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Therapeutic and Pharmaceutical Potential of Cinnamon
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Author(s): Neha Mishra (Sam Higginbottom University of Agriculture, Technology, and Sciences, India)and Rashmi Srivastava (Centre of Food Technology, University of Allahabad, India)
Copyright: 2020
Pages: 13
Source title:
Ethnopharmacological Investigation of Indian Spices
Source Author(s)/Editor(s): Neha Mishra (Sam Higginbottom University of Agriculture, Technology and Sciences, India)
DOI: 10.4018/978-1-7998-2524-1.ch010
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Abstract
Cinnamon has been used as a spice, condiment, and aromatic plant since centuries ago. Cinnamon is a small evergreen tree belonging to the genus Cinnamomum in the family Lauraceae. There are more than 250 species of cinnamon worldwide. In India, Cinnamomum verum and Cinnamomum cassia are the most common species grown in the Himalaya region. They have been used as folk medicine for the treatment of nausea, flatulent dyspepsia, coughs, diarrhea, malaria, gastric disorder, and to alleviate pain and inflammation in rheumatic arthritis. Therapeutic properties of cinnamon are due to the presence of bioactive constituents such as p-coumaric, cinnamaldehyde, cinnamic acid, and eugenol. Cinnamaldehyde and eugenol are the major active constituents responsible for its characteristic flavor, aroma, and therapeutic properties. Pharmacological studies found that it could be a promising candidate with potential for designing new drugs. This review is aimed to summarize the ethanomedicinal importance, phytochemistry, and wide spectrum of pharmacological and therapeutic applications of cinnamon.
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