Cinnamon Shows Antidiabetic Properties that Are Species-Specific: Effects on Enzyme Activity Inhibition and Starch Digestion - PubMed (original) (raw)

Cinnamon Shows Antidiabetic Properties that Are Species-Specific: Effects on Enzyme Activity Inhibition and Starch Digestion

Nicholas J Hayward et al. Plant Foods Hum Nutr. 2019 Dec.

Abstract

Despite considerable research the evidence around the antidiabetic properties of cinnamon remains equivocal, and this may be due to varietal differences which is an aspect that is understudied. This study systematically compared the anti-hyperglycaemic properties of the four major commercial cinnamon types used around the world (Chinese; Cinnamomum cassia [CC], Indonesian; C. burmanii [IC], Vietnamese; C. loureirii [VC], and Ceylon; C. zeylanicum [SC]). LC-MS analysis showed distinct diffrences in the phytochemical profiles of cinnamon with SC showing the lowest coumarin concentration. CC and IC had the highest polyphenol levels and antioxidant potential, and all four types differed significantly in their content (P < 0.001). All cinnamon types showed potent species-specific effects on starch digestion enzyme activity inhibition (P < 0.001), CC was most effective against α-amylase and all four strongly inhibited α-glucosidase compared to acarbose. Cinnamon significantly reduced starch breakdown during oral (P = 0.006) and gastric (P = 0.029) phases of gastro-intestinal digestion with IC and SC showing consistent effects. No effects of cinnamon were seen in the intestinal phase. IC, VC and SC showed the greatest potential to inhibit formation of advanced glycation endproducts (AGEs) during digestion. In conclusion, cinnamon demonstrates anti-hyperglycaemic properties, however effects are species-specific with best overall properties seen for Ceylon cinnamon.

Keywords: Anti-diabetic; Cinnamon; Enzyme inhibition; Species; Starch digestibility.

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Conflict of interest statement

All of the authors declare no conflicts of interest.

Figures

Fig. 1

Fig. 1

Relative compositions of cinnamon extracts. UV traces of cinnamon extracts (a) and composition of the major components (b). FSD = full scale deflection of PDAD detector at 280 nm. C-ALD – cinnamaldehyde, MeCALD = methoxy cinnamaldehyde; UK = unknown

Fig. 2

Fig. 2

Polyphenol and antioxidant contents of cinnamon extracts. Polyphenol content (a) and antioxidant potential (b) of the cinnamon extracts. Error bars are standard deviations. Bars with different symbols are significantly different (One-way ANOVA, P < 0.05)

Fig. 3

Fig. 3

Enzyme activity inhibition by cinnamon extracts. _α_-amylase (a) and _α_-glucosidase (b) inhibition activity of the cinnamon extracts expressed as IC50 values. Error bars are standard deviations. Bars with different symbols are significantly different (One-way ANOVA, P < 0.05)

Fig. 4

Fig. 4

Effects of cinnamon on the glycaemic potential of white bread. Glycaemic potential of white bread measured as free glucose generated during in vitro gastro-intestinal digestion. Error bars are standard deviations

Fig. 5

Fig. 5

Generation of advanced glycation end-products during gastro-intestinal digestion. Values are corrected for baseline. Error bars are standard deviations

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