List of Articles Cinnamon extract

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  1 - Shelf-Life Determination of Common Carp Fillet Dipped in Cinnamon Extract during Storage in Refrigerator
  F. Ghojoghi S. P. Hosseini Shekarabi A. Take
  Introduction: Cinnamon and its extract contain different chemical components that might possess both antimicrobial and antioxidant activities. This study was carried out to evaluate some chemical, microbial and sensory quality changes of common carp fillets treated with More

  Introduction: Cinnamon and its extract contain different chemical components that might possess both antimicrobial and antioxidant activities. This study was carried out to evaluate some chemical, microbial and sensory quality changes of common carp fillets treated with cinnamon extract during refrigerated storage. Materials and Methods: The fish fillets (approximate average weight of 100g) were prepared and divided into three groups. First and second groups were dipped in cinnamon extract with the concentration of 1.5 and 3%, respectively. The third group; the control, was dipped in distilled water. Fish fillets were wrapped in polyethylene package during storage at refrigeration temperature (4±1°C). The chemical tests consisted of peroxide index, thiobarbituric acid, total volatile basic nitrogen and microbial tests including total viable count, psychrotrophic count with sensory evaluation, were performed over the period of 21 days. Results: The results showed that cinnamon extract with 1.5% concentration delayed oxidation and microbial spoilage, while keeping the sensory evaluation score. This concentration was unable to maintain bacterial spoilage, thiobarbituric acid, total volatile basic nitrogen and sensory indices up to the proposed acceptable limit on fourteenth day of the trial. Cinnamon extract at 3% concentration retarded the spoilage indexes in the acceptable limit up to fourteenth day of the cold storage. Conclusion: The cinnamon extract with 3% concentration might be used as a natural antioxidant to retard the spoilage process of fish fillet . However, this concentration was unable to maintain the freshness indexes of the treated fish fillets until the 21-day of the experiment. Manuscript profile
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  2 - A comparative study of histopathological effects of aqueous extract of cinnamon and honey with sulfadiazine on skin burn wound healing in rats infected with Pseudomonas aeuroginosa
  Mohammadreza Valilou Sevda Valilou
  Pseudomonas aeruginosa, a ubiquitous opportunistic pathogen, is the most common infective agent of burn wounds. The aim of this study was to compare the histopathological effect of a mixture of aqueous extract of cinnamon and honey with silver sulfadiazine on the healin More

  Pseudomonas aeruginosa, a ubiquitous opportunistic pathogen, is the most common infective agent of burn wounds. The aim of this study was to compare the histopathological effect of a mixture of aqueous extract of cinnamon and honey with silver sulfadiazine on the healing of Pseudomonas aeruginosa infected second grade skin burn wounds in rats. To this end, 60 male rats were randomly assigned to four experimental groups (15 rats in each group). After inducing anesthesia, second grade burn wound with the diameter of 12 mm was created in the dorsal region of rats. Then, 1.5×108 cfu/ml P. aeruginosa PA01was equally bestrewed on the wound of all rats. Every 12 hours, silver sulfadiazine (group 1), honey (group 2) and aqueous extract of cinnamon and honey (group 3) were applied to the wounds and group 4 was kept as control. On days 7, 14, and 21, five rats were selected from each group at each time point and after inducing anesthesia and measuring the diameter of the wound by coliseum, microbial and histopathological samples were taken from the wounds. Microbial studies showed that in all groups except the control group, the growth of the microbe was stopped. Histopathological observations regarding wound healing and diameter showed that there was a significant difference between treatment groups and the control group on days 7, 14 and 21 (p<0.05). On the 21st day, the extract of cinnamon and honey group had superior wound healing than silver sulfadiazine group but inferior in comparison to honey. According to the results btained, it is possible to utilize honey and mixture of aqueous extract of cinnamon and honey for treatment of infected skin burn wounds. Manuscript profile
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  3 - The Effect of Cinnamon Extract (Cinnamum zeylanicum) on Catalepsy in Male Mice Model of Parkinson's Disease
  M. Mohammad Ali Mansouri A.A. Moazedi G.A. Parham
  Catalepsy or muscle rigidity is a neurological disease characterized by muscle stiffness or rigidity of muscles, organs decreased sensitivity to pain and stability regardless of external stimuli-known and one of the main symptoms of Parkinson's disease is considered. Du More

  Catalepsy or muscle rigidity is a neurological disease characterized by muscle stiffness or rigidity of muscles, organs decreased sensitivity to pain and stability regardless of external stimuli-known and one of the main symptoms of Parkinson's disease is considered. Due to the increasing levels of acetylcholine in the brain, treatment is focused on the use of muscarinic receptor antagonists. Despite relieve the symptoms, there are severe side effects. In this study, the effect of cinnamon extract on catalepsy in mice model of Parkinson's disease was conducted. Overall, 70 male mice (30 ± 2 g) were randomly divided into seven groups: control group, rotenone solvent, rotenone group and 4 groups of rotenone, subsequent doses 100, 200, 400 and 600 mg/kg cinnamon extract. To create models of Parkinson's disease, rotenone (2 mg/kg/ 48 h) was administered for 19 d and creating models of Parkinson's disease was evaluated. After verification of the model, different doses of cinnamon for 20 d (every 48 h) were injected intraperitoneally (IP). The effects of cinnamon extract on catalepsy was compared with other groups and the results were analyzed by ANOVA and Tukey test.  PP<0.05). Cinnamon could reduce catalepsy in mice models of Parkinson's disease, probably due to antioxidant compounds and flavonoids and the impact of these compounds on the nervous system. Manuscript profile