Differentiation of the Four Major Species of Cinnamons (C. burmannii, C. verum, C. cassia, and C. loureiroi) Using a Flow Injection Mass Spectrometric (FIMS) Fingerprinting Method
- Pei Chen
- ,
- Jianghao Sun
- , and
- Paul Ford
Abstract
A simple and efficient flow injection mass spectrometric (FIMS) method was developed to differentiate cinnamon (Cinnamomum) bark (CB) samples of the four major species (C. burmannii, C. verum, C. aromaticum, and C. loureiroi) of cinnamon. Fifty cinnamon samples collected from China, Vietnam, Indonesia, and Sri Lanka were studied using the developed FIMS fingerprinting method. The FIMS fingerprints of the cinnamon samples were analyzed using principal component analysis (PCA). The FIMS technique required only 1 min of analysis time per sample. The representative samples from each of the four major species of cinnamon were further examined using an ultrahigh-performance liquid chromatography–high-resolution mass spectrometry system, and the chemical differences between the four species were profiled. The results showed that the 1 min FIMS fingerprinting method successfully differentiated the four cinnamon species studied.
Introduction
Experimental Procedures
Materials
Sample Preparation
Flow Injection Mass Spectrometry
Data Processing for FIMS Fingerprint
Ultrahigh-Performance Liquid Chromatography–High-Resolution Mass Spectrometry (UHPLC-HRMS)
Results and Discussion
FIMS Fingerprints of the Cinnamon Samples
PCA of the FIMS Fingerprints
PCA Loadings and UHPLC-HRMS Studies
Supporting Information
Figures S1–S9. This material is available free of charge via the Internet at http://pubs.acs.org.
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References
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13Lu, Z. L.; Jia, Q.; Wang, R.; Wu, X. M.; Wu, Y. C.; Huang, C. G.; Li, Y. M. Hypoglycemic activities of A- and B-type procyanidin oligomer-rich extracts from different cinnamon barks Phytomedicine 2011, 18 (4) 298– 302Google Scholar13https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC3MXit1ajsbY%253D&md5=045e6d473e672e870268d95f8dc83829Hypoglycemic activities of A- and B-type procyanidin oligomer-rich extracts from different Cinnamon barksLu, Zhaolian; Jia, Qi; Wang, Rui; Wu, Ximin; Wu, Yingchun; Huang, Caiguo; Li, YimingPhytomedicine (2011), 18 (4), 298-302CODEN: PYTOEY; ISSN:0944-7113. (Elsevier GmbH)Procyanidin oligomers in Cinnamon are thought to be responsible for the biol. activity in the treatment of diabetes mellitus (DM). To clarify types of procyanidin oligomers in different Cinnamon species and investigate their different effects, the present study investigated procyanidin oligomers in polyphenolic oligomer-rich exts. of three Cinnamon samples by LC-MS methods, and their hypoglycemic activities were detected in vivo and in vitro. The results showed that two of the three samples from Cinnamomum cassia were rich in B-type procyanidin oligomers, and the other sample was rich in A-type procyanidin oligomers. The Cinnamon exts. were administered at doses of 200 and 300 mg/kg body wt. in high-fat diet-fed and low-dose streptozotocin (STZ)-induced diabetic mice for 14 days. The results showed that blood glucose concns. were significantly decreased in all Cinnamon ext. groups compared with the control group (p < 0.05). Administration of the Cinnamon exts. significantly increased the consumption of extracellular glucose in insulin-resistant HepG2 cells and normal HepG2 cells compared with the control group. These results suggest that both A- and B-type procyanidin oligomers in different Cinnamon species have hypoglycemic activities and may improve insulin sensitivity in type 2 DM.
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14Chen, P.; Harnly, J. M.; Lester, G. E. Flow injection mass spectral fingerprints demonstrate chemical differences in Rio Red grapefruit with respect to year, harvest time, and conventional versus organic farming J. Agric. Food Chem. 2010, 58 (8) 4545– 4553Google ScholarThere is no corresponding record for this reference.
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15Chen, P.; Lin, L. Z.; Harnly, J. M. Mass spectroscopic fingerprinting method for differentiation between Scutellaria lateriflora and the germander (Teucrium canadense and T. chamaedrys) species J. AOAC Int. 2010, 93 (4) 1148– 1154Google ScholarThere is no corresponding record for this reference.
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16Chen, P.; Harnly, J. M.; Harrington Pde, B. Flow injection mass spectroscopic fingerprinting and multivariate analysis for differentiation of three Panax species J. AOAC Int. 2011, 94 (1) 90– 99Google ScholarThere is no corresponding record for this reference.
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17Sun, J.; Chen, P. A flow-injection mass spectrometry fingerprinting method for authentication and quality assessment of Scutellaria lateriflora-based dietary supplements Anal. Bioanal. Chem. 2011, 401 (5) 1577– 1584Google Scholar17https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A280%3ADC%252BC3MjntVCrtQ%253D%253D&md5=44015655f8db57aece051c17d02ed49aA flow-injection mass spectrometry fingerprinting method for authentication and quality assessment of Scutellaria lateriflora-based dietary supplementsSun Jianghao; Chen PeiAnalytical and bioanalytical chemistry (2011), 401 (5), 1577-84 ISSN:.Scutellaria lateriflora, commonly known as skullcap, is used as an ingredient in numerous herbal products. However, it has been occasionally adulterated/contaminated with Teucrium canadense and/or Teucrium chamaedrys, commonly known as germander, due to the morphological similarities between the two genera. The latter contains hepatotoxic diterpenes. Despite the potential hepatotoxicity introduced by germander contamination, analytical methodologies for the authentication and quality assessment of S. lateriflora-based dietary supplements have not been reported. In this study, a flow-injection/mass spectrometry fingerprinting method in combination with principal component analysis was used to survey S. lateriflora-based dietary supplements sold in the USA.
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18Jayaprakasha, G. K.; Ohnishi-Kameyama, M.; Ono, H.; Yoshida, M.; Jaganmohan Rao, L. Phenolic constituents in the fruits of Cinnamomum zeylanicum and their antioxidant activity J. Agric. Food Chem. 2006, 54 (5) 1672– 1679Google ScholarThere is no corresponding record for this reference.
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20Ding, Y.; Wu, E. Q.; Liang, C.; Chen, J.; Tran, M. N.; Hong, C. H.; Jang, Y.; Park, K. L.; Bae, K.; Kim, Y. H.; Kang, J. S. Discrimination of cinnamon bark and cinnamon twig samples sourced from various countries using HPLC-based fingerprint analysis Food Chem. 2011, 127 (2) 755– 760Google ScholarThere is no corresponding record for this reference.
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21Vanschoonbeek, K.; Thomassen, B. J.; Senden, J. M.; Wodzig, W. K.; van Loon, L. J. Cinnamon supplementation does not improve glycemic control in postmenopausal type 2 diabetes patients J. Nutr. 2006, 136, 977– 980Google Scholar21https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD28XjtVOksbg%253D&md5=096a7be5750e7d82b97ccfb2bec2234aCinnamon supplementation does not improve glycemic control in postmenopausal type 2 diabetes patientsVanschoonbeek, Kristof; Thomassen, Bregje J. W.; Senden, Joan M.; Wodzig, Will K. W. H.; van Loon, Luc J. C.Journal of Nutrition (2006), 136 (4), 977-980CODEN: JONUAI; ISSN:0022-3166. (American Society for Nutrition)In vitro and in vivo animal studies have reported strong insulin-like or insulin-potentiating effects after cinnamon administration. Recently, a human intervention study showed that cinnamon supplementation (1 g/d) strongly reduced fasting blood glucose concn. (30%) and improved the blood lipid profile in patients with type 2 diabetes. The objective of this study was to investigate the effects of cinnamon supplementation on insulin sensitivity and/or glucose tolerance and blood lipid profile in patients with type 2 diabetes. Therefore, a total of 25 postmenopausal patients with type 2 diabetes (aged 62.9 ± 1.5 y, BMI 30.4 ± 0.9 kg/m2) participated in a 6-wk intervention during which they were supplemented with either cinnamon (Cinnamomum cassia, 1.5 g/d) or a placebo. Before and after 2 and 6 wk of supplementation, arterialized blood samples were obtained and oral glucose tolerance tests were performed. Blood lipid profiles and multiple indexes of whole-body insulin sensitivity were detd. There were no time × treatment interactions for whole-body insulin sensitivity or oral glucose tolerance. The blood lipid profile of fasting subjects did not change after cinnamon supplementation. We conclude that cinnamon supplementation (1.5 g/d) does not improve whole-body insulin sensitivity or oral glucose tolerance and does not modulate blood lipid profile in postmenopausal patients with type 2 diabetes. More research on the proposed health benefits of cinnamon supplementation is warranted before health claims should be made.
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References
ARTICLE SECTIONS
This article references 21 other publications.
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1Killday, K. B.; Davey, M. H.; Glinski, J. A.; Duan, P.; Veluri, R.; Proni, G.; Daugherty, F. J.; Tempesta, M. S. Bioactive A-type proanthocyanidins from Cinnamomum cassia J. Nat. Prod. 2011, 74 (9) 1833– 1841There is no corresponding record for this reference.
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2Mancini-Filho, J.; Van-Koiij, A.; Mancini, D. A.; Cozzolino, F. F.; Torres, R. P. Antioxidant activity of cinnamon (Cinnamomum zeylanicum, Breyne) extracts Boll. Chim. Farm. 1998, 137 (11) 443– 4472https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADyaK1MXisFyhurs%253D&md5=8e5ee905de21d379d8cb670e8cb7d42fAntioxidant activity of cinnamon (Cinnamomum zeylanicum, Breyne) extractsMancini-Filho, J.; Van-Koiij, A.; Mancini, D. A. P.; Cozzolino, F. F.; Torres, R. P.Bollettino Chimico Farmaceutico (1998), 137 (11), 443-447CODEN: BCFAAI; ISSN:0006-6648. (Societa Editoriale Farmaceutica)Lipid oxidn. is one of the major changes that can occur during processing, distribution, storage and final prepn. of foods. The oxidn. could be prevented by adding synthetic or natural antioxidants in spite of safety of synthetic ones has been questioned. This situation promotes increasing demand for food additives of natural origin. The objective of this study was to evaluate the antioxidant activity of cinnamon exts. Cinnamon samples were obtained at local market, milled (32 mesh sieve) and submitted to sequential extn. using as solvents: ether, methanol and water. The antioxidant activity in the exts. was measured by the β-carotene/linoleic acid system, at 50°C and absorbances reading at 470 nm every 15 min intervals for 120 min. Two controls were used in this detn.: one with synthetic antioxidant (BHT, 100 ppm) and other without antioxidant. The water ext. was fractionated using silica Gel 60 and 60 G and through chromatog. processes: TLC and column, using BAW as mobile phase and Et acetate, petroleum ether, methanol and water as eluent, resp. The etheric (0.69 mg), methanolic (0.88 mg) and aq. (0.44 mg) cinnamon exts., inhibited the oxidative process in 68, 95.5 and 87.5%, resp. The BHT control inhibited 80% oxidn. The spray reagents (1) β-carotene/linoleic acid and (2) FeCl3/K3Fe(CN)6 1% sol, showed spots in TLC with antioxidant activity (1) and blue color (2), indicating the presence of phenolic compds. with Rf values of 0.50. Five fractions were obtained by column partition with antioxidant activity and the presence of phenolic compds. These results suggest that the cinnamon exts. can be used as food antioxidant together with the improvement of food palatability. Further studies are in processing of analyzing the synergic assocn. of exts. with synthetic antioxidant and to identify compds. with antioxidant activity in cinnamon exts.
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3Mathew, S.; Abraham, T. E. Studies on the antioxidant activities of cinnamon (Cinnamomum verum) bark extracts, through various in vitro models Food Chem. 2006, 94 (4) 520– 528There is no corresponding record for this reference.
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4Shan, B.; Cai, Y. Z.; Brooks, J. D.; Corke, H. Antibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii): activity against foodborne pathogenic bacteria J. Agric. Food Chem. 2007, 55 (14) 5484– 5490There is no corresponding record for this reference.
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5Ooi, L. S.; Li, Y.; Kam, S. L.; Wang, H.; Wong, E. Y.; Ooi, V. E. Antimicrobial activities of cinnamon oil and cinnamaldehyde from the Chinese medicinal herb Cinnamomum cassia Blume Am. J. Chin. Med. 2006, 34 (3) 511– 5225https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD28XksFKnt7o%253D&md5=c5a420bd37cb990f54538f154555aaefAntimicrobial Activities of Cinnamon Oil and Cinnamaldehyde from the Chinese Medicinal Herb Cinnamomum cassia BlumeOoi, Linda S. M.; Li, Yaolan; Kam, Sheung-Lau; Wang, Hua; Wong, Elaine Y. L.; Ooi, Vincent E. C.American Journal of Chinese Medicine (2006), 34 (3), 511-522CODEN: AJCMBA; ISSN:0192-415X. (World Scientific Publishing Co. Pte. Ltd.)Both Cinnamomum verum J.S. Presl. and Cinnamomum cassia Blume are collectively called Cortex Cinnamonmi for their medicinal cinnamon bark. Cinnamomum verum is more popular elsewhere in the world, whereas C. cassia is a well known traditional Chinese medicine. An anal. of hydro-distd. Chinese cinnamon oil and pure cinnamaldehyde by gas chromatog./mass spectrometry revealed that cinnamaldehyde is the major component comprising 85% in the essential oil and the purity of cinnamaldehyde in use is high (> 98%). Both oil and pure cinnamaldehyde of C. cassia were equally effective in inhibiting the growth of various isolates of bacteria including Gram-pos. (1 isolate, Staphylococcus aureus), and Gram-neg. (7 isolates, E. coli, Enterobacter aerogenes, Proteus vulgaris, Pseudomonas aeruginosa, Vibrio cholerae, Vibrio parahaemolyticus and Samonella typhimurium), and fungi including yeasts (four species of Candida, C. albicans, C. tropicalis, C. glabrata, and C. krusei), filamentous molds (4 isolates, three Aspergillus spp. and one Fusarium sp.) and dermatophytes (three isolates, Microsporum gypseum, Trichophyton rubrum and T. mentagraphytes). Their min. inhibition concns. (MIC) as detd. by agar diln. method varied only slightly. The MICs of both oil and cinnamaldehyde for bacteria ranged from 75 μg/mL to 600 μg/mL, for yeasts from 100 μg/mL to 450 μg/mL, for filamentous fungi from 75 μg/mL to 150 μg/mL, and for dermatophytes from 18.8 μg/mL to 37.5 μg/mL. The antimicrobial effectiveness of C. cassia oil and its major constituent is comparable and almost equiv., which suggests that the broad-spectrum antibiotic activities of C. cassia oil are due to cinnamaldehyde. The relationship between structure and function of the main components of cinnamon oil is also discussed.
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6Baker, W. L.; Kluger, J.; Gutierrez-Williams, G.; Coleman, C. I.; White, C. M. Effect of cinnamon on glucose control and lipid parameters Diabetes Care 2008, 31 (1) 41– 43There is no corresponding record for this reference.
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7Anderson, R. A. Chromium and polyphenols from cinnamon improve insulin sensitivity Proc. Nutr. Soc. 2008, 67 (1) 48– 537https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD1cXjt12gt7s%253D&md5=fba114753b75cc7539d0facd9110c4edChromium and polyphenols from cinnamon improve insulin sensitivityAnderson, Richard A.Proceedings of the Nutrition Society (2008), 67 (1), 48-53CODEN: PNUSA4; ISSN:0029-6651. (Cambridge University Press)A review. Naturally-occurring compds. that have been shown to improve insulin sensitivity include Cr and polyphenols found in cinnamon (Cinnamomon cassia). These compds. also have similar effects on insulin signalling and glucose control. The signs of Cr deficiency are similar to those for the metabolic syndrome and supplemental Cr has been shown to improve all these signs in human subjects. In a double-blind placebo-controlled study it has been demonstrated that glucose, insulin, cholesterol and HbA1c are all improved in patients with type 2 diabetes following Cr supplementation. It has also been shown that cinnamon polyphenols improve insulin sensitivity in in vitro, animal and human studies. Cinnamon reduces mean fasting serum glucose (18-29%), TAG (23-30%), total cholesterol (12-26%) and LDL-cholesterol (7-27%) in subjects with type 2 diabetes after 40 d of daily consumption of 1-6 g cinnamon. Subjects with the metabolic syndrome who consume an aq. ext. of cinnamon have been shown to have improved fasting blood glucose, systolic blood pressure, percentage body fat and increased lean body mass compared with the placebo group. Studies utilizing an aq. ext. of cinnamon, high in type A polyphenols, have also demonstrated improvements in fasting glucose, glucose tolerance and insulin sensitivity in women with insulin resistance assocd. with the polycystic ovary syndrome. For both supplemental Cr and cinnamon not all studies have reported beneficial effects and the responses are related to the duration of the study, form of Cr or cinnamon used and the extent of obesity and glucose intolerance of the subjects.
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8Khan, A.; Bryden, N. A.; Polansky, M. M.; Anderson, R. A. Insulin potentiating factor and chromium content of selected foods and spices Biol. Trace Elem. Res. 1990, 24 (3) 183– 188There is no corresponding record for this reference.
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9Anderson, R. A. Nutritional factors influencing the glucose/insulin system: chromium J. Am. Coll. Nutr. 1997, 16 (5) 404– 4109https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADyaK2sXms1Sju7o%253D&md5=80846ccb0b7c1c5bfa149c426b9424deNutritional factors influencing the glucose/insulin system: chromiumAnderson, Richard A.Journal of the American College of Nutrition (1997), 16 (5), 404-410CODEN: JONUDL; ISSN:0731-5724. (American College of Nutrition)A review with 47 refs. Chromium (Cr) improves the glucose/insulin system in subjects with hypoglycemia, hyperglycemia, diabetes and hyperlipemia with no detectable effects on control subjects. Chromium improves insulin binding, insulin receptor no., insulin internalization, beta cell sensitivity and insulin receptor enzymes with overall increases in insulin sensitivity. There have been several studies involving Cr supplementation of subjects with NIDDM and/or lipemia and most have reported beneficial effects of Cr on the glucose/insulin system. In a recent study, Chinese subjects with NIDDM were divided into three groups of 60 subjects and supplemented with placebo, 100 or 500 μg of Cr as chromium picolinate 2 times per day for 4 mo. Improvements in the glucose/insulin system were highly significant in the subjects receiving 500 μg twice per day with less or no significant improvements in the subjects receiving 100 μg twice per day after 2 and 4 mo. In summary, Cr is involved in the control of the glucose/insulin system and the amt., and likely form of chromium, are crit. when evaluating the role of chromium in this system.
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10Khan, A.; Safdar, M.; Khan, M. M. A.; Khattak, K. N.; Anderson, R. A. Cinnamon improves glucose and lipids of people with type 2 diabetes Diabetes Care 2003, 26 (12) 3215– 3218There is no corresponding record for this reference.
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11Anderson, R. A.; Broadhurst, C. L.; Polansky, M. M.; Schmidt, W. F.; Khan, A.; Flanagan, V. P.; Schoene, N. W.; Graves, D. J. Isolation and characterization of polyphenol type-A polymers from cinnamon with insulin-like biological activity J. Agric. Food Chem. 2004, 52 (1) 65– 70There is no corresponding record for this reference.
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12Corder, R.; Mullen, W.; Khan, N. Q.; Marks, S. C.; Wood, E. G.; Carrier, M. J.; Crozier, A. Oenology: red wine procyanidins and vascular health Nature 2006, 444 (7119) 566There is no corresponding record for this reference.
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13Lu, Z. L.; Jia, Q.; Wang, R.; Wu, X. M.; Wu, Y. C.; Huang, C. G.; Li, Y. M. Hypoglycemic activities of A- and B-type procyanidin oligomer-rich extracts from different cinnamon barks Phytomedicine 2011, 18 (4) 298– 30213https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BC3MXit1ajsbY%253D&md5=045e6d473e672e870268d95f8dc83829Hypoglycemic activities of A- and B-type procyanidin oligomer-rich extracts from different Cinnamon barksLu, Zhaolian; Jia, Qi; Wang, Rui; Wu, Ximin; Wu, Yingchun; Huang, Caiguo; Li, YimingPhytomedicine (2011), 18 (4), 298-302CODEN: PYTOEY; ISSN:0944-7113. (Elsevier GmbH)Procyanidin oligomers in Cinnamon are thought to be responsible for the biol. activity in the treatment of diabetes mellitus (DM). To clarify types of procyanidin oligomers in different Cinnamon species and investigate their different effects, the present study investigated procyanidin oligomers in polyphenolic oligomer-rich exts. of three Cinnamon samples by LC-MS methods, and their hypoglycemic activities were detected in vivo and in vitro. The results showed that two of the three samples from Cinnamomum cassia were rich in B-type procyanidin oligomers, and the other sample was rich in A-type procyanidin oligomers. The Cinnamon exts. were administered at doses of 200 and 300 mg/kg body wt. in high-fat diet-fed and low-dose streptozotocin (STZ)-induced diabetic mice for 14 days. The results showed that blood glucose concns. were significantly decreased in all Cinnamon ext. groups compared with the control group (p < 0.05). Administration of the Cinnamon exts. significantly increased the consumption of extracellular glucose in insulin-resistant HepG2 cells and normal HepG2 cells compared with the control group. These results suggest that both A- and B-type procyanidin oligomers in different Cinnamon species have hypoglycemic activities and may improve insulin sensitivity in type 2 DM.
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14Chen, P.; Harnly, J. M.; Lester, G. E. Flow injection mass spectral fingerprints demonstrate chemical differences in Rio Red grapefruit with respect to year, harvest time, and conventional versus organic farming J. Agric. Food Chem. 2010, 58 (8) 4545– 4553There is no corresponding record for this reference.
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15Chen, P.; Lin, L. Z.; Harnly, J. M. Mass spectroscopic fingerprinting method for differentiation between Scutellaria lateriflora and the germander (Teucrium canadense and T. chamaedrys) species J. AOAC Int. 2010, 93 (4) 1148– 1154There is no corresponding record for this reference.
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16Chen, P.; Harnly, J. M.; Harrington Pde, B. Flow injection mass spectroscopic fingerprinting and multivariate analysis for differentiation of three Panax species J. AOAC Int. 2011, 94 (1) 90– 99There is no corresponding record for this reference.
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17Sun, J.; Chen, P. A flow-injection mass spectrometry fingerprinting method for authentication and quality assessment of Scutellaria lateriflora-based dietary supplements Anal. Bioanal. Chem. 2011, 401 (5) 1577– 158417https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A280%3ADC%252BC3MjntVCrtQ%253D%253D&md5=44015655f8db57aece051c17d02ed49aA flow-injection mass spectrometry fingerprinting method for authentication and quality assessment of Scutellaria lateriflora-based dietary supplementsSun Jianghao; Chen PeiAnalytical and bioanalytical chemistry (2011), 401 (5), 1577-84 ISSN:.Scutellaria lateriflora, commonly known as skullcap, is used as an ingredient in numerous herbal products. However, it has been occasionally adulterated/contaminated with Teucrium canadense and/or Teucrium chamaedrys, commonly known as germander, due to the morphological similarities between the two genera. The latter contains hepatotoxic diterpenes. Despite the potential hepatotoxicity introduced by germander contamination, analytical methodologies for the authentication and quality assessment of S. lateriflora-based dietary supplements have not been reported. In this study, a flow-injection/mass spectrometry fingerprinting method in combination with principal component analysis was used to survey S. lateriflora-based dietary supplements sold in the USA.
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18Jayaprakasha, G. K.; Ohnishi-Kameyama, M.; Ono, H.; Yoshida, M.; Jaganmohan Rao, L. Phenolic constituents in the fruits of Cinnamomum zeylanicum and their antioxidant activity J. Agric. Food Chem. 2006, 54 (5) 1672– 1679There is no corresponding record for this reference.
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19Gu, L.; Kelm, M. A.; Hammerstone, J. F.; Zhang, Z.; Beecher, G.; Holden, J.; Haytowitz, D.; Prior, R. L. Liquid chromatographic/electrospray ionization mass spectrometric studies of proanthocyanidins in foods J. Mass Spectrom. 2003, 38 (12) 1272– 1280There is no corresponding record for this reference.
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20Ding, Y.; Wu, E. Q.; Liang, C.; Chen, J.; Tran, M. N.; Hong, C. H.; Jang, Y.; Park, K. L.; Bae, K.; Kim, Y. H.; Kang, J. S. Discrimination of cinnamon bark and cinnamon twig samples sourced from various countries using HPLC-based fingerprint analysis Food Chem. 2011, 127 (2) 755– 760There is no corresponding record for this reference.
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21Vanschoonbeek, K.; Thomassen, B. J.; Senden, J. M.; Wodzig, W. K.; van Loon, L. J. Cinnamon supplementation does not improve glycemic control in postmenopausal type 2 diabetes patients J. Nutr. 2006, 136, 977– 98021https://chemport.cas.org/services/resolver?origin=ACS&resolution=options&coi=1%3ACAS%3A528%3ADC%252BD28XjtVOksbg%253D&md5=096a7be5750e7d82b97ccfb2bec2234aCinnamon supplementation does not improve glycemic control in postmenopausal type 2 diabetes patientsVanschoonbeek, Kristof; Thomassen, Bregje J. W.; Senden, Joan M.; Wodzig, Will K. W. H.; van Loon, Luc J. C.Journal of Nutrition (2006), 136 (4), 977-980CODEN: JONUAI; ISSN:0022-3166. (American Society for Nutrition)In vitro and in vivo animal studies have reported strong insulin-like or insulin-potentiating effects after cinnamon administration. Recently, a human intervention study showed that cinnamon supplementation (1 g/d) strongly reduced fasting blood glucose concn. (30%) and improved the blood lipid profile in patients with type 2 diabetes. The objective of this study was to investigate the effects of cinnamon supplementation on insulin sensitivity and/or glucose tolerance and blood lipid profile in patients with type 2 diabetes. Therefore, a total of 25 postmenopausal patients with type 2 diabetes (aged 62.9 ± 1.5 y, BMI 30.4 ± 0.9 kg/m2) participated in a 6-wk intervention during which they were supplemented with either cinnamon (Cinnamomum cassia, 1.5 g/d) or a placebo. Before and after 2 and 6 wk of supplementation, arterialized blood samples were obtained and oral glucose tolerance tests were performed. Blood lipid profiles and multiple indexes of whole-body insulin sensitivity were detd. There were no time × treatment interactions for whole-body insulin sensitivity or oral glucose tolerance. The blood lipid profile of fasting subjects did not change after cinnamon supplementation. We conclude that cinnamon supplementation (1.5 g/d) does not improve whole-body insulin sensitivity or oral glucose tolerance and does not modulate blood lipid profile in postmenopausal patients with type 2 diabetes. More research on the proposed health benefits of cinnamon supplementation is warranted before health claims should be made.
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