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Joshi, S.C., Verma, A.R. and Mathela, C.S. (2010) Antioxidant and Antibacterial Activities of the Leaf Essential Oils of Himalayan Lauraceae Species. Food and Chemical Toxicology, 48, 37-40.
http://dx.doi.org/10.1016/j.fct.2009.09.011

has been cited by the following article:

• TITLE: Analysis of the trans-Cinnamic Acid Content in Cinnamomum spp. and Commercial Cinnamon Powder Using HPLC

  AUTHORS: Jaemin Lee, Dong Gu Lee, Jun Yeon Park, Sungwook Chae, Sanghyun Lee

  KEYWORDS: Cinnamomum spp., trans-Cinnamic Acid, HPLC

  JOURNAL NAME: Journal of Agricultural Chemistry and Environment, Vol.4 No.4, November 17, 2015

  ABSTRACT: The present study aimed to quantify the content of trans-cinnamic acid (CA) in Cinnamomum japonicum, C. loureirii, and C. camphora and the commercial application of CA using high performance liquid chromatography (HPLC). A C18 column was used, with water/methanol as the mobile phase gradient. The highest content of CA was observed in the bark of C. loureirii (16.97 mg/g) and cinnamon powder A (47.60 mg/g). The lowest content of CA was observed in leaf and heartwood of C. japonicum (0.10 and 0.10 mg/g, respectively) and cinnamon powder C (22.87 mg/g). This result could be utilized as a guideline for the analysis of the commercial applications of Cinnamomum.