Journal of Nutrition & Food Sciences
Open Access

Abstract

Anti-Cancer Properties Of Cinnamon Oil And Its Active Component, Trans-Cinnamaldehyde

Marc Thompson, Eva M Schmelz and Lissett Bickford

Bioactive dietary agents (i.e., nutraceuticals) have shown the ability to slow or eliminate cancer growth with marked immediate effects when applied directly to cancer cells. By isolation and inspection of the effective components in these therapeutic agents, with respect to cancer cell inhibition, a clear mechanism of action can contribute to a better understanding of the benefits of these natural products. Here we have examined the effects of three essential oil formulations of nutraceutical agents: Frankincense, Garlic and Cinnamon, and ultimately investigated trans-cinnamaldehyde (TC), the active ingredient in cinnamon oil and a documented anti-inflammatory and anti-cancer agent, on cell viability and migratory potential in in vitro models of breast cancer representing different tumorigenic and metastatic potential. Results show that TC exhibits a clear dose-response relationship in inhibiting cancer cell survival and migration in a breast cancer aggression-dependent manner. Our results suggest that TC may be a promising candidate for the development of effective strategies to counter breast cancer in vivo by reducing or eliminating its progression.