No description available.

Thesis (M.S.)--University of Wyoming, 2007. / Title from PDF title page (viewed on June 11, 2009). Includes bibliographical references (p. 36-40).

The purpose of this study was to determine the short-term effect of cinnamon on blood pressure in middle-aged obese adults. Subjects consumed a beverage with (experimental) and without (control) 6 g ground cassia cinnamon. Blood pressure was assessed at baseline, and then at 30, 60, 90, 120, 180 and 240 minutes. A food frequency questionnaire was administered to estimate usual dietary intake. Twenty-six adults (9 males and 17 females), aged 40-65 years, completed the study. There was no significant difference in blood pressure at any time point between the two conditions (p>0.05). Multiple regression analysis evaluated the relationship between usual intake of diet components and control baseline blood pressure. The diet components studied did not significantly predict systolic blood pressure or diastolic blood pressure at baseline. The results of this study suggest 6 g cinnamon does not exert a short-term beneficial effect on blood pressure in middle-aged obese adults. / Department of Family and Consumer Sciences

To examine the effects of Momordica charantia (MC) and cinnamon on glucose uptake and adiponectin secretion (AS) fat cells, 3T3-L1 adipocytes were treated with a water extract of cinnamon (CE) and three concentrations of MC water and ethanol extracts. The treatment combination of 0.2 mg/ml MC water extract and 0.5 nM insulin was associated with an increased glucose uptake into the cells (61%) and increased AS from the cells (75%). Without insulin, 0.2 mg/ml of CE increased glucose uptake (100%) and completely inhibited AS from the cells. Sub-optimal concentrations of insulin did not further enhance the CE activity and, in combination with 50 nM insulin, a dose-dependent decrease in glucose uptake was observed. The present results indicate that preferentially water-soluble component(s) in MC enhance the glucose uptake action of sub-optimal concentrations of insulin in 3T3-L1 adipocytes. This effect is accompanied by and may be a result of increased AS. CE increases glucose uptake in these adipocytes but inhibits AS.

Two experiments were conducted to examine the use of peppermint leaves and cinnamon oil on methane production and apparent ruminal digestibility. In experiment 1, 12 jars were utilized in a completely randomized design to conduct three separate 24 hour batch culture experiments. The objective of the batch culture experiments was to examine the effects of the selected natural supplements on methane production. For the first batch culture, jars were randomly assigned to one of the following treatments: 1) control diet (CON); 2) CON plus the addition of peppermint leaves at 3% of the diet (PEP3); 3) CON plus the addition of peppermint leaves at 6% of the diet (PEP6); or 4) CON plus the addition of peppermint leaves at 12% of the diet (PEP12). The addition of the peppermint leaves increased (P = 0.004) oxygen and tended to increase (P = 0.10) nitrogen gas, but had no significant (P ≥ 0.15) effect on methane production. For the second batch culture, jars were randomly assigned to one of the folloiwng treatments: 1) control diet (CON); 2) CON plus the addition of cinnamon oil at 125 mg/L (CIN 125); 3) CON plus the addition of cinnamon oil at 250 mg/L (CIN250); or 4) CON plus the addition of cinnamon oil at 500 mg/L (CIN500). Cinnamon oil decreased (P = 0.002) methane production when added at 500 mg/L which also decreased (P = 0.001) total gas production compared to the other treatments. For the final batch culture, jars were randomly assigned to one of the following treatments: 1) control diet (CON); 2) CON plus the addition of peppermint leaves at 3% of the diet and cinnamon oil at 125 mg/L (3:125); 3) CON plus the addition of peppermint leaves at 3% of the diet and cinnamon oil at 250 mg/L (3:250); or 4) CON plus the addition of peppermint leaves at 6% of the diet and cinnamon oil at 125 mg/L (6:125). The addition of the peppermint leaves at 6% of the diet and cinnamon oil at 125 mg/L significantly decreased nitrogen (P = 0.05) and methane (P = 0.0001) gas production compared to CON and 3:250 treatment. Based on the results of the three batch cultures, experiment 2 utilized four dual-flow continuous fermenters in a Latin Square design to examine the effects of the selected natural supplements on apparent ruminal digestibility and ruminal characteristics. Fermenters were randomly assigned to one of the following treatments: 1) control diet (CON); 2) CON plus the addition of peppermint leaves at 3% of the diet (PEP3); 3) CON plus the addition of cinnamon oil at 500 mg/L (CIN500); or 4) CON plus the addition of peppermint leaves at 6% of the diet and cinnamon oil at 125 mg/L (COMBO). Treatments for experiment 2 had no effect (P ≥ 0.17) on apparent ruminal digestibility of nutrients. There was no significant difference (P ≥ 0.09) in total or individual VFA concentrations, suggesting that the use of peppermint leaves, cinnamon oil, or a combination of the two has no adverse effects on apparent ruminal digestibility. Feeding ruminants a natural supplement such as cinnamon oil, peppermint leaves, or a combination could potentially reduce GHG production when feeding a low-quality, forage based diet.

No description available.

M.Tech. / There are over 250 cinnamon species existing worldwide, and amongst them, 2 species Cinnamomum cassia and Cinnamomum zeylanicum, are commonly used all over the world as spices, fragrances in perfumes and as medicines. These two species are distinguished from each other by the presence and absence of certain compounds depending on the origin and distribution of the plant. Nevertheless, all cinnamon species contain essential oils and water soluble components and the composition of these components found in each species depends on the type of species involved. These components are made up of phenyl propanoids, terpenes, flavonoids and saponins. In general, the essential oil component contains the following compounds: cinnamaldehyde as a major constituent with its derivatives cinnamic acid, cinnamyl alcohol, ethyl cinnamate, cinnamyl acetate and 2-methoxy cinnamaldehyde; eugenol; linalool; coumarin; carvone; carvacrol and β-caryophyllene. Most of these compounds are abundantly found in the bark except in the case of eugenol which is found in either leaves or bark depending on the species involved. The other water soluble component is composed of a group of compounds such as tannin, chalcone, catechins and anthocyanidins. These compounds polymerize to form methyl hydroxy chalcone polymers (MHCP) which has been shown to play an important role in lowering blood sugar levels in Type ll diabetic individuals. It is said that MHCP has an ability to promote the phosphorylation process which in turn activates the beta-cells and thereby creating insulin activity that will then convert glucose into glycogen. Besides all health benefits of cinnamon, the plant contains a toxic compound, coumarin which impacts badly on animals resulting in death, and little information on its toxicity to human beings has been documented. Concerns arose about the possible presence of coumarin in these formulations, since these formulations are made from the cinnamon and the plant contains coumarin. This work has investigated the potential toxicity of coumarin from cinnamon powder and cinnamon formulation. The components from both cinnamon samples were extracted using various solvents according to their polarities and these compounds were screened on thin layer chromatography (TLC). The essential oil components were separated by column chromatography, and quantified by using high performance liquid chromatography (HPLC), all components (essential oil and water soluble) were identified by HPLC, and finally the characterization of the essential oil components was done with infrared (IR) and nuclear magnetic resonance (NMR) whereas those of the water soluble were characterized by using liquid chromatography coupled to a mass spectrometer (LC-MS).

Indiana University-Purdue University Indianapolis (IUPUI) / Objective: The aim of this study is to investigate the effects of cinnamon water extract on nicotine-induced Streptococcus mutans biofilm. This study utilized S. mutans biofilm assays with varying concentrations of nicotine/cinnamon water extract levels. Design: A preliminary experiment was carried out to confirm the most likely effective concentration of cinnamon water extract on S. mutans biofilm. Then a 24-hour culture of S. mutans UA159 in microtiter plates was treated with varying nicotine concentrations (0-32 mg/ml) in TSBS at the same time with or without the optimum cinnamon water extract concentration. A spectrophotometer was used to determine total growth absorbance and planktonic growth. The microtiter plate wells were washed, fixed and stained with crystal violet dye and the absorbance measured to determine biofilm formation. Results: The results indicated that cinnamon water extract was able to inhibit biofilm formation significantly (p<0.05) at 5 mg/ml cinnamon water extract, therefore, 5 mg/ml of cinnamon water extract was recognized as the MIC for S. mutans biofilm formation. When combined with nicotine, cinnamon water extract sub-MIC (2.5 mg/ml) demonstrated a significant inhibitory effect (p<0.05) in biofilm and total absorbance measures at high concentrations of nicotine (8 mg/ml and above). In addition, cinnamon water extract showed a significant effect (p<0.05) at very low concentrations of nicotine (0.25 and 0.5 mg/ml) in all measures (biofilm, planktonic and total absorbance). However, at low concentrations of nicotine (2 and 4 mg/ml), there was a significant increase (p<0.05) in biofilm growth, whereas planktonic growth was significantly (p<0.05) decreased at the same concentrations. Conclusion: These results provided more evidence regarding the negative effects of nicotine and also demonstrated the positive influence of cinnamon water extract in reducing nicotine-induced biofilm formation, which needs be confirmed by in-vivo studies.

As proantocianidinas da canela são compostos fenólicos responsáveis por diversos efeitos benéficos à saúde atribuídos a essa planta. No entanto, para usufruir desses efeitos, seria necessário consumir grande quantidade da especiaria, que apresenta algumas características sensoriais indesejáveis, como sabor forte e também causam sensação de adstringência. Pensando em resolver esses problemas, o presente trabalho teve como objetivo a obtenção do extrato de canela rico em proantocianidinas, sua encapsulação pela técnica de coacervação complexa e aplicação em sorvete. Inicialmente foram otimizadas as condições de processo para a obtenção do extrato com o maior teor de proantocianidinas. Utilizando-se canela em casca triturada, etanol 50% e variando-se condições de temperatura, razão sólido:solvente e tempo, as condições foram otimizadas em: temperatura (60 °C), razão sólido:solvente (1:7,5) e tempo de extração (30 min). Os principais compostos presentes nesse extrato foram isolados em sistema de CLAE e identificados como sendo uma mistura de proantocianidinas com graus de polimerização de 2-4, ácido cinâmico e cinamaldeído. A capacidade antioxidante dessas frações também foi determinada mostrando que as proantocianidinas são as que mais contribuem para esse potencial. O extrato foi seco por atomização e liofilização sendo avaliadas as seguintes propriedades: capacidade antioxidante, atividade inibidora da &alpha;-amilase e &alpha;-glicosidase e atividade antimicrobiana. Os extratos secos, principalmente o atomizado, apresentaram alta capacidade antioxidante e alto potencial de inibir as enzimas digestivas, porém perderam a capacidade antimicrobiana em relação ao extrato líquido. O extrato atomizado foi encapsulado pela técnica de coacervação complexa utilizando gelatina como polímero anfótero e diferentes polissacarídeos (goma arábica, pectina, goma de cajueiro, carboximetilcelulose e &kappa;-carragena) como polímeros aniônicos. As micropartículas foram caracterizadas em relação a: teor de umidade, atividade de água, higroscopicidade, solubilidade, morfologia, tamanho e distribuição. Houve diferença entre as amostras em todos esses parâmetros avaliados. Foram estudados os espectros de infravermelho dos ingredientes e das partículas obtidas por coacervação, onde foi observada claramente a interação entre a proteína e o polissacarídeo na formação das partículas. As micropartículas foram submetidas a condições de stress em meios aquosos e se mostraram resistentes em diversos valores de pH, temperatura, concentração de sal e sacarose. Durante a estocagem as partículas perderam parte dos fenólicos e proantocianidinas totais e a amostra produzida com gelatina/&kappa;-carragena, foi a que mais preservou esses compostos. Essa amostra também mostrou potencial para ser utilizada como sistema para liberação controlada de compostos fenólicos no intestino. A análise sensorial das amostras de extrato livre e encapsulado comprovou que o processo de encapsulação foi eficiente em mascarar o sabor forte e a sensação de adstringência do extrato de canela. As amostras do extrato de canela encapsulado, aplicadas em sorvete, obtiveram maior aceitação global, foram melhor avaliadas quanto ao sabor e também apresentaram maior intenção de compra pelos provadores em comparação à amostra de sorvete contendo o extrato livre. / Proanthocyanidins from cinnamon are phenolic compounds responsible for many beneficial health effects attributed to this plant. However, to take advantage of these effects, it would be necessary to consume large amount of the spice, which presents some undesirable sensory characteristics such as strong flavor and also cause sensation of astringency. Thinking of solving these problems, this study aimed to obtain a cinnamon extract rich in proanthocyanidins, its encapsulation by complex coacervation technique and application in ice cream. Initially, the conditions were optimized to obtain the extract with higher proanthocyanidins content. Using crushed cinnamon bark, 50% ethanol and varying temperature, solid to solvent ratio and time, the conditions were optimized in: temperature (60 °C) solid:solvente ratio (1:7.5), and time extraction (30 min). The main compound present in this extract were isolated on an HPLC system and identified as a mixture of proanthocyanidins with degrees of polymerisation of 2-4, cinnamaldehyde and cinnamic acid. The antioxidant capacity of these fractions was also determined showing that the proanthocyanidins are the main responsible for this potential. The extract was spray-dried and freeze-dried being evaluated the following properties: antioxidant capacity, inhibition of &alpha;-amylase and &alpha;-glucosidase and antimicrobial activity. Dried extracts, particularly the atomized one, showed high antioxidant capacity and high potential to inhibit digestive enzymes, but lost antimicrobial capacity in relation to the liquid extract. The atomized extract was encapsulated by the complex coacervation technique using gelatin as a amphoteric polymer and different polysaccharides (gum arabic, pectin, cashew gum, carboxymethylcellulose and &kappa;-carrageenan) as the anionic polymers. The microparticles were characterized in relation to: moisture content, water activity, hygroscopicity, solubility, morphology, size and distribution. There were differences between the samples in all of these parameters evaluated. Were studied the infrared spectra of ingredients and particles obtained by coacervation, where it was clearly observed interaction between the protein and the polysaccharide in particle formation. The microparticles were submitted to stress conditions in aqueous media and were resistant to various pH values, temperature, salt concentration and sucrose. During storage, the particles have lost part of phenolics and total proanthocyanidins, and in the sample produced with gelatin/&kappa;-carrageenan, these compounds were more preserved. This sample also showed potential to be used as a system for controlled release of phenolic compounds in the intestine. Sensory analysis of free and encapsulated extract samples proved that the encapsulation process was effective at masking the strong taste and the sensation of astringency of the cinnamon extract. Samples of the encapsulated cinnamon extract, added in ice cream, obtained a greater global acceptance, were further evaluated for flavor and also had a higher purchase intent by the consumers compared to the ice cream containing free extract.

The purpose of this project was to determine the effects of 6 g of ground cinnamon added to farina (Cream of Wheat) cereal on blood glucose levels between obese and normal weight individuals. Thirty students, aged 19-30 years, were recruited to participate in this study. During study visits, participants were given one of two test meals (74 g of farina with and without 6 g of cinnamon) followed by seven blood glucose measurements over a two-hour period. A significant difference was seen in glycemic response between the two dietary conditions, but not between the two BMI groups (normal and obese). The two BMI groups were combined for analysis of dietary conditions. Ingestion of the cinnamon cereal resulted in significantly lower blood glucose responses at minutes 15, 30, 45 and 60 compared to the plain cereal. The results of this study confirm the positive glucose-lowering effects of cinnamon. / Department of Family and Consumer Sciences