About the Authors
- Yan Shen
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Affiliation Department of Chemistry and Life Science, Nihon University College of Bioresource Sciences, Nihon University Graduate School of Bioresource Sciences, Kanagawa, Japan
- Natsumi Honma
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Affiliation Department of Chemistry and Life Science, Nihon University College of Bioresource Sciences, Nihon University Graduate School of Bioresource Sciences, Kanagawa, Japan
- Katsuya Kobayashi
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Affiliation Department of Chemistry and Life Science, Nihon University College of Bioresource Sciences, Nihon University Graduate School of Bioresource Sciences, Kanagawa, Japan
- Liu Nan Jia
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Affiliation School of Pharmacy, Nihon University, Chiba, Japan
- Takashi Hosono
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* E-mail: hosono.takashi@nihon-u.ac.jp
Affiliation Department of Chemistry and Life Science, Nihon University College of Bioresource Sciences, Nihon University Graduate School of Bioresource Sciences, Kanagawa, Japan
- Kazutoshi Shindo
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Affiliation Department of Food and Nutrition, Japan Women’s University, Tokyo, Japan
- Toyohiko Ariga
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Affiliation Department of Chemistry and Life Science, Nihon University College of Bioresource Sciences, Nihon University Graduate School of Bioresource Sciences, Kanagawa, Japan
- Taiichiro Seki
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Affiliation Department of Chemistry and Life Science, Nihon University College of Bioresource Sciences, Nihon University Graduate School of Bioresource Sciences, Kanagawa, Japan
Competing Interests
The Cinnamon (Cinnamomum zeylanicum) used in this study was a gift from House Foods Corporation (Tokyo). This does not alter the authors’ adherence to all the PLOS ONE policies on sharing data and materials. The authors have declared that no other competing interests exist.
Author Contributions
Conceived and designed the experiments: YS. Performed the experiments: YS NH KK. Analyzed the data: YS NH KK. Wrote the paper: YS. Contribution to the discussion section of the manuscript: LNJ KS TH TS. Conducted some of the research: TH. Reviewed/edited the manuscript: TA TS.