ABSTRACT
Cinnamon has been known for centuries for its value as one of the very important spices worldwide. Cinnamon is originally native to Sri Lanka and is the inner bark of the genus Cinnamomum belonging to the family Lauraceae. Over 250 Cinnamomum species are reported, amongst which Cinnamomum zeylenicum and Cinnamomum cassia and the essential oil extracted from their barks and leaves are widely utilized; in addition to use in food, cinnamon has been found to exhibit a vast range of therapeutic effects. The plant is reported to possess antibacterial, antioxidant, anticancer, antidiabetic, insecticidal, neuroprotective, anti-inflammatory and lipid-lowering potential. Many conventional methods like hydrodistillation and modern methods like supercritical fluid extraction have been employed for the extraction of essential oil from cinnamon. Cinnamaldehyde was established as one of the major phytochemicals present in the plant, which is a key contributor for fragrance and other biological activities of the plant. Cinnamon essential oil contains the promising antimicrobial constituents cinnamaldehyde and eugenol. Oil of cinnamon is also reported to possess phenolic substances, the constituents responsible for its anticancer, antidiabetic (and in diabetic neuropathy), antioxidant and anti-inflammatory effects. Miscellaneous applications include its wide use in cosmetics as anti-acne and other skin issues, and in worm infestation. Several trials have been reported for its preclinical and clinical study to establish its effectiveness in certain ailments as well as the incorporation of oil one way or another into a dosage form for better effectiveness. A few clinical trials have been reported to evaluate the beneficial effect of cinnamon oil alone and in combination with other oils.
