scholarly journals Effectiveness of Makyoyokukanto Combined with Powdered Cinnamon bark and Processed Aconite Root for Chronic Sciatica

2020 ◽  
Vol 71 (3) ◽  
pp. 213-218
Author(s):  
Keiji NAKAJIMA ◽  
Tadashi FUJITA
Keyword(s):  
Cinnamon Bark ◽  
Chronic Sciatica

scholarly journals Synergistic Antimicrobial Activities of Combinations of Vanillin and Essential Oils of Cinnamon Bark, Cinnamon Leaves and Cloves

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1406
Author(s):  
Rita Cava-Roda ◽  
Amaury Taboada-Rodríguez ◽  
Antonio López-Gómez ◽  
Ginés Benito Martínez-Hernández ◽  
Fulgencio Marín-Iniesta
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Food Packaging ◽  
Antimicrobial Effect ◽  
Antimicrobial Activities ◽  
Inhibitory Effects ◽  
Cinnamon Bark ◽  
E Coli ◽  
Pure Compounds ◽  
Main Component

Plant bioactive compounds have antimicrobial and antioxidant activities that allow them to be used as a substitute for synthetic chemical additives in both food and food packaging. To improve its sensory and bactericidal effects, its use in the form of effective combinations has emerged as an interesting possibility in the food industry. In this study, the antimicrobial activities of essential oils (EOs) of cinnamon bark, cinnamon leaves, and clove and the pure compounds vanillin, eugenol, and cinnamaldehyde were investigated individually and in combination against Listeria monocytogenes and Escherichia coli O157:H7. The possible interactions of combinations of pure compounds and EOs were performed by the two-dimensional checkerboard assay and isobologram methods. Vanillin exhibited the lowest antimicrobial activity (MIC of 3002 ppm against L. monocytogenes and 2795 ppm against E. coli O157:H7), while clove and cinnamon bark EOs exhibited the highest antimicrobial activity (402–404 against L. monocytogenes and 778–721 against E. coli O157:H7). For L. monocytogenes, pure compound eugenol, the main component of cinnamon leaves and clove, showed lower antimicrobial activity than EOs, which was attributed to the influence of the minor components of the EOs. The same was observed with cinnamaldehyde, the main component of cinnamon bark EO. The combinations of vanillin/clove EO and vanillin/cinnamon bark EO showed the most synergistic antimicrobial effect. The combination of the EOs of cinnamon bark/clove and cinnamon bark/cinnamon leaves showed additive effect against L. monocytogenes but indifferent effect against E. coli O157:H7. For L. monocytogenes, the best inhibitory effects were achieved by cinnamon bark EO (85 ppm)/vanillin (910 ppm) and clove EO (121 ppm)/vanillin (691 ppm) combinations. For E. coli, the inhibitory effects of clove EO (104 ppm)/vanillin (1006 ppm) and cinnamon leaves EO (118 ppm)/vanillin (979 ppm) combinations were noteworthy. Some of the tested combinations increased the antimicrobial effect and would allow the effective doses to be reduced, thereby offering possible new applications for food and active food packaging.

scholarly journals TITRIMETRIC DETERMINATION OF TOTAL ALDEHYDES IN CINNAMON BARK AND LEAF OILS USING CHLORAMINE-T REAGENT

1981 ◽  
Vol 4 (1) ◽  
pp. 35-41 ◽  
Author(s):  
M. L. SHANKARANARAYANA ◽  
B. RAGHAVAN ◽  
K. O. ABRAHAM ◽  
C. P. NATARAJAN
Keyword(s):  
Cinnamon Bark ◽  
Titrimetric Determination ◽  
Chloramine T

scholarly journals Gabapentin Superadded to a Pre-Existent Regime Containing Amytriptyline for Chronic Sciatica

Pain Medicine ◽  
2016 ◽  
Vol 17 (11) ◽  
pp. 2095-2099 ◽  
Author(s):  
Kelvin L. Robertson ◽  
Laurence A.G. Marshman
Keyword(s):  
Chronic Sciatica

scholarly journals Formulasi dan Evaluasi Fisik Sediaan Emulgel Tabir Surya Ekstrak Kulit Batang Kayu Manis (Cinnamomum burmannii)

2019 ◽  
Vol 5 (1) ◽  
pp. 90-99
Author(s):  
Risqika Yuliatantri Paramawidhita ◽  
Uswatun Chasanah ◽  
Dian Ermawati
Keyword(s):  
Chemical Constituents ◽  
Physical Characteristics ◽  
Gelling Agent ◽  
Bark Extract ◽  
Cinnamon Bark ◽  
Cinnamomum Burmannii ◽  
Dispersive Power ◽  
One Way Anova ◽  
Optimal Formula ◽  
Brown Color

One of the natural ingredients can be used for sunscreen is Cinnamomum burmannii. Sinamaldehid chemical constituents in cinnamon bark extract that has potential as an antioxidant and can be used as a sunscreen content. This study was to determine the levels of cinnamon bark extract ( 1 %, 2 % and 3 % ) which can give physical characteristics, acceptability, which is optimal for preparations with HPMC as a gelling agent, Evaluations include pH, the power spread, the viscosity and acceptability. The results of organoleptic for formula I (1%), II (2%) and III (3%) have a soft texture grainy, the distinctive smell of cinnamon, and all formula has a pale brown color. From the analysis of One-Way ANOVA found significant differences for any dispersive power. But did not have significant differences in pH and viscosity. For acceptability evaluation formula III is the optimal formula to applied softness, easiest formula to flattened and easy to wash.

scholarly journals Assessment of Cinnamon (Cinnamomum verum) Bark Extract on Proximate Composition and Sensory Qualities of Smoked-Dried African Catfish Clarias gariepinus (Burchell, 1822)

2021 ◽  
pp. 1-6
Author(s):  
M. Y. Haruna ◽  
M. M. Bello ◽  
M. A. Dadile ◽  
A. M. Mohammed
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Clarias Gariepinus ◽  
Economic Loss ◽  
Mean Value ◽  
Carbohydrate Content ◽  
Bark Extract ◽  
African Catfish ◽  
Cinnamon Bark ◽  
Extract Solution

The study determined the effect of Cinnamon (Cinnamonum verum) bark extract solution on proximate composition and sensory evaluation of smoke-dried catfish stored at ambient temperature (37+2oC) for 28 days. The experimental treatments are the control, 0.5%, 1% and 1.5 %( w/v) cinnamon bark extract solutions. Thirty-nine fish of average mean weight of 24.87+1.25g were gutted, washed and randomly assigned to the treatments. Thereafter, the fish were soaked into the treatments for 30minutes and later hot smoked for 12hours. After smoking, the fish were stored in boxes and placed on laboratory table for one month. The catfish Clarias gariepinus treated with 1% solution of Cinnamon bark extract had the highest moisture content with mean value 13.65+0.82%, followed by 6.93+1.66% recorded in fish sample treated with 1.5% solution of the extract, lowest percentage crude protein content 38.15+0.82% was observed in fish treated with 1% concentrate of the extract and percentage carbohydrate content indicate that the control have the lowest carbohydrate content with mean value 1.92+0.01% which is significantly different (p<0.05) from other treated sample while sample treated with 1.5% solution of the Cinnamon bark extract have the highest percentage carbohydrate with mean value 15.73+1.64%.Sensory evaluation was also assessed using 7-point hedonic scale and reveals that the smoked catfish retained very good score for appearance, colour, flavour, texture and general acceptance after 28days of storage and the overall acceptability mean score in fish treated with 5g and 15g cinnamon bark extract solution indicate the product is being generally accepted (2.87+0.59%) and (2.34+0.56%) respectively. Cinnamon (Cinnamonum verum) bark extract solution could be used to protect stored smoke-dried catfish from loss of nutritional value and general acceptability thus limiting economic loss and possible health risk to consumers.

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