We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
Data Protection Declaration
Imprint
Bioavailability of coumarin from cinnamon and cinnamon-containing food (human study)
Project
Project code: BfR-LMS-08-1322-318
Contract period: 01.04.2008
- 31.12.2009
Purpose of research: Applied research
EFSA (2004) and BfR (2006) have derived a TDI for coumarin of 0.1 mg/kg body weight, using data of animal experiments and reports of side effects in patients treated with the substance as medicinal drug, respectively (toxic endpoint: hepatotoxicity). Regarding human exposure from food, the main source is Cassia cinnamon, as this cinnamon species contains high concentrations of coumarin. In this context, the question raises whether coumarin eaten as ingredient of cinnamon or cinnamon-containing food is bioavailable in the same way as isolated coumarin used in animal experiments and as medicinal drug. Therefore, coumarin is an example for the fundamental question of the assessment of plant ingredients eaten as part of a complex plant matrix (possible interactions with the matrix and/or other ingredients of the plant which may result in changes of bioavailability, metabolism and/or toxicity). The investigations planned are a pilot project of the new unit 51 (Bioavailability & Effect-related analytic).
Section overview
Subjects
- Physiology of Nutrition
