Cinnamomum verum or C. zeylanicum from the family of Lauraceae (commonly known as cinnamon) is a spice herb. It has a distinct taste and odor (sweet, but somewhat spicy hot). This plant is 10-15 m high, with ovate-oblong shaped leaves (7-18 cm). Its flowers are arranged in panicule, green, and have a specific aroma. The fruits are about 1 cm each and of purple colour.
Cinnamon has been long used since eons ago (app. 5000 years ago by the Egyptians) for religious reasons because of its mystical odor. Used for clothing fragrance and spice too (wonder why it doesn’t make for perfume?).
Today’s commonly used part is the bark. The skin of the bark. It has a lovely odor and taste thus people use it as spice. The odor comes from aromatic essential oil which can be gained by macerating the bark in saltwater then distilling it. The oil has golden colour and smells good. This oil also has low boiling point, therefore it is a volatile substance. The sweet odor and taste of the oil comes from an aldehyde compound, cinnamaldehyde (60% of this oil contains this compound). It can be oxydized easily and becomes darker as time passes. Besides cinnamaldehyde, there are also etyl cinnamate, eugenol, beta-caryophilen, linalool, cinnamil acetat, anethole, and methyl cavicole. Cinnamon bark itself contains important minerals like manganese, iron, calcium, and fibers.
In medication, it’s used to treat common cold, diarrhea, ulcer, hypertension, vertigo, liver disease, urate acid, rheumatoid arthritis, asthma, sprue, menstrual cramps, and gastrointestinal problems. Cinnamon oil has been used for preserving foods, so it must have antimicrobial activity. Following studies are needed in this matter to know what microbes it has antimicrobial activity at. In a study published by researchers at the U.S. Department of Agriculture in Maryland, cinnamon reduced the proliferation of leukemia and lymphoma cancer cells. It may be developed into new antitumor drug, then. It also has anticoagulant effects. I daresay it’s a promising cardiovascular drug (antishock). So much from just one plant, eh?
Some recent studies has proved that cinnamon has therapeutic effect on diabetes type 2 and insulin resistance. This is caused by cinnamtannin B1 compound which can induce the production of insulin therefore blood sugar level can be controlled.
Normal dosage is 2-4 g (1/2 – 3/4 tsp) cinnamon powder per day. In its ticture form, normal dosage is 6-9 mL per day.
Sources:
http://www.prevention.com/cda/
http://en.wikipedia.com/wiki/Cinnamon
http://www.healthdiaries.com/eatthis/15-health-benefits-of-cinnamon.html
