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Cinnamon, an Indigenous species, is extensively used as a folk medicine in India, China, and other parts of the world due to its therapeutic potential inherited via the latent chemical composition. The vital component presented is cinnamaldehyde, along with cinnamic acid and cinnamate, which contributes to being an anti‐inflammatory, antimicrobial, antidiabetic, and anticancer agent together with the capability to control neurological syndromes like Alzheimer's and even Parkinson's diseases. Given the importance of the anticarcinogenic properties of cinnamon on various cell strains concerning the curable effect, this review focuses on evaluating different extraction methods like steam distillation, Soxhlet extraction, microwave‐assisted extraction, and more, in addition to a summary of new technologies like gas chromatography, HPLC, DART‐MS, and NMR, etc. which paved the way in characterizing the chemical composition of cinnamon. Cinnamaldehyde showed its apoptosis through various mechanistic pathways on an adequate number of cell lines and antineoplastic potential on specific multifaceted cancerous cells, which advocates for continued research and investment in this vital area of drug discovery and suggestions for future scope. [ABSTRACT FROM AUTHOR]

Simple Summary: This study evaluates nanoemulsion-based plant essential oil formulations (NEOFs) containing clove and cinnamon oils for controlling poultry ectoparasites in farm conditions. The results showed that NEOFs achieved an over 95% ectoparasite eradication after two treatments, compared to significantly higher levels in untreated controls. NEOF-treated flocks had increased egg production and improved feed conversion ratios, with no significant changes in leukocyte profiles. Unlike cypermethrin, NEOFs left no detectable residues. These findings highlight NEOFs as a highly effective and eco-friendly alternative to chemical pesticides, promoting sustainable poultry farming practices. Nanoemulsion-based plant essential oil formulations (NEOFs) have shown remarkable parasiticidal properties in laboratory settings, suggesting the potential for practical farm applications. This study investigates the efficacy of NEOFs—comprising clove and cinnamon essential oils (EOs)—in controlling poultry ectoparasites under real farm conditions. We evaluated the impact of NEOFs on ectoparasite populations, egg-laying performance, egg quality, leukocyte profiles in chicken blood, and potential insecticide residues in eggs. Conducted across various poultry farms, the results revealed that NEOFs achieved an over 95% ectoparasite eradication after two treatments, compared to significantly higher ectoparasite populations in untreated control groups. Egg production was notably higher in NEOF-treated flocks, and the feed conversion ratio was improved. No significant differences in leukocyte profiles were observed between the treated and control groups. In contrast, cypermethrin residues were detectable in eggs for more than eight weeks post-treatment. NEOFs achieved an over 97% ectoparasite extermination within seven days post-treatment, with farmer satisfaction averaging 4.83 out of 5.00. These findings position NEOFs as a highly effective, environmentally friendly alternative to chemical pesticides for managing poultry ectoparasites, offering a viable solution for sustainable poultry farming. [ABSTRACT FROM AUTHOR]

Objective: Brain ischemia generally results in irreversible brain damage or death. One of the most important features of an ischemic stroke is disruption of the Blood-brain barrier (BBB). In this study, we examined the effect of cinnamon hydroalcoholic extract consumption on BBB permeability and expression of some genes regulating its function. Materials and Methods: Sixty male Wistar rats were divided into 5 groups; sham (high-fat diet+ sham surgery), Model (Middle Cerebral Artery Occlusion, MCAO+ high-fat diet), Lovastatin (high-fat diet + lovastatin + MCAO surgery), low and high dosage cinnamon (high-fat diet + cinnamon 130 or 260 mg, respectively+ MCAO surgery). The two doses of cinnamon (130 and 260 mg) were administered intraperitoneally. Twelve hours after ischemic stroke induction, brain right hemisphere tissues were collected and calpain I, calpainII, occludin and VEGF genes expression were quantified by Real-Time -PCR. Accordingly, p-selection protein levels were measured by ELISA method. Results: Cinnamon hydroalcoholic extract reduced the BBB permeability compared with the model group (p<0.05). Stroke increased calpain and VEGF genes while decreased occludin gene expression (p<0.001). Conversely, cinnamon administration increased occludin gene expression while calpain and VEGF genes were down-regulated (p<0.01). Pretreatment with cinnamon significantly diminished the P-Selectin protein levels as compared with the model group dose dependently (p<0.001). Conclusion: It seems that cinnamon restores BBB function by regulating the elements involved in its permeability. [ABSTRACT FROM AUTHOR]

This document is a report from the journal Antipode, written on the eve of Peer Review Week. The report discusses the importance of technology and innovation in the peer review process, acknowledging that while these systems can be frustrating, they are necessary in a world with increasing numbers of submissions and publications. The report emphasizes the belief that strong peer reviewing is crucial for ensuring the quality and relevance of articles in the journal. The report also expresses gratitude to the almost 600 dedicated reviewers who have contributed to the journal between July 2023 and June 2024. [Extracted from the article]

Bird body mass is often used as an index of body condition and fluctuates throughout the year in response to environmental conditions and avian life‐history events. We examined the body mass of 59,572 ducks representing 13 species (7 dabbling duck species and 6 diving duck species) harvested within the 3 regions of the Central Valley in California, USA (Sacramento Valley, Suisun Marsh, San Joaquin Valley). Data collection occurred in winter during 5 hunting seasons (2014–2015, 2015–2016, 2017–2018, 2018–2019, 2019–2020). For all species, age, and sex classes, the body mass of dabbling ducks varied temporally and was lowest at the end of the hunting season in late January, declining from the beginning of the hunting season in mid‐October (northern pintail [Anas acuta]: −11.4% to −20.4%; northern shoveler [Spatula clypeata]: −3.5% to −17.3%; cinnamon teal [Anas cyanoptera]: −5.0% to −17.1%; American wigeon [Mareca americana]: −6.9% to −12.2%; American green‐winged teal [Anas carolinensis]: −5.9% to −11.9%; mallard [Anas platyrhynchos]: −1.8% to −9.6%; gadwall [Mareca strepera]: −2.2% to −8.4%). As expected, adults (after hatch‐year) were heavier than immature (hatch‐year) birds (within males: 0.6–8.6%; within females: 0.1–6.6%) and males were heavier than females (within adults: 3.1–38.6%; within immatures: 5.4–33.5%) at the end of the hunting season in all species. Within dabbling duck species, body masses did not differ among regions at the beginning of the hunting season but were heavier in the Sacramento Valley (0.5–14.4%) than other areas by the end of the hunting season. In contrast, body masses of diving ducks did not vary substantially during the hunting season or among regions. Diving ducks demonstrated inconsistent changes in mass from the beginning to the end of the season (lesser scaup [Aythya affinis]: 3.4% to 12.3%; canvasback [Aythya valisineria]: 5.1% to 6.1%; bufflehead [Bucephala albeola]: −3.2% to 1.6%; ring‐necked duck [Aythya collaris]: −4.9% to 2.6%; common goldeneye [Bucephala clangula]: −3.2% to −2.4%; ruddy duck [Oxyura jamaicensis]: −16.5% to 5.5%). The substantial temporal and spatial differences in dabbling duck body masses suggest that habitat quality (as measured by caloric value of the available food) or quantity may decline during winter and varies regionally within California's Central Valley. [ABSTRACT FROM AUTHOR]

There is abundant evidence about the impact of physical activity on health. Many of the clinical guidelines include physical activity as a strong recommendation in treatment plans to optimize health outcomes; however it is necessary to consider the interaction between medications and physical activity. There are certain medical conditions, including cardiovascular disease, diabetes, pain and urinary incontinence that may directly impact physical activity as well as medications for those conditions can affect how a person can be physically active. Having individualized conversations with patients to determine ways to incorporate physical activity into their lives may lead to healthier outcomes. [ABSTRACT FROM AUTHOR]

The purpose of this study was to prepare Pickering emulsions stabilized by waste jujube kernel cellulose nanocrystals (CNC) using composite essential oils (EOs) (i.e., cinnamon essential oil [CIN] combined with clove essential oil [CL]). The Pickering emulsions were blended with chitosan (CS) to generate a composite film (CS/CNC/EOs Pickering emulsions). We evaluated the mechanical properties, barrier properties, and microstructures of CS/CNC/EOs bio-based packaging films containing different concentrations of EOs. In addition, the fresh-keeping effects of the composite membranes on beef sausages were evaluated over a 12-day storage period. Notably, the EOs exhibited good compatibility with CS. With the increase in the EOs concentration, the droplet size increased, the composite films became thicker, the elongation at break decreased, the tensile strength increased, and the water vapor permeability decreased. When the composite films were used for preserving beef sausages, the antioxidant and antibacterial activity of the membranes improved as the concentration of EOs increased, effectively prolonging the shelf life of the sausages. Composite membranes with an EOs concentration of 2% exerted the best fresh-keeping effects. Overall, owing to their antioxidant and antimicrobial properties, the bio-based composite films prepared using CS/CNC/EOs Pickering emulsions demonstrated immense potential for application in the packaging of meat products. [ABSTRACT FROM AUTHOR]

Plant-based meat analogs (PBMAs) are promising sustainable food sources. However, their high moisture and protein contents make them prone to microbial deterioration, limiting their shelf life and sensory appeal. This study explored enhancing PBMAs' shelf life using nanoemulsions of Litsea cubeba and cinnamon essential oils, emulsified with chitosan and Tween 80. The composite nanoemulsion, produced through high-pressure homogenization, exhibited a droplet size of 4.99 ± 0.03 nm, a polydispersity index (PDI) of 0.221 ± 0.008, and a zeta potential of 95.13 ± 2.67 mV, indicating remarkable stability (p < 0.05). Applied to PBMAs stored at 4 °C, it significantly improved color and pH balance and reduced thiobarbituric acid reactive substances and cooking loss. Most notably, it inhibited the growth of Escherichia coli and Staphylococcus aureus, curbing spoilage and protein oxidation, thereby extending the products' shelf life and preserving sensory quality. As shown above, the encapsulation of LCEO/CEO in nanoemulsions effectively inhibits spoilage and deterioration in PBMAs, improving flavor and quality more than direct addition. Future studies should explore using various essential oils and emulsifiers, as well as alternative encapsulation techniques like microcapsules and nanoparticles, to further prevent PBMA deterioration. [ABSTRACT FROM AUTHOR]

Chestnut inner shell, cinnamon, and ε-poly-lysine (ε-PL) have been used for natural preservative of food grade, and combined preservatives (CP) has been formulated previously. This study examined whether Staphylococcus aureus growth could be controlled using CP in tryptic soy broth (TSB). CP inhibited S. aureus growth by about 5 log CFU/mL in TSB. The cell surface hydrophobicity, autoaggregation, and motility of S. aureus were slightly reduced by CP treatment. The expression of adhesion- and toxin-related genes in S. aureus treated with CP was reduced than that in the control treated with TSB. In addition, the inhibitory activity of the CP was visible through the SEM images. Therefore, the CP consisted of chestnut inner shell extract, cinnamon extract, and ε-PL had appropriate antibacterial effect against S. aureus and could be applied as antibacterial agents. [ABSTRACT FROM AUTHOR]

Neonicotinoids are widely used insecticides that accumulate in various environmental matrixes and potentially harm non-target organisms. However, the mechanism of sorption/desorption of neonicotinoids in different loess soils remains poorly understood. Therefore, this study investigated the sorption/desorption of nitenpyram (NIT), a commonly used neonicotinoid, in three different types of loess soils and examined factors influencing the adsorption process using batch experiments. The findings revealed that NIT reached adsorption equilibrium in 4 h in all three loess soil samples. The R2 value (> 0.898) obtained from fitting the sorption/desorption kinetics indicated a good match with the pseudo-second-order model, suggesting the involvement of multiple mechanisms, including chemisorption. The linear and Freundlich models also adequately described the sorption of NIT in loess soils. Additionally, a clear hysteresis phenomenon was observed. The adsorption capacity of NIT is significantly related to the adsorption temperature, solution pH and ionic strength. Upon increasing the initial concentration, the equilibrium adsorption capacity of NIT for gray-cinnamon soil, sierozem, and cultivated loessial soil increased from 3.56, 2.51, and 2.64 mg/kg to 8.49, 3.92, and 5.22 mg/kg, respectively. FTIR spectral analysis revealed that the adsorption of NIT in loess soil was primarily governed by mixed mechanism. This study elucidates the behavior and fate of NIT in soil–water systems in the Northwest, while also establishing a foundation for assessing its ecological risks. The findings have significant practical implications for the future development of environmental management and pollution control strategies. [ABSTRACT FROM AUTHOR]

ABSTRACT Cinnamon is widely recognised for its distinct flavour and potential health benefits, making it an important subject of study in food and nutraceutical fields. To understand the mechanism of cinnamon flavour release as a fundamental step in its flavour perception from high‐amylose corn starch microcapsules, the release of cinnamaldehyde under in vitro mouth conditions was studied using a 3D numerical model. Additionally, predicting cinnamaldehyde release in all three phases simultaneously was developed in COMSOL Multiphysics 5.6. To validate the developed model, cinnamaldehyde release profiles were prepared under simulated mouth conditions using headspace analysis by the SPME‐GC–MS procedure. High R2 (0.997) and low RMSE (1.78E‐06) values, along with good convergence results, confirmed this simulation as a precise numerical model. The effects of cinnamaldehyde initial load, cinnamaldehyde diffusivity and shear rate were also probed, revealing the model to be more sensitive to the microcapsules' properties. This study provides a valuable framework for designing controlled release systems for flavouring agents, with significant implications for food and nutraceutical industries. [ABSTRACT FROM AUTHOR]

Chemical and bioactive analyses of spice oils have been widely performed. However, spice blends such as curry powder are not prescribed as herbal medicine, so their bioactivities have not been sufficiently explored. Here, cinnamon, fennel, and clove were blended following the CH1 herbal medicine prescription, and, in mice, appetite-enhancing effects were compared between the blended and individual spices. GC and GC/MS analyses revealed the following major components of the CH1 blended spice oil: trans-anethole, trans-cinnamaldehyde, and eugenol. Food intake was observed in 4 h feeding tests after 16 h of fasting. Eugenol and trans-anethole lowered the dose for the appetite-enhancing effects of trans-cinnamaldehyde 10-fold. After 1 week of daily administration, the dose-lowering effect of eugenol disappeared and the appetite-enhancing effects of trans-cinnamaldehyde occurred at a higher dose. Although the dose-lowering effect of trans-anethole decreased, food intake was still increased significantly by daily administration of blended spices at the lower dose. [ABSTRACT FROM AUTHOR]

In order to clarify the effect of calcium carbonate (CaCO3) on arsenic validity in calcareous cinnamon soil, the effect of 5% (mass fraction) CaCO3 on the main physicochemical parameters, arsenic morphological characteristics and arsenic uptake of maize in calcareous lignite soil were studied by setting exogenous arsenic pollution with mass ratios of 0 mg ⋅ kg-1, 50 mg ⋅ kg-1, 100 mg ⋅ kg-1 and 200 mg ⋅ kg-1. The results show that under the same exogenous arsenic mass ratio, CaCO3 addition significantly increases soil pH value by 2.14% ~ 3.09%, and soil organic matter mass ratio decreases by 9% ~ 19%. With the increase of exogenous arsenic mass ratio, the soil pH value gradually increases, and the organic matter mass ratio decreases first and then increases. The proportions of soil exchangeable arsenic (Ae-As) and calcium-bound arsenic (Ca-As) increase significantly after the addition of CaCO3, and the proportion of Ca-As is the largest. The arsenic mass ratio of each part of maize increases with the increase of exogenous arsenic mass ratio, and the results are roots>leaves>stems>grains. The addition of CaCO3 increases the As mass ratio in roots, leaves, stems and grains of maize. The arsenic mass ratio in roots increases by 15.0% ~ 28.9%, and the arsenic mass ratio in grains increases by 3.35% ~ 6.98% among them, and the As mass ratio in the grains of each treatment does not exceed 0.5 mg ⋅ kg-1. The addition of 5% CaCO3 will activate arsenic in calcareous cinnamon soil, but corn planting can still be safely produced, so it is recommended to plant corn on arsenic-contaminated calcareous cinnamon soil. [ABSTRACT FROM AUTHOR]

Background: The fabrication of anti-Toxoplasma drugs with less side effects and desirable efficacy is one of the important research goals facing with toxoplasmosis. This study aimed to determine the anti-Toxoplasma effects of Cinnamon zeylanicum (CZ), Moringa oleifera (MO) oil encapsulated into solid lipid nanoparticles (SLNs). Methods: Vero cells were cultured with serial concentrations (1 mg/mL to 100 µg/mL) of CZ-SLNs and MO-SLNs in DMEM culture medium. The morphological, physical, and chemical features of nanoparticles were calculated. The cell viability assays and anti-T. gondii effects of CZ-SLNs and MO-SLNs were evaluated. The CC50 and IC50 indices of SLNs-enveloped extracts were calculated. Results: The particle sizes of MO-SLNs and CZ-SLNs were 411.5 and 365 nm, while PDI indices were 0.53 and 0.7, respectively. Transmission electron microscopy (TEM) showed that both MO-SLNs and CZ-SLNs were smoothed spherical nanoparticles with rounded edges. The cytotoxicity assay showed the CC50 value of MO-SLNs at concentrations of ˃10 mg/mL. In addition, 60% of T. gondii-infected Vero cells remained alive at the concentrations ≤ 1 mg/ml, while the MO-SLNs killed at least 90% of T. gondii tachyzoites with an IC50 > 1 µg/ml. The cytotoxicity of CZ-SLNs extract showed the CC50 at the concentration 0.1 mg/mL. More than 50% of Vero cells, infected with T. gondii tachyzoites, survived at a concentration less than 0.1 mg/mL (IC50 ˂ 0.1 mg/mL), while the CZ-SLNs killed at least 85% of T. gondii tachyzoites in all concentrations. Conclusion: The current results represented that the use of SLNs as a nano-carrier for M. oleifera and C. zeylanicum could kill T. gondii tachyzoites with low cytotoxicity, suggesting the effectiveness of these nano-emulsions along with the chemical agents in the treatment of Toxoplasma. [ABSTRACT FROM AUTHOR]

Yoghurt is a widely consumed fermented dairy product, known for its flavour and perceived health benefits. To create herbal yoghurt with unique attributes, different amounts (0, 4, 6 and 8 g) of cinnamon, garlic and ginger were incorporated into the yoghurt postfermentation, resulting in multiple samples. The research assessed various aspects of the herbal yoghurt, including proximate composition, micronutrients, physicochemical properties, antioxidant content, sensory attributes and microbiological characteristics. The proximate analysis revealed variations in moisture (86.67% to 87.79%), protein (4.26% to 4.28%), fat (3.82% to 3.91%), ash (0.88% to 0.95%) and carbohydrates (0.12% to 1.73%). The vitamin C content ranged from 0.21 mg/100 mg to 0.21 mg/100 mg, and vitamin A content from 2.79 IU to 2.86 IU. Phosphorus and calcium content varied from 90.43 mg/100 mg to 91.87 mg/100 mg and 53.72 mg/100 mg to 53.83 mg/100 mg, respectively. The herbal yoghurt exhibited a pH range of 4.57 to 4.67, total titratable acidity from 0.43 to 0.51 and IC50 for DPPH values from 20.83 to 21.78. In terms of sensory evaluation, the control sample (YCTRL) garnered the highest mean scores for all attributes, including appearance, aroma, taste, aftertaste, mouthfeel, consistency and overall acceptability. Panellists rated YGP1, which contained 4 g of ginger powder, as the herbal yoghurt with the most acceptability. Microbiological analysis indicated that the total viable count ranged from 7.9 × 102 (cfu/ml) to 1.1 × 103 (cfu/mL), with lactic acid bacteria counts varying from 1.4 × 103 (cfu/mL) to 2.3 × 103 (cfu/mL). Notably, no mould was detected in any of the yoghurt samples or the control, possibly due to the stringent aseptic conditions and hygienic measures maintained during production. From the results obtained, herbal yoghurt can serve as a highly nutritional functional food enriched with a variety of health benefits. [ABSTRACT FROM AUTHOR]

Hepatotoxicity can be caused by excessive drug use, triggered by increased oxidative stress which is considered as the initial mechanism of Drug Induced Liver Injury (DILI). One of the causes of DILI is Isoniazid. One of the plants acting as a hepatoprotector in protecting liver cells is cinnamon (Cinamommum burmanii). This study aims to determine the effect of 96% ethanolic cinnamon extract as a hepatoprotector against an increase in Alanine Transaminase (ALT) levels induced by isoniazid. The parameters used to assess liver damage were rat plasma ALT. The sample used in this study was rat plasma, which was taken through the retro orbital sinus. This research is an experimental study with a sample of 25 experimental animals divided into five groups, namely negative control (K1), positive control l (K2), and experimental group with cinnamon ethanolic extract at a dose of 100 mg/kgbw (K3), 200 mg/kgbw(K4), and 400 mg/kgbw(K5). The research used a post-test-only control group design. The results were analyzed using the One-way ANOVA test followed by the post hoc Tukey test. The results proved that cinnamon ethanolic extract at doses of 100 mg/kgbw (P = 0.029), 200 mg/kgbw (P = 0.001), and 400 mg/kgbw (P = 0.000) was effective in reducing plasma SGPT levels in isoniazid-induced rats when compared with the positive control group (K2). The most effective dose was at 200 mg/kgbw (K4). Thus, this proves that all of the doses in experimental groups have a hepatoprotective effect against isoniazid-induced liver damage. [ABSTRACT FROM AUTHOR]

The idea of designing products from fabric waste is not new in clothing applications. The main idea of the applications lies in the development of production methods that do not harm humans and the environment. The demand for clothing products is increasing, which does not pollute the environment and respects natural resources. Which increases environmental sensitivity with consumer awareness. This demand has increased efforts to evaluate textile waste with sustainable methods. Clothing collections with high added value prepared with waste materials are becoming more important in the designer-producer and consumer triangle day by day. Nowadays, natural dye applications with waste fabrics are evaluated as a different approach for clothing designers. And the rich images on waste fabrics that are obtained with these applications. In the study were conducted textile surface experiments with sage, tea, linden, pear peel, ginger, turmeric and cinnamon peel on waste fabric Sile cloth using different mordant materials. The method of the research was carried out in two stages. At the first stage, coloring recipes with the application of natural dyes were created. In the second stage, the design processes are included in the capsule collection. And the collection has been completed with 3D modeling and prototyping, which are one of the indispensable applications of the sector. The collection is aimed with the development of a production model with a strong environmental aspect. The findings from the research have shown that the garment design process has developed differently from the standard production models of natural dye applications with waste fabrics. The biggest difference is the "uniqueness" feature brought to the clothing collections. [ABSTRACT FROM AUTHOR]

The formulations of functional low‐calorie dairy dessert, enriched with inulin/polydextrose (as a starch substitute), and ginger/cinnamon extract (as a flavor component and natural antioxidants), were developed and optimized by the D‐optimal mixed design method. In the first stage, using the hedonic sensory evaluation and syneresis data, the optimal concentrations of inulin and polydextrose were obtained as 2.49% inulin and 1.51% polydextrose, respectively. The steady shear rheological test showed that the replacement of starch with inulin and polydextrose caused a decrease in apparent viscosity in all dessert samples. This decrease was higher in the samples containing polydextrose than those containing inulin. The replacement of starch with inulin and polydextrose also reduced the hysteresis loop area and thixotropic behavior. In the second stage, 0–0.4% of ginger and cinnamon extracts were added to the optimum sample and then the antioxidant and color properties of dessert samples were evaluated. The lightness (L*) Hunter parameter decreased by adding extracts and the samples containing cinnamon extract showed a higher a* parameter than the control and ginger‐incorporated samples. The result of the 2,2‐diphenyl 1‐picrylhydrazyl (DPPH) antioxidant assay showed that the antioxidant capacity of ginger extract was significantly higher than that of cinnamon extract. The half‐maximal inhibitory concentration (IC50) value of dessert samples decreased by adding 0.4% cinnamon and ginger extracts from 88.30 mg/mL to 77.04 and 31.94 mg/mL, respectively. [ABSTRACT FROM AUTHOR]

Active, fully biobased film-forming dispersions (FFDs) with highly promising results for sliced soft bread preservation were successfully elaborated from carboxymethyl cellulose (CMC) and chitosan (CH) using a simple method based on pH adjustments. They consisted of the association of polysaccharides and oleic acid (OL) added with cinnamon (CEO) or ginger (GEO) essential oils. The chemical compositions of the commercial essential oils were first determined via GC/MS, with less than 3% of compounds unidentified. The films obtained from FFDs were characterized by SEM, FTIR and DSC, indicating specific microstructures and some interactions between essential oils and the polymer matrix. CEO-based films exhibited higher antioxidant properties and a lower minimal inhibitory concentration in terms of antifungal properties. From experiments on sliced soft bread, the ginger-based films could increase the shelf life up to 20 days longer than that of the control. Even more promising, cinnamon-based films led to complete fungal inhibition in bread slices that was maintained beyond 60 days. Enumeration of the yeasts and molds for the FFD-coated breads revealed complete inhibition even after 15 days of storage with the FFDs containing the highest concentration of CEO. [ABSTRACT FROM AUTHOR]

This study evaluates the anesthetic effectiveness and potential reduction of toxicity in Nile tilapia (Oreochromis niloticus) through the use of clove, cinnamon, and tea tree essential oils. We evaluated genetic damage, enzymatic activity, and gene expression. We conducted two experiments. In experiment 1, we individually evaluated the anesthetic efficiency and genotoxicity of these essential oils. In experiment 2, we assessed their combined effects at different concentrations. Clove oil, particularly at the highest concentration (200 µL/L), induced genotoxic effects and oxidative stress in fish, leading to alterations in gene expression regulation and enzymatic activity. Tea tree and cinnamon oils, at concentrations of 75 and 100 µL/L, required longer times to induce fish to the anesthesia stage and were less efficient in achieving deep anesthesia stage. Notably, combining tea tree and cinnamon essential oils to clove oil showed promise as an alternative to using clove oil alone. This combination demonstrated potential as an effective anesthetic and may help mitigate the genotoxic effects associated with clove essential oil. Our findings suggest a viable option to minimize potential physiological damage during the anesthesia process in aquaculture, thereby promoting a balance between this necessary procedure and animal welfare. [ABSTRACT FROM AUTHOR]

An overview of the cytotoxic potential of commonly used African spices in human cancer cell lines has been provided. Data on the cytotoxic potential of some commonly used African medicinal spices have been compiled. Their distribution, traditional use, and phytochemical constituents have also been highlighted. The medicinal spices reported include Aframomum species such as A. arundinaceum, A. alboviolaceum, A. kayserianum, and A. polyanthum, as well as Curcuma longa, Dorstenia psilurus, Echinops giganteus, Fagara leprieurii, Imperata cylindrica, Olax subscorpioidea, Piper capense, Piper guineense, Tetrapleura tetraptera, and Zingiber officinale. Amongst them, E. giganteus, I. cylindrica, P. capense, Tetrapleura tetraptera, and Xylopia aethiopica could combat multidrug-resistant (MDR) cancer cell lines. This review is an appeal to scientists to better focus on these medicinal spices as potential anticancer agents. [ABSTRACT FROM AUTHOR]

In polymer materials technology, replacing synthetic stabilizers with natural antioxidants is a current and developing issue. Cloves have antimicrobial and antioxidant properties, which is why they are often used in medicine and in gastronomy. Eugenol – the main component of clove oil, is also a strong antioxidant. The aim of the study was to analyze and compare the anti-aging effects of eugenol and cloves in epoxidized natural rubber (ENR) compositions. The 2,2′-azinobis- (3-ethylbenzothiazoline-6-sulfonate (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and CUPric reducing antioxidant capacity (CUPRAC) tests showed the ability of plant materials to reduce free radicals, as well as iron and copper ions. ENR compositions with additives were characterized by a longer oxidation induction time (OIT). The samples after solar aging showed better resistance to elevated temperature and solar radiation, as evidenced by aging coefficients (K) calculated on the basis of mechanical properties and carbonyl indexes of samples with eugenol and cloves. Cloves and eugenol can be successfully used as natural stabilizers in elastomeric materials. [ABSTRACT FROM AUTHOR]

The microbiome of human beings, especially the gut microbiota, appears to be the most potent element of the human body responsible for health and disease. Various herbs and spices often used in cooking and exceptionally high in bioactive substances like polyphenols, terpenes, and flavonoids are getting more attention for their proposed effect on gut health. This study aims to examine the links between culinary herbs and spices and the gut microbiome and to review the latest research findings. Human microbiota has a variable number of bacteria, and the composition and properties of their microbiomes depend on diet, lifestyle, and environmental factors. The current literature demonstrates that phytochemicals in spices and herbs can modify gut microbiota, which may result in lower inflammation, better digestion, and prevention of non-communicable diseases. It has been proven with further studies that herbs such as cinnamon, ginger, turmeric and rosemary are beneficial for the intestines and have shown positive results in animal and human studies. In conclusion, adding culinary herbs and spices to the diet provides a straightforward but powerful means to preserve a healthy gut microbiota, and supports overall better health. [ABSTRACT FROM AUTHOR]

Background: The prevalence of diabetes mellitus has increased over the past few decades, making it a significant public health challenge of the twenty-first century. Cinnamon, as a traditional medicine, has been used in several regions of the world for its anti-diabetic properties. Objectives: The current study was conducted to determine the effect of Cinnamon Zeylanicum extract on blood glucose levels, oxidative stress markers, and antioxidant enzyme gene expression in diabetic rats. Methods: Forty Sprague-Dawley rats were divided into four groups, each containing 10 rats. A single dose of streptozotocin (50 mg/kg, IP) was used to induce diabetes. In this investigation, 40 mg/kg body weight of cinnamon extract was administered orally. After eight weeks, the levels of glucose, malondialdehyde (MDA), and reduced glutathione (GSH) were determined using biochemical methods. Additionally, the expression levels of catalase and glutathione reductase in the rat liver homogenate were evaluated using real-time PCR. The effect of cinnamon extract on histopathological changes in the rats' liver was also investigated. Results: The findings indicated that the administration of cinnamon extract resulted in a considerable reduction in blood glucose (210 ± 29.9 vs. 449 ± 48.4 mg/dL; P < 0.001) and liver MDA levels (2.01 ± 0.35 vs. 3.05 ± 0.47; P < 0.001) in diabetic rats after eight weeks. However, this extract had no significant effect on GSH levels (4.71 ± 0.25 vs. 4.75 ± 0.42; P = 0.79) in diabetic rats compared to diabetic control rats. The mRNA expression of catalase and glutathione reductase genes in the liver of diabetic control rats (0.73 ± 0.23 and 0.90 ± 0.18, respectively) was significantly lower than that of the healthy control group (1.33 ± 0.37 and 1.46 ± 0.54, respectively) (P = 0.001, P = 0.012). Administration of cinnamon extract increased the expression levels of these antioxidant enzyme genes, but these changes were statistically not significant (P = 0.72 and P = 0.48, respectively). Furthermore, the creation of hyperglycemia led to slight hypertrophic degeneration and lymphocyte infiltration in hepatocytes. Notably, the administration of cinnamon extract was unable to reverse these abnormalities. Conclusions: The findings of our study support cinnamon's anti-diabetic and antioxidant properties in diabetic rats. However, the histological abnormalities in the diabetic rats' livers could not be altered by the administration of cinnamon. [ABSTRACT FROM AUTHOR]

Anthracnose of mango is one of the major postharvest diseases of mango fruit caused by members of the Colletotrichum gloeosporioides species complex such as Colletotrichum siamense. Crude extracts from dry trunk bark of four Cinnamomum species (C. burmanni, C. iners, C. loureiroi, and C. verum), a commercial cinnamon powder, cinnamaldehyde, eugenol, and cinnamon oil were assayed for their antifungal activity against Colletotrichum siamense. The crude extract of C. verum at 500 mg L−1 showed the highest inhibition of mycelial growth. At a concentration above 10 g L−1 cinnamaldehyde, eugenol, and cinnamon oil showed 100% mycelial inhibition. Using the microdilution assay, C. burmanni and C. verum crude extracts were effective against Colletotrichum siamense spore germination and showed a minimum inhibitory concentration (MIC) value of 625 mg L−1 while the MIC value of cinnamaldehyde was 50 mg L−1. The direct bioautography of the C. verum extract and the fractions obtained by column chromatography over silica gel against Cladosporium herbarum revealed clear inhibition zones on TLC plates. The treatment of Colletotrichum siamense spores with this active fraction led to severe membrane damage which was observed by scanning electron microscopy. Comparative HPLC analyses of the Cinnamomum extracts and the active fraction of C. verum, cinnamon power, and the cinnamaldehyde and eugenol as standards indicated cinnamaldehyde as the major compound. The C. verum fraction reduced disease severity and disease incidence on inoculated mango fruit. Moreover, uninoculated mango dipped into C. burmanni and C. verum extracts reduced the naturally occurring disease while total soluble solid, titratable acidity, and weight loss of dipped mango were insignificantly different from the untreated fruit control. [ABSTRACT FROM AUTHOR]

The research aimed to design, formulate and physiochemically evaluate toothpowder tablets using various herbs such as clove, cinnamon, ginger, amla and stevia by direct compression method as an eco-friendly alternative to traditional toothpaste. These small, bite-sized chewable tablets can be chewed into a paste before brushing, providing a similar effect to conventional oral toothpaste. Herbal toothpaste tablets were prepared in a dosage of 250 mg through direct compression. The powder blend was evaluation for various formulation characteristics, including bulk density, tapped density, angle of repose, compressibility index and Hausner's ratio. Post-compression characteristics, such as weight variation, hardness, pH, friability, foamability and disintegration were also assessed. The best formulations were selected based on acceptable pre-compression and post-compression properties and microbial assay results. Among all the formulations, the F3 formulations of 250 mg tablets were chosen as the best due to their favorable physicochemical characteristics. These formulated herbal toothpowder tablets offer a promising alternative to traditional toothpaste in improving oral hygiene. [ABSTRACT FROM AUTHOR]

Food waste and by-products are intricately linked to sustainable food production, as reducing waste can play a significant role in achieving a more sustainable and efficient food system. Sustainable utilization and recovery of by-products can significantly contribute by creating strategies that can lead to cost savings and increased efficiency across the food supply chain. Worldwide, more than 40% of whey from cheese production is discarded, resulting in the loss of valuable nutrients and potentially polluting the environment. Effective use of whey reduces environmental impact and enhances manufacturing sustainability. Thus, a circular approach to food waste management in the dairy industry supports sustainability goals and creates opportunities for innovation. Whey contains most of the soluble components of milk, including a large number of serum proteins and all the essential amino acids, making it suitable for producing beverages with high nutritional value. This study aims to produce whey-based beverages with different additions to obtain dairy products with high nutritional value. Three different ingredients, sea buckthorn, ginger, and cinnamon, were chosen for their numerous health benefits to the consumer. Six samples were prepared utilizing both unmodified and deproteinized whey in a 75% proportion, with the addition of 25% sea buckthorn juice, 0.75% ginger juice, and 0.2% cinnamon powder. The resultant samples were packaged in 200 mL bottles and maintained at a controlled temperature of 6 °C to ensure optimal preservation. Given the paramount importance of consumer acceptability in novel beverage development, a comprehensive evaluation was conducted to assess the sensory properties of the formulated beverages. In addition, physico-chemical properties and their evolution over 14 days of storage were examined. The sample containing whey, sea buckthorn juice, ginger juice, and cinnamon powder received the highest marks from the tasters. The values of the physico-chemical parameters varied depending on the type of whey used and the storage period. Thus, a pH of approximately 5 and an acidity between 30 and 80 °T were recorded. The average lactose content was 4%, the average protein content was 2.5%, and the total soluble solids content was 11.5 °Brix. The beverages developed in this study represent viable alternatives for diversifying food production through sustainable, environmentally friendly technological variants. By applying circular economy principles, these products contribute to reducing food waste in the dairy industry. [ABSTRACT FROM AUTHOR]

It is well known that the quest for spices fuelled navigational endeavours during early modern history, acting as a gateway to conquest. Historians from the field have often focused on the relations between the colonies and the colonised, but what role did this play in the forging of intercolonial connections? By delving into the allure of one spice, the current article argues that, more than merely a source of profit, a ceremonial means or an item of consumption, the quest for cinnamon revealed the pursuit of botanical knowledge, which reflected the use of alternative commercial routes. Rivalry between the colonisers prompted significant intercolonial connections rather than merely between them and the metropoles, while prompting transimperial relations when these belonged to different empires. These connections resulted in nuanced practical outcomes that conveyed the intellectual stances and political hierarchy inherent in imperial networks. [ABSTRACT FROM AUTHOR]

Background: The development of soft cheese as a functional food product includes the use of spices rich in antioxidants, such as cinnamon (Cinnamomum burmannii), lemongrass (Cymbopogon citratus) and turmeric (Curcuma longa L.). This study was focused to investigate the effect of the addition of cinnamon, lemongrass and turmeric powder either singly or in combination, on the physicochemical characteristics, functional properties and microbiological quality of soft cheese. Methods: Soft cheese samples were added with cinnamon, lemongrass and turmeric powder with a maximum percentage of 3%, which consists of eight treatments either singly or in combination, then analyzed for pH, total titratable acids (TTA), total solids, color, texture profile, antioxidant activity, total phenolic content (TPC), fatty acid using the gas chromatography (GC) method, total bacteria and total yeast/molds. Result: The pH of soft cheese ranges from 5.33±0.45 to 5.90±0.06, TTA 1.29±0.59 to 1.90±0.07%, total solids 42.68±8.06 to 60.21±1.61%, brightness color (L*) 64.10±2.7 to 84.50±2.88, redness (a*) 3.60±0.20 to 9.60±0.43, yellowness (b*) 8.90±5.75 to 20.20±4.78 and total bacteria 4.881±0.02 to 6.835±0.01 log cfu/g. The texture profile (hardness, springiness, cohesiveness, adhesiveness, gumminess and chewiness) increased significantly. Total fatty acids range from 30.24 to 44.82, with 45% unsaturated fatty acids (UFAs) and 55% saturated fatty acids (SFAs). The combination of cinnamon and turmeric powder produced the highest antioxidant activity of 79.11%. The combination of lemongrass and turmeric powder produced the highest palmitic acid (C16:0) of 23.69, TPC of 50.91 mg GAE/g and total yeast/molds of 4.795 ±0.03 log cfu/g. [ABSTRACT FROM AUTHOR]

When the sources are examined, it is known for centuries that cinnamon is one of the oldest spices and medicinal plants in the world. Medicinal plants have been used by humans for various purposes by drying, crushing, powdering or mixing with other drugs. Cinnamon has been included in religious ceremonies, folk medicine and culinary culture since ancient times in various parts of the world. Today, it is widely used in the treatment of various diseases, cosmetics industry, and folk medicine as a drug, spice, and fragrance, and is known as a source of healing. Plants have been an obligatory source of medicine for the treatment of disease and preventive health in the Ottoman period, as well as in the world. The understanding of medicine of the period was based on the theory of Humoral Pathology and Four Elements (Four Hilts-Ahlât-ı Erbaa), which was used to explain the causes of disease in Ancient Greece until the 19th century. Fire, water, earth and air in nature are the four elements that correspond to these Four Elements, such as blood, phlegm, yellow bile and black bile in humans. These also have the characteristics of warmth, dryness, coldness and humidity in the body. Every nutrient taken into the body is converted into these four substances. According to this theory, health depends on the balance of these hilts (fluids) in the body, and disease depends on the disruption of this balance. The proportions of these four fluids (humor, humor) in the body determine one's temperament. Every food in nature has a temperament. These are called "hot (har, germ), cold (barid, serd), dry (yabis, husk), moist (ratb, ter)". According to the theory of Four Hilts (humoral pathology), cinnamon has hot and dry properties. Due to its nature, it heals diseases with its softening and heating properties. In Turkish medical manuscripts, cinnamon is referred to as "darçîn/darçînî". In Turkish medical works, cinnamon is included in the recipes of various pastes and drugs, as well as in Ottoman cuisine. The medicinal plants and their uses, found in drug formulas in historical medical journals, are subjects of research in fields such as botany, medicine and pharmacy, as well as in philology due to their relevance to the Turkish language's vocabulary. During the Seljuk period, Turkish was used as a spoken language. Since the language of science was Arabic and Persian, medical works were also written in these languages. During the Anatolian Beyliks period, Turkish was given importance, and Turkish, which had been a spoken language until then, became the language of the state, written literature and science. Although the first Turkish medical work in Anatolia dates back to the early XIII century, the Turkishization of the medical language coincides with the second half of the XIV century. When we look at this century, Anatolia has developed quite a lot in terms of science, culture, art and literature. XIII-XV century Turkish medical works have made a great contribution to the Turkishization of the medical language. In later periods, there are also Turkish medical works, written in Ottoman Turkish, that shed light on their periods. In the majority of these works, the language used is quite simple, fluent, and understandable, as it aims to be useful to the reader. In general, the fact that many terms in the works appear in Turkish, Arabic, Persian, Greek or Frankish is proof that Turkish competes with other languages and is the language of science. In this study, the place of cinnamon as a medicinal plant, which is mentioned in Turkish medical manuscripts such as Müntehâb-ı Şifa (XIV century), Tabiatnâme (XIV century), Müfîd (Nazmü't-Teshîl) (XV century), Kitâb-ı Tıbb-ı Latîf' (XVI. century), Gâyetü'l Beyân fi Tedbiri Bedeni'l- İnsan (XVII century), Neşati Efendi's Dühn Terkipleri Risalesi (XVIII century), will be investigated. Thus, the diseases in which this plant is used in the treatment will be determined together with its techniques and transferred to today's Turkish. In line with the purpose of this study, a field literature review was conducted on medical works written in Turkish. Researching medical works that describe human health and methods of staying healthy is important in terms of revealing the power, vocabulary and terminological richness of the Turkish language. [ABSTRACT FROM AUTHOR]

This research examined the impact of incorporating cinnamon meal (CM), water cinnamon extract (CEX), and its combination on fish productivities, blood parameters and economic outcomes over 56 days. Five groups of fish were fed different diets: a control diet (D1), 1% cinnamon meal (D2), 1% water cinnamon extract (D3), combinations of 0.5% CM and 0.5% WCEX (D4), and 1% CM and 1% WCEX (D5). All diets were iso-caloric and iso-nitrogenous. Significant improvements in growth performances and feed utilization parameters were observed (P<0.05) in D5 (1% CM and 1% WCEX) compared to control or other treatments, with 100% survival in the D2, D4, and D5 groups, compared to 93.33% in D1 and D3. Feed conversion ratio improved with cinnamon-treated diets, and serum protein and globulin levels increased significantly, while cholesterol levels decreased. Body composition analysis showed a significant reduction in OM and CP, while DM, EE, ash, and GE content increased. The economic return improved in cinnamon-treated groups, though the percentage of profitable value decreased slightly. Diet costs were reduced, and net improvement over the control ranged from 2.32 to 8.82%. In conclusion, adding cinnamon meal and/or cinnamon water extract to fish diets impacted growth and feed efficiency positively, without negative effects. [ABSTRACT FROM AUTHOR]

Diabetes mellitus presents a great diversity of treatments that cause adverse effects; therefore, plants are a source of compounds that may have fewer adverse effects; Cinnamomum cassia (C. cassia) has compounds with potential antidiabetic activity. The objective was to evaluate the antidiabetic effect of C. cassia oil (CCO) and its impact on oxidative stress in Wistar rats. Five groups were evaluated: (1) sham (SH), (2) 300 mg/kg CCO (CCO), (3) diabetic (D) induced with alloxan, (4) D + 300 mg/kg of CCO (D + CCO), and (5) D + 500 mg/kg of metformin (D + MET); all were treated for 5 days. CCO did not show alteration in aspartate aminotransferase (AST) and alanine aminotransferase (ALT) vs. SH. D + CCO vs. D significantly reduced glucose (333 ± 109 vs. 458 ± 81 mg/dL), ALT (66 ± 15 vs. 160 ± 54 U/L), AST (119 ± 26 vs. 243 ± 104 U/L), and blood urea nitrogen (18.8 ± 2.3 vs. 29.2 ± 6.9 mg/dL). No significant changes were observed in D + CCO vs. D in malondialdehyde (MDA), reduced glutathione (GSH), and superoxide dismutase (SOD), whereas a significant reduction in MDA and GSH was achieved in D + MET, with an increase in SOD. There was a reduction in Rela and Gpx in D + CCO and D + MET vs. D. CCO has antidiabetic and anti-inflammatory effects and reduces ALT, AST, and BUN levels. [ABSTRACT FROM AUTHOR]

In the context of diabetes, the use of cinnamon continues to be among the most popular supplements taken by patients for glucose control. To strategically evaluate the available literature comparing various cinnamon species and statistically significant glucose effects after ranking studies based on two tools to assess bias and overall study quality, to clarify cinnamon's role in glucose control. The authors performed a systematic search based upon PRISMA guidelines. The search was conducted utilizing PubMed, AMED, CINAHL, EMBASE, Cochrane, and Medline databases, with the final search performed in September 2022 with restrictions to human subjects and English language. Electronic searches were conducted utilizing the keywords "diabetes mellitus" combined with Cinnamomum zeylanicum/Cinnamomum cassia/Cinnamomum verum combined with blood glucose (BG). A second search utilized "cinnamomum zeylanicum/cinnamomum cassia/cinnamomum verum" combined with "blood glucose," and a final search utilized "diabetes mellitus" combined with "cinnamon." Data extraction and ranking of included studies utilizing the risk of bias 2 tool and modified Heyland Methodological Quality Scoring tool were performed independently by two review authors. These authors compared their results and reconciled any differences in scoring to generate a final ranking of studies. A third author was available for any discrepancies that could not be resolved but was not needed. Forty-five studies were included in the review and were scored for bias and quality. Overall 62% demonstrated statistical significance for positive effects in at least one parameter around BG control. Applying the ranking systems reduced the percentage closer to 50%. Safety was extremely well documented across studies with few adverse effects. Results are limited by heterogeneity of glucose parameters, leading to studies being ranked individually and not synthesized. Cinnamon supplementation likely has a modest positive effect on BG. Based upon the strong safety profile, utilization of this spice as an adjunct to pharmacologic therapy is reasonable. [ABSTRACT FROM AUTHOR]

• Weight Reduction: Cinnamon supplementation significantly reduces body weight in women with PCOS. • Improved Insulin Resistance: Cinnamon helps lower insulin resistance, as indicated by decreased HOMA-IR scores. • Lower Fasting Blood Sugar: Cinnamon intake significantly reduces fasting blood sugar levels. • Cholesterol Benefits: Cinnamon supplementation lowers total cholesterol and LDL levels. Polycystic Ovary Syndrome (PCOS) is a hormonal disorder in women associated with increased cardiovascular risk. Cinnamon, a Chinese herbal medicine, is known for its anti-inflammatory and insulin-sensitizing properties, making it a potential therapeutic agent for PCOS-related cardiovascular complications. This systematic review and meta -analysis aimed to assess the impact of cinnamon supplementation on cardiovascular risk markers in women diagnosed with PCOS. Twelve randomized controlled trials (RCTs) were included in the analysis. The primary outcomes assessed were body weight, insulin resistance measured by Homeostatic Model Assessment for Insulin Resistance (HOMA-IR), and fasting blood sugar (FBS). The meta -analysis revealed a statistically significant effect of cinnamon on reducing weight. Under the random-effects model, the pooled weighted mean difference (WMD) was −0.47 kg (95 % CI: −0.80 to −0.15, p < 0.001; I2 = 0.0 %). There was also a beneficial impact on insulin resistance, with reduced HOMA-IR scores following cinnamon supplementation (SMD=0.5015, 95 % CI: 0.2496 to 0.7533, p < 0.0001). Additionally, there was a significant improvement in FBS levels (pooled WMD: −7.72 mg/dL, 95 % CI: −12.33 to −3.12, p < 0.001; I2 = 91.3 %). The meta -analysis indicated a tendency towards reduced total cholesterol (WMD: −11.12 mg/dL, 95 % CI: −19.06 to −3.18, p = 0.01; I2 = 0.0 %) and LDL levels (WMD: −11.11 mg/dL, 95 % CI: −18.22 to −4.00, p < 0.01; I2 = 0.0 %) following cinnamon intervention. Substantial heterogeneity was observed among the studies, indicating the need for further research with larger sample sizes and standardized methodologies. Cinnamon supplementation demonstrates promising effects on body weight, blood sugar, total cholesterol, LDL, and insulin resistance in women with PCOS, indicating its potential in mitigating cardiovascular risk factors associated with this condition. [ABSTRACT FROM AUTHOR]

Objective: This study evaluated the effects of incorporating 1% and 2% cinnamon oil into a soft liner on the growth of Candida albicans colonies and the material's hardness. Methods: Thirty soft liner specimens were prepared for the disk diffusion and thirty for the hardness test. In each test, the specimens were divided into three subgroups based on the concentration of cinnamon oil: A) 0% (control), B) 1%, and C) 2% by weight. Cinnamon oil was added to the monomer of a heat-polymerized soft liner. C. albicans was cultured on Mueller-Hinton agar, and the diameters of the inhibition zones around the specimens were measured. The Shore A hardness test was conducted using the Shore durometer. Statistical analysis was performed by the independent t-test, one-way ANOVA, and Tukey post-hoc test (a=0.05). Results: The control group showed no inhibition zone. The specimens in Group C exhibited a significantly larger inhibition zone (16.72 ± 0.82 mm) than Group B (12.56 ± 0.82 mm; P < 0.001). The hardness values differed significantly among groups (P < 0.001). Group C demonstrated the highest hardness (48.54 ± 0.95), significantly greater than both Groups B (47.13 ± 0.72; P < 0.05) and A (45.23 ± 0.73; P < 0.05). Conclusions: Adding cinnamon oil improved the antifungal activity and hardness of the soft denture liner. Adding 2% cinnamon oil increased the hardness values to the upper limit of clinical acceptability. Therefore, the 1% concentration is recommended to balance antimicrobial efficacy and maintain optimal mechanical properties of the soft liner. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Research in Agricultural Sciences is the property of Ataturk University Coordinatorship of Scientific Journals and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chinese Journal of Inorganic Analytical Chemistry / Zhongguo Wuji Fenxi Huaxue is the property of Beijing Research Institute of Mining & Metallurgy Technology Group and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Lipopeptides (LPs) from B. tequilensis EA-CB0015 have antifungal activity against Fusarium species. Specifically, against F. oxysporum f. sp. cubense (Foc), the cause of Fusarium wilt of banana. Cinnamon (CN) extract is also known for its inhibitory activity against the Fusarium genus. The main goal of this research was to determine whether the effect of LPs and CN extract or their combination against a Foc isolate is related to an impairment of mitochondrial function. Our results show that biomass decreased by 74% (p < 0.0001) and 84% (p < 0.0001) when cultures were treated with 128 ppm LPs and 152.5 ppm CN extract, respectively. In parallel, we found a pronounced impairment of the bioenergetic response. That is, the routine oxygen consumption rate diminished by 55% (p = 0.0148) and 38% (p < 0.0001), respectively. Moreover, the ATP-linked respiratory rate decreased by 63% (p = 0.0461) and 44% (p = 0.0005), while the FCCP-simulated respiratory rate by 63% (p = 0.0255) and 45% (p = 0.0002). Therefore, our data suggest that the altered bioenergetic response observed in cultures of Foc treated with LPs or CN is mainly caused by an impairment of the activity of the respiratory complexes. On the other hand, biomass production was reduced by 80% (p < 0.0001) when cultures were treated with a mixture comprising only 10% LPs and 40% CN extract. Furthermore, ATP-linked and FCCP-stimulated respiratory rates decreased by 62% (p = 0.0024) and 68% (p < 0.0001), respectively under the same conditions. A potentially synergistic antifungal effect of cyclic LPs with a CN extract is suggested. [ABSTRACT FROM AUTHOR]

The bark of Cinnamomum verum (CVB) had beneficial effects on the meat quality of broilers associated with phytochemical products, such as cinnamaldehyde. This study aimed to assess the potential effects of supplementation with CVB on the breast quality and carcase features of broilers. A total of 120 broiler chicks were arbitrarily assigned to four dietary treatment groups, each with five replicates (♂:♀ = 3:3 in each replicate). Each experimental meal was designed to contain a basal diet with 0, 2, 4, and 6 g CVB/kg. On day 34, 1 male broiler from each replication was selected for selected criteria. The present findings revealed that the broilers treated with CVB, especially at 2 g CVB, increased (p

The study was designed to develop functional cucumber and pomegranate based ready-to-serve (RTS) drink as thirst quencher. To boost antioxidant activity and to add natural preservation to the drink, microwave-assisted extracts of herbs and spices; mint, lemongrass, ginger, cinnamon were incorporated either individually or collective, at an equivalent dose of 2% for comparison. In this regard, ginger extract incorporated drink maintained its storage quality owing to highest free radical scavenging potential (49 to 67%) in relevance to highest polyphenol and flavonoid contents (1203 ± 64 mg GAE/L and 178 ± 8 mg TE/L, respectively). Whereas, ascorbic acid was maximally recorded in lemongrass-based drink 22 ± 1 mg/100 mL. During 30 days storage under refrigeration, significant decrease was recorded in pH of the RTS drink along with considerable increase in acidity and browning index however, total soluble solids demonstrated non-significant pattern. Sedimentation showed an inclining trend (p˂.05) with progression in storage but comparatively less sedimentation was attributed to lemongrass incorporated drink followed by cinnamon containing drink. Turbidity also indicated significant changes but showed inverse pattern with respect to sedimentation. Additionally, ginger-based drink expressed considerably low total plate count as 2.3 ± .1 log CFU/mL with nil yeast and mold growth by all the extracts throughout storage. Further, ginger portrayed highest rate for odor, taste and consistency though, mixed herbs and spices based drink attained the best color score. Conclusively, ginger-based drink portrayed maximum antioxidant and antimicrobial properties.