Cinnamon: A Medicinal Plant and A Functional Food Systems
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 it...
محفوظ في:
| المؤلفون الرئيسيون: | , , |
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| مؤلف مشترك: | |
| التنسيق: | الكتروني كتاب الكتروني |
| اللغة: | الإنجليزية |
| منشور في: |
Cham :
Springer International Publishing : Imprint: Springer,
2023.
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| الطبعة: | 1st ed. 2023. |
| سلاسل: | Food Bioactive Ingredients,
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://doi.org/10.1007/978-3-031-33505-1 |
| الوسوم: |
إضافة وسم
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جدول المحتويات:
- 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.