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Daga Wikipedia, Insakulofidiya ta kyauta.
Kashewar ɓawon burodi, ɓawon burbushin ƙanƙara da furanni na ƙaramin itace Cinnamomum verum

Cinnamon kayan yaji ne da aka samo daga cikin ciki na nau'ikan bishiyoyi da yawa daga jinsin Cinnamomum . Ana amfani da Cinnamon galibi azaman kayan ƙanshi da kayan ɗanɗano a cikin abinci iri-iri, kayan abinci masu daɗi da ɗanɗano, biscuits, hatsi na safe, abinci mai ɗanɗano. Ƙanshin da dandano na cinnamon sun samo asali ne daga man fetur mai mahimmanci da babban sashi, cinnamaldehyde, da kuma wasu masu yawa, gami da eugenol.

Cinnamomum verum, daga Koehler's Medicinal-Plants (1887)
Bayyanar kusa da ita na sinamoni

Cinnamon shine sunan nau'ikan bishiyoyi da yawa da kayan yaji na kasuwanci waɗanda wasu daga cikinsu ke samarwa. Dukansu mambobi ne na jinsin Cinnamomum a cikin iyalin Lauraceae . Kawai 'yan nau'in Cinnamomum ne kawai ake shuka su don kasuwanci don kayan yaji. Cinnamomum verum (a madadin C. zeylanicum), wanda aka fi sani da "Ceylon cinnamon" bayan asalinsa a Sri Lanka (tsohon Ceylon), an dauke shi "cinnamon na gaskiya", [1] amma mafi yawan cinnamon a cikin kasuwancin duniya an samo shi ne daga wasu nau'o'i huɗu, yawanci kuma an fi kiransa "cassia": C. burmanni (Indonesian cinnamon ko Padangia), C. cassia (Chinese cinnamon ko Chinese cassia), C's.C. loureiroi (Saigon common cinnamon da Vietnamese).[2]

A cikin 2023, samar da cinnamon a duniya ya kai tan 238,403, wanda kasar Sin ta jagoranta da kashi 39% na jimlar.[3]

Magana

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Kalmar Ingilishi "cinnamon", wanda aka tabbatar a Turanci tun daga karni na 15, ya samo asali ne daga Tsohon Girkanci (kinnámōmon, daga baya κίνναμον: kínnamon), ta hanyar Latin da na tsakiya na Faransanci. An aro Girkanci daga kalmar Phoenician, wanda yayi kama da kalmar Ibrananci קנמון (qinnāmōn).

Sunan "cassia", wanda aka fara rubuta shi a ƙarshen Tsohon Turanci daga Latin, ya samo asali ne daga kalmar Ibrananci קציעה qetsīʿāh, wani nau'i na aikatau קצע qātsaʿ, "don cire bark".

Har ila yau, Ingilishi na zamani na farko ya yi amfani da sunayen canel da canella, kama da sunayen cinnamon na yanzu a wasu harsunan Turai, waɗanda aka samo daga kalmar Latin cannella, ƙaramin canna, "tube", daga hanyar da bark ke juyawa yayin da yake bushewa.

Tarihi

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Itacen cinnamon

Cinnamon an san shi ne tun zamanin d ̄ a. An shigo da shi zuwa Misira tun farkon 2000 BC, amma waɗanda suka ba da rahoton cewa ya fito ne daga China sun rikita shi da Cinnamomum cassia, nau'in da ke da alaƙa. Cinnamon yana da daraja sosai a tsakanin al'ummomi na dā cewa an ɗauke shi a matsayin kyauta mai dacewa ga sarakuna [4] har ma da allahntaka; wani rubutun ya rubuta kyautar cinnamon da cassia ga haikalin Apollo a Miletus. An kiyaye tushen sa a asirin kasuwanci a duniyar Bahar Rum na ƙarni da yawa ta waɗanda ke cikin kasuwancin kayan yaji, don kare ikon su a matsayin masu samarwa.[5]

Cinnamomum verum, wanda aka fassara daga Latin a matsayin "cinnamon na gaskiya", asalin Indiya ne, Sri Lanka, Bangladesh da Myanmar. Cinnamomum cassia (cassia) 'yar asalin kasar Sin ce. Dabbobi masu alaƙa, duk an girbe su kuma ana siyar da su a zamanin zamani a matsayin cinnamon, 'yan asalin Vietnam ne ("Saigon cinnamon"), Indonesia, da sauran ƙasashen kudu maso gabashin Asiya tare da yanayi mai dumi.[6]

A Tsohon Misira, an yi amfani da cinnamon don yin amfani da gawawwakin. Daga Masarautar Ptolemaic zuwa gaba, girke-girke na tsohuwar Masar don kyphi, mai ƙanshi da aka yi amfani da shi don ƙonewa, sun haɗa da cinnamon da cassia. Kyaututtuka na sarakunan Hellenistic ga temples wani lokacin sun hada da cassia da cinnamon.[7][8] [9]

Magana ta farko ta Girkanci game da κασία kasía an Safo ta ne a cikin waka ta Sappho a karni na 7 BC. A cewar Herodotus, duka cinnamon da cassia sun girma a Arabiya, tare da turare, myrrh, da labdanum, kuma macizai masu furra-fuki ne ke kula da su.[10] Herodotus, Aristotle da sauran marubutan sun kira Arabiya a matsayin tushen cinnamon; sun ba da labarin cewa manyan "tsuntsaye na cinnamon" sun tattara sandunan cinnamon daga ƙasar da ba a sani ba inda itatuwan cinnamon suka girma kuma suka yi amfani da su don gina gidajensu.[11] : 111 

Pliny the Elder ya rubuta cewa an kawo cinnamon a kusa da Yankin Larabawa a kan "ƙwarewa ba tare da rudders ko sails ko oars ba", yana amfani da iskar kasuwanci ta hunturu.[12] Ya kuma ambaci cassia a matsayin wakili mai ɗanɗano don ruwan inabi, kuma cewa labaran cinnamon da aka tattara daga gidajen tsuntsayen cinnamon fiction ne na 'yan kasuwa da aka tsara don cajin ƙarin. Koyaya, labarin ya kasance a halin yanzu a Byzantium har zuwa ƙarshen 1310.

A cewar Pliny the Elder, fam na Roman (327 grams (11.5 oz) ) na cassia, cinnamon (serichatum), ya kai 1,500 denarii, albashin ma'aikata na watanni hamsin.[13] Dokar Diocletian kan Farashi mafi girma daga 301 AD ta ba da farashi na 125 denarii don fam na cassia, yayin da ma'aikacin gona ya sami 25 denarii a kowace rana. Cinnamon ya yi tsada sosai don a yi amfani da shi a kan wuta a Roma, amma an ce Sarkin sarakuna Nero ya ƙone adadin shekara guda na kayan birni a jana'izar matarsa Poppaea Sabina a cikin AD 65.[14]

Zamanin Tsakiya

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Ta hanyar Tsakiyar Tsakiya, tushen cinnamon ya kasance asiri ga duniyar Yamma. Daga karatun marubutan Latin waɗanda suka nakalto Herodotus, Turawa sun koyi cewa cinnamon ya zo cikin Bahar Maliya zuwa tashar jiragen ruwa na Masar, amma inda ya fito bai bayyana ba. Lokacin da Sieur na Joinville ya bi sarkinsa, Louis IX na Faransa zuwa Misira a kan Crusade na bakwai a cikin 1248, ya ba da rahoton - kuma ya yi imani - abin da aka gaya masa: cewa an kama cinnamon a cikin taru a asalin Kogin Nilu a gefen duniya (watau, Habasha). Marco Polo ya guje wa daidaito a kan batun.

Magana ta farko cewa kayan yaji sun girma a yankin Indiya ta kasance a cikin Mishneh Torah na Maimonides, game da 1180. [15] Magana ta farko cewa kayan yaji sun girma musamman a Sri Lanka ya kasance a cikin Zakariya al-Qazwini's Athar al-bilad wa-akhbar al-'ibad ("Memorial of Places and History of God's Bondsmen") game da 1270. Wannan ya biyo bayan jim kadan daga baya daga John na Montecorvino a cikin wasika game da 1292 . [16]

Ratsun Indonesiya sun kai cinnamon kai tsaye daga Moluccas zuwa Gabashin Afirka (duba kuma Rhapta), inda 'yan kasuwa na gida suka kai shi arewa zuwa Alexandria a Misira.[17][18] 'Yan kasuwa na Venetian daga Italiya sun mallaka cinikin kayan yaji a Turai, suna rarraba cinnamon daga Alexandria. Rushewar wannan cinikayya ta hanyar tashiwar wasu iko na Bahar Rum, kamar su Mamluk sultans da Daular Ottoman, yana daya daga cikin dalilai da yawa da suka sa Turawa su bincika wasu hanyoyin zuwa Asiya.[19]

Farkon zamanin yau

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A cikin 1500s, Ferdinand Magellan yana neman kayan yaji a madadin Spain; a cikin Philippines, ya sami Cinnamomum mindanaense, wanda ke da alaƙa da C. zeylanicum, cinnamon da aka samu a Sri Lanka. Wannan cinnamon daga ƙarshe ya yi gasa da cinnamon na Sri Lanka, wanda Portuguese ke sarrafawa.[20]

A cikin 1638, 'yan kasuwa na Dutch sun kafa wani wurin kasuwanci a Sri Lanka, sun mallaki masana'antu ta 1640, kuma sun kori sauran Portuguese ta 1658. "Yankin tsibirin yana cike da shi," wani kyaftin din Dutch ya ruwaito, "kuma shine mafi kyau a duk Gabas. Lokacin da mutum yake da iska daga tsibirin, har yanzu yana iya jin cinnamon leagues takwas zuwa teku. " [21] Kamfanin Dutch East India ya ci gaba da sake fasalin hanyoyin girbi a cikin daji kuma a ƙarshe ya fara noma itatuwan kansa.[22][23]

A shekara ta 1767, Ubangiji Brown na Kamfanin Burtaniya na Gabashin Indiya ya kafa Anjarakkandy Cinnamon Estate kusa da Anjarakkandi a cikin gundumar Kannur ta Kerala, Indiya.[24] Daga baya ya zama mafi girman gidan cinye na Asiya. Birtaniya ta karɓi iko da Ceylon daga Dutch a cikin shekara ta 1796.[25]

Shuka

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Bishiyoyi daga itacen cinnamon na daji
Fure-fure na Cinnamon

Cinnamon itace mai tsayi ne wanda ke da siffar ganye, ƙuƙwalwar ƙuƙwalwa, da 'ya'yan itace. Lokacin girbi kayan yaji, bark da ganye sune manyan sassan shuka da aka yi amfani da su. Koyaya, a Japan, ana girbe tushen da ya fi ƙanshi don samar da nikki, wanda shine samfurin da ya bambanta da cinnamon. Ana shuka Cinnamon ta hanyar shuka itacen na tsawon shekaru biyu, sannan a yanke shi, watau, yanke rassan a matakin ƙasa. A shekara mai zuwa, kimanin sabbin shuke-shuke goma sha biyu sun fito ne daga tushen, sun maye gurbin wadanda aka yanke. Yawancin kwari kamar su Colletotrichum gloeosporioides, nau'in Diplodia da Phytophthora cinnamomi (canker) na iya shafar tsire-tsire masu girma.[26]

Dole ne a sarrafa rassan nan da nan bayan girbi yayin da ɓawon ciki har yanzu yana da ruwa. Ana aiwatar da tsokoki ta hanyar cirewa daga bangon waje, sannan a doke reshe daidai da guduma don sassauta bangon ciki, wanda sa'an nan kuma a cire shi cikin dogon juzu'i. Ana amfani da 0.5 mm (0.02 in) in) kawai na gashin ciki; [lower-alpha 1] an watsar da ɓangaren waje, mai laushi, yana barin tsayin sinamoni mai tsawon mita wanda ke juyaw juzu'i ("quills") akan bushewa. Yankin da aka sarrafa ya bushe gaba ɗaya a cikin sa'o'i huɗu zuwa shida, idan dai yana cikin yanayi mai iska da zafi. Da zarar ya bushe, ana yanka bark ɗin zuwa 5 zuwa 10 in) don sayarwa.

Yanayin bushewa wanda bai dace ba yana ƙarfafa yaduwar kwari a cikin bark, wanda zai iya buƙatar magani ta hanyar fumigation tare da sulfur dioxide. A cikin 2011, Tarayyar Turai ta amince da amfani da sulphur dioxide a maida hankali har zuwa 150 mg/kg (0.0024 oz/lb) MG / kg (0.0024 oz / lb) don maganin C. verum bark da aka girbe a Sri Lanka.[28]

Nau'o'in

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Sau da yawa ana sayar da nau'o'i da yawa a matsayin cinnamon: [29]

  • Cinnamomum cassia (cassia ko Sinamon na kasar Sin, nau'in kasuwanci mafi yawanci a Amurka)
  • C. burmanni (Korintje, Padang cassia, ko cinnamon na Indonesiya)
  • C. loureiroi (Saigon cinnamon, Vietnamese cassia, ko Vietnamese cinnamon)
  • C. verum (Sri Lanka cinnamon, Ceylon cinnamon ko Cinnamomum zeylanicum)
  • C. citriodorum (Malabar cinnamon)

Cassia yana haifar da dandano mai ƙarfi, mai ɗanɗano kuma ana amfani dashi sau da yawa a yin burodi, musamman ma da alaƙa da gyaran cinnamon, yayin da yake kula da yanayin burodi da kyau. Dag cassia, cinnamon na kasar Sin yawanci matsakaici ne zuwa launin ruwan kasa, mai wuya da katako a cikin sashi, kuma ya fi kauri (2-3 in) kauri), kamar yadda ake amfani da dukkan yadudduka na bark. Ceylon cinnamon, ta amfani da ƙananan ƙanƙara na ciki kawai, yana da launin ruwan kasa mai haske da kuma mafi kyau, ƙasa da yawa, kuma mafi ƙarancin ƙwayoyin. Yana da hankali kuma yana da ƙanshi a cikin dandano fiye da cassia, kuma yana rasa yawancin dandano yayin dafa abinci.

Ana iya rarrabe barks na jinsin cikin sauƙi lokacin da suke duka, duka a cikin halaye na macroscopic da microscopic. Ceylon cinnamon sticks (quills) suna da nau'o'i masu yawa kuma ana iya sanya su cikin foda ta amfani da kofi ko mai niƙa kayan yaji, yayin da cassia sticks suna da wuyar gaske. Sau da yawa ana sayar da cinnamon na Indonesiya a cikin takalma masu kyau waɗanda suka ƙunshi wani nau'i mai kauri, wanda zai iya lalata kayan yaji ko mai niƙa kofi. Saigon cinnamon (C. loureiroi) da Sin cinnamon (C. cassia) koyaushe ana sayar da su azaman karyewar ɓawon burodi mai kauri, saboda ɓawon burodin ba shi da isasshen sauƙi don a mirgine shi cikin aljihu.

Yankin foda yana da wuyar rarrabewa, amma idan an bi da shi tare da tincture na iodine (gwaje-gwaje don starch), ana iya ganin ƙananan sakamako tare da sinam na Ceylon mai tsabta; duk da haka, lokacin da sinam ɗin Sinanci yake, ana samar da launi mai zurfi.[30]

Matsayi

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Tsarin rarraba na Sri Lanka ya raba ƙwanƙolin cinnamon zuwa ƙungiyoyi huɗu:

  • Alba, kasa da 6 mm (0.24 in) in) a diamita
  • Continental, kasa da 16 mm (0.63 in) in) a diamita
  • Mexican, kasa da 19 mm (0.75 in) in) a diamita
  • Hamburg, kasa da 32 mm (1.3 in) in) a diamita

Wadannan kungiyoyi sun kara rarraba zuwa takamaiman maki. Misali, Mexican an raba shi zuwa M00000 na musamman, M000000 da M0000, dangane da diamita da adadin alƙawarin kowace kilogram. Duk wani yanki na bark kasa da 106 mm (4.2 in) in) tsawo ana rarraba shi azaman quillings. Fuka-fukan sune ɓawon burodi na rassan da tsirrai. Chips su ne trimmings na quills, waje da ciki bark wanda ba za a iya raba shi ba, ko bark na kananan rassan. [ana buƙatar ƙa'ida][ana buƙatar hujja][<span title="This claim needs references to reliable sources. (May 2023)">citation needed</span>]

Fitarwa

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Fitar da Cinnamon 2023, ton
2023, tonnes
 China 91,892
 Vietnam 65,341
 Indonesia 55,213
 Sri Lanka 22,410
Duniya 238,403
Source: FAOSTAT of the United Nations[3]

A cikin 2023, kasashe hudu sun kai kashi 98% na samar da sinamoni a duniya, jimlar tan 238,403: China, Vietnam, Indonesia, da Sri Lanka.[3]

Ƙarya ce

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Cinnamon na gaskiya daga C. verum bark za a iya gauraya da cassia (C. cassia) a matsayin karya kuma a sayar da shi a matsayin ainihin cinnamon. A cikin wani bincike, ainihin Ceylon cinnamon bark ya ƙunshi 12-143 MG / kg na coumarin - phenolic yawanci ƙarancin abun ciki a cikin cinnamon na gaskiya - amma samfurori na kasuwa sun ƙunshi coumarin tare da matakan da suka kai 3462 MG / kg, yana nuna yiwuwar gurɓata tare da cassia a cikin cinnomon na ƙarya.[31] ConsumerLab.com ta sami wannan matsala a cikin bincike na 2020; "wani kari wanda ya ƙunshi mafi girman adadin coumarin an lakafta shi azaman Ceylon cinnamon".[32]  

Amfani da abinci

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  • Cinnamon-flavoured tea
    Cinnamon-flavoured tea
  • Cinnamon toast can be made with cinnamon baked in, or just sprinkled on top.
    Cinnamon toast can be made with cinnamon baked in, or just sprinkled on top.
  • Ferrara Pan Red Hots, a cinnamon-based candy
    Ferrara Pan Red Hots, a cinnamon-based candy
  • Ground cinnamon
    Ground cinnamon
Ruwan sinam ɗin da ba a dafa su baRuwan sinamoni

Ana amfani da itacen cinnamon a matsayin kayan yaji. An fi amfani da shi a cikin dafa abinci a matsayin kayan yaji da kayan ɗanɗano. Ana amfani da shi a cikin shirye-shiryen cakulan, musamman a Mexico. Ana amfani da cinnamon sau da yawa a cikin jita-jita masu ɗanɗano na kaza da ɗan rago. A Amurka da Turai, ana amfani da cinnamon da sukari don dandana hatsi, abincin burodi kamar toast, da 'ya'yan itace, musamman apples; ana sayar da sinamoni da sukari (sugar sinamoni) daban don irin waɗannan dalilai. Hakanan ana amfani dashi a cikin abincin Portuguese da Turkiyya don abinci mai dadi da mai dadi. Hakanan ana iya amfani da Cinnamon a cikin pickling, da kuma a cikin abubuwan sha na Kirsimeti kamar eggnog . Cinnamon foda ya kasance muhimmin kayan yaji ne don inganta dandano na Abincin Farisa, wanda aka yi amfani da shi a cikin nau'ikan miya, abin sha, da kayan zaki.

Cinnamon abu ne na yau da kullun a cikin Abincin Yahudawa a cikin al'ummomi daban-daban. A cikin dafa abinci na Sephardic, an haɗa shi cikin kayan lambu da kayan zaki kamar su <i id="mwAkI">tishpishti</i> da travados, dukansu biyu an tsoma su cikin ƙusa. A cikin Abincin Ashkenazi, sinamoni yana cikin jita-jita kamar burodi na zuma, da <i id="mwAkc">kugels</i>.[33] Har ila yau, yana ɗaya daga cikin "ƙananan 'yan uwa huɗu" (rempah empat beradik) da ke da muhimmanci a cikin Abincin Malay tare da clove, star anise da cardamom.

Abun abinci mai gina jiki

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  Cinnamon na ƙasa yana da 11% ruwa, 81% carbohydrates (ciki har da 53% fiber na abinci), 4% furotin da 1% mai.

Halaye

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Yanayi

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Quills na Ceylon cinnamon (Cinnamomum verum, hagu) da Indonesian cinnamon (C. burmanni, dama)

Ceylon cinnamon za a iya murkushe shi zuwa ƙananan ɓangarori da hannu, yayin da Indonesian cinnamon ke buƙatar mai haɗawa mai ƙarfi.

Jin daɗi, ƙanshi da ɗanɗano

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Jin daɗin cinnamon ya samo asali ne daga mai mai mai ƙanshi wanda ya kai 0.5 zuwa 1% na abun da ke ciki.

Ana iya macerated bark na cinnamon, sannan a cire shi a cikin 80% ethanol, zuwa tincture.[34]

Ana iya shirya man Cinnamon mai mahimmanci ta hanyar yin amfani da itacen, macerating shi a cikin ruwan teku, sannan kuma da sauri distiling duka. Yana da launin zinariya-jaune, tare da halayyar wari na cinnamon da dandano mai zafi sosai.

Ana iya yin nanoemulsion na man Cinnamon tare da polysorbate 80, man sinamon mai mahimmanci, da ruwa, ta hanyar emulsification na ultrasonic.[35][36]

Ana iya yin macroemulsion na man Cinnamon tare da watsa homogenizer.[36][37]

Jin ɗanɗano da ƙanshi sun fito ne daga cinnamaldehyde, kusan 90% na mai mai mahimmanci daga gangar cinnamon.[38] Cinnamaldehyde yana lalacewa, a cikin zafi mai yawa da yanayin zafi mai yawa, zuwa styrene, kuma, ta hanyar amsawa tare da iskar oxygen yayin da yake tsufa, yana duhu a cikin launi kuma yana samar da mahadi masu resinous.[39][40]

Masu jefa kuri'a na Cinnamon sun hada da wasu mahaɗan ƙanshi 80, [41] gami da eugenol, wanda aka samo a cikin mai daga ganye ko bark na itatuwan cinnamon. [42]

Abin sha mai ɗanɗano

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Ana amfani da Cinnamon a matsayin ɗanɗano a cikin ruwan inabi na cinnamon, kamar whiskey mai ɗanɗano na cinnamon a Amurka, da rakomelo, brandy na cinnamon.

Binciken da ya shafi kiwon lafiya

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Cinnamon yana da dogon tarihin amfani a cikin maganin gargajiya a matsayin taimakon narkewa. Koyaya, binciken zamani ba su iya samun shaidar wani muhimmin sakamako na magani ko warkewa ba.[43]

Reviews of clinical trials reported lowering of fasting plasma glucose and inconsistent effects on hemoglobin A1C (HbA1c, an indicator of chronically elevated plasma glucose).[44][45][46][47][48] Four of the reviews reported a decrease in fasting plasma glucose,[44][45][46][48] only two reported lower HbA1c,[44][46] and one reported no change to either measure.[47] The Cochrane review noted that trial durations were limited to 4 to 16 weeks, and that no trials reported on changes to quality of life, morbidity or mortality rate. The Cochrane authors' conclusion was: "There is insufficient evidence to support the use of cinnamon for type 1 or type 2 diabetes mellitus."[47] Citing the Cochrane review, the U.S. National Center for Complementary and Integrative Health stated: "Studies done in people don't support using cinnamon for any health condition."[43] However, the results of the studies are difficult to interpret because it is often unclear what type of cinnamon and what part of the plant were used.[49]

Wani meta-analysis na gwajin kari na cinnamon tare da ma'aunin lipid ya ba da rahoton ƙananan cholesterol da triglycerides, amma babu manyan canje-canje a cikin LDL-cholesterol ko HDL-cholesterol.[50] Wani ya ba da rahoton cewa babu wani canji ga nauyin jiki ko juriya ta insulin.[48]

Rashin guba

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  1. ↑ Cassia is thicker than Sri Lankan cinnamon.[27]

Binciken tsari na Abubuwan da suka faru sakamakon amfani da cinnamon ya ba da rahoton cututtukan gastrointestinal da halayen rashin lafiyan a matsayin mafi yawan cututtukani da aka ruwaito akai-akai.[51]

A cikin shekara ta 2008, Hukumar Kula da Abinci ta Turai ta yi la'akari da guba na coumarin, wani bangare na cinnamon, kuma ta tabbatar da matsakaicin abin da aka ba da shawarar yau da kullun (TDI) na 0.1 MG na coumary a kowace kilo na nauyin jiki. An san Coumarin da haifar da lalacewar hanta da koda a cikin babban taro da tasirin metabolism a cikin mutane tare da CYP2A6 polymorphism.[52] Dangane da wannan kimantawa, Tarayyar Turai ta kafa jagora don matsakaicin abun ciki na coumarin a cikin kayan abinci na 50 MG a kowace kilo na gurasar a cikin abinci na yanayi, da 15 MG a kowace kg a cikin abinci da aka dafa yau da kullun. Matsakaicin TDI da aka ba da shawarar na 0.1 MG na coumarin a kowace kilo na nauyin jiki ya yi daidai da 5 MG na coomarin (ko 5.6 g C. verum tare da 0.9 MG coumarin da gram) don nauyin jiki na 50 kg. C kamar yadda aka nuna a cikin tebur da ke ƙasa:       

C. cassia C. verum
Min Max Min Max
mg coumarin / g cinnamon 0.085 MG/g  12.18 mg/g (He et al., 2005) [53]  0.007 MG/g  0.9 MG/g 
TDI cinnamon a nauyin jiki na 50 kg (bw)   58.8 g/bw  0.4 g/bw  714.3 g/bw  5.6 g/bw 

Saboda canjin adadin coumarin a cikin C. cassia, yawanci sama da 1.0 MG na coumarin da g na cinnamon kuma wani lokacin har zuwa sau 12 wannan, C.C. cassia yana da ƙananan iyakar matakin cin abinci mai aminci don manne wa TDI da ke sama.[53] Sabanin haka, C. verum yana da ƙananan coumarin kawai.[54] 

A watan Maris na shekara ta 2024, Hukumar Abinci da Magunguna ta Amurka ta ba da shawarar tunatarwa ta son rai a kan nau'ikan cinnamon guda shida saboda gurɓataccen gubar, [55] bayan binciken da ya samo asali daga rahotanni 500 na guba na yara a duk faɗin Amurka. FDA ta yanke shawarar cewa an lalata cinnamon tare da gubar chromate.[56]

Gidan wasan kwaikwayo

[gyara sashe | gyara masomin]
  1. ↑ "Encyclopaedia Britannica article on Cinnamon, plant and spice". Archived from the original on 18 August 2023. Retrieved 10 July 2022.
  2. ↑ Iqbal, Mohammed (1993). "International trade in non-wood forest products: An overview". FO: Misc/93/11 – Working Paper. Food and Agriculture Organization of the United Nations. Archived from the original on 16 March 2019. Retrieved 12 November 2012.
  3. ↑ 3.0 3.1 3.2 "Global cinnamon production in 2023; Crops/Regions/World Regions/Production Quantity/Year (pick lists)". UN Food and Agriculture Organization Corporate Statistical Database (FAOSTAT). 2025. Retrieved 2 March 2025.
  4. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named EB1911
  5. ↑ Mohammadifar, Shamameh (2010-08-23). "The Origin, History and Trade Route of Cinnamon". Journal for the History of Science. 8 (1): 37–51. ISSN 1735-0573. Archived from the original on 26 September 2023. Retrieved 7 June 2021.
  6. ↑ Davis, Michelle (2 January 2019). "Where Did Those Spices Come From?". University of California Agriculture and Natural Resources. Retrieved 9 January 2025.
  7. ↑ Nguyen, Ngoc. "What is cinnamons? Origin, History and Types of Cinnamons". VHB Group. Retrieved 9 January 2025.
  8. ↑ Mallick, Anurag; Ganapathy, Priya (8 May 2021). "Sweet wood". Deccan Herald. Retrieved 9 January 2025.
  9. ↑ Greek inscription (in English translation), "RC 5". Retrieved 30 August 2025.
  10. ↑ Herodotus, "Book 3, sections 107-113". Retrieved 30 August 2025.
  11. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Herodotus
  12. ↑ Pliny the Elder, Natural History, "Book 12, chapter 42, section 87". Retrieved 30 August 2025.
  13. ↑ Pliny the Elder, Natural History, "Book 12, chapter 42, section 93". Retrieved 30 August 2025.
  14. ↑ Pliny the Elder, Natural History, "Book 12, chapter 41, section 83". Retrieved 30 August 2025.
  15. ↑ "Mishneh Torah". Retrieved 13 July 2024.
  16. ↑ Yule, Henry. "Cathay and the Way Thither". Archived from the original on 5 February 2009. Retrieved 15 July 2008.
  17. ↑ Woods, Sean (4 March 2004). "Discovery: Sailing the Cinnamon Route". Independent Online. Archived from the original on 8 April 2005. Retrieved 18 August 2010.
  18. ↑ Gray, E. W.; Miller, J. I. (1970). "The Spice Trade of the Roman Empire 29 B.C. – A.D. 641". The Journal of Roman Studies. 60: 222–224. JSTOR 299440.
  19. ↑ Hess, Andrew C. (1973). "The Ottoman Conquest of Egypt (1517) and the Beginning of the Sixteenth-Century World War". International Journal of Middle East Studies. 4 (1): 55–76. doi:10.1017/S0020743800027276. ISSN 0020-7438. JSTOR 162225. S2CID 162219690. Archived from the original on 13 September 2023. Retrieved 6 June 2022.
  20. ↑ Mallari, Francisco (December 1974). "The Mindanao Cinnamon". Philippine Quarterly of Culture & Society. 2: 190–194. JSTOR 29791158.
  21. ↑ Empty citation (help)
  22. ↑ Overmeer, Marjolein. "The Dutch East India Company in Ceylon". Schaakstukkenmuseum. Retrieved 9 January 2025.
  23. ↑ Klein, Wouter (17 February 2021). "Plant of the Month: Cinnamon". JSTOR Daily. Retrieved 9 January 2025.
  24. ↑ "Cinnamon Valley". Kerala Tourism. Retrieved 9 January 2025.
  25. ↑ "Under a Tropical Sun". Macquarie University. 2011. Archived from the original on 1 April 2015. Retrieved 9 January 2025.
  26. ↑ "Cinnamon". Plant Village, Pennsylvania State University. 2017. Archived from the original on 1 March 2017. Retrieved 28 February 2017.
  27. ↑ "Learn How to Tell Ceylon Cinnamon Apart from Cassia Cinnamon". Sri Lanka Export Development Board. 16 June 2017. Retrieved 9 January 2025.
  28. ↑ European Commission (22 October 2010). "Commission Directive 2010/69/EU of 22 October 2010". Official Journal of the European Union. L (Legislation). Archived from the original on 15 July 2020. Retrieved 13 July 2020.
  29. ↑ Chen, P.; Sun, J.; Ford, P. (March 2014). "Differentiation of the four major species of cinnamons (C. burmannii, C. verum, C. cassia, and C. loureiroi) using a flow injection mass spectrometric (FIMS) fingerprinting method". Journal of Agricultural and Food Chemistry. 62 (12): 2516–2521. Bibcode:2014JAFC...62.2516C. doi:10.1021/jf405580c. PMC 3983393. PMID 24628250.
  30. ↑ Grieve, M. "A Modern Herbal – Cassia (Cinnamon)". botanical.com. Archived from the original on 15 April 2017. Retrieved 17 April 2017.
  31. ↑ Ananthakrishnan, R.; Chandra, Preeti; Kumar, Brijesh; Rameshkumar, K. B. (1 January 2018). "Quantification of coumarin and related phenolics in cinnamon samples from south India using UHPLC-ESI-QqQLIT-MS/MS method". International Journal of Food Properties. 21: 50–57. doi:10.1080/10942912.2018.1437629. S2CID 104289832.
  32. ↑ "Tests Suggest Caution With Cinnamon" (in Turanci). ConsumerLab.com. 11 December 2020. Archived from the original on 7 February 2022. Retrieved 7 February 2022.
  33. ↑ Gavin, Paola (2024-07-19). "Old Spice". Tablet Magazine.
  34. ↑ Waty, Syahdiana; Suryanto, Dwi (March 2018). "Antibacterial activity of cinnamon ethanol extract ( cinnamomum burmannii ) and its application as a mouthwash to inhibit streptococcus growth". IOP Conference Series: Earth and Environmental Science. 130 (1): 012049. Bibcode:2018E&ES..130a2049W. doi:10.1088/1755-1315/130/1/012049. S2CID 103168750.
  35. ↑ Jeong, Yeo-Jin; Kim, Hee-Eun; Han, Su-Jin; Choi, Jun-Seon (15 March 2021). "Antibacterial and antibiofilm activities of cinnamon essential oil nanoemulsion against multi-species oral biofilms". Scientific Reports (in Turanci). 11 (1): 5911. Bibcode:2021NatSR..11.5911J. doi:10.1038/s41598-021-85375-3. ISSN 2045-2322. PMC 7971021. PMID 33723345 Check |pmid= value (help).
  36. ↑ 36.0 36.1 Fattahi, Reza; Ghanbarzadeh, Babak; Dehghannya, Jalal; Hosseini, Mohammadyar; Falcone, Pasquale M. (December 2020). "The effect of Macro and Nano-emulsions of cinnamon essential oil on the properties of edible active films". Food Science & Nutrition (in Turanci). 8 (12): 6568–6579. doi:10.1002/fsn3.1946. ISSN 2048-7177. PMC 7723223. PMID 33312541.
  37. ↑ "Ultra-Turrax® T 25". Homogenizers.net. Retrieved 19 May 2023.
  38. ↑ PubChem. "Cinnamaldehyde". pubchem.ncbi.nlm.nih.gov (in Turanci). Archived from the original on 9 October 2020. Retrieved 2019-10-18.
  39. ↑ "High daily intakes of cinnamon: Health risk cannot be ruled out" (PDF). Federal Institute for Risk Assessment (BfR). 18 August 2006. Archived (PDF) from the original on 7 March 2022. Retrieved 20 May 2022.
  40. ↑ Yokomi, Naoka; Ito, Michiho (1 July 2009). "Influence of composition upon the variety of tastes in Cinnamomi cortex". Journal of Natural Medicines. 63 (3): 261–266. doi:10.1007/s11418-009-0326-8. ISSN 1861-0293. PMID 19291358. S2CID 9792599.
  41. ↑ Jayaprakasha, G. K.; Rao, L. J. (2011). "Chemistry, biogenesis, and biological activities of Cinnamomum zeylanicum". Critical Reviews in Food Science and Nutrition. 51 (6): 547–62. doi:10.1080/10408391003699550. PMID 21929331. S2CID 34530542.
  42. ↑ "Oil of cinnamon". Toxicology Data Network (TOXNET). 6 August 2002. Archived from the original on 5 March 2017. Retrieved 29 November 2016.
  43. ↑ 43.0 43.1 "Cinnamon". National Center for Complementary and Integrative Health. National Institutes of Health. 2016. Archived from the original on 1 March 2017. Retrieved 28 February 2017.
  44. ↑ 44.0 44.1 44.2 Costello, Rebecca B.; Dwyer, Johanna T.; Saldanha, Leila; Bailey, Regan L.; Merkel, Joyce; Wambogo, Edwina (2016). "Do Cinnamon Supplements Have a Role in Glycemic Control in Type 2 Diabetes? A Narrative Review". Journal of the Academy of Nutrition and Dietetics. 116 (11): 1794–1802. doi:10.1016/j.jand.2016.07.015. PMC 5085873. PMID 27618575.
  45. ↑ 45.0 45.1 Allen, Robert W.; Schwartzman, Emmanuelle; Baker, William L.; Coleman, Craig I.; Phung, Olivia J. (2013). "Cinnamon use in type 2 diabetes: an updated systematic review and meta-analysis". The Annals of Family Medicine. 11 (5): 452–459. doi:10.1370/afm.1517. PMC 3767714. PMID 24019277.
  46. ↑ 46.0 46.1 46.2 Akilen, Rajadurai; Tsiami, Amalia; Devendra, Devasenan; Robinson, Nicola (20 April 2012). "Cinnamon in glycaemic control: Systematic review and meta analysis". Clinical Nutrition. 31 (5): 609–615. doi:10.1016/j.clnu.2012.04.003. PMID 22579946.
  47. ↑ 47.0 47.1 47.2 Leach, Matthew J.; Kumar, Saravana (12 September 2012). "Cinnamon for diabetes mellitus". Cochrane Database of Systematic Reviews. 2012 (9): CD007170. doi:10.1002/14651858.CD007170.pub2. PMC 6486047. PMID 22972104.
  48. ↑ 48.0 48.1 48.2 Namazi, Nazli; Khodamoradi, Kajal; Khamechi, Seyed Peyman; Heshmati, Javad; Ayati, Mohammad Hossein; Larijani, Bagher (April 2019). "The impact of cinnamon on anthropometric indices and glycemic status in patients with type 2 diabetes: A systematic review and meta-analysis of clinical trials". Complementary Therapies in Medicine. 43: 92–101. doi:10.1016/j.ctim.2019.01.002. PMID 30935562. S2CID 81727505.
  49. ↑ "Cinnamon". Archived from the original on 25 June 2021. Retrieved 20 June 2021.
  50. ↑ Maierean SM, Serban MC, Sahebkar A, Ursoniu S, Serban A, Penson P, Banach M (2017). "The effects of cinnamon supplementation on blood lipid concentrations: A systematic review and meta-analysis" (PDF). J Clin Lipidol. 11 (6): 1393–1406. doi:10.1016/j.jacl.2017.08.004. PMID 28887086. Archived (PDF) from the original on 28 April 2019. Retrieved 27 November 2018.
  51. ↑ Hajimonfarednejad, M.; Ostovar, M.; Raee, M. J.; Hashempur, M. H.; Mayer, J. G.; Heydari, M. (1 April 2019). "Cinnamon: A systematic review of adverse events". Clinical Nutrition. 38 (2): 594–602. doi:10.1016/j.clnu.2018.03.013. PMID 29661513. S2CID 4942968.
  52. ↑ "Coumarin in flavourings and other food ingredients with flavouring properties - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)". EFSA Journal. 6 (10): 793. 7 October 2008. doi:10.2903/j.efsa.2008.793.
  53. ↑ 53.0 53.1 Ballin, Nicolai Z.; Sørensen, Ann T. (2014). "Coumarin content in cinnamon containing food products on the Danish market" (PDF). Food Control. 38: 198–203. doi:10.1016/j.foodcont.2013.10.014. Archived (PDF) from the original on 2 August 2014. Retrieved 9 December 2015.
  54. ↑ Wang, Yan-Hong; Avula, Bharathi; Nanayakkara, N. P. Dhammika; Zhao, Jianping; Khan, Ikhlas A. (2013). "Cassia cinnamon as a source of coumarin in cinnamon-flavored food and food supplements in the United States" (PDF). Journal of Agricultural and Food Chemistry. 61 (18): 4470–4476. Bibcode:2013JAFC...61.4470W. doi:10.1021/jf4005862. PMID 23627682. Archived from the original (PDF) on 5 May 2015. Retrieved 13 April 2019.
  55. ↑ "FDA Alert Concerning Certain Cinnamon Products Due to Presence of Elevated Levels of Lead". Food and Drug Administration. 6 March 2024. Retrieved 27 May 2024.
  56. ↑ "Investigation of Elevated Lead & Chromium Levels: Cinnamon Applesauce Pouches (November 2023)". Food and Drug Administration. 16 April 2024. Retrieved 27 May 2024.

Dubi kuma

[gyara sashe | gyara masomin]

Samfuri:Herbs & spices

  • Canella, shuka da aka sani da "cinnamon na daji" ko "farin cinnamon"
  • Cinnamomea, adjective na Neo-Latin wanda ke nufin 'launi mai laushi'
  • Ƙalubalen Cinnamon
  • Jerin kayan abinci da kayan yaji

Bayani

[gyara sashe | gyara masomin]

Samfuri:Transient receptor potential channel modulators

Manazarta

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