Cinnamon Bark Water Extract
Cinnamon Bark Water Extract
Active Ingredient: water soluble polyphenol
Specification: 50%
Test Method: UV-VIS
Introduce
Cinnamon comes from the inner bark of the shoots of a tree (Cinnamomum Zeylanicum) that grows predominantly in India, China, and Ceylon. The inner rind when dried and rolled into cylinders, forms the cinnamon of commerce. The fruit and coarser pieces of bark when boiled yield a fragrant oil. Cinnamon is aromatic and one of the best tasting spices. In recent years scientists have discovered that cinnamon extract has strong antioxidant activity and has the potential to help maintain healthy blood sugar and cholesterol levels. Patients with diabetes may find cinnamon to be a healthful addition to their diet.
Polyphenol Type-A Polymers (doubly linked Type-A Polymers) from Cinnamon Bark water Extracted powder with Insulin-like Biological Activity. Formerly is Our product, Cinnamon extract is a water-soluble polymeric compounds extracted from Cinnamon bark. a full-spectrum liquid herbal extract made from the bark of Cinnamon (Cinnamomum (verum) zeylanicum)
Scientists at the Agricultural Research Service have found polyphenolic polymer compounds from cinnamon bark that could become natural ingredients in products aimed at lowering blood sugar levels.
Recent studies demonstrate that water-soluble polymeric compounds isolated from cinnamon have insulin-enhancing biological activity in the in vitro assay measuring the insulindependent effects on glucose metabolism and also function as antioxidants.
The causes and control of type 2 diabetes mellitus are not clear, but there is strong evidence that dietary factors are involved in its regulation and prevention. We have shown that extracts from cinnamon enhance the activity of insulin. The objective of some studya were to isolate and characterize insulin-enhancing complexes from cinnamon that may be involved in the alleviation or possible prevention and control of glucose intolerance and diabetes. Water-soluble polyphenol polymers from cinnamon that increase insulin-dependent in vitro glucose metabolism roughly 20-fold and display antioxidant activity were isolated and characterized by nuclear magnetic resonance and mass spectroscopy. The polymers were composed of monomeric units with a molecular mass of 288. Two trimers with a molecular mass of 864 and a tetramer with a mass of 1152 were isolated. Their protonated molecular masses indicated that they are A type doubly linked procyanidin oligomers of the catechins and/or epicatechins. These polyphenolic polymers found in cinnamon may function as antioxidants, potentiate insulin action, and may be beneficial in the control of glucose intolerance and diabetes. MHCP methylhydroxychalcone