Study on coumarin in cinnamon and cinnamon-based products

May 8, 2013
Study on coumarin in cinnamon and cinnamon-based products
Many kinds of cinnamon, cinnamon-flavored foods, beverages and food supplements in the United States use a form of the spice that contains high levels of a natural substance that may cause liver damage in some sensitive people. Credit: iStockphoto/Thinkstock

Many kinds of cinnamon, cinnamon-flavored foods, beverages and food supplements in the United States use a form of the spice that contains high levels of a natural substance that may cause liver damage in some sensitive people, scientists are reporting. Their study, published in ACS' Journal of Agricultural and Food Chemistry, found similar results as those published in the European Union.

Ikhlas Khan and colleagues explain that cinnamon, which comes from the bark of certain trees, is one of the most important flavoring agents used in foods and beverages. "True," or Ceylon, cinnamon is expensive, so most breads, sticky buns and other products in the United States use dried cassia bark, or cassia cinnamon. Ceylon cinnamon contains very little coumarin, a naturally occurring substance that has been linked to in people sensitive to the substance. However, cassia cinnamon can contain larger amounts. Khan's team decided to check on the coumarin content of a wide variety of food products.

"As found in this study, coumarin was present, sometimes in substantial amounts, in cinnamon-based and cinnamon-flavored foods," they say.

Explore further: Researchers Study Effect of Cinnamon Compounds on Brain Cells

More information: Study on coumarin in cinnamon and cinnamon-based products, Journal of Agricultural and Food Chemistry, 2013.

Related Stories

Alzheimer's prevention in your pantry

June 27, 2011

(Medical Xpress) -- Alzheimer's, the degenerative brain disorder that disrupts memory, thought and behavior, is devastating to both patients and loved ones. According to the Alzheimer's Association, one in eight Americans ...

Study finds a spoonful of cinnamon improves health

February 6, 2013

Sprinkling a spoonful of cinnamon on breakfast foods not only adds a burst of flavor but also dramatically lowers an individual's blood sugar levels, potentially reducing the chance of developing diabetes, says a new study ...

MDs warn teens: Don't take the cinnamon challenge

April 22, 2013

Don't take the cinnamon challenge. That's the advice from doctors in a new report about a dangerous prank depicted in popular YouTube videos which has led to hospitalizations and a surge in calls to U.S. poison centers.

Recommended for you

New method developed for producing some metals

August 25, 2016

The MIT researchers were trying to develop a new battery, but it didn't work out that way. Instead, thanks to an unexpected finding in their lab tests, what they discovered was a whole new way of producing the metal antimony—and ...

Force triggers gene expression by stretching chromatin

August 26, 2016

How genes in our DNA are expressed into traits within a cell is a complicated mystery with many players, the main suspects being chemical. However, a new study by University of Illinois researchers and collaborators in China ...

Isolation of Fe(IV) decamethylferrocene salts

August 29, 2016

(Phys.org)—Ferrocene is the model compound that students often learn when they are introduced to organometallic chemistry. It has an iron center that is coordinated to the π electrons in two cyclopentadienyl rings. (C5H5- ...

New electrical energy storage material shows its power

August 24, 2016

A powerful new material developed by Northwestern University chemist William Dichtel and his research team could one day speed up the charging process of electric cars and help increase their driving range.

0 comments

Please sign in to add a comment. Registration is free, and takes less than a minute. Read more

Click here to reset your password.
Sign in to get notified via email when new comments are made.