Cinnamon (Cinnamon Oil)

General Introduction

• Cinnamon oil is a volatile oil extracted from the bark and leaves of cinnamon trees.

• It is valued for its warming, antimicrobial, and antifungal properties, as well as its use as a flavoring agent.

Illustration of Cinnamon (Cinnamon Oil)

Synonyms

• Common name: Cinnamon

• Scientific name: Cinnamomum zeylanicum (Ceylon cinnamon) or Cinnamomum cassia (Cassia cinnamon)

• Synonyms: Dalchini (Hindi)

Biological Source

• Volatile oil is obtained from the bark of Cinnamomum zeylanicum or Cinnamomum cassia.

Family

• Lauraceae

Composition

• Major constituents:

  • Cinnamaldehyde (60-75%): Responsible for cinnamon’s characteristic aroma and antimicrobial activity.

  • Eugenol (in cinnamon leaf oil)

  • Linalool

  • β-Caryophyllene

• Other components include coumarin and terpenoids.

Chemistry & Chemical Classes

• Chemical Class: Phenylpropanoids and monoterpenoids.

• Structure:

  • Cinnamaldehyde is an aromatic aldehyde with a conjugated double bond system.

Therapeutic Uses

• Antimicrobial: Effective against bacteria, fungi, and viruses.

• Carminative: Used in flatulence, indigestion, and dyspepsia.

• Warming agent: Stimulates blood circulation and alleviates muscular pain.

• Antioxidant: Reduces oxidative stress and inflammation.

• Anti-diabetic: Shows potential in improving insulin sensitivity.

Commercial Applications

• Flavoring agent in bakery products, confectionery, and beverages.

• Used in pharmaceutical preparations for cold and flu remedies.

• Incorporated in cosmetics and perfumes for its warm, spicy fragrance.