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Animal model of intestinal anti-inflammatory effect of ginger-cinnamon complex
- Title
- Animal model of intestinal anti-inflammatory effect of ginger-cinnamon complex
- Authors
- Im, Jin A.; Kim, Min Seo; Kwon, Oran; Shin, Jae-Ho; Kim, Ji Yeon
- Ewha Authors
- 권오란
- SCOPUS Author ID
- 권오란
- Issue Date
- 2021
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- ISSN
- 1226-7708
2092-6456
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY vol. 30, no. 9, pp. 1249 - 1256
- Keywords
- Ginger; Cinnamon; Extract mixtures; Intestine; Anti-inflammatory
- Publisher
- KOREAN SOCIETY FOOD SCIENCE &
TECHNOLOGY-KOSFOST
- Indexed
- SCIE; SCOPUS; KCI
- Document Type
- Article
- Abstract
- This study evaluated the anti-inflammatory effect of ginger-cinnamon mixture using an animal model of dextran sulfate sodium (DSS)-induced intestinal inflammation. The mice were administered either distilled water or ginger extract (GE), cinnamon subcritical water extract (CSWE), low GE + CSWE (GCL), and high GE + CSWE (GCH) for 21 days and drinking water containing 5% DSS for the final 7 days to induce intestinal inflammation. We assessed the change of body weight, disease activity index (DAI), histopathological scores, myeloperoxidase (MPO) activity, and mRNA levels. Compared with the DSS group, the GCH group showed increased body weight, inhibited intestinal shortening, and decreased DAI and histopathological score of intestinal inflammation, which was similar to that for the control group. It inhibited MPO activity as well as interleukin (IL)-1 beta, IL-6, and tumor necrosis factor-alpha mRNA levels. Therefore, the ginger-cinnamon complex helps to improve intestine inflammation, which is beneficial for gut health.
- DOI
- 10.1007/s10068-021-00965-1
- Appears in Collections:
- 신산업융합대학 > 식품영양학과 > Journal papers
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