Cinnamon is one of the herbal resources belonging to the Lauraceae family, is commonly used in traditional medicine and as a flavoring agent. It has antioxidant and anti-inflammatory activities. Therefore, the present study was performed to evaluate the gastroprotective effect of cinnamon on ethanol-induced gastric ulcer in comparison to omeprazole. In Wistar rats, gastric ulcers were induced using one oral dose of 70% ethanol (5 ml/kg b. w.) Cinnamon oil at doses of 2.5 ml/kg body weight and omeprazole (a reference drug) at a dose of 20 mg/kg body weight were orally administrated daily for 7 days before ulcer induction. 1 h after ethanol administration blood samples were collected and then the stomachs of sacrificed rats were subjected to biochemical, macroscopic and histological, and immunohistochemical studies. Oral administration of cinnamon oil significantly attenuated gastric ulcer as revealed by a significant increase in the gastric levels of enzymatic and non-enzymatic antioxidants namely CAT, SOD, GSH-Px, and GSH with a concomitant reduction in MDA level compared with those in the ethanol group. Pre-treatment of cinnamon oil markedly improved the level of TNF-α and PGE content. Furthermore, cinnamon oil pre-treatment significantly increased the immunoreactivity of VEGF while decreasing the immunoreactivity of COX-II. These results were further supported by histopathological findings which revealed the curing effect of cinnamon oil on the microscopic changes induced by ethanol toxicity. Cinnamon oil showed a potential gastroprotective effect on ethanol-induced gastric ulcer comparable to the gastroprotective effect of omeprazole, and its effect may be mediated through suppression of oxidative stress and gastric inflammation and promotion of angiogenesis.

肉桂 是樟科植物资源之一，常用于传统医药和调味剂。它具有抗氧化和抗炎活性。因此，本研究旨在评估肉桂与奥美拉唑相比对乙醇诱导的胃溃疡的胃保护作用。在 Wistar 大鼠中，使用 2.5 ml/kg 体重剂量的 70% 乙醇 (5 ml/kg bw) 肉桂油和 20 mg/kg 体重剂量的奥美拉唑（一种参考药物）的口服剂量诱导胃溃疡在溃疡诱导前7天每天口服体重。乙醇给药后1小时收集血样，然后对处死大鼠的胃进行生化、宏观和组织学以及免疫组织化学研究。口服给药 与乙醇组相比，肉桂 油显着减轻胃溃疡，这表明胃内酶和非酶抗氧化剂（即 CAT、SOD、GSH-Px 和 GSH）水平显着增加，同时 MDA 水平降低。肉桂 油的预处理 显着提高了 TNF-α 和 PGE 含量的水平。此外， 肉桂 油 预处理显着增加了 VEGF 的免疫反应性，同时降低了 COX-II 的免疫反应性。组织病理学发现进一步支持了这些结果，该发现揭示了肉桂 油 对乙醇毒性引起的微观变化的治疗作用。肉桂 油显示对乙醇诱导的胃溃疡的潜在胃保护作用与奥美拉唑的胃保护作用相当，其作用可能通过抑制氧化应激和胃炎症以及促进血管生成来介导。