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cinnamomum_cassia_nees [2016/05/18 09:46]
andreas |
cinnamomum_cassia_nees [2019/01/24 22:16]
andreas |
| "Chinese cassia is a close relative to Ceylon cinnamon (C. verum), Saigon cinnamon (C. loureiroi, also known as "Vietnamese cinnamon"), and Indonesian cinnamon (C. burmannii). In all four species, the dried bark is used as a spice. Chinese cassia's flavour is less delicate than that of Ceylon cinnamon, so is less expensive and is sometimes called //bastard cinnamon//. " [[http://en.wikipedia.org/wiki/Cinnamomum_cassia]] | "Chinese cassia is a close relative to Ceylon cinnamon (C. verum), Saigon cinnamon (C. loureiroi, also known as "Vietnamese cinnamon"), and Indonesian cinnamon (C. burmannii). In all four species, the dried bark is used as a spice. Chinese cassia's flavour is less delicate than that of Ceylon cinnamon, so is less expensive and is sometimes called //bastard cinnamon//. " [[http://en.wikipedia.org/wiki/Cinnamomum_cassia]] |
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| The //essential oil// from the bark of C.cassia has excellent antimicrobial effects against Clostridium perfringens, Bacteroïdes fragilis, and Bifidobacterium bifidus. | The essential oil from the //bark// of C.cassia has excellent antimicrobial effects against Clostridium perfringens, Bacteroïdes fragilis, and Bifidobacterium bifidus. |
| [Growth-inhibiting effects of Cinnamomum cassia barks-derived materials on human intestinal bacteria. Lee H.S., Ahn Y.J., J Agri Food Chem Vol.46, 1998, 8-12] | [Growth-inhibiting effects of Cinnamomum cassia barks-derived materials on human intestinal bacteria. Lee H.S., Ahn Y.J., J Agri Food Chem Vol.46, 1998, 8-12] |
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| "GC-MS analysis on the //essential oil// of Cinnamomum cassia stem bark led to the identification of cinnamaldehyde, 2-hydroxycinnamaldehyde, coumarin, and cinnamyl acetate. The major volatile flavor in C.Cassia oil was found to be 2-hydroxycinnamaldehyde." \\ | Main components of the essential oil of Cinnamomum cassia stem //bark// were cinnamaldehyde, 2-hydroxycinnamaldehyde, coumarin, and cinnamyl acetate. \\ |
| [Constituents of the essential oil of the Cinnamomum cassia stem bark and the Biological Properties. Choi, J., Lee, K. T., Ka, H., Jung, W. T., Jung, H. J., Park, H. J., Archives of pharmacal research, Vol.24(5), 2001, 418-423] | [Constituents of the essential oil of the Cinnamomum cassia stem bark and the Biological Properties. Choi, J., Lee, K. T., Ka, H., Jung, W. T., Jung, H. J., Park, H. J., Archives of pharmacal research, Vol.24(5), 2001, 418-423] |
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| | |{{:cinnamaldehyde.jpg|}} \\ (E)-cinnamaldehyde | {{:2oh_cinnamaldehyde.jpg| 2-hydroxycinnamaldehyde }} \\ 2-hydroxycinnamaldehyde | {{:coumarin.jpg| coumarin }} \\ coumarin | |
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| "In the presence of 1000 μg ml−1 of the substance, most of the cells were killed after 2 h of incubation suggesting that the antimicrobial activity of //cinnamic aldehyde// is bacteriocidal in E. coli." \\ | "In the presence of 1000 μg ml−1 of the substance, most of the cells were killed after 2 h of incubation suggesting that the antimicrobial activity of //cinnamic aldehyde// is bacteriocidal in E. coli." \\ |
| "Cassia bark or cortex cinnamomi, the dried stem bark of Cinnamomum cassia Presl. (Lauraceae), is a popular natural spice and a commonly used herb in traditional Chinese medicine. However, adulterants are frequently found in the market. In this study, 44 samples of Cassia bark including bark from seven related Cinnamomum species were collected from fields and market. Four characteristic components, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, and coumarin were determined by RP-HPLC, and a fingerprint comprised of five markers was established. These results showed that cassia barks contained high contents of cinnamaldehyde (13.01−56.93 mg/g). The highest content of cinnamaldehyde (up to 93.83 mg/g) was found in debarked cortex, which is traditionally regarded as having the best quality in local herb shops. In contrast, the adulterants from the other Cinnamomum species, C. wilsonii Camble, C. japonicum Sieb., C. mairei Levl. and C. burmanii (Nees) Blume, contained low contents of cinnamaldehyde (<2.00 mg/g). The content of cinnamaldehyde in C. loureirii Nees was comparable to that in C. cassia. It is suggested that five characteristic peaks by HPLC are suitable for distinguishing genuine cassia bark from the adulterants and could be applied in the quality control of this commodity." \\ | "Cassia bark or cortex cinnamomi, the dried stem bark of Cinnamomum cassia Presl. (Lauraceae), is a popular natural spice and a commonly used herb in traditional Chinese medicine. However, adulterants are frequently found in the market. In this study, 44 samples of Cassia bark including bark from seven related Cinnamomum species were collected from fields and market. Four characteristic components, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, and coumarin were determined by RP-HPLC, and a fingerprint comprised of five markers was established. These results showed that cassia barks contained high contents of cinnamaldehyde (13.01−56.93 mg/g). The highest content of cinnamaldehyde (up to 93.83 mg/g) was found in debarked cortex, which is traditionally regarded as having the best quality in local herb shops. In contrast, the adulterants from the other Cinnamomum species, C. wilsonii Camble, C. japonicum Sieb., C. mairei Levl. and C. burmanii (Nees) Blume, contained low contents of cinnamaldehyde (<2.00 mg/g). The content of cinnamaldehyde in C. loureirii Nees was comparable to that in C. cassia. It is suggested that five characteristic peaks by HPLC are suitable for distinguishing genuine cassia bark from the adulterants and could be applied in the quality control of this commodity." \\ |
| [Authentication and quantitative analysis on the chemical profile of cassia bark (cortex cinnamomi) by high-pressure liquid chromatography., He, Z. D., Qiao, C. F., Han, Q. B., Cheng, C. L., Xu, H. X., Jiang, R. W., Shaw, P. C., Journal of agricultural and food chemistry, Vol.53(7), 2005, 2424-2428] | [Authentication and quantitative analysis on the chemical profile of cassia bark (cortex cinnamomi) by high-pressure liquid chromatography., He, Z. D., Qiao, C. F., Han, Q. B., Cheng, C. L., Xu, H. X., Jiang, R. W., Shaw, P. C., Journal of agricultural and food chemistry, Vol.53(7), 2005, 2424-2428] |
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| |{{:cinnamaldehyde.jpg|}} \\ (E)-cinnamaldehyde | {{:2oh_cinnamaldehyde.jpg| 2-hydroxycinnamaldehyde }} \\ 2-hydroxycinnamaldehyde | {{:coumarin.jpg| coumarin }} \\ coumarin | | |
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| "The antimicrobial effectiveness of C.cassia oil and its major constituent is comparable and almost equivalent, which suggests that the broad-spectrum antibiotic activities of C. cassia oil are due to cinnamaldehyde." \\ | "The antimicrobial effectiveness of C.cassia oil and its major constituent is comparable and almost equivalent, which suggests that the broad-spectrum antibiotic activities of C. cassia oil are due to cinnamaldehyde." \\ |
| [Water extract of Cinnamomum cassia Blume inhibited human respiratory syncytial virus by preventing viral attachment, internalization, and syncytium formation., Yeh, C.F., San Chang, J., Wang, K.C., Shieh, D.E., Chiang, L.C., Journal of ethnopharmacology, 147(2), 2013, 321-326] | [Water extract of Cinnamomum cassia Blume inhibited human respiratory syncytial virus by preventing viral attachment, internalization, and syncytium formation., Yeh, C.F., San Chang, J., Wang, K.C., Shieh, D.E., Chiang, L.C., Journal of ethnopharmacology, 147(2), 2013, 321-326] |
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| {{:cinnamomum_cassia.jpg?500}} \\ | Of the 26 components identified with GC-O, the ten most odorous compounds (highest mean FD factors in AEDA) were (odor description, logFD): 3-phenylpropanal (green floral hyacinth balsamic, 18.1), (E)-cinnamaldehyde (spicy cinnamon cassia sweet, 17.6), guaiacol (strong sweet smoky vanilla, 16.2), 2-phenylethanol (flowers rose, 14.7), cinnamyl acetate (sweet balsamic floral spicy, 10.9), 2-phenylacetaldehyde (floral hyacinth rose honey, 10.5), acetophenone (sweet pungent cherry sour, 10.0), benzaldehyde (almonds sweet cherry, 9.0), 6-methyl-5-hepten-2-one (oily green herbaceous, 9.0) and o-methoxy cinnamaldehyde (sweet warm spicy cassia, 8.1). \\ |
| | [Bongiovanni, V., et al. "Determining Odor-Active Compounds in a Commercial Sample of Cinnamomum cassia Essential Oil Using GC-MS and GC-O." Journal of Chromatography (2017), 8:1] [[https://www.omicsonline.org/open-access/determining-odoractive-compounds-in-a-commercial-sample-ofcinnamomum-cassia-essential-oil-using-gcms-and-gco-2157-7064-1000347.pdf]] |
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| | Main components of commercial cassia oils were (E)-cinnamaldehyde (75.3-79.1%), o-methoxy cinnamaldehyde (0.7-10.1%), cinnamyl acetate (2.0-10.5%), and coumarin (1.9-3.8%). \\ |
| | [[https://www.planttherapy.com/cinnamon-cassia-essential-oil]] GC/MS provided, retrieved 2019-01-25. |
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| | {{:cinnamomum_cassia.jpg?600}} \\ |
| Kohl,F.G., Die officinellen Pflanzen der Pharmacopoea Germanica, t.36 (1891-1895) [F.G.Kohl] \\ | Kohl,F.G., Die officinellen Pflanzen der Pharmacopoea Germanica, t.36 (1891-1895) [F.G.Kohl] \\ |
| [[http://plantgenera.org/species.php?id_species=244192]] | [[http://plantgenera.org/species.php?id_species=244192]] |
