Cinnamon: Nutrition, Consumption and Health


Joseph M. Croce (Editor)

Series: Food Science and Technology
BISAC: TEC012000

Cinnamon: Nutrition, Consumption and Health first explores the benefits of cinnamon and its components on metabolic impairments in diabetes, a disorder caused by impaired insulin release and action, and defective metabolisms of nutrients such as carbohydrates, lipids, and proteins.
In addition, the authors discuss the antioxidant, antimicrobial, and flavor properties of cinnamon and its potential as a functional ingredient.
A study was conducted to evaluate the effects of chitosan nano-encapsulating mint, thyme and cinnamon essential oils on performance, immune responses and intestinal bacteria population in broiler chickens.
In closing, the causes of variations of compounds present in cinnamon essential oil are reviewed, such as: climatic conditions, drying conditions, extraction methods, and the analysis method for chemical characterization.

Table of Contents

Table of Contents


Chapter 1. Beneficial Impacts of Cinnamon on Metabolic Disorders
(P. Rajasekar, PhD, and T. A. Selvakumar, PhD, Department of Biotechnology, Rajalakshmi Engineering College, Thandalam, Tamil Nadu, India)

Chapter 2. Cinnamon as a Source of Antioxidant, Antimicrobial, and Flavoring Terpenes
(F. Javier Vázquez-Armenta, A. Thalía Bernal-Mercado, Melvin R. Tapia-Rodríguez, Mohammed W. Siddiqui and J. Fernando Ayala-Zavala, Centro de Investigación en Alimentación y Desarrollo, Sonora, Mexico, and others)

Chapter 3. Chitosan Nano-Encapsulation Improves the Effects of Mint, Thyme, and Cinnamon Essential Oils in Broiler Chickens
(Ali Nouri, Department of Animal Science, Garmsar Branch, Islamic Azad University, Garmsar, Iran)

Chapter 4. Biological Activities of Cinnamon Essential Oil: Review
(Lidaiane M. S. S. Franciscato and Cristiane Mengue Feniman Moritz, Department of Technology, State University of Maringá, Umuarama, PR, Brazil)


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