Cinnamon Extract Research Articles

Alternative and Complementary Therapies against Foodborne Salmonella Infections.

The limitations in the therapeutic options for foodborne pathogens lead to treatments failure, especially for multidrug-resistant (MDR) Salmonella sp., worldwide. Therefore, we aimed to find alternative and complementary therapies against these resistant foodborne pathogens. Out of 100 meat products samples, the prevalence rate of salmonella was 6%, serotyped only as S. Typhimurium and S. Enteritidis. According to the antibiotic susceptibility assays, the majority of our isolates were MDR and susceptible to cefotaxime. Out of the 13 tested plant extracts, five only showed an inhibition zone in the range of 8–50 mm against both serotypes. Based on their promising activity, the oily extract of cinnamon and aqueous extract of paprika represented the highest potency. Surprisingly, a significant synergistic effect was detected between cinnamon oil and cefotaxime. Depending on Gas Chromatography/Mass Spectrometry (GC-MS), the antimicrobial activity of cinnamon oil was attributed to four components including linalool, camphor, (Z)-3-Phenylacrylaldehyde and its stereoisomer 2-Propenal-3-phenyl. The anti-virulence activities of these compounds were confirmed on the basis of computational molecular docking studies. Accordingly, we recommended the use of cinnamon oil as a food additive to fight the resistant foodborne pathogens. Additionally, we confirmed its therapeutic uses, especially when co-administrated with other antimicrobial agents.

Study of the Bactericidal Effect Clove, Cinnamon, and Sodium Benzoate in the Haden Mango and Melon Preservation

An experimental study was conducted to determine inhibition and / or destruction of pathogens in the following; Controls, M-EC, MS, Me-EC, Me-S, Treatments M-EC-LC, LC-MS, LC-EC-I, Me-S-CL, M-EC-C, M-S-C, Me-EC, Me-SC, M-EC-B, M-S-B, Me-EC-B and Me-S-B. Where: M = mango, Me = melon, EC = Escherichia coli, S = Salmonella sp, CL = clove, C = cinnamon, B = sodium benzoate. Qualifying each treatment according to the bactericidal power, as: non-effective, minimum, and fulminant lethal effect on days 0 (t0), 7 (t7) and 15 (t15); the bactericidal effect of aqueous extracts of cinnamon, clove in concentrations of 2.5% and sodium benzoate at concentrations permitted by FDA 0.1% was evaluated using the method of quantification or counting of forming colony units (FCU), on two bacterial strains, Escherichia coli and Salmonella enteritidis, were inoculated in samples of tropical fruits, mango Haden (Mangifera indica) and Cantaloupe melon (Cucumis melo). The bactericidal effect of clove was different in the two fruits treated; in the mango inoculated with E. coli was observed a minimal effect and in the other hand, the sample inoculated with Salmonella spp. there was no bactericidal effect. In the melon sample inoculated with both bacteria, the bactericidal effect of clove was observed. The effect of cinnamon was minimal in both fruits inoculated with E. coli. In the mango inoculated with Salmonella spp. there was no bactericidal effect. In the melon, it was a lethal effect. The use of sodium benzoate had a bactericidal effect, in both, the mango and in the melon inoculated with both bacteria. The analysis found that the mango inoculated with E. coli had a devastating effect (death at day 0). Dry matter, matter balance and sensory analysis were determined to have a better conclusion of the investigation.

Effect of Cinnamon and Turmeric Nanoparticles Extract on microorganisms of Fresh Ground Beef During Cold Storage

This study aimed to evaluate the effect of cinnamon and turmeric nanoscale extracts on reducing the microbial load of ground beef stored under refrigerated temperature at 2 ° C for 12 days. The study included six different treatments T1 positive control treatment (adding water), T2 negative control treatment (without addition) and T3. (Curcuma 248.3 ppm), T4 (Curcuma 496.9 ppm), T5 (Cinnamon 83.08 ppm) and T6 (Cinnamon 166.16 ppm). The treatments were kept with storage periods of 1, 4, 8 and 12 days, respectively. Some tests were performed to detect microorganisms. The results of the treatments recorded lower values for the total number of bacteria when compared with the two control treatments, and the treatment T6 recorded the lowest values. The results observed that there was a significant decrease (P< 0.05) in the numbers of cold-loving bacteria for the treatments to which the cinnamon and turmeric nanoparticles extract was added. Treatment T6 (cinnamon 166.16 ppm) recorded lowest number of cold-loving bacteria, reaching 4.47, 4.57 and 4.77, 5.22 bacterial units/gm. meat. The results of the added treatments showed a significant decrease (P <0.05) in the logarithm of the number of coliform bacteria compared to the positive control treatments (T1 and T2). In addition, T6 (cinnamon 166.16 ppm) reached lowest number of coliform bacteria and reached 3.69, 3.78, 3.87, 3.99 bacterial units/gm meat. This study concluded that the addition of cinnamon and turmeric nanoparticles extracts to fresh beef and stored by refrigerating for different storage periods. This antibacterial activity assured by a decrease in the logarithm of the total number of normal bacteria, cold-loving bacteria and coliform bacteria, compared with the control treatments for ground beef and cryogenic stock.

Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage.

The study evaluated the combined effect of high-pressure processing (HPP) and spice extracts on low-salt sausages during refrigerated storage. Physicochemical and microbiological characteristics of the sausages were determined. HPP treatment increased the thiobarbituric acid reactive substances (TBARS) value and the carbonyl content of the samples (p < 0.05), which meant lipid and protein oxidation was accelerated. Adding clove and cinnamon extracts can retard the oxidation caused by HPP (p < 0.05). The pH of the sausages treated with both the spice extracts and HPP maintained a higher pH value during the storage (p > 0.05). Compared with the samples treated with HPP or with the spice extracts alone, the combined treatment observably inhibited the growth of spoilage bacteria (p < 0.05) and improved the microbial community. The results demonstrated that the use of clove and cinnamon extracts in conjunction with HPP improved the storage quality and prolonged the shelf-life of the low-salt sausages. Thus, the combined use of spice extracts and HPP can be developed as a promising way to preserve low-salt meat products.

Anti-bacterial Effect of Aqueous and Ethanolic Extracts of Onion, Garlic and Cinnamon on Xanthomonas Species

Onion (Allium cepa), garlic (Allium sativum) and cinnamon (Cinnamomum zeylanicum) are edible herbs but they contain many chemicals which can be used as medicine. These herbs also contain many antibiotic molecules that are capable to inhibit or reduce growth of many types of microbes including bacteria. Due to the development of resistance of bacteria against synthetic antibiotic now there is a need to have natural antibiotic which must be harmless, cheap and easily available. To know the effectiveness of garlic, onion, and cinnamon on disease causing bacteria such as Xanthomonas campestris pv. malvacearum, Xanthomonas axonopodis pv. citri, Xanthomonas oryzae pv. oryzae, extracts of each sample was made in water and ethanol. Antibacterial potential of plant extracts was observed at two different stages: at the time of inoculation and after growth of pathogen on media. Results showed extracts applied on all the bacteria before growth inhibited maximum bacterial growth as compared to applied after growth. Moreover, cinnamon extract in ethanol effectively control bacterial growth than onion and garlic extracts. Maximum inhibition zone was shown by ethanolic extract of cinnamon before growth of Xanthomonas oryzae pv. oryzae (7.333 mm), Xanthomonas campestris pv. malvacearum (7.83 mm) and Xanthomonas axonopodis pv. citri (5.1 mm). After 24 hours, maximum growth of Xanthomonas oryzae and Xanthomonas axonopodis was inhibited by ethanolic extracts of cinnamon (2.82 and 3.35 mm, respectively) while Xanthomonas campestris was inhibited by ethanolic extract of onion (6.55 mm). Extract diluted from 66mg/ml to 0.01mg/ml showed different minimum inhibitory concentration against pathogens. As concentration decreases inhibition of bacteria also decreases. Ethanolic extracts of cinnamon showed maximum MIC against Xanthomonas campestris pv. malvacearum (3.5 mm to 1.5 mm) and Xanthomonas oryzae pv. oryzae (5 mm to 2 mm) while for Xanthomonas axonopodis pv. citri ethanolic extract of garlic (3 mm to 1 mm) was effective ranging between 66mg/ml to 33 mg/ml. This study highlighted that natural products possess ability to inhibit pathogenic bacterial growth and would also be helpful in medicinal field for further study.

A nutraceutical combination of cinnamon, purple onion, and tea linked with key enzymes on treatment of type 2 diabetes.

Diabetes mellitus (DM) is concomitant with significant morbidity and mortality and its prevalence is accumulative worldwide. The conventional antidiabetic agents are known to mitigate the symptoms of diabetes; however, they may also cause adverse effects. This study was to explore the efficacy of polyherbal dietary supplement cinnamon, purple onion, and tea on the mediation of postprandial hyperglycemia in the search of combinations with a maximal response. A starch solution (3g/kg Bwt) of oral starch tolerance test (OSTT) and glucose solution (4g/kg Bwt) of oral glucose tolerance test (OGTT) with and without cinnamon, purple onion, tea extract (15mg/kg Bwt), and mixture (each 5mg/kg Bwt, 1:1:1), metformin (14mg/kg Bwt), or acarbose (50mg/kg Bwt) was administered to high fat plus high fructose-induced diabetic mice after an overnight fast. Postprandial plasma glucose levels were measured and changed areas under the response curve were calculated to find out the maximal efficacy of optimal polyherbal combinations. Compared with acarbose, the mixture of extracts (purple onion, cinnamon, and tea) indicated the decreasing blood glucose in OSTT. In OGTT, the mixture of extracts showed greater efficacy for hypoglycemia when compared with metformin. The molecular docking of α-amylase, α-glucosidase, and AMPK was further confirmed the putatively acting molecules from the extracts of purple onion, cinnamon, and tea. Overall, this investigation evidenced a beneficial mediation for the progression of lowering blood glucose with a combinatory extract of cinnamon, dietary onion, and tea, implicating their prospective as nutraceuticals that might ameliorate hyperglycemia in diabetes. PRACTICAL APPLICATIONS: Diabetes mellitus (DM), one of metabolic syndrome, attributes to risk factors like obesity, physical inactivity, ageing, life style, and genetic predisposition even with significant morbidity and mortality. DM is increasing and accounts for an estimated annual medical expenditure of US$ 827 billion worldwide. Therefore, maintaining blood glucose levels within the normal range is critical for preventing diabetes and its co-morbidities. The conventional antidiabetic agents are known to mitigate the symptoms of diabetes; nevertheless, they may also cause adverse or side effects. In an effort to design novel and well-tolerated solutions to halt the progression of DM, however evidence-base is extremely limited regarding the efficacy of polyherbal dietary supplement individual herbs for the management of glycemia. In this investigation evidenced a beneficial mediation for the progression of lowering blood glucose with a combinatory extract of cinnamon, dietary onion, and tea, implicating their prospective as nutraceuticals that might ameliorate hyperglycemia in diabetes.

Recyclability of new polylactide based biodegradable materials with plant extracts containing natural polyphenols

The paper presents the results of research on multiple processing of a polylactide-based polymer material containing natural anti-aging compounds. The aim of the research was to determine the effectiveness of coffee, cocoa and cinnamon extracts in limiting the adverse effects that occur during multiple mechanical recycling of polylactide. The melt flow rate, static tensile strength, impact strength, thermogravimetry, differential scanning calorimetry and thermomechanical tests were conducted. It was found that despite repeated processing, the materials containing the extracts had properties enabling proper processing and every day applications. The obtained results were often better than the results obtained for the material containing the synthetic anti-aging compound.

An immunohistochemical examination of cinnamon extract administration on distribution of NGF (nerve growth factor) and Trk-A (tyrosine kinase-A) receptor for diabetic rats with pancreatic tissue.

Background/aim The aim of this study was to investigate the administration of cinnamon extract that is known to be effective in decreasing the high blood glucose and the distribution of NGF and Trk-A receptor in pancreas with immunohistochemistry way.Materials and methods The experimental groups were defined as control, sham, cinnamon, diabetes, and diabetes-cinnamon. At the end of the experiment, the pancreatic tissue samples were obtained for the rats. The hematoxylin-eosin and triple staining were used to examine histology. The immunohistochemical methods were performed on the sections of pancreatic tissue. In all groups, the body weight and fasting blood glucose obtained from the male and female rats and the values were statistically evaluated.Results The NGF immunoreactivity was observed in acinus, excretory pars, excretorius ducts, and islets of Langerhans for the pancreatic tissues of female and male rats in all groups. The Trk-A immunoreactivity was observed in acinus and islets of Langerhans for the pancreatic tissues of female and male rats in the control, sham, and cinnamon groups.Conclusion As a result, it was determined that the cinnamon, which is effective on blood glucose levels, has a positive effect on the NGF production in pancreas.

Study of the effect of plant complexes with an extract of Echinacea purpurea roots to increase the antimicrobial and antiviral potential of a person in the autumn period

The article presents an analysis of current information on the effect of plant complexes with an extract of Echinacea purpurea roots to increase the antimicrobial and antiviral potential of a person in the autumn period. It is shown that the use of biologically active plant complexes, which include Echinacea purpurea root extract, savory leaf extract, and cinnamon extract, increases the body's resistance to seasonal viral and bacterial infections.

Aqueous extracts of spices inhibit biofilm in Listeria monocytogenes by downregulating release of eDNA

Listeria monocytogenes is a Gram-positive mesophilic foodborne pathogen whose pathogenicity is regulated by various environmental stress factors. The ability to form robust biofilm makes it difficult to eradicate this bacteria from food processing environments. Also, there is an increase in the antibiotic resistant food isolates of L. monocytogenes. Therefore, there is a constant need for the development of novel food preservation techniques and therapeutics. In this study, we sought to determine the effectiveness of clove and cinnamon water extracts on the listerial biofilm initiation, dispersion, and expression of the virulence genes. It was observed that the spice water extracts not only inhibited the biofilm formation of L. monocytogenes but also accelerated the dispersion. The spice extracts at higher concentrations were found to be bactericidal to L. monocytogenes. The extracts downregulated the expression of virulence genes and the release of extracellular DNA (eDNA) in the biofilm. The decreased ability to form biofilm could be attributed to the inhibition of eDNA secretion. Thus the water extracts of cinnamon and clove can be used as food preservatives against the biofilm formation of L. monocytogenes.

Curry Leaf Triggers Cell Death of P. gingivalis with Membrane Blebbing.

Periodontal disease has become a serious public health problem, as indicated by accumulating evidence that periodontal disease is not only a major cause of tooth loss but is also associated with various systemic diseases. The present study assessed the anti-bacterial activities of three herbal products (curry leaf, clove, and cinnamon) against Porphyomonas gingivalis, a keystone pathogen for periodontal diseases. The curry leaf extract (CLE) showed the strongest growth inhibitory activity among them, and the activity was maintained even after extensive heat treatment. Of note, while clove and cinnamon extracts at sub-minimum inhibitory concentrations (sub-MICs) significantly enhanced the biofilm formation of P. gingivalis, CLE at sub-MIC did not have any effect on the biofilm formation. The MIC of CLE against P. gingivalis was higher than those against a wide range of other oral bacterial species. P. gingivalis cells were completely killed within 30 min after treatment with CLE. Spatiotemporal analysis using high-speed atomic force microscopy revealed that CLE immediately triggered aberrant membrane vesicle formation on the bacterial surface. Bacterial membrane potential assay revealed that CLE induced depolarization of the bacterial membrane. Taken together, these findings suggest the mechanism behind early bactericidal activity of CLE and its therapeutic applicability in patients with periodontal diseases.

Pre-nutritional Effects of Hot (Cinnamon) and Cold (Lentil) Temperaments on the Animal Model of Stroke

Background and Aim: Stroke, mainly caused by atherosclerosis, is the second leading cause of death worldwide. Atherosclerosis may be caused by spleen dysfunction, and oxidative stress intensifies the brain damage induced by cerebral ischemia. According to the studies, cinnamon and lentils as hot and cold temperaments, respectively, contain antioxidant compounds and affect spleen function. This study investigated and compared the effect of cinnamon and lentils in preventing stroke. Materials and Methods: Cinnamon and lentil extracts were injected intraperitoneally daily to adult male Wistar rats for 30 days, and at the end, a rotarod test was carried out. Then, blood samples were taken from their eyes. The rats were submitted to the ischemic stroke, and the activity level of Catalase (CAT), Superoxide Dismutase (SOD), and total antioxidant were measured. The ischemic stroke model was implemented using the MCAO method. Infarct area and ischemic tolerance were measured by the MCAO (Middle Cerebral Artery Occlusion) method, and infarct volume was assessed by 2,3,5-triphenyl tetrazolium chloride. Results: Chronic use of lentil extract decreased motor function, CAT, SOD, and total antioxidant activity compared with cinnamon extract. The cinnamon extract improved the ischemic tolerance and reduced the infarct size. The group receiving lentil extract could not tolerate ischemia and died during the experiment. Conclusion: It seems that diet adjustment can effectively reduce the incidence of stroke or its complications. Awareness of food temperament and its relationship with various diseases can reduce disease burden, though further studies should be conducted on this topic.

Inhibition of vascular endothelial growth factor (VEGF)-induced cell proliferation in the first trimester trophoblast cell line by cinnamon extract

Inhibition of vascular endothelial growth factor (VEGF)-induced cell proliferation in the first trimester trophoblast cell line by cinnamon extract

Lipid- lowering Effects of Endurance Training and Cinnamon Extract in Streptozotocin- Induced Diabetic Rats

Lipid- lowering Effects of Endurance Training and Cinnamon Extract in Streptozotocin- Induced Diabetic Rats

SURFACE ROUGHNESS IMPROVEMENT OF POLYAMIDE RESIN DENTURE AFTER SOAKING IN 50% CINNAMON (Cinnamon burmanii) SOLUTION

Polyamide resin is widely used in dentistry as a denture base material. Cinnamon burmanii has been proven to have antibacterial and antifungal substances. Therefore, it is the potential to be used as a nature denture cleanser. This study aimed to examine the effect of soaking 50% cinnamon extract solution on the surface roughness of polyamide resin. This study used 16 polyamide resin samples soaked in 50% cinnamon extract solution and 16 samples soaked in distilled water as the control group. It examined the surface roughness before and after immersion for four days and seven days. Data were analyzed using paired T-test and independent T-test. The results showed a significant difference in the surface roughness of polyamide resin before and after immersion in cinnamon solution for four days and seven days. The surface roughness change is due to the polyphenol's reaction on the polyamide resin surface, which has destroyed the polymer chain of polyamide resin.

Comparing the effect of cinnamaldehyde and metformin on expression of MiR320 and MiR26-b in insulin resistant 3T3L1 adipocytes

BackgroundSome micro-RNAs are linked with insulin resistance and their related signals. They can act as a predicting factor for respond to anti-diabetic medications. Cinnamon extract is considered as an herbal drug in Type 2 Diabetes. PurposeThis study was designed to evaluate the effect of Cinnamon extract on miR320 and miR26-b expression in insulin-resistant adipocytes in comparison to Metformin. Methods3T3L1 pre-adipocytes were cultured in DMEM medium and differentiated into adipocytes. Then, the cells were induced to insulin resistance with high glucose and high insulin medium, and treated with 100µg/ml Cinnamaldehyde, 10mM Metformin and combination of both. The expression of miRs was determined by quantitative real-time PCR method. GLUT4 protein expression was determined by western blotting method. ResultsMiR320 was significantly over-expressed and conversely miR26-b expression was significantly decreased in insulin resistant 3T3L1 adipocytes compared to non-insulin resistant adipocytes (P-value<0.01). Cinnamaldehyde treatment, similar to Metformin decreased the content of miR320 and increased the content of miR26-b after 2h (P-value<0.01). Drug treatment increased GLUT4 protein expression (P-value<0.05). ConclusionThese findings suggest Cinnamaldehyde similar to Metformin can change miRs expression related to insulin resistance toward pre-insulin resistance conditions.

Profil Penetrasi Sediaan Gel Antioksidan Ekstrak Kayu Manis (Cinnamomum burmanii) dengan Variasi Hydrocolloid sebagai Gelling agent

The exposure of sunlight consisting UV radiation has been reported to be the main cause of skin cancer and contribute about 80% of the incidence of skin damage. In an attempt to overcome this problem, antioxidant agents have been used both orally and topically. Compared to oral administration, topical route has been found to be preferred due to the direct action to the desired site. Amongst topical preparation, gel possesses numerous because it provides a cool and fresh sensation. Here, we developed gel antioxidant containing cinnamon extract as active ingredient. Cinnamon was selected as it has a very strong antioxidant activity. This study aimed to obtain the penetration profile of the antioxidant gel of cinnamon extract prepared from two different hydrocolloid agents. The gels were made using various concentrations of Carbopol 940 and NaCMC. The prepared gels were further characterized for their antioxidant capacities using the DPPH free radical scavenging method and their total phenolic contents using the spectrophotometric method. The formulation possessing the strongest antioxidant capacity was continued for ex vivo penetration study using Franz diffusion cells. The results exhibited that the total phenolic value of the cinnamon extract obtained was 908.38 ± 6.54 mg GAE/g extract. The penetration percentages for the formula with Carbopol and NaCMC bases were 53.310 ± 1.217% and 27.969 ± 1.151%, respectively, and the retention percentages were 28.495 ± 0.031% and 18.356 ± 0.191%, respectively. Based on these findings, we concluded that cinnamon extract could potentially be formulated into antioxidant gel preparations and formulas based on Carbopol showed the best penetration profile.

The effect of Cinnamomum cassia extract on oxidative stress in the liver and kidney of STZ-induced diabetic rats.

Many diabetes-related complications are caused by oxidative stress. In the current study, the protective effect of Cinnamomum cassia against diabetes-induced liver and kidney oxidative stress was evaluated. The male Wistar rats (n=48) were randomly divided into six groups including; control group received 500µL normal saline orally for 42days. Diabetes groups received intraperitoneally (i.p.) streptozotocin (STZ) as single-dose (60mg/kg, i.p.). Cinnamon extract (100, 200, 400mg/kg) and metformin (300mg/kg) were orally administered to diabetic rats for 42days. After the experiment period, the animals were anesthetized and the liver and kidney tissues were quickly removed and restored for oxidative stress evaluation. The levels of malondialdehyde (MDA), total thiol content, glutathione (GSH), nitric oxide (NO) metabolites, as well as, superoxide dismutase (SOD) and catalase (CAT) activities were measured in kidney and liver tissue. The level of MDA, SOD, and CAT activities increased significantly, while the total thiol content, and NO production were significantly reduced in diabetic animals compared to the control group (from p<0.05 to p<0.001). Treatment with cinnamon extract significantly decreased the MDA level, as well as, SOD and CAT activities in the liver and kidney of diabetic rats (from p<0.05 to p<0.001). In the liver and kidney of cinnamon treated groups, GSH and total thiol contents and NO production were significantly higher than diabetic group (from p<0.05 to p<0.001). Cinnamon extract due to its potent antioxidant property could be effective in decrease of diabetes-induced oxidative stress that plays a major role in renal and hepatic complications.

POTENSI EKSTRAK KAYU MANIS (Cinnamomum burmannii) SEBAGAI SENYAWA ANTIMIKROBIA PADA EDIBLE FILM PATI SUKUN (Artocarpus communis)

Issues about environmental damage caused by the presence of plastic-based packaging materials require the development of eco-friendly packaging materials. Breadfruit starch contains amylose which has the potential to be developed into natural packaging materials, or edible films. Another function of packaging was to protect food ingredients from damage, one of which was microbiological damage. This study aimed to determine the level of breadfruit starch to produce edible films that meet the standards and to determine the ability of cinnamon extract to inhibit the activity of tested bacteria. The study was conducted using a factorial completely randomized design with 2 factors, namely the concentration of breadfruit starch and the concentration of cinnamon. The results showed that breadfruit starch can be used at a level of 6% which will produce edible film with a tensile strength of up to 6.37 MPa and a thickness of 0.23 mm. Cinnamon extract were able to inhibit the growth of Escherichia coli and Staphylococcus aureus bacteria. Both breadfruit starch and cinnamon extract have the potential to be developed as natural ingredients in the process of making edible films.

Testing the Effects of Cinnamon Extract Supplementation on Inflammation and Oxidative Stress Induced by Acrylamide.

We investigated the effects of cinnamon water extract supplementation on inflammation and oxidative stress induced by acrylamide in rats. This revealed acrylamide-intoxicated control group had significant higher levels of malondialdehyde, tumor necrosis factor-alpha (TNF-α), high-sensitive C-reactive protein (hs-CRP), leptin and alanine transaminase, and lower levels of total antioxidant capacity compared to the negative control group. In contrast, cinnamon extract administration remedied the levels of total antioxidant capacity, malondialdehyde, TNF-α, hs-CRP, and leptin in the treatment groups. However, there was no significant effect on adiponectin or liver enzymes. This chapter presents a protocol involving production of the acrylamide-induced oxidative stress model, the aqueous extraction of cinnamon powder, and measurement of inflammatory and oxidative stress markers.