Study on the antiinflammatory activity of essential oil from leaves of Cinnamomum osmophloeum.J Agric Food Chem. 2005 Sep 07; 53(18):7274-8.JA
The leaf essential oil from indigenous cinnamon (Cinnamomum osmophloeum Kaneh.) was investigated by gas chromatography-mass spectrometry, and 21 compounds were identified. The major constituents of leaf essential oil were the monoterpenes 1,8-cineole (17.0%) and santolina triene (14.2%) and the sesquiterpenes spathulenol (15.7%) and caryophyllene oxide (11.2%). In the antiinflammatory activity assay, we demonstrated that the essential oil has a higher capacity to inhibit proIL-1beta protein expression induced by LPS-treated J774A.1 murine macrophage. At dosages of 60 microg/mL, essential oil clearly inhibited proIL-1beta protein expression. Furthermore, a dose of 60 microg/mL of essential oil was effectively inhibitory for IL-1beta and IL-6 production but not for TNF-alpha, suggesting that essential oil was bioactive in antiinflammation in vitro. This study is the first to report antiinflammatory activity of extracts obtained from the leaf essential oil of C. osmophloeum.