| Customization: | Available |
|---|---|
| Powder: | Yes |
| Customized: | Customized |
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| Product Name | Cinnamon Polyphenol |
| Appearance | Yellow Brown Powder |
| Grade | Food Grade |
| CAS No. | 84961-46-6 |
| Shelf Life | 2 Years |
Cinnamon polyphenols have various chemical properties, including their molecular structure and functional group characteristics. Specifically, the molecular formula and molecular weight information of cinnamon polyphenols were not clearly provided in the search results provided, but their chemical properties are stable and easy to extract and purify.
Cinnamon polyphenols are extracted from the dried bark of cinnamon. It is usually extracted with purified water and dried by spray to produce fine powder. During the extraction process, impurities and rough skin need to be removed to ensure the purity and quality of the product.
Cinnamon polyphenols have a wide range of applications in various fields, including:
Health and nutrition: Cinnamon polyphenols have the effect of regulating blood lipids and improving liver function, while also promoting fat breakdown, which helps with weight loss. It achieves weight loss by increasing the activity of lipase in the body, accelerating fat hydrolysis, and reducing appetite.
Medicine: Cinnamon polyphenols are also widely used in the field of medicine, with effects such as vasodilation, promoting blood circulation, enhancing coronary and cerebral blood flow, antiplatelet coagulation, and antithrombin. In addition, it also has sedative, analgesic, antipyretic, and anticonvulsant effects.
Food industry: Cinnamon extract, as a natural food ingredient, is widely used in food additives and seasonings, providing unique aroma and health benefits.
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