Study on the antiinflammatory activity of essential oil from leaves of Cinnamomum osmophloeum

Chao LK, Hua KF, Hsu HY, Cheng SS, Liu JY, Chang ST
Journal of Agricultural and Food Chemistry, 2005


The leaf essential oil from indigenous cinnamon (Cinnamomum osmophloeum Kaneh.) was investigated by gas chromatography-mass spectrometry, and 21 compounds were identified. The major constituents of leaf essential oil were the monoterpenes 1,8-cineole (17.0%) and santolina triene (14.2%) and the sesquiterpenes spathulenol (15.7%) and caryophyllene oxide (11.2%). In the antiinflammatory activity assay, we demonstrated that the essential oil has a higher capacity to inhibit proIL-1beta protein expression induced by LPS-treated J774A.1 murine macrophage. At dosages of 60 microg/mL, essential oil clearly inhibited proIL-1beta protein expression. Furthermore, a dose of 60 microg/mL of essential oil was effectively inhibitory for IL-1beta and IL-6 production but not for TNF-alpha, suggesting that essential oil was bioactive in antiinflammation in vitro. This study is the first to report antiinflammatory activity of extracts obtained from the leaf essential oil of C. osmophloeum.


Chao LK, Hua KF, Hsu HY, Et Al. Study on the Antiinflammatory Activity of Essential Oil from Leaves of Cinnamomum osmophloeum. J Agr Food Chem. 2005;53(18):7274-7278.

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