latin name: cinnamomum cassia presl
botany: cinnamon is a spice obtained from the inner bark of several trees from the genus cinnamomun that is used in both sweet and savoury foods. Cinnamon trees are native to south east asia, and its origin was mysterious in europe until the sixteenth century. Cinnamon bark has been used throughout history, and across most cultures, as a culinary spice, for herbal bath decoctions and as a food remedy to maintain healthy blood sugar balance.
appearance: fine brown powder.
cas no. : 84961-46-6.
useful part: bark.
test method: uv.
solubility:soluble in water.
active ingredient: cinnamaldehyde, flavonoids, polyphenols. Cinnamaldehyde:
cas#:104-55-2
molecular formula: c9h8o.
molecular weight: 132. 16.
function:
1. Antioxidant actions, protecting cells from oxidative damage;
2. Supporting healthy fat and cholesterol balance within the normal range;
3. Support healthy insulin and blood glucose balance within the normal range, and promote healthy blood flow.
introduction:cinnamon bark water extract polyphenol type-a polymers from cinnamon bark water extracted powder with insulin-like biological activity. Our product, cinnamon extract is a water-soluble polymeric compounds extracted from cinnamon bark.
pharmacological:scientists at the agricultural research service have found polyphenolic polymer compounds from cinnamon bark that could become natural ingredients in products aimed at lowering blood sugar levels. Recent studies demonstrate that water-soluble polymeric compounds isolated from cinnamon have insulin-enhancing biological activity in the in vitro assay measuring the insulindependent effects on glucose metabolism and also function as antioxidants. Cinnamaldehyde is the main constituent of oils of cassia, cinnamon barks and roots.
applications:1, pharmaceutical raw materials. 2, food and drink for health care. 3, food additive