Are cinnamon derivatives effective and safe for diabetes?

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dc.contributor.authorMancak, Methiye
dc.contributor.authorCaliskan, Ufuk Koca
dc.date.accessioned2025-10-11T20:47:36Z
dc.date.available2025-10-11T20:47:36Z
dc.date.issued2025
dc.departmentDüzce Üniversitesien_US
dc.description.abstractBackground/aim: Cinnamon spice is obtained by drying the tree bark of Cinnamomum Schaeff. species. The genus Cinnamomum belongs to the family Lauraceae, which comprises approximately 250 different species worldwide. The most common species on the Cinnamon and its byproducts have been used for many years due to their antidiabetic effect. In the current study, the major chemical content and in vitro antidiabetic activities of different commercially available cinnamon samples were evaluated to determine whether Materials and methods: Macroscopic analyses, chromatographic analyses, and enzyme inhibition assays on diabetes-related enzymes (alpha-amylase, alpha-glucosidase, and aldose reductase) were performed on seven different samples (cinnamon sticks, tea bags, and capsules). Results: The cinnamon samples inhibited diabetes-related enzymes. The aqueous and ethanolic extracts of different cinnamon species demonstrated 7.73-333.69 mg/g of trans-cinnamaldehyde, and up to 43.73 mg/g of coumarin. Decoction and ethanolic extracts of C. cassia, C. burmannii, and C. loureiroi cinnamon sticks were detected to contain high levels of coumarin, which could pose a health risk, according to European Food Safety Authority data. Although antidiabetic activity was observed in the ready-made samples purchased from a herbalist, trans-cinnamaldehyde or coumarin compounds were not detected in the high-performance liquid chromatography Conclusion: The source of the cinnamon spice is crucial for the utilization of cinnamon both in food and therapeutic purposes. This research once again showed the importance of meticulous inspection of the products sold by herbalists.en_US
dc.description.sponsorshipGazi University Scientific Research Projects Unit [TEU-2022-7381]en_US
dc.description.sponsorshipThis study was carried out as a Phytopharmacy thesis at the Department of Pharmacognosy. We thank Gazi University Scientific Research Projects Unit for supporting this thesis (TEU-2022-7381) .en_US
dc.identifier.doi10.55730/1300-0144.5972
dc.identifier.issn1300-0144
dc.identifier.issn1303-6165
dc.identifier.issue1en_US
dc.identifier.pmid40104311en_US
dc.identifier.scopus2-s2.0-85219574637en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.55730/1300-0144.5972
dc.identifier.urihttps://hdl.handle.net/20.500.12684/21466
dc.identifier.volume55en_US
dc.identifier.wosWOS:001440086000035en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherTubitak Scientific & Technological Research Council Turkeyen_US
dc.relation.ispartofTurkish Journal of Medical Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzKA_WOS_20250911
dc.subjectCinnamomum speciesen_US
dc.subjectcinnamonen_US
dc.subjectdiabetesen_US
dc.subjecthigh pressure liquid chromatographyen_US
dc.subjectenzyme inhibitionen_US
dc.titleAre cinnamon derivatives effective and safe for diabetes?en_US
dc.typeArticleen_US

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