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--- cinnamomum_verum_j.s.presl [2019/01/21 17:40]
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+++ cinnamomum_verum_j.s.presl [2019/01/21 17:42]
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 Major constituents of the essential oils identified and quantified by gas chromatography were: \\
-Cinnamon bark: cinnamaldehyde (50.5%), cinnamyl acetate (8.7%), β-caryophyllene (7.5%), 1,8 cineole (5.2%), eugenol (4.7%) \\
+Cinnamon //bark//: cinnamaldehyde (50.5%), cinnamyl acetate (8.7%), β-caryophyllene (7.5%), 1,8 cineole (5.2%), eugenol (4.7%) \\
-Cinnamon leaf: eugenol (76.9%), β-caryophyllene (3.5%), benzyl benzoate (2.8%), cinnamaldehyde (2.7%), linalool (2.2%) \\
+Cinnamon //leaves//: eugenol (76.9%), β-caryophyllene (3.5%), benzyl benzoate (2.8%), cinnamaldehyde (2.7%), linalool (2.2%) \\
 [Fungicidal activity of essential oils of Cinnamomum zeylanicum (L.) and Syzygium aromaticum (L.) Merr et LM Perry against crown rot and anthracnose pathogens isolated from banana. Ranasinghe, L., Jayawardena, B., Abeywickrama, K., Letters in Applied Microbiology, Vol.35(3), 2002, 208-211] [[http://onlinelibrary.wiley.com/doi/10.1046/j.1472-765X.2002.01165.x/full]]
-Concerning the hydro-distilled volatile oil of the buds, α-bergamotene (27.3%) and α-copaene (23.0%) are found as major constituents, followed by α-humulene (6.1%). (E)-cinnamyl acetate (2.4%) was one of the minor components.\\
+Concerning the hydro-distilled volatile oil of the //buds//, α-bergamotene (27.3%) and α-copaene (23.0%) are found as major constituents, followed by α-humulene (6.1%). (E)-cinnamyl acetate (2.4%) was one of the minor components.\\
 [Chemical composition of volatile oil from Cinnamomum zeylanicum buds., Jayaprakasha, G.K., Rao, L.J., Sakariah, K.K., Zeitschrift für Naturforschung C, 57(11-12), 2002, 990-993]
-The steam-distilled volatile oil from cinnamon fruit stalks contained mainly (E)-cinnamyl acetate (36.5%) and (E)-caryophyllene (22.3%). \\
+The steam-distilled volatile oil from cinnamon //fruit stalks// contained mainly (E)-cinnamyl acetate (36.5%) and (E)-caryophyllene (22.3%). \\
 [Volatile constituents from Cinnamomum zeylanicum fruit stalks and their antioxidant activities., Jayaprakasha, G.K., Jagan Mohan Rao, L., Sakariah, K.K., Journal of agricultural and food chemistry, 51(15), 2003, 4344-4348]
@@ Zeile 34: / Zeile 34: @@
 [Volatile constituents of essential oils isolated from different parts of cinnamon (Cinnamomum zeylanicum Blume)., Kaul, P.N., Bhattacharya, A.K., Rajeswara Rao, B.R., Syamasundar, K.V., Ramesh, S., Journal of the Science of Food and Agriculture, 83(1), 2003, 53-55]
-"The volatile oil of the bark of Cinnamomum zeylanicum was extracted by means of supercritical CO2 fluid extraction in different conditions of pressure and temperature. Its chemical composition was characterized by GC-MS analysis. Nineteen compounds, which in the supercritical extract represented >95% of the oil, were identified. (E)-Cinnamaldehyde (77.1%), (E)-β-caryophyllene (6.0%), α-terpineol (4.4%), and eugenol (3.0%) were found to be the major constituents. The SFE oil of cinnamon was screened for its biological activity about the formation of melanin in vitro. The extract showed antityrosinase activity and was able to reduce the formation of insoluble flakes of melanin from tyrosine. The oil also delayed the browning effect in apple homogenate. (E)-Cinnamaldehyde and eugenol were found to be mainly responsible of this inhibition effect." \\
+"The volatile oil of the //bark// of Cinnamomum zeylanicum was extracted by means of supercritical CO2 fluid extraction in different conditions of pressure and temperature. Its chemical composition was characterized by GC-MS analysis. Nineteen compounds, which in the supercritical extract represented >95% of the oil, were identified. (E)-Cinnamaldehyde (77.1%), (E)-β-caryophyllene (6.0%), α-terpineol (4.4%), and eugenol (3.0%) were found to be the major constituents. The SFE oil of cinnamon was screened for its biological activity about the formation of melanin in vitro. The extract showed antityrosinase activity and was able to reduce the formation of insoluble flakes of melanin from tyrosine. The oil also delayed the browning effect in apple homogenate. (E)-Cinnamaldehyde and eugenol were found to be mainly responsible of this inhibition effect." \\
 [Supercritical CO2 extract of Cinnamomum zeylanicum: chemical characterization and antityrosinase activity., Marongiu, B., Piras, A., Porcedda, S., Tuveri, E., Sanjust, E., Meli, M., Rescigno, A., Journal of agricultural and food chemistry, Vol.55(24), 2007, 10022-10027]
-The essential oil from the bark of C.zeylanicum has excellent antimicrobial effects against various pathogen E. coli strains. \\
+The essential oil from the //bark// of C.zeylanicum has excellent antimicrobial effects against various pathogen E. coli strains. \\
 [Inactivation of Escherichia coli O157: H7 by essential oil from Cinnamomum zeylanicum. Senhaji, O., Faid, M., Kalalou, I., Brazilian Journal of Infectious Diseases, Vol.11(2), 2007, 234-236]

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