Antioxidant and Anti-Inflammatory Effect of Cinnamon (
antioxidant
cinnamon
functional food
in vitro digestion simulation
inflammation
natural product
oxidative stress
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
18 Jan 2023
18 Jan 2023
Historique:
received:
15
12
2022
revised:
12
01
2023
accepted:
15
01
2023
entrez:
11
2
2023
pubmed:
12
2
2023
medline:
12
2
2023
Statut:
epublish
Résumé
Cinnamon bark is widely used for its organoleptic features in the food context and growing evidence supports its beneficial effect on human health. The market offers an increasingly wide range of food products and supplements enriched with cinnamon extracts which are eliciting beneficial and health-promoting properties. Specifically, the extract of
Identifiants
pubmed: 36765979
pii: foods12030452
doi: 10.3390/foods12030452
pmc: PMC9914695
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : FoodNET, Food Social Sensor Network
ID : 2251551
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