Phenolic composition and nutraceutical properties of organic and conventional cinnamon and peppermint
► Conventional and organic spices contained similar levels of phenolic acids. ► Spice extracts exhibited anti-inflammatory and antiproliferative properties. ► Cinnamon and peppermint extracts demonstrated strong antioxidant capacity. Conventional and organic cinnamon and peppermint were investigated...
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| Veröffentlicht in: | Food chemistry 2012-06, Vol.132 (3), p.1442-1450 |
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| container_title | Food chemistry |
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| creator | Lv, Junli Huang, Haiqiu Yu, Lu Whent, Monica Niu, Yuge Shi, Haiming Wang, Thomas T.Y. Luthria, Devanand Charles, Denys Yu, Liangli Lucy |
| description | ► Conventional and organic spices contained similar levels of phenolic acids. ► Spice extracts exhibited anti-inflammatory and antiproliferative properties. ► Cinnamon and peppermint extracts demonstrated strong antioxidant capacity.
Conventional and organic cinnamon and peppermint were investigated for their phenolic profile, anti-proliferative, anti-inflammatory, and antioxidant properties. Accelerated solvent extraction with 75% acetone was used to extract samples. Caffeic acid was the most abundant phenolic acid in peppermint. Catechin, (−)-epigallocatechin gallate, syringic acid, gallic acid, vanillic acid, and p-coumaric acid were also detected in both spices. There was no significant difference between conventional and organic spices in the composition of most individual phenolics. All conventional and organic peppermint and cinnamon extracts exhibited strong anti-proliferative and anti-inflammatory properties. Cinnamon was more efficient in inhibiting IL-1β and COX-2 expression, while peppermint showed better inhibitory effect on IL-6 and MCP-1. This study indicates that cinnamon and peppermint may potentially be used as dietary sources of bioactive phytochemicals for improving health. |
| doi_str_mv | 10.1016/j.foodchem.2011.11.135 |
| format | Article |
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Conventional and organic cinnamon and peppermint were investigated for their phenolic profile, anti-proliferative, anti-inflammatory, and antioxidant properties. Accelerated solvent extraction with 75% acetone was used to extract samples. Caffeic acid was the most abundant phenolic acid in peppermint. Catechin, (−)-epigallocatechin gallate, syringic acid, gallic acid, vanillic acid, and p-coumaric acid were also detected in both spices. There was no significant difference between conventional and organic spices in the composition of most individual phenolics. All conventional and organic peppermint and cinnamon extracts exhibited strong anti-proliferative and anti-inflammatory properties. Cinnamon was more efficient in inhibiting IL-1β and COX-2 expression, while peppermint showed better inhibitory effect on IL-6 and MCP-1. This study indicates that cinnamon and peppermint may potentially be used as dietary sources of bioactive phytochemicals for improving health.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2011.11.135</identifier><identifier>PMID: 29243634</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Accelerated solvent extractor ; Anti-inflammation ; Anti-proliferation ; Antioxidant ; Aroma and flavouring agent industries ; Biological and medical sciences ; Cinnamon ; Food industries ; Fundamental and applied biological sciences. Psychology ; Peppermint ; Phenolics</subject><ispartof>Food chemistry, 2012-06, Vol.132 (3), p.1442-1450</ispartof><rights>2011 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2011 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c398t-a5d8eee2e15fd27e960939f51f9002a755eed6c3da16a5ade87c224a1cc45973</citedby><cites>FETCH-LOGICAL-c398t-a5d8eee2e15fd27e960939f51f9002a755eed6c3da16a5ade87c224a1cc45973</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814611017390$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25927362$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/29243634$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lv, Junli</creatorcontrib><creatorcontrib>Huang, Haiqiu</creatorcontrib><creatorcontrib>Yu, Lu</creatorcontrib><creatorcontrib>Whent, Monica</creatorcontrib><creatorcontrib>Niu, Yuge</creatorcontrib><creatorcontrib>Shi, Haiming</creatorcontrib><creatorcontrib>Wang, Thomas T.Y.</creatorcontrib><creatorcontrib>Luthria, Devanand</creatorcontrib><creatorcontrib>Charles, Denys</creatorcontrib><creatorcontrib>Yu, Liangli Lucy</creatorcontrib><title>Phenolic composition and nutraceutical properties of organic and conventional cinnamon and peppermint</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>► Conventional and organic spices contained similar levels of phenolic acids. ► Spice extracts exhibited anti-inflammatory and antiproliferative properties. ► Cinnamon and peppermint extracts demonstrated strong antioxidant capacity.
Conventional and organic cinnamon and peppermint were investigated for their phenolic profile, anti-proliferative, anti-inflammatory, and antioxidant properties. Accelerated solvent extraction with 75% acetone was used to extract samples. Caffeic acid was the most abundant phenolic acid in peppermint. Catechin, (−)-epigallocatechin gallate, syringic acid, gallic acid, vanillic acid, and p-coumaric acid were also detected in both spices. There was no significant difference between conventional and organic spices in the composition of most individual phenolics. All conventional and organic peppermint and cinnamon extracts exhibited strong anti-proliferative and anti-inflammatory properties. Cinnamon was more efficient in inhibiting IL-1β and COX-2 expression, while peppermint showed better inhibitory effect on IL-6 and MCP-1. This study indicates that cinnamon and peppermint may potentially be used as dietary sources of bioactive phytochemicals for improving health.</description><subject>Accelerated solvent extractor</subject><subject>Anti-inflammation</subject><subject>Anti-proliferation</subject><subject>Antioxidant</subject><subject>Aroma and flavouring agent industries</subject><subject>Biological and medical sciences</subject><subject>Cinnamon</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Peppermint</subject><subject>Phenolics</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNqFkE1r3DAQhkVJaDYffyH4UujFW31YlnVrCGkbCLSHvQtlNO5qsSVXsgP995XZTXoMDMzleWdeHkJuGd0yytovh20fo4M9jltOGduuI-QHsmGdErWiip-RDRW0qzvWtBfkMucDpbSw3UdywTVvRCuaDcFfewxx8FBBHKeY_exjqGxwVVjmZAGX2YMdqinFCdPsMVexr2L6bUPJrBzE8IJhjRUMfAh2PF2YcCqZ0Yf5mpz3dsh4c9pXZPftYXf_o376-f3x_u6pBqG7ubbSdYjIkcnecYW6pVroXrJel-pWSYnoWhDOstZK67BTwHljGUAjtRJX5PPxbGn7Z8E8m9FnwGGwAeOSDdNKqY4JzgvaHlFIMeeEvZmSH236axg1q2FzMK-GzWrYrCNkCd6efizPI7q32KvSAnw6ATYXc32yAXz-z0nNlWjXBl-PHBYhLx6TyeAxADqfEGbjon-vyz_OLp-K</recordid><startdate>20120601</startdate><enddate>20120601</enddate><creator>Lv, Junli</creator><creator>Huang, Haiqiu</creator><creator>Yu, Lu</creator><creator>Whent, Monica</creator><creator>Niu, Yuge</creator><creator>Shi, Haiming</creator><creator>Wang, Thomas T.Y.</creator><creator>Luthria, Devanand</creator><creator>Charles, Denys</creator><creator>Yu, Liangli Lucy</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20120601</creationdate><title>Phenolic composition and nutraceutical properties of organic and conventional cinnamon and peppermint</title><author>Lv, Junli ; Huang, Haiqiu ; Yu, Lu ; Whent, Monica ; Niu, Yuge ; Shi, Haiming ; Wang, Thomas T.Y. ; Luthria, Devanand ; Charles, Denys ; Yu, Liangli Lucy</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c398t-a5d8eee2e15fd27e960939f51f9002a755eed6c3da16a5ade87c224a1cc45973</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Accelerated solvent extractor</topic><topic>Anti-inflammation</topic><topic>Anti-proliferation</topic><topic>Antioxidant</topic><topic>Aroma and flavouring agent industries</topic><topic>Biological and medical sciences</topic><topic>Cinnamon</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Peppermint</topic><topic>Phenolics</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lv, Junli</creatorcontrib><creatorcontrib>Huang, Haiqiu</creatorcontrib><creatorcontrib>Yu, Lu</creatorcontrib><creatorcontrib>Whent, Monica</creatorcontrib><creatorcontrib>Niu, Yuge</creatorcontrib><creatorcontrib>Shi, Haiming</creatorcontrib><creatorcontrib>Wang, Thomas T.Y.</creatorcontrib><creatorcontrib>Luthria, Devanand</creatorcontrib><creatorcontrib>Charles, Denys</creatorcontrib><creatorcontrib>Yu, Liangli Lucy</creatorcontrib><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lv, Junli</au><au>Huang, Haiqiu</au><au>Yu, Lu</au><au>Whent, Monica</au><au>Niu, Yuge</au><au>Shi, Haiming</au><au>Wang, Thomas T.Y.</au><au>Luthria, Devanand</au><au>Charles, Denys</au><au>Yu, Liangli Lucy</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Phenolic composition and nutraceutical properties of organic and conventional cinnamon and peppermint</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2012-06-01</date><risdate>2012</risdate><volume>132</volume><issue>3</issue><spage>1442</spage><epage>1450</epage><pages>1442-1450</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>► Conventional and organic spices contained similar levels of phenolic acids. ► Spice extracts exhibited anti-inflammatory and antiproliferative properties. ► Cinnamon and peppermint extracts demonstrated strong antioxidant capacity.
Conventional and organic cinnamon and peppermint were investigated for their phenolic profile, anti-proliferative, anti-inflammatory, and antioxidant properties. Accelerated solvent extraction with 75% acetone was used to extract samples. Caffeic acid was the most abundant phenolic acid in peppermint. Catechin, (−)-epigallocatechin gallate, syringic acid, gallic acid, vanillic acid, and p-coumaric acid were also detected in both spices. There was no significant difference between conventional and organic spices in the composition of most individual phenolics. All conventional and organic peppermint and cinnamon extracts exhibited strong anti-proliferative and anti-inflammatory properties. Cinnamon was more efficient in inhibiting IL-1β and COX-2 expression, while peppermint showed better inhibitory effect on IL-6 and MCP-1. This study indicates that cinnamon and peppermint may potentially be used as dietary sources of bioactive phytochemicals for improving health.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>29243634</pmid><doi>10.1016/j.foodchem.2011.11.135</doi><tpages>9</tpages></addata></record> |
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| source | Elsevier ScienceDirect Journals |
| subjects | Accelerated solvent extractor Anti-inflammation Anti-proliferation Antioxidant Aroma and flavouring agent industries Biological and medical sciences Cinnamon Food industries Fundamental and applied biological sciences. Psychology Peppermint Phenolics |
| title | Phenolic composition and nutraceutical properties of organic and conventional cinnamon and peppermint |
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