ArticleFoods (Basel, Switzerland)2022
Health Benefits and Risks of Consuming Spices on the Example of Black Pepper and Cinnamon.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed, 17 citations in OpenAlex.
- Comparative Analysis of Volatile Compounds and Characterization of Key Flavor Compounds inFoods (Basel, Switzerland) · 2026Article
- A new amidohydrolase and β-oxidation-like pathway for piperine catabolism in soil actinomycetes.The Journal of biological chemistry · 2025Article
- Piperonal-derived Schiff base molecules as potential multi-target therapeutic agents against Alzheimer's and diabetes.Future medicinal chemistry · 2025Article
- The Antidiabetic Mechanisms of Cinnamon Extract: Insights from Network Pharmacology, Gut Microbiota, and Metabolites.Current issues in molecular biology · 2025Article
- HS-GC-IMS Analysis of Volatile Organic Compounds in Six Spicy Spices and Their Effects on Ulcerative Colitis.Molecules (Basel, Switzerland) · 2024Article
- Natural Compounds in Plant-Based Food.Foods (Basel, Switzerland) · 2023Article
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2 authors at 1 institution in 1 country.
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Abstract
The aim of this study is to present the benefits and risks associated with the consumption of black pepper and cinnamon, which are very popular spices in Poland. The article presents the current state of knowledge about health properties and possible dangers, such as liver damage, associated with their consumption. The experimental part presents the results of the research on the antioxidant properties against the DPPH radical, which was 80.85 ± 3.84-85.42 ± 2.34% for black pepper, and 55.52 ± 7.56-91.87 ± 2.93% for cinnamon. The total content of polyphenols in black pepper was 10.67 ± 1.30-32.13 ± 0.24 mg GAE/g, and in cinnamon 52.34 ± 0.96-94.71 ± 3.34 mg GAE/g. In addition, the content of piperine and pepper oil in black pepper was determined, as well as the content of coumarin in cinnamon. The content of piperine in the black pepper samples was in the range of 3.92 ± 0.35-9.23 ± 0.05%. The tested black pepper samples contained 0.89 ± 0.08-2.19 ± 0.15 mL/100 g d.m. of essential oil. The coumarin content in the cinnamon samples remained in the range of 1027.67 ± 50.36-4012.00 ± 79.57 mg/kg. Taking into account the content of coumarin in the tested cinnamon samples, it should be assumed that the majority of cinnamon available in Polish retail is
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