1. Exploring Cinnamaldehyde: Preparation Methods, Biological Functions, Efficient Applications, and Safety.
- Author
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Wang, Bin, Zhao, Ming-Zhe, Huang, Lu-Yao, Zhang, Long-Jian, Yu, Xiao-Jun, Liu, Yang, and Li, Jia
- Subjects
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CENTRAL nervous system diseases , *NATURAL foods industry , *REPERFUSION injury , *GUT microbiome , *CLINICAL medicine - Abstract
Cinnamaldehyde (CA) is an active ingredient extracted from cinnamon and is widely used in the food industry as a natural additive. CA has a variety of biological functions, such as antibacterial, antioxidant, antiviral, and anticancer, as well as its role in regulating gut microbiota, have been well-established. Additionally, CA has shown positive effects on degenerative central nervous system diseases, cognitive impairment, arthritis, and ischemic reperfusion injury, and is widely used in the food industry and clinical medicine. However, its poor water solubility and easy oxidation have largely limited its broad application. To enhance the efficacy of CA delivery, innovative delivery systems have been developed. This review aims to compile the most recent literature on CA extraction methods, biological functions, delivery systems, and toxicology, highlighting the compound’s significance. By providing a comprehensive overview of CA, this review intends to serve as a valuable resource for the development and application of CA in both food and medical contexts. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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