Animal model of intestinal anti-inflammatory effect of ginger-cinnamon complex

Jin A. Im, Min Seo Kim, Oran Kwon, Jae Ho shin, Ji Yeon Kim

Research output: Contribution to journalArticlepeer-review

4 Scopus citations


This study evaluated the anti-inflammatory effect of ginger-cinnamon mixture using an animal model of dextran sulfate sodium (DSS)-induced intestinal inflammation. The mice were administered either distilled water or ginger extract (GE), cinnamon subcritical water extract (CSWE), low GE + CSWE (GCL), and high GE + CSWE (GCH) for 21 days and drinking water containing 5% DSS for the final 7 days to induce intestinal inflammation. We assessed the change of body weight, disease activity index (DAI), histopathological scores, myeloperoxidase (MPO) activity, and mRNA levels. Compared with the DSS group, the GCH group showed increased body weight, inhibited intestinal shortening, and decreased DAI and histopathological score of intestinal inflammation, which was similar to that for the control group. It inhibited MPO activity as well as interleukin (IL)-1β, IL-6, and tumor necrosis factor-α mRNA levels. Therefore, the ginger–cinnamon complex helps to improve intestine inflammation, which is beneficial for gut health.

Original languageEnglish
Pages (from-to)1249-1256
Number of pages8
JournalFood Science and Biotechnology
Issue number9
StatePublished - Sep 2021

Bibliographical note

Publisher Copyright:
© 2021, The Korean Society of Food Science and Technology.


  • Anti-inflammatory
  • Cinnamon
  • Extract mixtures
  • Ginger
  • Intestine


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