Cinnamon Bark Extract Polyphenols 10-30% UV
Cinnamon Bark Extract Flavonoids 10-15%
The active ingredients of the hot water extract of cinnamon are polyphenols and cinnamaldehyde and its derivatives have certain anti-inflammatory effects. The mechanism of its anti-inflammatory effect is mainly by inhibiting the production of NO, while trans Cinnamaldehyde is also expected to be a novel NO inhibitor in the future.
Cinnamon is a plant with antioxidant activity, which can inhibit oxidation and eliminate superoxide free radicals. The components it contains, such as total phenolics, quercitrin, and kaempferol, have been proved to have very good anti-tumor effects both in vivo and in vitro. The main component of cinnamon alcohol extract is cinnamaldehyde, which has a strong inhibitory effect on lipid peroxidation activity. At the same time, cinnamon hot water extract has a good elimination or inhibition effect on active oxygen free radicals related to aging, inflammation, cancer, arteriosclerosis, diabetes, etc.
The water extract of cinnamon can significantly inhibit Staphylococcus aureus, Escherichia coli, Staphylococcus albicans, Shigella, Typhi and Candida albicans in vitro. At the same time, the volatile oil of cinnamon can also inhibit Gram-positive bacteria and Gram-negative bacteria in vitro.