Antioxidant and Anti-Inflammatory Effect of Cinnamon (<i>Cinnamomum verum</i> J. Presl) Bark Extract after In Vitro Digestion Simulation

Antioxidant and Anti-Inflammatory Effect of Cinnamon (<i>Cinnamomum verum</i> J. Presl) Bark Extract after In Vitro Digestion Simulation

Cinnamon bark is widely used for its organoleptic features in the food context and growing evidence supports its beneficial effect on human health. The market offers an increasingly wide range of food products and supplements enriched with cinnamon extracts which are eliciting beneficial and health-...

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Bibliographic Details
Main Authors: Stefania Pagliari, Matilde Forcella, Elena Lonati, Grazia Sacco, Francesco Romaniello, Pierangela Rovellini, Paola Fusi, Paola Palestini, Luca Campone, Massimo Labra, Alessandra Bulbarelli, Ilaria Bruni
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
cinnamon
antioxidant
oxidative stress
inflammation
in vitro digestion simulation
natural product
Online Access:https://www.mdpi.com/2304-8158/12/3/452

Internet

https://www.mdpi.com/2304-8158/12/3/452

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