Description
cinnamon bark
extract
|
Product Name
|
Cinnamon Bark Extract |
|
Latin Name
|
Cinnamomum verum J.Presl |
|
Plant part used
|
Bark |
|
Active Ingredient
|
Cinnamaldehyde, Flavanoids, Polyphenols |
|
Specification
|
5% Cinnamaldehyde HPLC,
****0% Flavanoids UV,
***0% Polyphenols UV,
4:1, *0:1
|
|
Test Method
|
HPLC/UV |
|
Case No
|
*******2 (Cinnamaldehyde) |
|
Main Function
|
Anti-diabetes (Type*2), Anti-microbial Effects |
Cinnamon bark is widely used as a spice.
It is principally employed in cookery as a condiment and
flavoring material.
Cinnamon bark is one of the few spices that can be consumed
directly. Its flavor is due to an aromatic essential oil that makes
up 0.5% to 1% of its composition. This oil is prepared by roughly
pounding the bark, macerating it in seawater, and then quickly
distilling the whole.
It is of a golden-yellow color, with the characteristic odor
of cinnamon and a very hot aromatic taste.
The pungent taste and scent come from cinnamic aldehyde or
cinnamaldehyde (about *0% of the bark oil) and, by the absorption
of oxygen as it ages, it darkens in color and develops resinous
compounds. Other chemical components of the essential oil include
ethyl cinnamate, eugenol (found mostly in the leaves),
beta-caryophyllene, linalool, and methyl chavicol.
In medicine it acts like other volatile oils and once had a
reputation as a cure for colds.
It has also been used to treat diarrhea and other problems of
the digestive system.
Cinnamon is high in antioxidant activity. The essential oil of
cinnamon also has antimicrobial properties, which can aid in the
preservation of certain foods.
Cinnamon has been reported to have remarkable pharmacological
effects in the treatment of Type 2 diabetes mellitus and insulin
resistance. Cinnamon has traditionally been used to treat toothache
and fight bad breath and its regular use is believed to stave off
common cold and aid digestion.
