Osisi cinnamon na-ewepụta 20% Proanthocyanidines

Nkọwa ngwaahịa:

Cinnamon bụ ihe eji eme ọgwụ ndị China dị oke ọnụ ahịa na obodo m, ọ bụkwa otu n'ime ebe esi esi esi nri na-esi ísì ụtọ ama ama.

Cinnamon bụ ogbugbo kpọrọ nkụ nke Cinnamomum cassia Presl, osisi lauraceae, nke na-ekpo ọkụ na okike ma na-atọ ụtọ. Ọ nwere ọrụ nke tonifying ọkụ na inyere yang aka, na-achụpụ oyi na-ebelata ihe mgbu, na-ekpo ọkụ meridians na dredging meridians, na-agbanye ọkụ na ịlaghachi na mmalite.

Iji cinnamon eme ihe na mpụga nwere ike belata ihe mgbu nke ọrịa ụfọdụ dị ka ogbu na nkwonkwo.

Cinnamon polysaccharide mejupụtara D-xylose na L-arabinose na nha nke 3: 4, na ndụ n'ezie ọ nwere nkezi mmịpụta nke 0.5%.

N'ihi na a na-ejikarị polysaccharide eme ihe dị ka ụdị ihe na-eme ka ahụ ike na-adịghị agwụ agwụ na nri ahụike, a pụkwara iji ya mee ka ahụ dịkwuo mma, mgbochi hypoxia, mgbochi oxidation, mgbochi ike ọgwụgwụ, wdg.

Cinnamon polysaccharides nwere ike belata shuga ọbara n'ime ụmụ oke ọrịa shuga na-anwale nke alloxan, nke na-egosi na polysaccharides nwere ihe omume ndụ ndị ọzọ, dị ka ibelata shuga ọbara, ibelata lipids ọbara, ibelata serum lipid peroxides, na mgbochi ọrịa. Polysaccharides nwekwara ọrụ mgbochi ọrịa kansa.

Ịdị irè na ọrụ nke Cinnamon Bark Extract 20% Proanthocyanidines: 

Ọrịa afọ ọnya:

Cinnamon nwere ike ịkwalite ọrụ mgbaze nke ahụ, mee ka mkpali nke afọ na eriri afọ dị mfe, na n'otu oge ahụ.

Ọ nwere ike iwepụ mkpokọta gas na tract digestive, ma nwee mmetụta nkwụsịtụ na mgbu spasmodic eriri afọ.

Gbasaa arịa ọbara:

Cinnamic aldehyde nwere ike ịgbasa arịa ọbara, belata ọbara mgbali elu, kwalite mgbasa ọbara nke ahụ, belata ihe mgbu na ụkwụ na iguzogide ujo.

Antibacterial:

Mwepụta mmiri nke cinnamon nwere ike igbochi Staphylococcus aureus, Escherichia coli, Staphylococcus albicans, Shigella, Typhi na Candida albicans in vitro.

mgbochi mkpali:

Ihe na-arụ ọrụ nke mmiri ọkụ na-ekpo ọkụ nke cinnamon bụ polyphenols, na cinnamaldehyde na ihe ndị na-emepụta ya nwere ụfọdụ mmetụta mgbochi mkpali.

Usoro nke mmetụta mgbochi mkpali ya na-abụkarị site na igbochi mmepụta nke NO, ebe a na-atụkwa anya na Trans-cinnamaldehyde ga-abụ onye na-emechi akwụkwọ akụkọ NO n'ọdịnihu.

Antioxidant na antitumor:

Cinnamon bụ osisi nwere ọrụ antioxidant, nke nwere ike igbochi oxidation ma kpochapụ radicals free superoxide.

Mgbochi na ọgwụgwọ ọrịa shuga:

Cinnamon proanthocyanidins bụ isi ihe na-egbochi ọrịa shuga, nke nwere ike igbochi glycation na-abụghị enzymatic nke protein in vitro.

Ndị ọzọ:

Cinnamon nwekwara ọgwụ ogwuura, antispasmodic, antipyretic, na-ebelata ụkwara na mmetụta expectorant, na-abawanye mkpụrụ ndụ ọbara ọcha na aphrodisiac, n'otu oge ahụ sterilizing, na-achụpụ ụmụ ahụhụ, na disinfecting. A na-eji oxidizers na nri.