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Abstract Title:

Proanthocyanidins are the major anti-diabetic components of cinnamon water extract.

Abstract Source:

Food Chem Toxicol. 2013 Mar 7 ;56C:398-405. Epub 2013 Mar 7. PMID: 23499750

Abstract Author(s):

Lihua Jiao, Xin Zhang, Lianqi Huang, Hao Gong, Biao Cheng, Yue Sun, Yixuan Li, Qi Liu, Ling Zheng, Kun Huang

Article Affiliation:

Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, PR China.

Abstract:

Cinnamon consumption has been found to associate with the attenuation of diabetes mellitus. The misfolding of human islet amyloid polypeptide (hIAPP) is regarded as a causative factor of type 2 diabetes mellitus (T2DM). Here, we investigated whether cinnamon has any beneficial effect on the toxic aggregation of hIAPP. We found that cinnamon water extract (CWE) inhibited the amyloid formation of hIAPP in a dose-dependent manner, and identified proanthocyanidins as the major anti-amyloidogenic compounds of CWE. Proanthocyanidins affected the secondary structures of hIAPP and delayed the structural transition from unstructured coils toβ-sheet-rich structures. Further studies showed that proanthocyanidins not only inhibited the formation of hIAPP oligomers, but also significantly attenuated the membrane damaging and cytotoxic effects caused by the hIAPP aggregation. Together, these results suggest a possible way by which cinnamonshows beneficial effects on T2DM, and indicate a potential pharmacological usage of proanthocyanidins as an anti-diabetic drug candidate.

Study Type : In Vitro Study

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Sayer Ji
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