Cinnamomum osmophloeum

Chua M-T, Tung Y-T and Chang S-T. 2008. Antioxidant activities of ethanolic extracts from the twigs of Cinnamomum osmophloeum. Bioresource Technol 99(6) 1918-1925. 

The phenylpropanoids rrans-anethole (61) and rran -cinnamaldehyde (62) are used as flavoring agents in foods in the United States and some other countries [20]. tranj-Cinnamaldehyde (62) Avas isolated from Cinnamomum osmophloeum Kanehira (Lauraceae) as a sweet principle, while tra/w-anethole (61) was isolated as the volatile oil constituent responsible for the sweet taste of several plant species, as listed in Table 1 [92]. These two compounds occur widely in the plant kingdom. Therefore, it is necessary to rule out their presence in any candidate sweet plant by a dereplication procedure in a natural product sweetener discovery program using gas chromatography-mass spectrometry (GC/MS) [46,47]. 

The anti-inflammatory effect of the EO from the leaves of indigenous Cinnamomum osmophloeum Kaneh. (camphor tree, Lauraceae) was studied by Chao et al. (2005). Twenty-one components, among which the monoterpenes 1,8-cineole (17%) and santolina triene (14.2%) and the sesquiterpenes spathulenol (15.7%) and caryophyUene oxide (11.2%), were analyzed as main constituents. In the anti-inflammatory assay it was found that the EO exerted a high capacity to suppress pro-IL-l i protein expression induced by LPS-treated J774A.1 murine macrophage at dosages of 60 xg/mL. Additionally, IL-lp and IL-6 production was reduced at the same dose. The TNE-a production could not be influenced by this dose of the EO. 

Wu T-S 1977 Constituents of Cinnamomum osmophloeum Kanehira. Tai-wan Yao Hsueh Tsa Chih 29 15-18... 

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