In vivo and in vitro antidiabetic effects of aqueous cinnamon extract and cinnamon polyphenol-enhanced food matrix

Diana M. Cheng, Peter Kuhn, Alexander Poulev, Leonel E. Rojo, Mary Ann Lila, Ilya Raskin

Research output: Contribution to journalArticlepeer-review

Abstract

Cinnamon has a long history of medicinal use and continues to be valued for its therapeutic potential for improving metabolic disorders such as type 2 diabetes. In this study, a phytochemically-enhanced functional food ingredient that captures water soluble polyphenols from aqueous cinnamon extract (CE) onto a protein rich matrix was developed. CE and cinnamon polyphenol-enriched defatted soy flour (CDSF) were effective in acutely lowering fasting blood glucose levels in diet induced obese hyperglycemic mice at 300 and 600 mg/kg, respectively. To determine mechanisms of action, rat hepatoma cells were treated with CE and eluates of CDSF at a range of 1-25 μg/ml. CE and eluates of CDSF demonstrated dose-dependent inhibition of hepatic glucose production with significant levels of inhibition at 25 μg/ml. Furthermore, CE decreased the gene expression of two major regulators of hepatic gluconeogenesis, phosphoenolpyruvate carboxykinase and glucose-6-phosphatase. The hypoglycemic and insulin-like effects of CE and CDSF may help to ameliorate type 2 diabetes conditions.

Original languageEnglish (US)
Pages (from-to)2994-3002
Number of pages9
JournalFood chemistry
Volume135
Issue number4
DOIs
StatePublished - Dec 15 2012
Externally publishedYes

Keywords

  • Cinnamomum burmannii
  • Cinnamon
  • Diabetes
  • Fasting blood glucose
  • Glucose production

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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