The Potency of Cinnamon as An Anti-Diabetic and Anti-Covid19 based on Its Mineral Content and Phenolic Compounds

Abstract

Abstract The purpose of this study were to determine the mineral content (Cr, K and Ca) as well as total phenolic (TPC) and total flavonoids (TFC) in cinnamon, then to know the potency of some phenolic compounds in cinnamon as alpha amylase inhibitors and its binding activity to S protein of covid19. The mineral content was determined by the ICP method, while the TPC and TFC levels were determined spectrophotometrically. In silico analysis was carried out by docking techniques using human salivary alpha amylase and S covid19 protein as receptors and several polyphenol compounds in cinnamon as ligands. The results have shown that the levels of Cr, K, Ca, TPC and TFC of cinnamon, were 0.524 ppm, 4033ppm, 17453 ppm, 1.55% and 4.26%, respectively. The results of in silico analysis has shown that kaempferol 3-O-glucoside and quercetin in cinnamon are able to bind to human saliva α-Amylase on its active site with a binding affinity that are relatively the same as acarbose has. The docking analysis also has shown that kaempferol, quercetin and rutin of cinnamon were able to bind to the Receptor Binding Domain (RBD) of S protein of covid19, so that these compounds also have the potency to be anticovid19.