Background: Cinnamon contact stomatitis (CCS) is a rare reaction to the use of products containing artificial cinnamon flavor ingredients. Such products are gums, toothpastes and mouthwashes.
Main Observations: A 20-year-old female patient presented with white elevated mucosal patches in the right lateral board of her tongue. Based on anamnesis, the intitial diagnosis of allergy to cinnamon gum was established. Clinical differential diagnosis included hairy leukoplakia, leukoplakia and lichenoid reaction. The patient was advised to completely avoid the use of cinnamon flavoured chewing gums. On re-examination later she had a normal tongue appearance.
Conclusions: Clinicians who treat patients with oral conditions should be aware of CCS in order to be able to correctly diagnose and manage this condition.
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http://dx.doi.org/10.3315/jdcr.2010.1047 | DOI Listing |
Curr Res Food Sci
November 2024
Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, FL, 32306, USA.
To improve the packaging properties of pea protein isolate (PPI) films, 2 wt% of essential oil (EO) from garlic, ginger, or cinnamon was individually incorporated into the films. The film properties were evaluated after the addition of EOs. The resulting PPI active films were applied to salmon to explore their efficacy in a real food system.
View Article and Find Full Text PDFContact Dermatitis
November 2024
Faculty of Medicine, KU Leuven, Leuven, Belgium.
Food Chem X
December 2024
College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China.
To reduce the risk of -nitrosamines in deli meat products, this study formulated a novel non-contact -nitrosamines inhibiting preservative IV (NIP-IV) consisting of biocontrol bacteria and plant essential oils (EOs) ( SR-1 + PP-2 + CF-3+ cinnamon EO + grapefruit EO). Luncheon pork, spiced beef, and red sausage were taken as representatives of typical deli meat products and used to validate the effectiveness of NIP-IV in inhibiting -nitroso dimethylamine (NDMA) production. The results showed that NIP-IV restrain protein degradation and lipid oxidation in deli meat products and effectively control microbial activity.
View Article and Find Full Text PDFJ Egypt Public Health Assoc
October 2024
Public Health and Community Medicine Department, Faculty of Medicine, Assiut University, Assiut, Egypt.
Chemosphere
November 2024
Photobiology Laboratory, Drug and Chemical Toxicology Group, FEST Division, CSIR-Indian Institute of Toxicology Research (CSIR-IITR), Vishvigyan Bhawan 31, Mahatma Gandhi Marg, Lucknow, 226001, Uttar Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, Uttar Pradesh, India. Electronic address:
Fragrance, a key ingredient in cosmetics, often triggers skin allergy causes rashes, itching, dryness, and cracked or scaly skin. Cinnamaldehyde (CA), derived from the bark of the cinnamon tree, used as a fragrance and is a moderate skin sensitizer. CA exhibits strong UVB absorption, its allergic potential and the molecular mechanisms underlying skin sensitization under UVB exposure remain largely unexplored.
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