Anti ‐Inflammatory Effects and Macrophage Activation Induced by Bioavailable Cinnamon Polyphenols in Mice

ConclusionThe study provides evidence for the presence of bioavailable cinnamon polyphenols with anti-inflammatory properties and macrophage activation. These findings suggest that cinnamon polyphenols have the potential to modulate macrophage function, which could have implications for reducing inflammation and improving immune function.

Source: Molecular Nutrition and Food Research - September 2, 2023 Category: Food Science Authors: Youngju Song, Young Sung Jung, Sunghyun Park, Hong Shik Park, Se Jung Lee, Sungho Maeng, Hocheol Kim, Dae ‐Ok Kim, Kye Won Park, Hee Kang Tags: Research Article Source Type: research