Cinnamon: A Medicinal Plant and A Functional Food Systems (Food Bioactive Ingredients)

Contents
About the Authors
Chapter 1: The Main Varieties, Producing Areas of Cinnamon, and Market
	1.1 Introduction
	1.2 Different Species of Cinnamon
		1.2.1 Cinnamomum burmannii (Ness & T. Ness)
		1.2.2 Cinnamomum loureiroi
		1.2.3 Cinnamomum aromaticum
		1.2.4 Cinnamomum zeylanicum
	1.3 An Overview of Cinnamon Production
	1.4 Conclusions
	References
Chapter 2: The Quality Evaluation of Cinnamon
	2.1 Introduction
	2.2 Volatile Oil and Extracts
	2.3 Quality Assessment
	2.4 Technical Quality Analysis
		2.4.1 HPLC Analysis
		2.4.2 GC–MS analysis
	2.5 Spectroscopic Techniques Multivariate Analysis
	2.6 Conclusions
	References
Chapter 3: Aspects Morphological, Molecular, and Biochemical of Cinnamon
	3.1 Introduction
	3.2 Morphological Characterization of Cinnamon
	3.3 Molecular Characteristics of Cinnamon or Genetic Characterization
	3.4 Biochemical Characterization of Cinnamon
	3.5 Conclusion
	References
Chapter 4: Bioactive Compounds and Extraction Methods of Cinnamon
	4.1 Introduction
	4.2 Chemical Composition and Extraction Methods of Cinnamon Essential Oils
		4.2.1 Unconventional Extraction Method
			4.2.1.1 Supercritical Extraction
	4.3 Antimicrobial Activities
		4.3.1 Antibacterial
		4.3.2 Antifungal
	4.4 Conclusion
	References
Chapter 5: The Application of Cinnamon as a Spice in Food
	5.1 Introdution
	5.2 Antioxidant Properties
	5.3 Cinnamon in Food
	5.4 Conclusion
	References
Chapter 6: Pharmacological Effects of Cinnamon in Functional Foods
	6.1 Introduction
	6.2 Anti-inflammation
	6.3 Antioxidation
	6.4 Antitumor
	6.5 Lowering Blood Sugar and Blood Lipids
	6.6 Protecting Digestive System
	6.7 Other Functions
	6.8 Clinical Applications
	6.9 Conclusion
	References
Chapter 7: Antioxidant Activity and Mechanism of Cinnamon
	7.1 Introduction
	7.2 Oxidative Stress
		7.2.1 Definition of Oxidative Stress
		7.2.2 Free Radical
		7.2.3 The Cause of Free Radical Production
	7.3 The Mechanism of Oxidative Stress
		7.3.1 The Effect of Oxidative Stress on Lipids
		7.3.2 The Effect of Oxidative Stress on Protein
		7.3.3 The Effect of Oxidative Stress on DNA
	7.4 Antioxidant Mechanism of Cinnamon Essential Oil
		7.4.1 Scavenging Free Radicals
		7.4.2 Chelation with Metal Ions
		7.4.3 Inhibit Lipid Peroxidation and Regulate the Level of Antioxidant Enzymes
	7.5 Relationship Between Active Components and Antioxidant Activity of Cinnamon Essential Oil
	7.6 Concluding Remarks
	References
Chapter 8: Inhibitory Mechanism of Cinnamon Essential Oil and Its Active Components Against Bacteria
	8.1 Introduction
	8.2 Antibacterial Mechanism of Cinnamon Essential Oil and Its Active Components
		8.2.1 Damage to Cell Membrane
		8.2.2 Inhibit the Activity of ATP Enzyme
		8.2.3 Inhibition of Filamentous Temperature-Sensitive Protein Z
		8.2.4 Morphological Changes of Bacteria
		8.2.5 Inhibitory Effect on Membrane Porin
		8.2.6 Effect on Genetic Material
		8.2.7 Effects on Respiration and Energy Metabolism
		8.2.8 Inhibition of Exercise Ability and Biofilm Formation
		8.2.9 Anti-quorum Sensing
	8.3 Synergistic Effect of Cinnamon Essential Oil and Its Components with Antibacterial Agents
	8.4 Commercial Application of Cinnamaldehyde
	8.5 Limitations of Cinnamaldehyde in Commercial Application
	8.6 Concluding Remarks
	References
Chapter 9: Inhibitory Mechanism of Cinnamon Essential Oil and Its Active Components Against Fungi
	9.1 Introduction
	9.2 Physical and Chemical Properties of Essential Oil
	9.3 Cinnamon Essential Oil Inhibits Fungal Growth and Toxin Metabolism
	9.4 Chemical Structure of Cinnamaldehyde
	9.5 Artificial Synthesis of Cinnamaldehyde
	9.6 Antifungal Mechanism of Cinnamaldehyde or Cinnamon Essential Oil
	9.7 Antifungal Activity of Cinnamaldehyde Derivatives
	9.8 Synergistic Effect of Cinnamaldehyde and Antifungal Agents
	9.9 Prospect
	9.10 Concluding Remarks
	References
Chapter 10: Inhibitory Effect of Cinnamon Essential Oil and Its Active Components on Aspergillus Flavus and Its Toxin
	10.1 Introduction
	10.2 Physicochemical Properties and Biosynthesis of Aflatoxins
	10.3 Current Situation and Strategy of Prevention and Control of Aflatoxin
	10.4 The Mechanism of Inhibiting Toxin Production
	10.5 Effects of Reactive Oxygen Species on Fungal Growth and Toxin Production
	10.6 Concluding Remarks
	References
Chapter 11: Antiviral Activity and Mechanism of Cinnamon Essential Oil and Its Active Components
	11.1 Introduction
	11.2 Antiviral Activity of Volatile Compounds
	11.3 Potential Pharmacological Effects of Cinnamon on SARS-Co-2
		11.3.1 Antiviral Activity
		11.3.2 Anti-inflammatory Activity
		11.3.3 Protection of Cells from Free Radical Damage
		11.3.4 Protection of the Cardiovascular System
	11.4 Immune System Regulation
		11.4.1 Potential Antiviral Mechanisms of EOs
		11.4.2 Killing or Inactivating the Virus Directly
		11.4.3 Inhibition of Viral Binding/Fusion and RNA Replication
		11.4.4 The Mechanism of Action on Unenveloped Virus
	11.5 Concluding Remarks
	References
Chapter 12: Effect of Cinnamon on the Treatment of Alzheimer’s Disease
	12.1 Introduction
	12.2 Alzheimer’s Disease (AD)
	12.3 The Main Factors Affecting the Quality of Electrospinning
		12.3.1 Cholinergic Hypothesis
		12.3.2 β-Amyloid Hypothesis
		12.3.3 Hypothesis of Abnormal Phosphorylation of Tau Protein
		12.3.4 Neuroinflammation Hypothesis
		12.3.5 Oxidative Stress Hypothesis
	12.4 Effect of Cinnamon on the Pathway of Alzheimer’s Disease
	12.5 Other Plants with Anti-AD Activity
	12.6 Concluding Remarks
	References
Chapter 13: Adjuvant Therapeutic Effect of Cinnamon on Diabetes Mellitus
	13.1 Introduction
	13.2 Main Physiologically Active Components of Cinnamomum cassia
		13.2.1 Cinnamon Essential Oil
		13.2.2 Cinnamon Polyphenols
		13.2.3 Cinnamon Polysaccharides
	13.3 Pathological and Clinical Overview of Diabetes
	13.4 Hypoglycemic Mechanism of Cinnamon
	13.5 Improve Glucose and Lipid Metabolism and Insulin Resistance
		13.5.1 Promote Insulin Secretion or Increase Insulin Sensitivity
		13.5.2 Inhibit Inflammatory Response
		13.5.3 Anti-lipid Peroxidation
		13.5.4 Reduce Fasting Blood Glucose and Delay Gastric Emptying Time
	13.6 Chinese Herbal Medicine for the Treatment of Diabetes
	13.7 Conclusion and Prospect
	References
Chapter 14: Anticancer Effect of Cinnamon
	14.1 Introduction
	14.2 Cinnamon and Cancer
	14.3 Effect of Cinnamon on Apoptosis
	14.4 Regulation of Growth Factors by Cinnamomum cassia
	14.5 Regulation of Cell Cycle by Cinnamon
	14.6 Inhibitory Effect of Cinnamon on Inflammation
	14.7 Conclusion
	References
Untitled
Chapter 15: The Application Potential of Cinnamon in Neuroprotection
	15.1 Introduction
	15.2 Cinnamon and Nervous System Diseases
		15.2.1 Cinnamon and Alzheimer’s Disease
		15.2.2 Cinnamon and Parkinson’s Disease
		15.2.3 Cinnamon and Multiple Sclerosis
		15.2.4 Cinnamon and Cerebral Ischemic Injury
		15.2.5 Cinnamon and Anxiety as well as Depression
	15.3 Research Advancements on Effects of Cinnamon on Nervous System Diseases
		15.3.1 Inhibitory Effect of Cinnamon on Abnormal Phosphorylation of Tau Protein
		15.3.2 Inhibitory Effect of Cinnamon on β-Amyloid (Aβ) Aggregation
		15.3.3 Inhibitory Effect of Cinnamon on Abnormal Aggregation of α-Synuclein (Syn)
		15.3.4 Inhibitory Effect of Cinnamon on Neuroinflammation
		15.3.5 Anti-oxidative Stress Role of Cinnamon
	15.4 Conclusion
	References
Chapter 16: Hepatoprotective Efficacy of Cinnamon
	16.1 Introduction
	16.2 Chemical Composition of Cinnamon
	16.3 Safety Studies of Cinnamon
	16.4 Nonalcoholic Fatty Liver Disease (NAFLD)
	16.5 Alcoholic Liver Disease
	16.6 Liver Cirrhosis
	16.7 Conclusion
	References
Chapter 17: Safety Evaluation of Cinnamon or Cinnamon Extract
	17.1 Introduction
	17.2 Potential Side Effects of Cinnamon or Cinnamon Extract
	17.3 General and Genetic Toxicology Studies of Cinnamon or Cinnamon Extracts
		17.3.1 Subchronic Toxicity Tests
		17.3.2 Genotoxicity Test
	17.4 Clinical Safety Studies of Cinnamon and Cinnamon Extract
	17.5 Safety Assessment Methods of Cinnamon or Cinnamon Extract
	17.6 Conclusion
	References
Index