Cinnamon is the dried bark of Lauraceae, also known as cassia bark, dagui, purple cinnamon, etc. It is a commonly used Chinese medicine.Cinnamaldehyde is an aromatic aldehyde extracted from cinnamon. It has antibacterial, antiviral, and antitumor effects and is widely used in traditional medicine. In recent years, it has been used as an important raw material for plant extract additives in many countries and has achieved expected results
Cinnamaldehyde has inhibitory activity against Escherichia coli, Bacillus subtilis, Staphylococcus aureus, Staphylococcus albicans, Typhoid and A. paratyphi, Pneumococcus, Aerobacter, Proteus, Bacillus anthracis, Salmonella enteritidis, Vibrio cholerae, etc., and The bactericidal effect of Gram-positive bacteria is remarkable, and it can be used to treat a variety of diseases caused by bacterial infection.
Studies have shown that the activity of cinnamaldehyde against Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Salmonella and Shigella is 16-64 times that of sodium benzoate and potassium sorbate.
The mechanism of the antibacterial effect of cinnamaldehyde is mainly that there is an aldehyde group conjugated to the benzene ring in the cinnamaldehyde molecule. The aldehyde group is a nucleophilic group, which is easily adsorbed by the hydrophilic group on the surface of the bacteria and penetrates the cell wall, destroying bacteria, The polysaccharide structure of the cell wall of fungi exerts antibacterial or bactericidal effects, while mammals have no cell wall, so cinnamaldehyde will not cause damage to human and animal cells.
In addition, the aldehyde groups in cinnamaldehyde can interact with the proteins and enzymes in bacteria, destroy the normal physiological metabolism of bacteria, and play a bacteriostatic or bactericidal effect.
Cinnamaldehyde can stimulate the production of lactic acid bacteria after entering the body, increase the level of animal humoral immunity and cellular immunity, increase the level of IgG in serum, promote blood circulation, and increase the conversion rate of animal T lymphocytes and the phagocytic function of white blood cells.
Cinnamaldehyde has a positive effect on the stomach and intestines. Its mode of action is to prevent digestive tract ulcers and enhance gastric and intestinal motility by preventing digestive enzymes from eroding the digestive tract mucosa and accelerating the blood flow of digestive tract mucosa.
Cinnamaldehyde can promote the secretion of saliva and digestive juices, enhance digestion, relieve gastric and intestinal smooth muscle spasm, relieve gastric and intestinal spasm pain, and have the effects of activating muscles and bones, dispersing blood congestion, sedation, analgesia, and antipyretic.
Cinnamaldehyde has the effect of expanding blood vessels and lowering blood pressure, and has a lowering effect on adrenal cortical hypertension; it can increase the number of white blood cells and platelets in the blood. Cinnamaldehyde also has a hypoglycemic and lipid-lowering effect, which can promote the conversion of glucose into fat.
Cinnamic aldehyde, as a hydroxy acid fragrance compound, has a good fragrance retention effect. It is used as a raw material for fragrance blending to make the aroma of the main spice more delicate.
Because its boiling point is higher than other organic substances with similar molecular structure, it is often used as a fixative. It is commonly used in soap flavors to prepare flavors such as gardenia, frangipani, lily of the valley, rose, etc., and can be used in apple, cherry, and fruit flavors in food flavors.
Because cinnamaldehyde can modulate various flavors, it can also have the dual effects of sterilization and deodorization on the oral cavity. Commonly used in oral care products such as toothpaste, chewing gum, breath fresheners, etc.
High-Quality Cinnamaldehyde is commonly used in food flavors, fresh-keeping, antiseptic and antifungal agents (paper), and it is also a good seasoning (material) oil to improve taste and flavor. Such as: instant noodles, chewing gum, betel nuts and other bakery foods such as bread, cakes and pastries.
Now the United States and Japan have researched and developed the use of cinnamaldehyde in food additives, mainly to use its functions of sterilization, disinfection and antiseptic.
Cinnamaldehyde, as a food antifungal agent, is non-toxic or low-toxic to the human body, and has a strong inhibitory effect on the reproduction of microorganisms.
It is soluble in ethanol, ether, chloroform, grease, etc. It has antibacterial effect. When the concentration is 2.5×10-4, it has strong antibacterial effect on Aspergillus flavus, Aspergillus niger, Penicillium citrinum, Fusarium moniliforme, Alternaria alternata, Geotrichum candidum, and yeast.
Cinnamaldehyde has a good inhibitory effect on mold. Inhibit the growth of mold, strong antibacterial effect. Can effectively kill bacteria and E. coli.
Cinnamaldehyde is an antifungal active substance. Foreign researchers have conducted studies on the antifungal effects of cinnamaldehyde on 22 conditioned pathogenic fungi. The results show that cinnamaldehyde has antibacterial effects on all tested bacteria. In the research on the anti-Aspergillus flavus effect and ultrastructure of cinnamaldehyde, it is found that cinnamaldehyde has obvious anti-Aspergillus flavus effect.
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