ABSTRACT
The antioxidant potential of cinnamon has received a great deal of attention in preventing numerous severe diseases due to the adverse effects of oxidative stress. Owing to its high antioxidant potential and medicinal value, cinnamon has become an important ingredient of spice and the demand is increasing day-by-day in the global market. There are four species, namely Cinnamomum zeylanicum (syn. C. verum), C. cassia (syn. C. aromaticum), C. burmannii, and C. loureiroi with commercial importance, especially for cinnamon bark. C. tamala, growing mainly in India and neighboring countries is also used as a common spice in trade for aromatic, fragrant, and spicy leaves. Numerous works have been carried out to explore antioxidant properties in cinnamon bark, leaf, and essential oil using different assays such as DPPH, FRAP, ABTS, and so forth. This chapter discusses the antioxidant potentials of cinnamon by consulting current literature. It also presents the various assay methods and prepares systematically with sources a comprehensive list of significant research in this domain.
