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Title
Cinnamon : a medicinal plant and a functional food systems / Jian Ju, Mozaniel Santana de Oliveira, Yu Qiao.
ISBN
9783031335051 (electronic bk.)
3031335058 (electronic bk.)
9783031335044
303133504X
Published
Cham : Springer, 2023.
Language
English
Description
1 online resource (292 pages) : illustrations (black and white, and color).
Other Standard Identifiers
10.1007/978-3-031-33505-1 doi
Call Number
SB307.C5
Dewey Decimal Classification
633.8/34
Summary
This work addresses the multiple possibilities for using cinnamon for applications in food science technology and to help in the complimentary treatment and prevention of diseases, with priority given to secondary metabolites produced by this plant. Issues related to the functions of cinnamon and its applications, as well as the biosynthetic pathways of production by plants, are covered in depth. The link between food science and technology and specific medicinal plants has not been explored enough in the current literature, and this text looks to bridge this gap in its extensive coverage of cinnamon. CINNAMON: A Functional Food and Medicinal Plant provides readers with a broad and diverse overview of the importance of secondary metabolites produced by plants and the possibilities for innovative biotechnological approaches that introduce new potential to a wide range of industrial products. The application of cinnamon in products across food science and its numerous health benefits are outlined, including its use as a complimentary medicine for a number of diseases. This book features the main cinnamon varieties and production areas plus quality evaluation and bioactive compound extraction methods. The multiple applications of spices in foods are covered in depth, plus antioxidant activity and inhibitory effects on bacteria and fungi. Beyond its use in foods, readers will find chapters covering the antiviral effects of cinnamon and its use for the treatment and prevention of diabetes and other disorders. Also important is coverage on the safety aspects of cinnamon and its extracts. To date no book has exclusively covered the many uses of cinnamon and cinnamon extracts in food and pharmaceutical applications. This much-needed work provides a fully up to date and extensive overview for researchers to examine the many uses of cinnamon across multiple products and industries. .
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Access limited to authorized users.
Source of Description
Description based on print version record.
Series
Food bioactive ingredients.
Aspects morphological, molecular, and biochemical of cinnamon
The main varieties and producing areas of cinnamon
The quality evaluation of cinnamon
Bioactive compounds and extraction methods of cinnamon
The application of cinnamon as a spice in food
The antioxidant activity of cinnamon extract and its active components
The inhibitory effect of cinnamon extract and its active components on bacteria
The inhibitory effect of cinnamon extract and its active components on fungi
Inhibition of growth and aflatoxin production by cinnamon
Effective biocontrol weed with cinnamon oil and extract
The antiviral effect of cinnamon
The application potential of cinnamon in the treatment of diabetes
The application potential of cinnamon in neuroprotection
The anticancer effect of cinnamon
Hepatoprotective effect of cinnamon extracts
Safety evaluation of cinnamon or cinnamon extract.
