Cinnamon Shows Antidiabetic Properties that Are Species-Specific: Effects on Enzyme Activity Inhibition and Starch Digestion
| Autor: | Viren Ranawana, Gordon J. McDougall, Fiona Margaret Campbell, J. William Allwood, Ceri Austin, Sara Farag, Graham W. Horgan, Nicholas J. Hayward |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
Starch digestibility Cinnamomum zeylanicum 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Cassia medicine Hypoglycemic Agents Food science Acarbose Sri Lanka Species Original Paper 030109 nutrition & dietetics biology Plant Extracts Cinnamon Cinnamomum aromaticum Starch 04 agricultural and veterinary sciences biology.organism_classification Coumarin 040401 food science Enzyme assay Anti-diabetic Enzyme inhibition Phytochemical chemistry Chemistry (miscellaneous) Alpha-glucosidase biology.protein Alpha-amylase Food Science medicine.drug Cinnamomum |
| Zdroj: | Plant Foods for Human Nutrition (Dordrecht, Netherlands) |
| ISSN: | 1573-9104 0921-9668 |
| Popis: | Despite considerable research the evidence around the antidiabetic properties of cinnamon remains equivocal, and this may be due to varietal differences which is an aspect that is understudied. This study systematically compared the anti-hyperglycaemic properties of the four major commercial cinnamon types used around the world (Chinese; Cinnamomum cassia [CC], Indonesian; C. burmanii [IC], Vietnamese; C. loureirii [VC], and Ceylon; C. zeylanicum [SC]). LC-MS analysis showed distinct diffrences in the phytochemical profiles of cinnamon with SC showing the lowest coumarin concentration. CC and IC had the highest polyphenol levels and antioxidant potential, and all four types differed significantly in their content (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink