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A potential low-coumarin cinnamon substitute: Cinnamomum osmophloeum leaves.
J Agric Food Chem. 2014 Feb 19; 62(7):1706-12.JA

Abstract

The essential oils from leaves of Taiwan's indigenous cinnamon (Cinnamomum osmophloeum ct. cinnamaldehyde) have similar constituents as compared to that from commercial bark cinnamons. This indigenous cinnamon has been proven to have excellent bioactivities. To understand whether this indigenous cinnamon contains a high level of the hepatotoxic compound, coumarin, as often seen in Cassia cinnamons, current research focused on determining the coumarin content in this indigenous cinnamon and screening the low-coumarin clones. The results demonstrated that the coumarin contents in all tested indigenous cinnamon clones were much lower than that found in Cassia cinnamons. In addition, this indigenous cinnamon contains about 80% (w/w) of cinnamaldehyde and 0.4-2.7% (w/w) of eugenol in its leaf essential oils. This combination could provide this indigenous cinnamon a better shelf life compared to that of regular commercial cinnamons. These results suggested that leaves of this indigenous cinnamon could be a potential resource for a safer cinnamon substitute.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Yeh TF
School of Forestry and Resource Conservation, National Taiwan University , Taipei 10617, Taiwan.
Lin CY
No affiliation info available
Chang ST
No affiliation info available

MeSH

CinnamomumCinnamomum zeylanicumCoumarinsOils, VolatilePlant ExtractsPlant LeavesTaiwan

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24475880

Citation

Yeh, Ting-Feng, et al. "A Potential Low-coumarin Cinnamon Substitute: Cinnamomum Osmophloeum Leaves." Journal of Agricultural and Food Chemistry, vol. 62, no. 7, 2014, pp. 1706-12.
Yeh TF, Lin CY, Chang ST. A potential low-coumarin cinnamon substitute: Cinnamomum osmophloeum leaves. J Agric Food Chem. 2014;62(7):1706-12.
Yeh, T. F., Lin, C. Y., & Chang, S. T. (2014). A potential low-coumarin cinnamon substitute: Cinnamomum osmophloeum leaves. Journal of Agricultural and Food Chemistry, 62(7), 1706-12. https://doi.org/10.1021/jf405312q
Yeh TF, Lin CY, Chang ST. A Potential Low-coumarin Cinnamon Substitute: Cinnamomum Osmophloeum Leaves. J Agric Food Chem. 2014 Feb 19;62(7):1706-12. PubMed PMID: 24475880.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A potential low-coumarin cinnamon substitute: Cinnamomum osmophloeum leaves. AU - Yeh,Ting-Feng, AU - Lin,Chun-Ya, AU - Chang,Shang-Tzen, Y1 - 2014/02/06/ PY - 2014/1/31/entrez PY - 2014/1/31/pubmed PY - 2014/7/16/medline SP - 1706 EP - 12 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 62 IS - 7 N2 - The essential oils from leaves of Taiwan's indigenous cinnamon (Cinnamomum osmophloeum ct. cinnamaldehyde) have similar constituents as compared to that from commercial bark cinnamons. This indigenous cinnamon has been proven to have excellent bioactivities. To understand whether this indigenous cinnamon contains a high level of the hepatotoxic compound, coumarin, as often seen in Cassia cinnamons, current research focused on determining the coumarin content in this indigenous cinnamon and screening the low-coumarin clones. The results demonstrated that the coumarin contents in all tested indigenous cinnamon clones were much lower than that found in Cassia cinnamons. In addition, this indigenous cinnamon contains about 80% (w/w) of cinnamaldehyde and 0.4-2.7% (w/w) of eugenol in its leaf essential oils. This combination could provide this indigenous cinnamon a better shelf life compared to that of regular commercial cinnamons. These results suggested that leaves of this indigenous cinnamon could be a potential resource for a safer cinnamon substitute. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/24475880/A_potential_low_coumarin_cinnamon_substitute:_Cinnamomum_osmophloeum_leaves_ DB - PRIME DP - Unbound Medicine ER -