ability of cinnamon as sweet and sour taste modifier in yoghurt drink. This study involved 11 trained panelists to describe the sensory attribute profile of cinnamon yoghurt drink using the temporal dominance of sensations (TDS) method with 3 different concentrations of sugar (7,5%; 10%; and 12,5%) and cinnamon (0%; 5%; and 10%). It is important to note that the increase of cinnamon tended to suppress the sourness instead of enhancing the sweetness. Thus, it will lead to further sugar reduction application.

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Section: The Potential Of Cinnamon-boiled Water As Taste Modifier Bas...mentioning

confidence: 54%

Section: The Potential Of Cinnamon-boiled Water As Taste Modifier Bas...mentioning

confidence: 54%

Evaluating the use of cinnamon-water extract as taste modifier in yoghurt drink by temporal dominance of sensation

Fibrianto,

Fanandi

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…The use of spices as functional foods dates back at least to 4500 BC. Currently, many studies describe the biological activities of different spices, from the regulation of blood glucose levels [39] to prevention of dental caries [40] neuroprotection [41] and even against the pandemic virus SARS-CoV-2 [42] being considered an important source of bioactive and nutraceuticals [43] These spices were (and are) obtained from the entire range of plant parts (bark, roots, leaves, fruits, seeds, etc. ), and compose a diversified arsenal of bioactive compounds with different applications [44].…”

Section: Discussionmentioning

confidence: 99%

“…The level of DNA damage was determined by comet assay under alkaline and neutral conditions, as described by Hartmann and Speit [38] and Wojewodzka, Buraczewska, Kruszewski [39], respectively.…”

Section: Comet Assaymentioning

confidence: 99%

Enhancement of the Antigenotoxic and Antioxidant Actions of Eugenol from Spice Clove and the Stabilizer Gum Arabic on Colorectal Carcinogenesis

de Oliveira Ramos Melo,

da Costa Marques,

Neto

et al. 2024

FNS

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Spices are defined as any aromatic condiment of plant origin used to alter the flavor and aroma of foods. Besides flavor and aroma, many spices have antioxidant activity, mainly related to the presence in cloves of phenolic compounds, such as flavonoids, terpenoids and eugenol. In turn, the most common uses of gum arabic are in the form of powder for addition to soft drink syrups, cuisine and baked goods, specifically to stabilize the texture of products, increase the viscosity of liquids and promote the leavening of baked products (e.g., cakes). Both eugenol, extracted from cloves, and gum arabic, extracted from the hardened sap of two species of the Acacia tree, are dietary constituents routinely consumed virtually throughout the world. Both of them are also widely used medicinally to inhibit oxidative stress and genotoxicity. The prevention arm of the study included groups: Ia,

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A Systematic Review Evaluating Cinnamon's Effects on Glucose Utilizing a Ranking System to Assess Bias and Study Quality

Bakhach,

Nuffer,

Tall Bull

et al. 2024

Journal of Medicinal Food

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Sweetly Improving Sugars? Reviewing Cinnamon's Effects on Blood Glucose

Cited by 5 publications

References 31 publications

Evaluating the use of cinnamon-water extract as taste modifier in yoghurt drink by temporal dominance of sensation

Evaluating the use of cinnamon-water extract as taste modifier in yoghurt drink by temporal dominance of sensation

Enhancement of the Antigenotoxic and Antioxidant Actions of Eugenol from Spice Clove and the Stabilizer Gum Arabic on Colorectal Carcinogenesis

A Systematic Review Evaluating Cinnamon's Effects on Glucose Utilizing a Ranking System to Assess Bias and Study Quality

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