Cinnamon: A Medicinal Plant and A Functional Food Systems

Häftad, Engelska, 2024

AvJian Ju,Mozaniel Santana de Oliveira,Yu Qiao

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This work addresses the multiple possibilities for using cinnamon for applications in food science technology and to help in the complimentary treatment and prevention of diseases, with priority given to secondary metabolites produced by this plant.

Produktinformation

Utgivningsdatum2024-07-31
Mått155 x 235 x 16 mm
Vikt423 g
FormatHäftad
SpråkEngelska
SerieFood Bioactive Ingredients
Antal sidor260
FörlagSpringer International Publishing AG
ISBN9783031335075

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Jian Ju is a Professor of Food Science and Technology at the Special Food Research Institute, Qingdao Agricultural University in Qingdao, Shandong Province, Peoples Republic of ChinaMozaniel Santana de Oliveira is a PCI Researcher in Museu Paraense Emílio Goeldi in Para, Brazil Yu Qiao is a researcher at Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Chinese Academy of Agricultural Sciences; Hubei Academy of Agricultural Sciences in Wuhan, Hubei Province, Peoples Republic of China

Aspects morphological, molecular, and biochemical of cinnamon.- The main varieties and producing areas of cinnamon.- The quality evaluation of cinnamon.- Bioactive compounds and extraction methods of cinnamon.- The application of cinnamon as a spice in food.- The antioxidant activity of cinnamon extract and its active components.- The inhibitory effect of cinnamon extract and its active components on bacteria.- The inhibitory effect of cinnamon extract and its active components on fungi.- Inhibition of growth and aflatoxin production by cinnamon.- Effective biocontrol weed with cinnamon oil and extract.- The antiviral effect of cinnamon.- The application potential of cinnamon in the treatment of diabetes.- The application potential of cinnamon in neuroprotection.- The anticancer effect of cinnamon.- Hepatoprotective effect of cinnamon extracts.- Safety evaluation of cinnamon or cinnamon extract.