Abstract

Objective: Cinnamomum zeylanicum Blume is claimed in Sri Lankan traditional medicine as a diuretic. Diuretics that are in current use possess serious adverse effects. Thus, there is a need for discovering efficacious and safe diuretics possibly from natural sources. Hence, the study was carried out to scientifically evaluate the diuretic potential of Cinnamomum zeylanicum Blume in vivo.Methods: Wistar albino rats weighing 180-270 g of either sex were divided into five groups containing six subjects in each. All were starved for 18 h and hydrated subsequently with oral sodium chloride solution (0.9%). Group, I (control) received normal saline (15 ml per animal orally). Group II, III, and IV received different doses (1500, 2250, 3000 mg/kg) of freeze-dried hot water extract of Cinnamomum zeylanicum Blume orally. Group V; (standard) received furosemide (13 mg/kg). Rats were placed individually in metabolic cages. Cumulative urine outputs at hourly intervals for six hours, urinary Na+, K+, Cl-, HCO3-, specific gravity, pH and total dissolved solids were determined. Results: A strong dose-dependent diuretic activity with a rapid onset of action, rapid peak diuresis and short duration of action was observed compared to furosemide. The diuretic action was accompanied with a significant (p<0.05) increase in urinary Na+, HCO3- and pH and decrease in urinary H+. Conclusion: The results indicated that hot water extract of Cinnamomum zeylanicum Blume possesses marked diuretic action compared to furosemide. This is mediated primarily via loop diuretic mechanism similar to furosemide and partly by carbonic anhydrase inhibitory action.

Highlights

  • Cinnamomum zeylanicum Blume is a popular spice endemic to Sri Lanka and southern parts of India [1]

  • The diuretic action was accompanied with a significant (p

  • The results indicated that hot water extract of Cinnamomum zeylanicum Blume possesses marked diuretic action compared to furosemide

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Summary

Introduction

Cinnamomum zeylanicum Blume is a popular spice endemic to Sri Lanka and southern parts of India [1]. In native Sri Lankan language, it is termed as “kurundu”. It belongs to the genus Cinnamomum of the plant family Lauraceae. Ceylon cinnamon compared to other varieties (Indonesian, Vietnamese and Chinese) is softer, lighter in colour and rolled into layers [3]. It has a delicate taste and unique aroma and an ultra-low level of coumarin, a known anticoagulant [3]. From the ancient to modern times the trade value of Ceylon cinnamon remains high This ancient spice is granted GRAS (Generally recognized as safe) by the United States food and drug administration [4]

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