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. Issue 3 (11th March 2015)

• Record Type: Journal Article
• Authors: Gunawardena, Dhanushka; Karunaweera, Niloo; Lee, Samiuela; van Der Kooy, Frank; Harman, David G.; Raju, Ritesh; Bennett, Louise; Gyengesi, Erika; Sucher, Nikolaus J.; Münch, Gerald
• Is Part Of: Food & function. Volume 6:Issue 3(2015)
• Page Start: 910
• Page End: 919
• Publication Date: 2015-03-11
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/c4fo00680a
• Languages: English
• ISSNs: 2042-6496

Abstract

<abstract abstract-type="toc"> <title> <x xml:space="preserve">Abstract</x> </title> <p> <graphic position="anchor" id="ga" xlink:href="ark:/27927/pgjbfwc2jx" xlink:type="simple" xmlns:xlink="http://www.w3.org/1999/xlink" />The main inflammatory compounds in cinnamon are <italic>E</italic>-cinnamaldehyde and <italic>o</italic>-methoxy cinnamaldehyde.</p> </abstract>