Relative bioavailability of coumarin from cinnamon and cinnamon-containing foods compared to isolated coumarin: a four-way crossover study in human volunteers

Scope: Cassia cinnamon contains high levels (up to 1 %) of coumarin. Heavy consumption of this spice may result in a dose exceeding the tolerable daily intake (TDI). In this context, the question was raised whether coumarin in the plant matrix of cinnamon has the same bioavailability as isolated coumarin. Methods and results: A four‐way crossover study was performed, in which the same dose of 12 mg coumarin was administered in different formulations to 24 healthy volunteers. The relative extent of absorption measured as urinary excretion of the main metabolite 7‐hydroxycoumarin (7OHC) was found to be 62.8% for isolated coumarin in a capsule (reference), 56.0% for cinnamon in capsules, 66.1% for cinnamon tea, and 54.7% for cinnamon in rice pudding (means, n=23, observation period 8 hours). Additionally, 7OHC plasma levels were measured for 105 minutes after administration and revealed a fast absorption of coumarin from cinnamon tea leading to the highest peak concentrations. Conclusion: The relative extent of absorption of coumarin from powder of cassia cinnamon is only slightly lower than that of isolated coumarin. Therefore, the TDI of coumarin can be used for risk assessment of coumarin exposure from cinnamon‐containing meals.     

Coumarin and cinnamaldehyde in cinnamon marketed in Italy: A natural chemical hazard?

Some plants that are processed into foods often contain natural substances that may be hazardous to human health. One example is coumarin, which is known to cause liver and kidney damage in rats, mice and probably humans. The main source of coumarin in the diet is cinnamon. The name ‘cinnamon’ is correctly used to refer to Ceylon cinnamon, also known as ‘true cinnamon’. However, other plant species are sometimes sold with the label of cinnamon. This is the case of Cinnamomun aromaticum (cassia). In recent years, due to its cheaper price, cassia is replacing true cinnamon in the European food market being largely used in the preparation of some kinds of sweets. Several European health agencies have recently warned against consuming high amounts of cassia due to its high content of coumarin. In this study, 34 samples of cinnamon and 50 samples of cinnamon-containing foodstuffs were collected from the Italian market. Quantitative determinations of coumarin and cinnamaldehyde were performed by high-performance liquid chromatography (HPLC) with diode array detector (DAD). The analytical method was in-house validated assessing recovery, repeatability, linearity, limit of detection (LOD) and limit of quantitation (LOQ). The results showed that about 51% of cinnamon samples consisted of cassia, 10% were probably a blend of cassia and Ceylon cinnamon, whereas only 39% were actually Ceylon cinnamon. As far as cinnamon-containing foods are concerned, the samples often exceeded the maximum level fixed in the European Flavourings Directive of 2 mg kg^?1.     

Quantification of coumarin and related phenolics in cinnamon samples from south India using UHPLC-ESI-QqQLIT-MS/MS method

The presence of coumarin, a hepatotoxic phenyl propanoid, in samples of the spice, cinnamon, procured from the market has raised food safety concerns world over. A validated, ultra-performance liquid chromatography- linear ion trap triple quadrupole mass spectrometry method was developed in the present study for the estimation of coumarin and other phenolics in authentic Cinnamomum verum bark samples and market samples from south India. Coumarin contents in authentic bark samples were in the range of 12.3 to 143.0 mg/kg, whereas the coumarin contents in samples procured from the market were up to 3462.0 mg/kg. The high content of coumarin and cinnamaldehyde in cinnamon samples procured from the market suggested possible blending with substitutes like Cinnamomum cassia barks, which possess substantial amounts of coumarin and cinnamaldehyde.     

Cover Picture: Mol. Nutr. Food Res. 6'2010

Regular issues provide a wide range of research and review articles covering all aspects of Molecular Nutrition & Food Research. Selected topics of issue 06 are: Measurement of caffeic and ferulic acid equivalents in plasma after coffee consumption: small intestine and colon are key sites for coffee metabolism Comparative resistance of food proteins to adult and infant in vitro digestion models Garlic components inhibit angiotensin II – induced cell cycle progression and migration: involvement of cell cycle inhibitor p27Kip1 and MAPK Diosgenin attenuates inflammatory changes in the interaction between adipocytes and macrophages Oleuropein and hydroxytyrosol inhibit MCF‐7 breast cancer cell proliferation interfering with ERK1/2 activation     

UPLC-Q-TOF/MS法测定桂皮中香豆素含量

为降低基质干扰,样品经粉碎过筛后,通过响应面试验优化桂皮前处理条件,采用稳定同位素稀释结合超高效液相色谱-四极杆飞行时间质谱（UPLC-Q-TOF/MS）法测定香豆素含量,并进行方法学考察。结果表明,桂皮中香豆素的最优超声提取条件为甲醇作为提取溶剂,甲醇用量25 m L,提取时间25 min,提取温度50℃,重复提取2次。在此条件下,采用稳定同位素稀释结合UPLC-QTOF/MS测定香豆素,内标法定量,使用香豆素-d4为内标物进行基质效应的校正,香豆素质量浓度在0.01～2.0 mg/L范围内,线性关系良好,相关系数R2为0.999 3,平均回收率为89.9%～99.9%,精密度试验结果的相对标准偏差（RSD）为1.58%～3.22%,方法检出限（LOD）为0.3 mg/kg,定量限（LOQ）为1.0 mg/kg,说明该方法操作简便、灵敏度高,回收率及精密度较好,可应用于桂皮中香豆素含量的测定。     

Inhibitory effect of esculetin on free-fatty-acid-induced lipid accumulation in human HepG2 cells through activation of AMP-activated protein kinase

Food Science and Biotechnology - This study aimed to determine the lipid-lowering effect of esculetin (6,7-dihydroxycoumarin), a coumarin derivative, using a cell model of steatosis induced by a...     

Optimization of subcritical extraction process for cinnamon (Cinnamomum Cassia Blume) using response surface methodology

Food Science and Biotechnology - Subcritical extraction was optimized to maximize the extraction yield of flavoring compounds from cinnamon. The extracts of cinnamon were obtained at three...     

Cover Picture: Mol. Nutr. Food Res. 11'2010

Regular issues provide a wide range of research and review articles covering all aspects of Molecular Nutrition & Food Research. Selected topics of issue 11 are: Flavan‐3‐ol C‐glycosides – preparation and model experiments mimicking their human intestinal transit Resveratrol confers resistance against taxol via induction of cell cycle arrest in human cancer cell lines Kaempferol induced apoptosis via endoplasmic reticulum stress and mitochondria‐dependent pathway in human osteosarcoma U‐2 OS cells Diosgenin present in fenugreek improves glucose metabolism by promoting adipocyte differentiation and inhibiting inflammation in adipose tissues Plasma phospholipids n‐3 polyunsaturated fatty acid is associated with metabolic syndrome     

Cover Picture: Mol. Nutr. Food Res. 12'2010

Regular issues provide a wide range of research and review articles covering all aspects of Molecular Nutrition & Food Research. Selected topics of issue 12 are: Instant coffee with high chlorogenic acid levels protects humans against oxidative damage of macromolecules Antioxidant effectiveness of coffee extracts and selected constituents in cell free systems and human colon cell lines Polyphenols and phenolic acids from strawberry and apple decrease glucose uptake and transport by human intestinal Caco‐2 cells Pterostilbene Induces Autophagy and Apoptosis in Sensitive and Chemoresistant Human Bladder Cancer Cells Trans‐10, cis‐12 conjugated linoleic acid inhibits skeletal muscle differentiation and GLUT4 expression independently from NF‐κB activation     

Cover Picture: Mol. Nutr. Food Res. 11'2011

Regular issues provide a wide range of research, review and food & function articles covering all aspects of Molecular Nutrition & Food Research. Selected topics of issue 11 are: GABA (γ‐amino butyric acid), a non‐protein amino acid counters the beta‐adrenergic cascade‐activated oncogenic signaling in pancreatic cancer: A review of experimental evidence Mechanisms of weight maintenance under high‐ and low‐protein, low‐glycaemic index diets Tetrahydrocurcumin, a major metabolite of curcumin, induced autophagic cell death through coordinative modulation of PI3K/Akt‐mTOR and MAPKs signaling pathways in human leukemia HL‐60 cells Maternal folate supply and sex influence gene‐specific DNA methylation in the fetal gut Bilberries and their anthocyanins ameliorate experimental colitis     

Cover Picture: Mol. Nutr. Food Res. 9'2010

Regular issues provide a wide range of research and review articles covering all aspects of Molecular Nutrition & Food Research. Selected topics of issue 09 are: Diet‐induced obesity regulates the galanin‐mediated signaling cascade in the adipose tissue of mice 6‐Dehydrogingerdione, an active constituent of dietary ginger, induces cell cycle arrest and apoptosis through reactive oxygen species/c‐Jun N‐terminal kinase pathways in human breast cancer cells Ursolic acid, a naturally occurring triterpenoid, suppresses migration and invasion of human breast cancer cells by modulating c‐Jun N‐terminal kinase, Akt and mammalian target of rapamycin signaling Eupafolin, a flavonoid isolated from Artemisia princeps, induced apoptosis in human cervical adenocarcinoma HeLa cells Isolation, cloning, and characterization of the 2S albumin: A new allergen from hazelnut     

HPLC analysis and safety assessment of coumarin in foods

Coumarin is a component of natural flavourings including cassia, which is widely used in foods and pastries. The toxicity of coumarin has raised some concerns and food safety authorities have set a maximum limit of 2 mg/kg for foods and beverages in general, and a maximum level of 10 mg/l for alcoholic beverages. An efficient method for routine analysis of coumarin is liquid chromatography with diode array detection. The optimal sample preparation for foods containing cinnamon was investigated and found to be cold extraction of 15 g sample with 50 mL of methanol (80%, v/v) for 30 min using magnetic stirring.     

Cover Picture: Mol. Nutr. Food Res. 3'2010

Regular issues provide a wide range of research and review articles covering all aspects of Molecular Nutrition & Food Research. Selected topics of issue 03 are: Absorption, metabolism, and excretion of green tea flavan‐3‐ols in humans with an ileostomy Differential effects of resveratrol and its naturally‐occurring methylether analogs on cell cycle and apoptosis in human androgen‐responsive LNCaP cancer cells Blueberry Fruit Polyphenolics Suppress Oxidative Stress‐Induced Skeletal Muscle Cell Damage in Vitro Cysteine proteinase inhibitor Act d 4 is a functional allergen contributing to the clinical symptoms of kiwifruit allergy Dietary Flaxseed Lignan or Oil Combined with Tamoxifen Treatment Affects MCF‐7 Tumor Growth Through Estrogen Receptor‐ and Growth Factor‐ Signaling Pathways     

Analysis of coumarin in various foods using liquid chromatography with tandem mass spectrometric detection

Recently authorities and the media have published reports of increased coumarin levels in Christmas biscuits, gingerbread, cinnamon cookies and other foods. The maximum tolerance limits for coumarin in food are set out in EC Directive 88/388/ECC. Since the standard use of analytical techniques, such as HPLC–UV, are only limitedly suitable for verifying compliance with the regulatory limit of 2 mg/kg for coumarin in food, a selective, sensitive isotope dilution LC–MS/MS method for determining coumarin content in foods was developed, tested and validated, and the results then compared to the HPLC–UV method. This LC–MS/MS method increased selectivity and raised sensitivity by a factor of 100 compared to the HPLC–UV technique. The respective limits of determination and quantification for the method were 0.03 and 0.05 mg/kg, respectively, with an RSD of 1–8% and a linearity range of 0.1–500 ng/mL (corresponding to 0.05–250 mg/kg in food). In addition, a selection of around 500 food samples was also tested for coumarin content using the LC−MS/MS technique.     

Mechanism of action of Spanish oregano, Chinese cinnamon, and savory essential oils against cell membranes and walls of Escherichia coli O157:H7 and Listeria monocytogenes

The mechanism of the antimicrobial action of Spanish oregano (Corydothymus capitatus), Chinese cinnamon (Cinnamomum cassia), and savory (Satureja montana) essential oils against cell membranes and walls of bacteria was studied by the measurement of the intracellular pH and ATP concentration, the release of cell constituents, and the electronic microscopy observations of the cells when these essential oils at their MICs were in contact with Escherichia coli O157:H7 and Listeria monocytogenes. E. coli O157:H7 and L. monocytogenes, two pathogenic foodborne bacteria, were used as gram-negative and gram-positive bacterial models, respectively. Treatment with these essential oils at their MICs affected the membrane integrity of bacteria and induced depletion of the intracellular ATP concentration. Spanish oregano and savory essential oils, however, induced more depletion than Chinese cinnamon oil. An increase of the extracellular ATP concentration was observed only when Spanish oregano and savory oils were in contact with E. coli O157:H7 and L. monocytogenes. Also, a significantly higher (P < or = 0.05) cell constituent release was observed in the supernatant when E. coli O157:H7 and L. monocytogenes cells were treated with Chinese cinnamon and Spanish oregano oils. Chinese cinnamon oil was more effective to reduce significantly the intracellular pH of E. coli O157:H7, whereas Chinese cinnamon and Spanish oregano decreased more significantly the intracellular pH of L. monocytogenes. Electronic microscopy observations revealed that the cell membrane of both treated bacteria was significantly damaged. These results suggest that the cytoplasmic membrane is involved in the toxic action of essential oils.     

The chemistry and technology of cinnamon

Cinnamon (Cinnamomum zeylanicum, Nees in Wall) is one of the world's oldest spices. Sri Lanka is the main provider of cinnamon, mainly exported as “cinnamon quills.” From a phytochemical viewpoint, cinnamon is a uniquely interesting plant. The volatile oils obtained from the bark, leaf, and root bark vary significantly in chemical composition. Each oil has a different primary constituent: cinnamaldehyde (in the bark oil), eugenol (in the leaf oil), and camphor (in the root‐bark oil). Recent studies based on techniques such as gas‐liquid chromatography and infrared spectrometry have revealed that the three oils possess the same array of monoterpene hydrocarbons in different proportions. Both gas‐liquid chromatography and quantitative infrared spectrometry have recently been used to study changes in the chemical composition in the volatiles of cultivated and wild‐growing cinnamons. As a result, some interesting biosynthetic speculations have evolved, and reliable methods of analytical assessment of quality have been developed. The technology of production of cinnamon oils has varied little from the methods introduced by the early Dutch settlers. They are based on variations on the general theme of steam distillation. Recently, new still designs have greatly enhanced the technological capability in Sri Lanka. Cinnamon bark and leaf oils form the basis of a variety of synthetically derived chemicals used in the food and cosmetic industries.     

Cover Picture – Mol. Nutr. Food Res. 9/2009

Regular issues provide a wide range of research and review articles covering all aspects of Molecular Nutrition & Food Research. Selected topics of issue 9 are: Efficacy of isoflavones in relieving vasomotor menopausal symptoms – a systematic review . Aromatic hydroxylation is a major metabolic pathway of the mycotoxin zearalenone in vitro HOP BITTER ACIDS EFFICIENTLY BLOCK INFLAMMATION INDEPENDENT OF GRα, PPARα OR PPARγ EGCG inhibits protein synthesis, lipogenesis and cell cycle progression through activation of AMPK in p53 positive and negative human hepatoma cells     

Synergistic antimicrobial activity of ε-polylysine,chestnut extract,and cinnamon extract against Staphylococcus aureus

Food Science and Biotechnology - A mixed natural preservative composed of ε-polylysine (ε-PL), chestnut 70% ethanol extract (NE), and cinnamon hydrothermal extract (CW), was investigated...     

Cover Picture – Mol. Nutr. Food Res. 6/2009

Regular issues provide a wide range of research and review articles covering all aspects of Molecular Nutrition & Food Research. Selected topics of issue 6 are: Quercetin‐induced apoptotic cascade in cancer cells: Antioxidant versus estrogen receptor α‐dependent mechanisms . Bog blueberry anthocyanins alleviate photoaging in ultraviolet‐B irradiation‐induced human dermal fibroblasts Oxidative stress due to anesthesia and surgical trauma: Importance of early enteral nutrition     

Cover Caption

May Online Cover : A novel method to create a solid emulsion delivery system, from Feature Article “Solid Self‐Emulsifying Delivery System (S‐SEDS) of Dihydromyricetin: A New Way for Preparing Functional Food” by Dantong Wang, Yudi Ma, Qiang Wang, Juan Huang, Rui Sun, and Qiang Xia. p. 936.