A review of pharmacological properties and functional of Cinnamon
محورهای موضوعی : مجله گیاهان داروییامیرپویا قندهاری یزدی 1 , آلاله نیکویی 2 , لیلا صداقت بروجنی 3
1 - گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران؛
2 - گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران؛
3 - گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران؛
عضو باشگاه پژوهشگران جوان، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران؛
کلید واژه: Reproduction, Antioxidant, Cinnamon, Diabetes, Fibrinolytic, Reduce of pain,
چکیده مقاله :
Background & Aim: Considering the inevitable side effects of chemical drugs, nowadays, herbal medicine has gained a special importance. Cinnamon of Lauraceae Family, is commonly used as a food spice and medicine. It is famous to be, antimicrobial, anti-oxidant, anti-diabetic, anti-viral, and antispastic. It also prevents abdominal bloating, increases sweating and uterus muscle constrictions. Cinnamon’s essence is known to have anti-fungal and antibacterial effects, which most presumably reflects the presence of ortho methoxy cinnamic aldehyde components in it (OR which is due to the presence of ortho methoxy cinnamic aldehyde components). Cinnamon extracts contain eugenol compounds which characterizes the fibrinolytic effects of it.Furthermore, Cinemon and its derivatives can also influence the central nervous system and alleviate the pain. Additionally, cinnamon compounds can influence insulin effects and reduce the insulin resistance and consequently result in positive effects on blood sugar level. One of its most important effects is the effect on increased sexual drive. Direct or indirect effect of cinemon compounds in increasing hormonal production and release could well be due to increase of nitric acid synthesis. It also contains volatile and non-volatile non-phenolic ingredients that most probably bring about its anti-oxidant effects. Recommended applications/industries: Considering the mentioned effects of cinnamon and its extracts and additional ease of extraction and its cost effectiveness, it can be easily used in pharmaceutical and food industries. In food industry, it's anti-microbial and anti-oxidants effects and even for packaging strategies as a natural conservator cinnamon can be an effective candidate.
مقدمه و هدف: با توجه به عوارض دارو‌های شیمیایی امروزه طب گیاهی مورد توجه قرار گرفته است. دارچین از تیره برگ بو[1] است که در غذاها به عنوان ادویه و در داروها استفاده می‌شود. دارچین دارای خواص ضدمیکروب، آنتی اکسیدان، آنتی دیابت ضد ویروس و ضد اسپاسم، ضد نفخ، افزایش دهنده تعریق بدن، گرم کننده و محرک رحم می‌باشد. اسانس دارچین خاصیت ضد قارچی و ضد باکتریایی دارد که احتمالا این آثار مربوط به محتوی ارتومتوکسی سینامالدئید است. عصاره دارچین دارای ترکیباتی مثل اوژنول می‌باشد که باعث به وجود آمدن خاصیت فیبرینولیتیک در آن می‌شود. دارچین و ترکیبات آن می‌توانند روی سیستم اعصاب مرکزی نیز اثر گذاشته و باعث کاهش درد شوند همچنین ترکیبات موجود در دارچین باعث تقویت عمل انسولین و کاهش مقاومت انسولینی می‌شود که باعث اثر مثبت بر گلوکز سطح خون می‌شود. یکی از مهمترین اثرات درمانی دارچین افزایش میل جنسی می‌باشد. افزایش هورمون‌ها را می‌توان به اثر مستقیم یا غیر مستقیم ترکیبات دارچین به ویژه سینامالدئید در افزایش سنتز نیتریک اکسید دانست. دارچین دارای ترکیبات فرار و غیر فرار فنلیک و غیر فنلیک می‌باشد که باعث به وجود آمدن خاصیت آنتی اکسیدانی در دارچین می‌شود. توصیه کاربردی/ صنعتی: با توجه به خواص ذکر شده برای دارچین و عصاره آن، همچنین سهولت در استخراج عصاره و قیمت مناسب آن می‌توان در صنایع دارویی و مواد غذایی از آن استفاده نمود.در صنعت موادغذایی از خواص آنتی میکروبیالی و آنتی اکسیدانی آن و حتی در صنایع بسته‌بندی به عنوان یک نگهدارنده طبیعی می‌توان از آن استفاده نمود.
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