Glyceryl Tribenzoate: A Food Additive with Unique Properties to Be a Substitute for Cinnamon

Cinnamon is a regularly used natural seasoning and flavouring material throughout the world for eras. Recent laboratory studies have demonstrated that oral cinnamon may be beneficial for different neuroinflammatory and neurodegenerative disorders such as multiple sclerosis (MS), Parkinson’s disease (PD), Alzheimer’s disease (AD), and Lewy body diseases (LBD). However, cinnamon’s certain limitations (e.g. unavailability of true Ceylon cinnamon throughout the world, impurities in ground cinnamon, etc.) have initiated an interest among researchers to find an alternate of cinnamon that can potentially deliver the same efficacy in the diseases mentioned above. Glyceryl tribenzoate (GTB) is a U.S. Food and Drug Administration (FDA)-approved flavoring ingredient that is used in food and food packaging industries. It has been found that similar to cinnamon, oral GTB is capable of upregulating regulatory T cells and suppressing the autoimmune disease process of experimental autoimmune encephalomyelitis, an animal model of MS. Moreover, both GTB and cinnamon metabolite sodium benzoate (NaB) have the potency to attenuate neurodegenerative pathology in a mouse model of Huntington disease (HD). Here, we have also demonstrated anti-inflammatory property of GTB in astrocytes and macrophages, a property that is also seen with cinnamon and its metabolite sodium benzoate (NaB). Therefore, here, we have made a sincere attempt to discuss the similarities and dissimilarities between cinnamon and GTB with a focus whether GTB has the potential to be considered as a substitute of cinnamon for neuroinflammatory and neurodegenerative disorders.

Ceylon cinnamon and its major compound Cinnamaldehyde can limit overshooting inflammatory signaling and angiogenesis in vitro: implications for COVID-19 treatment

Overshooting immune reactions can occur during inflammatory responses that accompany severe infections, such as COVID-19. Cytokines, damage-associated molecular patterns (DAMPs), and reactive oxygen and nitrogen species can generate positive feedback loops of inflammation, leading to long-term complications such as vascular endothelialitis, thrombosis, endothelial dysfunction, neurological impairments, and chronic fatigue. Dexamethasone can limit inflammation by inhibiting the activation of pro-inflammatory transcription factors. High dose dexamethasone, however, has undesirable side effects. Here, we show that Ceylon cinnamon and its major compound cinnamaldehyde can mitigate inflammatory signaling in vitro. Cinnamaldehyde interferes with the dimerization of toll-like receptor 4 (TLR4), which can be activated by DAMPs like HSP60 and HMGB1. Our results suggest that supplementary treatment with Ceylon cinnamon may allow administration of lower doses of dexamethasone to avoid high dose steroid side effects. Moreover, preliminary results indicate that Ceylon cinnamon modulates angiogenesis, which is a reactive phenomenon in COVID-19.

More than ‘pour-and-mix’ – Extending Content Knowledge at the college level through an analysis of coumarin in cinnamon

The article introduces the layout of a college course on analytical chemistry for pre-service teachers. The course aims at fostering teacher students’ professional knowledge by recapitulating Core Content Knowledge, introducing Specialized Content Knowledge, and complementing it with discipline-overarching Linked Content Knowledge. Synthesizing these types of knowledge is expected to support students in their processes of meaning making. As they realize an every-day relevance of analytical chemistry they will see opportunities to relate chemical knowledge to their later school students. Regarding Linked Content Knowledge, suggestions are given to address aspects related to the Nature of Science. An exemplary lab activity to analyze the coumarin content in cinnamon is provided. Coumarin has shown adverse health effects in a non-neglectable proportion of humans. Regarding cinnamon there are two varieties of cinnamon with significantly different coumarin content: cassia is very rich in coumarin while Ceylon cinnamon is nearly void of it. The more popular cassia has been shown to be so high in coumarin that a potential risk for light weight consumers cannot be ruled out. Regarding school science, the lab activity can raise an awareness with students for the tentative, creative and socio-cultural Natures of Science – right from the students’ kitchen cabinets.

Universal barcoding regions, rbcL, matK and trnH-psbA do not discriminate Cinnamomum species in Sri Lanka

The genus Cinnamomum consists of about 250 species spread globally. Out of these, C. verum (C. zeylanicum), also known as true cinnamon or Ceylon cinnamon, has gained worldwide attention due to its culinary uses and medicinal values. Sri Lanka is the largest true cinnamon producer in the world and accounts for about 80–90% of global production. Other than the cultivated species, Sri Lankan natural vegetation is home to seven endemic wild species of the genus Cinnamomum. While these are underutilized, proper identification and characterization are essential steps in any sustainable conservation and utilization strategies. Currently, species identification is purely based on morphological traits, and intraspecific diversity has made it more challenging. In this study, all the eight Cinnamomum species found in Sri Lanka, C. capparu-coronde, C. citriodorum C. dubium, C. litseifolium, C. ovalifolium, C. rivulorum, C. sinharajaense, and C. verum were collected in triplicates and identified using typical morphological traits. DNA extracted with the same collection was assessed with universal barcoding regions, rbcL, matK, and trnH-psbA. While no intraspecific sequence differences were observed in C. citriodorum, C. rivulorum, and C. verum, the others had polymorphic sites in one, two, or all regions assessed. Interestingly, two individuals of C. sinharajaense had identical barcodes to the cultivated species C. verum, while the other one had one variable cite in matK region and three cites in trnH-psbA reigon. Further, one C. dubium and one C. capparu-coronde accession each had identical, rbcL, and trnH-psbA sequences while those had only a single nucleotide variation observed in matK region. Overall, the phylogeny of Cinnamomum species found in Sri Lanka could not be completely resolved with DNA barcoding regions studied.

The content of coumarin in the commercial samples of cinnamon bark and cinnamon-containing dietary supplements available on the Serbian market

Cinnamon bark is used worldwide due to its characteristic flavour and medicinal properties. Ceylon cinnamon or “true” cinnamon bark refers to the dried inner bark of the shoots of Cinnamomum verum J. Presl, originated from Sri Lanka. The bark of some other species of this genus, Cinnamomum cassia Blume (Chinese cinnamon), C. burmanni (Nees & T. Nees) Blume (Indonesian cinnamon), and C. loureiroi Nees (Saigon cinnamon) are also marketed and sold as cinnamon. They are characterised by a significantly higher amount of coumarin compared to Ceylon cinnamon bark. Since coumarin may be potentially hepatotoxic, the aim of this study was to determine coumarin level in commercial samples of cinnamon bark and in cinnamon-containing dietary supplements present on the Serbian market. HPLC analysis showed lowest coumarin content in Ceylon cinnamon bark samples (0.08-0.15 mg g-1), whereas other samples contained a significantly higher amounts of coumarin (1.38-5.80 mg g-1). Cinnamon based dietary supplements contained 0.007-1.19 mg coumarin/tablet. The obtained results indicate that the majority of commercial samples of cinnamon bark on the Serbian market do not originate from the Ceylon cinnamon but from other species of this genus, and that consumed amount of certain products should be taken into account since the tolerable daily intake of coumarin is limited.