Cinnamon (Cinnamon Oil)

General Introduction to Cinnamon (Cinnamon Oil):

• A fragrant spice derived from the inner bark of Cinnamomum trees, known for its warm, sweet flavor and aromatic qualities.
• It is valued for its warming, antimicrobial, and antifungal properties, as well as its use as a flavoring agent.

Synonyms of Cinnamon (Cinnamon Oil):

• 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
  • 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 of Cinnamon:

• 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.

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