계피 추출물의 산화방지능 및 RAW 264.7 대식세포에서의 항염증 활성

• Published in: 한국식품과학회지, 57(5) pp. 571 - 579
• Main Authors: 이효정, 황교하, 안승민, 김대옥
• Format: Journal Article
• Language: Korean
• Published: 한국식품과학회 01.10.2025
• Subjects: 식품과학
• ISSN: 0367-6293

Cinnamomum cassia Presl, which is traditionally used in medicine and as a food ingredient, is rich in bioactive compounds. Bark extracts of C. cassia Presl were prepared using water and graded aqueous ethanol, and total phenolic content, total flavonoid content, and antioxidant capacity were compared to identify the optimal extract. The 60% (v/v) aqueous ethanol extract (CCE) had the highest total phenolic and flavonoid contents and the greatest antioxidant capacity. Four major compounds in CCE were identified and quantified by reversed-phase HPLC: coumarin, trans-cinnamic acid, trans-cinnamaldehyde, and 2-methoxycinnamaldehyde, and trans-cinnamaldehyde was the most abundant. In RAW 264.7 macrophages, CCE treatment conferred cytoprotection against H2O2-induced damage and significantly reduced intracellular oxidative stress. In lipopolysaccharide-stimulated RAW 264.7 macrophages, CCE treatment significantly suppressed nitrite production without altering inducible nitric oxide synthase or cyclooxygenase-2 protein expression. These findings suggest that CCE is a promising functional ingredient with combined antioxidant and anti-inflammatory properties. KCI Citation Count: 0