Anti-inflammatory Activities of Ethanolic Extracts of curcuma Longa (Turmeric) and cinnamon (Cinnamomum verum)

On August 2017, Fuad Al-Rimawi, Khaled Qabaha and Saleh A Abu-Lafi published a new study in Journal of Food and Nutrition Research, 2017 titled "Anti-inflammatory Activities of Ethanolic Extracts of curcuma Longa (Turmeric) and cinnamon (Cinnamomum verum)"

The article aimed to evaluate the in vitro inhibitory effect of Curcuma longa and Cinnamon ethanolic extracts on Lipopolysaccharide (LPS)-induced Interlukin-6 (IL-6) and Tumor Necrosis Factor-α (TNF-α) by polymorphonuclear Cells (PMNCs).

The results of this study demonstrated that Curcuma longa and Cinnamon extracts showed strong reduction in the production of IL-6 and TNF-α from the LPS-induced PMNCs, indicating strong anti-inflammatory effects, which make Curcuma longa and Cinnamon a source of anti-inflammatory candidates to be used in the pharmacological industry. Both extracts at concentration of 300 μg/ml were not toxic to the PMNCs which show that these extracts are able to inhibit IL-6 and TNF-α production while maintaining cell viability. The anti-inflammatory effects of Curcuma longa are attributed to its main three compounds (curcumin, desmethoxycurcumin, and bisdemethoxycurcumin), while this activity for Cinnamon is attributed to cinnamic acid present in cinnamon.

For more information about the study, please contact the main author at This email address is being protected from spambots. You need JavaScript enabled to view it. or the scientific research office at This email address is being protected from spambots. You need JavaScript enabled to view it.