Effects of Cinnamic Acid and the Active Constituents of Cinnamon on Human Health and Diseases

Abstract

Free radicals can be generated continuously in the physiological process in the form of reactive oxygen species (ROS) and reactive nitrogen species (RNS). It occurs especially in the mitochondria, cytoplasm and cell membranes and plays an important role in the pathogenesis of several chronic disorders. Antioxidants can scavenge ROS and RNS and protect the cells against oxidative damage. Recently, natural antioxidants are the focus of interest because of their radical scavenger effects. Cinnamic acid (3-phenylpropenoic acid, CA), is a major compound of cinnamon oil, are found in many fruit and vegetables such as cereals, wheat, barley, citrus fruits, bananas, coffee, orange juice, cabbage, spinach, broccoli. It has been suggested to have anti-cancer, anti-microbial, anti-oxidant and anti-diabetic properties. Promising data from epidemiological as well as in vitro and animal studies have claimed that consumption of CA may be useful in the treatment of chronic diseases. But its low bioavailability restricted its usage. The aim of the article was to give a brief review of the beneficial health effects of CA. General information, chemistry, dietary intake and pharmacokinetics of CA were also discussed. Keywords: Cinnamic acid, cinnamon, oxidative stress, natural antioxidants, human health