Cinnamon Shows Antidiabetic Properties that Are Species-Specific: Effects on Enzyme Activity Inhibition and Starch Digestion

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 cinnamo...

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Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 2019-12, Vol.74 (4), p.544-552
Main Authors: Hayward, Nicholas J., McDougall, Gordon J., Farag, Sara, Allwood, J. William, Austin, Ceri, Campbell, Fiona, Horgan, Graham, Ranawana, Viren
Format: Article
Language:English
Subjects:
Acarbose
Advanced glycosylation end products
Antioxidants
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cinnamomum aromaticum
Cinnamomum zeylanicum
Coumarin
Diabetes mellitus
Digestion
Ecology
Enzymatic activity
Enzyme activity
Enzymes
Food Science
Glucosidase
Glycosylation
Hypoglycemic Agents
Intestine
Nutrition
Original Paper
Plant Extracts
Plant Physiology
Properties (attributes)
Species
Sri Lanka
Starch
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Summary: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  
ISSN:0921-9668
1573-9104
DOI:10.1007/s11130-019-00760-8