Tropes

ScienceDaily_2013 12472.txt

#Coumarin in cinnamon and cinnamon-based products and risk of liver damagemany 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 liver damage 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 food supplements and cinnamon-flavored foods they say. Story Source: The above story is provided based on materials by American Chemical Society. Note: Materials may be edited for content and length. Journal Reference e

< Back - Next >