Anti-inflammatory activity of cinnamon (C. zeylanicum and C. cassia) extracts – identification of E-cinnamaldehyde and o-methoxy cinnamaldehyde as the most potent bioactive compounds-Reference-Cited by-同舟云学术

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Anti-inflammatory activity of cinnamon (C. zeylanicum and C. cassia) extracts – identification of E-cinnamaldehyde and o-methoxy cinnamaldehyde as the most potent bioactive compounds

Published:2015 Issue:3 Volume:6 Page:910-919
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Gunawardena Dhanushka¹²³⁴,Karunaweera Niloo¹²³⁴,Lee Samiuela⁵²³⁴,van Der Kooy Frank⁵²³⁴,Harman David G.⁶²³⁴⁷,Raju Ritesh¹²³⁴,Bennett Louise⁸⁹¹⁰⁴,Gyengesi Erika¹²³⁴,Sucher Nikolaus J.¹¹¹²¹³¹⁴,Münch Gerald¹²³⁴⁵

Affiliation:

1. School of Medicine

2. University of Western Sydney

3. Penrith

4. Australia

5. National Institute of Complementary Medicine

6. Molecular Medicine Research Group

7. Office of the Deputy Vice-Chancellor (Research and Development)

8. CSIRO Food

9. Nutrition and Bioproducts

10. Werribee

11. STEM Division

12. Roxbury Community College

13. Roxbury Crossing

14. USA

Abstract

The main inflammatory compounds in cinnamon are E-cinnamaldehyde and o-methoxy cinnamaldehyde.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2015/FO/C4FO00680A

Reference28 articles.

1. Inflammation as “common soil” of the multifactorial diseases

2. Chronic Neuroinflammation in Alzheimer’s Disease: New Perspectives on Animal Models and Promising Candidate Drugs

3. Activated astroglia during chronic inflammation in Alzheimer's disease—Do they neglect their neurosupportive roles?

4. Alzheimer's disease – synergistic effects of glucose deficit, oxidative stress and advanced glycation endproducts

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