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Ce produit n'est pas destiné à diagnostiquer, traiter, guérir ou prévenir toute maladie. Ces déclarations n'ont pas été évaluées par la Food and Drug Administration.
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Ces informations sont fournies à titre éducatif uniquement et ne remplacent pas un avis médical professionnel, un diagnostic ou un traitement. Consultez toujours votre professionnel de santé avant d'utiliser des plantes, surtout si vous êtes enceinte, allaitez, prenez des médicaments ou avez une condition médicale.
Cinnamomum loureiroi
Espèce de cannelle à la teneur en cinnamaldéhyde la plus élevée du Vietnam ; saveur la plus piquante et effets les plus puissants sur la glycémie.
Cinnamomum loureiroi, a Vietnamese cinnamon species, is distinguished by its exceptionally high cinnamaldehyde content, conferring potent blood sugar-regulating and circulatory-warming properties. It is traditionally used for diabetes, cold conditions, and digestive complaints, with modern applications in glycemic control and antioxidant support. Key active compounds include cinnamaldehyde, coumarin, procyanidins, and phenolic compounds.
Cinnamaldehyde enhances insulin sensitivity by activating peroxisome proliferator-activated receptor gamma (PPARγ) and increasing glucose transporter type 4 (GLUT4) translocation, thereby improving cellular glucose uptake. It also inhibits α-glucosidase and α-amylase enzymes, reducing postprandial hyperglycemia. The compound's warming effect is mediated through transient receptor potential ankyrin 1 (TRPA1) activation, promoting vasodilation and peripheral circulation. Coumarin contributes to anticoagulant activity via vitamin K epoxide reductase inhibition, while procyanidins and phenolics provide antioxidant effects through free radical scavenging and upregulation of endogenous antioxidant enzymes.
Espèce de cannelle à la teneur en cinnamaldéhyde la plus élevée du Vietnam ; saveur la plus piquante et effets les plus puissants sur la glycémie.
Cinnamomum loureiroi, a Vietnamese cinnamon species, is distinguished by its exceptionally high cinnamaldehyde content, conferring potent blood sugar-regulating and circulatory-warming properties. It is traditionally used for diabetes, cold conditions, and digestive complaints, with modern applications in glycemic control and antioxidant support. Key active compounds include cinnamaldehyde, coumarin, procyanidins, and phenolic compounds.
Cinnamaldehyde enhances insulin sensitivity by activating peroxisome proliferator-activated receptor gamma (PPARγ) and increasing glucose transporter type 4 (GLUT4) translocation, thereby improving cellular glucose uptake. It also inhibits α-glucosidase and α-amylase enzymes, reducing postprandial hyperglycemia. The compound's warming effect is mediated through transient receptor potential ankyrin 1 (TRPA1) activation, promoting vasodilation and peripheral circulation. Coumarin contributes to anticoagulant activity via vitamin K epoxide reductase inhibition, while procyanidins and phenolics provide antioxidant effects through free radical scavenging and upregulation of endogenous antioxidant enzymes.