Acta Scientific Nutritional Health (ISSN:2582-1423)

Review Article Volume 6 Issue 2

Cinnamon Bioactives and their Impact on Poultry Nutrition and Meat Quality - Impact on Human Health

Areeba Yaqoob1*, Poushmal Abdul Razzaq2, Sana Iqbal1, Obaid-ul-Hassan1, Hassam Ishtiaq3, Sajjad Hussain3, Waheed Ahmad3, Muhammad Rizwan4, Mariam Altaf3, Hafza Fasiha Zahid5 and Akhtar Ali5

1Department of Food Sciences, Government College University Faisalabad, Sahiwal Campus, Pakistan

2Department of Human Nutrition and Dietetics, Mirpur University of Science and Technology, AJK, Pakistan

3National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

4Department of Food Science and Technology, University of Central Punjab, Lahore, Pakistan

5School of Agriculture and Food, The University of Melbourne, Australia

*Corresponding Author: Areeba Yaqoob, Department of Food Sciences, Government College University Faisalabad, Sahiwal Campus, Pakistan.

Received: January 03, 2022; Published: January 18, 2022


In recent decades, natural phytochemicals gained much attention due to antioxidant and antimicrobial potential. Previously, synthetic preservatives widely used in meat industry to control pathogenic bacterial and to inhibit the lipid peroxidation in order to extend the shelf life and to improve the acceptability of meat and meat products. Due to consumer’s awareness and demand and ban on synthetic additives in Europe, demand of plant derived natural products increased. Cinnamon is a wonderful spice that has been used from ancient’s time to improve food flavor and sensory and organoleptic characteristics. Due to antioxidant and anti-microbial behavior potential of cinnamon bioactives, the natural antioxidants have been found effective in extending the shelf life and to increase the acceptability of meat by the consumers. Due to non-toxic, natural, residue free and easy availability of natural products make them highly acceptable as food additive and preservative. Cinnamon have been reported precious spice due to various beneficial effects like increased digestive enzymes, appetizer, immune stimulant, antioxidant, anti-microbial and anti-viral activities. Cinnamon is most widely used spice in poultry industry due to its vital phytochemicals and safe use.

Keywords:Cinnamon; Phytochemicals; Polyphenols; Antioxidants; Nutrition; Meat Quality


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Citation: Areeba Yaqoob., et al. “Cinnamon Bioactives and their Impact on Poultry Nutrition and Meat Quality - Impact on Human Health". Acta Scientific Nutritional Health 6.2 (2022): 29-38.


Copyright: © 2022 Areeba Yaqoob., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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