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Cinnamon Bark Powder Extract

 
Cinnamon-EX™ is Botaniex’s branding extract from Cinnamon Bark made with a proprietary extraction technology - Supercritical Fluid Extraction (i.e. Supercritical Carbon Dioxide Extraction), which ensures the chemical stability of nutrient content and increases the bioavailability of flavones and polyphenols in the extract.

Supercritical Carbon Dioxide Extraction (SCFE-CO2) is a process in which the objective compound is extracted and/or separated from its material using supercritical carbon dioxide (SCFE-CO2) as solvent. The supercritical state of a matter means that both its temperature and pressure are higher than the critical temperature respectively. SCFE-CO2 is based on the large difference in dissolubility of carbon dioxide at different temperature and/or pressure. As a result,we can control conveniently the selectivity and completeness of extraction by changing the temperature and pressure of carbon dioxide. The outstanding advance of SCFE-CO2 are "low temperature, high efficiency, and low pollution”.
Availability:

Botaniex provides Cinnamon Bark Extract Powder in the following specifications.

Product Name

Brand Name/Code

Specifications

Cinnamon Bark Extract

Cinnamon-EX™/FV10

Flavones 10%

Cinnamon Bark Extract

Cinnamon-EX™/FV20

Flavones 20%

Cinnamon Bark Extract

Cinnamon-EX™/POLY20

Polyphenols 20%

Cinnamon Bark Extract

Cinnamon-EX™/POLY40

Polyphenols 40%

*Customized specification available upon request.


Cinnamon Bark

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol.
The term "cinnamon" also is used to describe its mid-brown colour. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few Cinnamomum species are grown commercially for spice. Cinnamomum verum is sometimes considered to be "true cinnamon", but most cinnamon in international commerce is derived from related species, also referred to as "cassia".In 2016, Indonesia and China produced 75% of the world's supply of cinnamon.


Botanical Name

Cinnamomum Cassia Presl

Cinnamon Bark Powder Extract1

Plant Family

Lauraceae

Part of Used

Bark


Benefits of Cinnamon Bark Extract

  • As powerful antioxidant in cardiovascular diseases;

  • Promoting blood circulation

  • Preventing infection by killing decay-causing bacteria, fungi, and viruses

  • Thermogenic effect on the body as a traditional stimulant in Chinese medicine

  • Dispelling cold and relieving pain

  • Supporting the digestive system

  • Enhancement effect on immune function

  • Anti-tumor, anti-diabetes


Mechanism

Cinnamomum flavonoids have certain antioxidant activity, and with the increase of concentration, the antioxidant activity is enhanced. When the concentration is greater than 0.4mg/mL, the DPPH free radical scavenging rate exceeds 90%, but the IC50 results show that the flavonoids have less antioxidant activity than VC. and BHT.

Cinnamon polyphenols have many pharmacological effects as water-soluble parts in cinnamon. Modern pharmacological tests have shown that they are mainly anti-diabetic and anti-oxidant effects on the digestive system, cardiovascular system, immune system, endocrine system and central nervous system. , anti-tumor, neuroprotective and other effects.


Safety

A systematic review of adverse events resulted from Cinnamon use reported gastrointestinal disorders and allergic reactions as the most frequent reported side effects.

In 2008, The European Food Safety Authority considered toxicity of coumarin, a component of cinnamon, and confirmed a maximum recommended tolerable daily intake (TDI) of 0.1 mg of coumarin per kg of body weight. Coumarin is known to cause liver and kidney damage in high concentrations and metabolic effect in humans with CYP2A6 polymorphism. Based on this assessment, the European Union set a guideline for maximum coumarin content in foodstuffs of 50 mg per kg of dough in seasonal foods, and 15 mg per kg in everyday baked foods. According to the maximum recommended TDI of 0.1 mg of coumarin per kg of body weight, which is 5 mg of coumarin for a body weight of 50 kg.


Application

  • Spice for cooked meat products, instant food, puffed food, and baked food;

  • Whitening and freckle-removing, such as Cosmetics, SPA, aromatherapy, etc.;

  • Spice for Tobacco;

  • Pharmaceutical and health food.


Package and Storage

  • Package: PE drum with paper fiber drum outside. Net weight: 10kg/25 kg.

  • Storage: Store at low temperature in a filled nitrogen container away from moisture and sunlight.


Shelf Life

2 years if sealed and stored in the recommended conditions.






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ABOUT BOTANIEX

Botaniex specializes in the production of botanical extracts and functional herbal formulations, providing raw materials and value-added services for manufacturers in the health food/dietary supplement, functional beverage, cosmetics, and pharmaceutical industries.
 

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