• Title/Summary/Keyword: Cinnamon

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Bioactivities of the Herb Extracts Used for Gamhongroju, a Korean Liqueur

  • Lee, Sae-Rom;Jung, Ha-Na;Cho, Hyunn-Ho;Jhin, Chang-Ho;Hwang, Keum-Taek;Jeong, Seok-Tae;Kim, Tae-Young
    • Preventive Nutrition and Food Science
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    • v.16 no.4
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    • pp.333-338
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    • 2011
  • In this study, antioxidative and anti-inflammatory activities of the herb (cinnamon, clove, glehnia root, ginger, violet-root cromwell, licorice, citrus peel and longan) extracts used for gamhongroju, one of the popular liqueurs in Korea, were investigated. Twenty grams of individual herbs were extracted in 60% purified ethanol and freeze-dried. A mixture of the individual herb extracts (HEM) was separately prepared. Cytotoxicity of the individual extracts and HEM on murine RAW264.7 macrophage cells were examined along with their recovering activity on $H_2O_2$-treated RAW264.7 cells. Antioxidant and anti-inflammatory activities of the extract-treated cells were determined by measuring superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities, and Trolox equivalent antioxidant capacity (TEAC), nitric oxide (NO) and prostaglandin E2 (PGE2) levels. Violet-root cromwell extract showed the least cytotoxicity in terms of treated concentration. Most of the extracts, below levels of cytotoxicity, recovered the $H_2O_2$-treated cells. Treatment with some of the extracts increased SOD and GPx activities and TEAC levels while a majority inhibited the production of NO and PGE2 in lipopolysaccharide (LPS)-treated cells.

Inhibitory Activity of Advanced Glycation Endproducts (AGE) Formation of Edible Plants for Development of Anti-Wrinkle Ingredients (피부 주름개선 소재개발을 위한 식용작물의 최종당화산물 생성 억제활성)

  • Lee, Hyun-Sun;Yoon, Jin-A
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.2
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    • pp.186-192
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    • 2010
  • Skin wrinkles typically appear as a result of aging processes. One of causes may be the nonenzymatic glycation followed formation of browning products called advanced glycation endproducts (AGEs), an irreversible cross-linked protein. The accumulation of glycated collagen cross-linked in skin inhibits the formation and function of skin tightening agents such as collagen and elastin. To development for anti-wrinkle ingredients from edible plants, MeOH and hot-water extracts were prepared and evaluated for their inhibitory effects of AGEs formation. The activities of both extracts from bay laurel (Laurus nobilis), cinnamon (Cinnamomum loureirii), clove (Eugenia caryophyllate), oregano (Origanum vulgare), rosemary (Rosemarinus officinalis), savory (Satureja hortensis) and star anis (Illicium verum) of western spices, and blackberry (Rubus coreanus), dayflower (Commelina communis), Epimedium koreamun (whole), termunalia frutus (Terminalia chebula) and turkestan rose (Rosa rugosa) of medicinal plants were higher than the others. Of Korean vegetables, however, MeOH and hot-water extract from only Asters caber and green tea showed higher activities, and no activity in Korean marine plants (seaweeds).

Effects of a specific blend of essential oils on apparent nutrient digestion, rumen fermentation and rumen microbial populations in sheep fed a 50:50 alfalfa hay:concentrate diet

  • Khateri, N.;Azizi, O.;Jahani-Azizabadi, H.
    • Asian-Australasian Journal of Animal Sciences
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    • v.30 no.3
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    • pp.370-378
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    • 2017
  • Objective: An experiment was conducted to investigate the effects of a specific mixture of essential oils (MEO), containing thyme, clove and cinnamon EO, on rumen microbial fermentation, nutrient apparent digestibility and blood metabolites in fistulated sheep. Methods: Six sheep fitted with ruminal fistulas were used in a repeated measurement design with two 24-d periods to investigate the effect of adding MEO at 0 (control), 0.8, and 1.6 mL/d on apparent nutrient digestibility, rumen fermentation characteristics, rumen microbial population and blood chemical metabolites. Animals were fed with a 50:50 alfalfa hay:concentrate diet. Results: Ruminal pH, total volatile fatty acids (VFA) concentration, molar proportion of individual VFA, acetate: propionate ratio and methane production were not affected with MEO. Relative to the control, Small peptides plus amino acid nitrogen and large peptides nitrogen concentration in rumen fluid were not affected with MEO supplementation; while, rumen fluid ammonia nitrogen concentration at 0 and 6 h after morning feeding in sheep fed with 1.6 mL/d of MEO was lower (p<0.05) compared to the control and 0.8 mL/d of MEO. At 0 h after morning feeding, ammonia nitrogen concentration was higher (p<0.05) in sheep fed 0.8 mL/d of MEO relative to 1.6 mL/d and control diet. Ruminal protozoa and hyper ammonia producing (HAP) bacteria counts were not affected by addition of MEO in the diet. Relative to the control, no changes were observed in the red and white blood cells, hemoglobin, hematocrit, glucose, beta-hydroxybutyric acid, cholesterol, total protein, albumin, blood urea nitrogen and aspartate aminotransferase and alanine aminotransferase concentration. Apparent total tract digestibility of dry matter, crude proten, organic matter, and neutral detergent fiber were not influenced by MEO supplementation. Conclusion:The results of the present study suggested that supplementation of MEO may have limited effects on apparent nutrient digestibility, ruminal fermentation and protozoa and HAP bacteria count, blood cells and metabolites.

Screening of Natural Preservatives to Inhibit Kimchi Fermentation (김치의 선도유지를 위한 천연보존제의 탐색)

  • Moon, Kwang-Deog;Byun, Jung-A;Kim, Seok-Joong;Han, Dae-Suk
    • Korean Journal of Food Science and Technology
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    • v.27 no.2
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    • pp.257-263
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    • 1995
  • As a primary step to develop natural preservative for extending the shelf-life of kimchi, the effect of 102 edible plants, 21 antimicrobial agents and related compounds on kimchi fermentation was studied. Among 42 oriental medicinal plants tested, Baical skullcap and Assam indigo were found to be highly effective for maintaining the fresh state of kimchi. Although Bugbane, Red mangolia, Bushy sophora, Szechuan pepper, Chinese quince and Scisandre significantly inhibit the growth of Lactobacilli, their effect was not high enough to be used as raw materials for kimchi preservative. When the effect of 32 herbs and spices was tested, peppermint, cinnamon, lemon balm, clove, hop, rosemary, sage, horseradish and thyme showed high antimicrobial activity against kimchi microorganisms. Among them, the effect of clove ranked top. When it was added to fresh kimchi, initial cfu value ($2.4{\times}10^{6}cfu/g$) changed little even after 2 day's fermentation ($2.6{\times}10^{6}cfu/g$). Sensory test was not a good criteria to evaluate the effect of herbs and spices, since their highly specific flavors affected the taste of kimchies. Twenty eight fruits, vegetables and related plants were tested, but only leaves of pine tree, persimmon and oak leaves showed a significant bactericidal effect, finally contributing to the storage of kimchi. In addition, when 21 natural preservatives and other compounds were added individually to fresh kimchi, nisin and caffeic acid could inhibit fermentation.

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Literature Review of Spices Used in Cookbooks Published in 1400~1700s (1400~1700년대 고조리서에 수록된 향신료의 종류와 조리법에 관한 고찰)

  • Kim, Soyeong;Yang, Jihye;Lee, Seungmin;Lee, Youngmi
    • Journal of the Korean Society of Food Culture
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    • v.30 no.3
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    • pp.267-283
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    • 2015
  • This study aimed to characterize the use of spices in Korean cookbooks published from the 1400's to 1700's. We conducted a content analysis of seven old cookbooks ("Sangayorok", "Suunjapbang", "Eumsikdimibang"), "Yorok", "Jubangmun", "Somunsaseol", and "Jeungbosallimgyeongje"). We collected a total of 238 food recipes, including spices as ingredients. We analyzed the types of spices used and characteristics of the recipes according to 18 dish groups. As results, a total of 10 spices were used as ingredient: ginger, pepper, Chinese pepper, garlic, sesame, chili, mustard, cinnamon, fennel, and clove. Among 238 food recipes analyzed, ginger was used most often (40.3%), followed by pepper (36.1%), Chinese pepper (30.3%), garlic (17.2%), and so on. In particular, chili was used in 18 different kinds of food recipes, which were "Somunsaseol" and "Jeungbosallimgyeongje" published in 1700s. Spices were used in different dish groups mostly as condiments. Among 18 dish groups, Chimchae was the most frequent dish group (44 recipes), followed by Jjim Seon (31 recipes), Jang Yangnyeom (20 recipes) and rice cake cookie (20 recipes). Pepper or Chinese pepper were the most frequently used spices in all food groups except Chimchae, Hoe, Jang Yangnyeom and rice cake cookie, in which garlic, ginger, sesame and ginger were used most frequently, respectively.

Evaluation of Herbicidal Potential of Essential Oils and their Components under In vitro and Greenhouse Experiments

  • Choi, Hae-Jin;Sowndhararajan, Kandhasamy;Cho, Nam-Gyu;Hwang, Ki-Hwan;Koo, Suk-Jin;Kim, Songmun
    • Weed & Turfgrass Science
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    • v.4 no.4
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    • pp.321-329
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    • 2015
  • The present study aimed to evaluate the phytotoxic potential of essential oils. For this purpose, 18 essential oil samples extracted from Korean plants and 64 commercial essential oils were screened for their phytotoxic potential against the seedling growth of Brassica napus L. (rapeseed). Among the 82 samples, 11 commercial oils (cinnamon, citronella, clove, cumin seed, geranium, jasmine, lemongrass, palmarosa, pimento, rose otto and spearmint) strongly inhibited the seedling growth with $GR_{50}$ value < $150{\mu}g\;mL^{-1}$. Major components from these effective essential oils were identified by solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS). GC-MS analyses revealed that the effective samples mainly consist of benzyl benzoate, carvone, citral, citronellol, eugenol, geraniol, D-limonene and terpinene. Subsequently, bioactivity of these individual components was evaluated against the seedling growth of B. napus, Echinochloa crus-galli and Aeschynomene indica. The components from different chemical groups exhibited different potency in inhibiting the seedling growth with varied $GR_{50}$ values ranged from $29{\mu}g\;mL^{-1}$ to > $1000{\mu}g\;mL^{-1}$. In the greenhouse experiment, citral and geraniol completely suppressed the growth of all the tested 10 plants at $100kg\;ha^{-1}$. In conclusion, the individual essential oil components geraniol and citral could be used as natural herbicides for weed management.

Evaluation of Natural Oils in Antimicrobial Activity and Rodent Repellent Effectiveness (천연오일의 항균 및 설치류 기피제 활성 평가)

  • Park, Sung Jin;Yu, Mi Hee;Lee, Eun Ji;Jang, Soon Ho;Lee, In Seon;Kim, Bae Hwan;Lee, Sam Pin
    • Journal of Life Science
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    • v.23 no.5
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    • pp.637-642
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    • 2013
  • This study was performed to evaluate the rodent repellency and antimicrobial activity of natural oils. Thirteen natural essential oils were evaluated for repellent efficacy against rodent feed intake suppression activity. Salvia sclarea (sage), Cinnamomum zeylanicum (cinnamon) Cymbopogon citratus (lemon grass), and Syzygium aromaticum (clove) showed the best repellent efficacy among tested natural oils. Antimicrobial activity against Gram-negative (four strains) and Gram-positive (four strains) bacteria were evaluated using four natural oils, which showed high efficacy on the rodent repellent test. Syzygium aromaticum showed antimicrobial activity against all tested bacteria and Cymbopogon citratus, Cinnamonum zeylanicum, and Salvia sclarea showed antimicrobial activity against some tested bacteria.

Traditional Food Use of Frequency of Gwangju City and Chollanamdo Area - In food everyday - (광주와 전라남도의 음식문화 연구 (I) - 일상식 -)

  • 김경애;정난희;전은례
    • Korean Journal of Human Ecology
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    • v.5 no.2
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    • pp.9-21
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    • 2002
  • This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

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Study on a Prescriptional Discrimination and Usage of Cinnamomi Cortex (계(桂)의 방제학적 감별과 활용에 관한 연구(硏究))

  • Sung, Hye-Ryeong;Lee, Dong-Gyu;Park, Yong-Soo;An, Dong-Sun;Lee, Bu-Gyun;Lee, Jang-Cheon
    • Herbal Formula Science
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    • v.22 no.2
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    • pp.55-61
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    • 2014
  • Objectives : The purpose of this study is to improve the fomula efficiency and prevent the resource abuse by clarifying the origin of kinds of Cinnamomum cassia Presl. Methods : 1. We researched "Shennongbencaojing", "Bencaogangmu", "Shanghanlun", "Jinguiyaolue", "Dongeuibogam", and other books. 2. Choosing a related words such as Cinnamomi ramulus(Gye-ji), Cassiae Cortex Interior(Gye-sim), Cinamomi Cortex(Yuk-gye). 3. Searching prescriptions: We searched prescriptions containing the Cinnamon in above books, and compared the differency among them. Conclusions : 1. Cinnamomi ramulus(Gye-ji) used for Shanghanlun contains Cinamomi Cortex(Yuk-gye), Cinnamomi ramulus(Gye-ji) and Cassiae Cortex Interior(Gye-sim) written in the Korean Pharmacopoeia. 2. Cinamomi Cortex(Yuk-gye) is the thick cortex of trunk of Cinnamomum cassia. It has functions like downwarding and warming-tonifying, and it is mainly used for Palmi-won(Bawei-yuan). 3. Cassiae Cortex Interior(Gye-sim) is about 30% of Cinamomi Cortex(Yuk-gye) middle layer, removing outer and inner cortex. Its main functions are regulating heart, coordinating the heart and kidney, and dispelling stastic blood and it is mainly used for Gyejibokryoung-hwan(Guizhifuling-wan) and Dangguisoo-san(Dangguixu-san). 4. Current Cinnamomi ramulus(Gye-ji) is a twig. thus, it means a small branch. Its main functions are upwarding, transversing, and exterior-effusing and it is mainly used for Gyeji-tang(Guizhijiagui-tang) and Gyejigagye-tang(Guizhi-tang).

S Phase Cell Cycle Arrest and Apoptosis is Induced by Eugenol in G361 Human Melanoma Cells

  • Rachoi, Byul-Bo;Shin, Sang-Hun;Kim, Uk-Kyu;Hong, Jin-Woo;Kim, Gyoo-Cheon
    • International Journal of Oral Biology
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    • v.36 no.3
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    • pp.129-134
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    • 2011
  • Eugenol is an essential oil found in cloves and cinnamon that is used widely in perfumes. However, the significant anesthetic and sedative effects of this compound have led to its use also in dental procedures. Recently, it was reported that eugenol induces apoptosis in several cancer cell types but the mechanism underlying this effect has remained unknown. In our current study, we examined whether the cytotoxic effects of eugenol upon human melanoma G361 cells are associated with cell cycle arrest and apoptosis using a range of methods including an XTT assay, Hoechst staining, immunocyto-chemistry, western blotting and flow cytometry. Eugenol treatment was found to decrease the viability of the G361 cells in both a time- and dose-dependent manner. The induction of apoptosis in eugenol-treated G361 cells was confirmed by the appearance of nuclear condensation, the release of both cytochrome c and AIF into the cytosol, the cleavage of PARP and DFF45, and the downregulation of procaspase-3 and -9. With regard to cell cycle arrest, a time-dependent decrease in cyclin A, cyclin D3, cyclin E, cdk2, cdk4, and cdc2 expression was observed in the cells after eugenol treatment. Flow cytometry using a FACScan further demonstrated that eugenol induces a cell cycle arrest at S phase. Our results thus suggest that the inhibition of G361 cell proliferation by eugenol is the result of an apoptotic response and an S phase arrest that is linked to the decreased expression of key cell cycle-related molecules.