ProcynCi® Cinnamomum cassia Bark Extract

Common Name

Chinese cinnamon / Cassia cinnamon

Top Benefits of ProcynCi^® 

Supports healthy aging * 

Supports metabolic health *

Supports healthy gut microbiota *

What Is ProcynCi^®?

Cinnamon is one of the world's oldest spices. Along with pepper and ginger, it was a big part of the spice trade between Asia and Europe. Cinnamon comes from the inner bark of several different tree species from the genus Cinnamomum. The various species of the cinnamon tree are native to India, Sri Lanka, Indonesia, and Burma: they include Cinnamomum cassia, C. burmannii, and C. zeylanicum. While all have been used in traditional medical systems and human studies, C. cassia has been the most studied. ProcynCi^® is an extract of C. cassia, a variety that is rich in procyanidins, a type of polymeric polyphenols derived from proanthocyanidins formed of catechin and epicatechin monomers. Procyanidins are bioactive molecules with antioxidant properties that support a number of health benefits [1]. 

Neurohacker’s ProcynCi^® Sourcing

ProcynCi^® is a patented polyphenol-rich cinnamon extract standardized to contain not less than 40% total polyphenols. It contains about 6% procyanidin type A polymers.

ProcynCi^® is obtained from carefully sourced dried barks of Cinnamomum cassia that are de-coumarinated (processed to be very low in coumarin).

ProcynCi^® is a non-GMO, gluten-free, vegan, and certified Kosher and Halal ingredient.

ProcynCi^® is a registered trademark of Akay USA, LLC.

ProcynCi^® Formulating Principles and Rationale 

Different doses of Cinnamon have been used in human studies, with the amount used depending on whether cinnamon powder or more concentrated extracts have been used. Servings of ground cinnamon have usually been in the 1 to 6 gram range, while standardized extracts of cinnamon have been given in the range of 125 to 500 mg daily [2]. ProcynCi®, because of its high degree of standardization, has been used at 250 mg/day in a human study [3]. We opted to use this studied serving in our formulation.  

CINNAMON KEY MECHANISMS

Supports healthy metabolic function*

Supports the insulin signaling pathway* [4–6]

Supports healthy fat levels and blood/liver lipid levels* [4,6–12]

Supports lean mass* [13]

Supports antioxidant defenses*

Counters reactive oxygen species (ROS) production and oxidative stress* [11,14,15]

Supports antioxidant defenses* [15]

Replenishes glutathione (GSH) levels* [15]

Supports a healthy gut microbiota*

Supports a healthy gut microbiota composition* [16,17]

Supports gut barrier function* [16]

Promotes healthy aging and longevity*

Supports neuroprotective functions* [18]

Supports healthy immune signaling [5,19,20]

Supports mitochondrial structure and function* [21,22]

Supports healthy liver function* [10]

Supports heat-shock protein 70 (HSP70)* [23]

Supports sirtuins SIRT1, SIRT2, and SIRT3* [19,20]

Supports AMPK signaling* [7,24,25]

Supports liver kinase B1 (LKB1)*  [24]

Supports PPARα, PPARδ, and PPARγ signaling* [7,10,26]

Supports uncoupling protein 1 (UCP1)* 

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

REFERENCES

[1]A. Rauf, M. Imran, T. Abu-Izneid, Iahtisham-Ul-Haq, S. Patel, X. Pan, S. Naz, A. Sanches Silva, F. Saeed, H.A. Rasul Suleria, Biomed. Pharmacother. 116 (2019) 108999.

[2]M.L. Silva, M.A. Bernardo, J. Singh, M.F. de Mesquita, Nutrients 14 (2022).

[3]K. Im, A. Issac, J. Nm, E. Ninan, B. Maliakel, R. Kuttan, Food Funct. 5 (2014) 2208–2220.

[4]B. Qin, M.M. Polansky, R.A. Anderson, Horm. Metab. Res. 42 (2010) 187–193.

[5]B. Qin, H.D. Dawson, N.W. Schoene, M.M. Polansky, R.A. Anderson, Nutrition 28 (2012) 1172–1179.

[6]B. Qin, M.M. Polansky, Y. Sato, K. Adeli, R.A. Anderson, J. Nutr. Biochem. 20 (2009) 901–908.

[7]B. Huang, H.D. Yuan, D.Y. Kim, H.Y. Quan, S.H. Chung, J. Agric. Food Chem. 59 (2011) 3666–3673.

[8]A. Borzoei, M. Rafraf, M. Asghari-Jafarabadi, Asia Pac. J. Clin. Nutr. 27 (2018) 556–563.

[9]R.A. Anderson, Z. Zhan, R. Luo, X. Guo, Q. Guo, J. Zhou, J. Kong, P.A. Davis, B.J. Stoecker, Afr. J. Tradit. Complement. Altern. Med. 6 (2016) 332–336.

[10]X. Sheng, Y. Zhang, Z. Gong, C. Huang, Y.Q. Zang, PPAR Res. 2008 (2008) 581348.

[11]A. Borzoei, M. Rafraf, S. Niromanesh, L. Farzadi, F. Narimani, F. Doostan, Afr. J. Tradit. Complement. Altern. Med. 8 (2018) 128–133.

[12]Y. Tamura, Y. Iwasaki, M. Narukawa, T. Watanabe, J. Nutr. Sci. Vitaminol. 58 (2012) 9–13.

[13]T.N. Ziegenfuss, J.E. Hofheins, R.W. Mendel, J. Landis, R.A. Anderson, J. Int. Soc. Sports Nutr. 3 (2006) 45–53.

[14]A.-M. Roussel, I. Hininger, R. Benaraba, T.N. Ziegenfuss, R.A. Anderson, J. Am. Coll. Nutr. 28 (2009) 16–21.

[15]A.S. Sahib, J Intercult Ethnopharmacol 5 (2016) 108–113.

[16]M. Van Hul, L. Geurts, H. Plovier, C. Druart, A. Everard, M. Ståhlman, M. Rhimi, K. Chira, P.-L. Teissedre, N.M. Delzenne, E. Maguin, A. Guilbot, A. Brochot, P. Gérard, F. Bäckhed, P.D. Cani, Am. J. Physiol. Endocrinol. Metab. 314 (2018) E334–E352.

[17]Q.-Y. Lu, P.H. Summanen, R.-P. Lee, J. Huang, S.M. Henning, D. Heber, S.M. Finegold, Z. Li, J. Food Sci. 82 (2017) 1807–1813.

[18]D.W. Peterson, R.C. George, F. Scaramozzino, N.E. LaPointe, R.A. Anderson, D.J. Graves, J. Lew, J. Alzheimers. Dis. 17 (2009) 585–597.

[19]B. Qin, K.S. Panickar, R.A. Anderson, Nutrition 30 (2014) 210–217.

[20]B. Qin, K.S. Panickar, R.A. Anderson, Life Sci. 102 (2014) 72–79.

[21]K. Couturier, I. Hininger, L. Poulet, R.A. Anderson, A.-M. Roussel, F. Canini, C. Batandier, J. Nutr. Biochem. 28 (2016) 183–190.

[22]K.S. Panickar, M.M. Polansky, R.A. Anderson, Exp. Neurol. 216 (2009) 420–427.

[23]S.E. Schriner, S. Kuramada, T.E. Lopez, S. Truong, A. Pham, M. Jafari, Exp. Gerontol. 60 (2014) 220–230.

[24]Y. Shen, N. Honma, K. Kobayashi, L.N. Jia, T. Hosono, K. Shindo, T. Ariga, T. Seki, PLoS One 9 (2014) e87894.

[25]C. Kopp, S.P. Singh, P. Regenhard, U. Müller, H. Sauerwein, M. Mielenz, Int. J. Mol. Sci. 15 (2014) 2906–2915.

[26]J.-E. Li, K. Futawaka, H. Yamamoto, M. Kasahara, T. Tagami, T.-H. Liu, K. Moriyama, Am. J. Chin. Med. 43 (2015) 879–892.

[27]Y. Shen, M. Fukushima, Y. Ito, E. Muraki, T. Hosono, T. Seki, T. Ariga, Biosci. Biotechnol. Biochem. 74 (2010) 2418–2425.