Analysis of bioactive compounds in cinnamon leaves and preparation of nanoemulsion and byproducts for improving Parkinson’s disease in rats


Yi Chun Wang1 Vinchi Wang2 Bing Huei Chen1,3*
1.Department of Food Science, Fu Jen Catholic University, New Taipei City, Taiwan
2.School of Medicine, Fu Jen Catholic University, New Taipei City, Taiwan
3.Department of Nutrition, China Medical University, Taichung, Taiwan


Introduction: Cinnamomum osmophloeum Kanehira (C. osmophloeum), a broad-leaved tree species of Taiwan, contains phenolic acids, flavonoids, and phenylpropanoids such as cinnamaldehyde and cinnamic acid in leaves. Many reports have shown that the cinnamon leaf extract possesses anti-inflammatory, hypoglycemic, hypolipidemic and neuroprotective functions. This study aims to analyze bioactive compounds in C. osmophloeum (cinnamon leaves) by UPLC-MS/MS and prepare hydrosol, cinnamon leaf extract and cinnamon leaf nanoemulsion for comparison in improving Parkinson’s disease (PD) in rats.