Figure 11. The use of the Folin reagent to quantify cinnamon polyphenols in the oral cavity.

Cinnamon powder was suspended in boiling water and the supernatant fluid containing 35 mM of polyphenols (GAE) was held in the mouth for 30 seconds and then eliminated. Note that even after 300 minutes Folin-positive agents were still retained in elevated amounts in the flowing saliva, indicating the high avidity of cinnamon polyphenols to oral structures and surfaces. (n = 3).