Cinnamon bark extract

Product Description

Cinnamon bark extract
Item: NL***1
Grade: *0:1 (5% Cinnamon Polyphenols & *0% Cinnamon Flavones, 3%Type A Polymers)
*6:1 (*0% Cinnamon Polyphenols & *0% Cinnamon Flavones)
Botanical origin: Cinnamomum cassia
Appearance: Fine brown red powder
Type of extraction: Ethanol&water
Solubility: Good solubility in Hydro-alcoholic solution

Cinnamon is aspiceobtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. Cinnamon trees are native to South East Asia. Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavoring material. It is used in the preparation of chocolate, especially in Mexico, which is the main importer of true cinnamon. It is also used in many dessert recipes, such as apple pie, donuts, and cinnamon buns as well as spicy candies, tea, hot cocoa, and liqueurs. True cinnamon, rather than cassia, is more suitable for use in sweet dishes. In the Middle East, it is often used in savory dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavor cereals, bread-based dishes, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes. Cinnamon can also be used in pickling. Cinnamon bark is one of the few spices that can be consumed directly. Cinnamon powder has long been an important spice in Persian cuisine, used in a variety of thick soups, drinks, and sweets. It is often mixed with rosewater or other spices to make a cinnamon-based curry powder for stews or just sprinkled on sweet treats. It is also used in sambar powder or Bisi Belebath powder in Karnataka, which gives it a rich aroma and tastes unique. It is also used in Turkish cuisine for both sweet and savory dishes.
Studies shows the active component in cinnamon responsible for its insulin-like activity is a water-soluble chemical compound called methylhydroxychalcone polymer, or MHCP. They found that MHCP was highly effective, providing essentially the same biological activity as insulin itself. It was effective not only in increasing the uptake of glucose (blood sugar) by cells, but also of stimulating the synthesis of glycogen, a polymeric form of glucose that is stored primarily in the liver and muscle tissues for use at times of peak energy demand, such as exercise. And MHCP turned out to be synergistic with insulin in these actions, providing a net effect greater than the sum of its parts.

*0:1 (5% Cinnamon Polyphenols & *0% Cinnamon Flavones, 3% Type A Polymers, NMT Coumarin content  **0ppm)
*6:1 (*0% Cinnamon Polyphenols & *0% Cinnamon Flavones)