Cinnamon as a potential nutraceutical and functional food ingredient

Cinnamon (Ceylon cinnamon/cassia) is a spice obtained from the bark of the cinnamon tree, a tropical medicine, belongs to the Lauraceae family. Cinnamon is used as a flavor enhancer in cooking since ancient time. Today, it is not only known as a flavored spice but also has gained tremendous applications in therapeutics. Research has proven the medical benefits in lowering cholesterol, blood glucose, and improving insulin resistance. Cinnamon has a unique aroma and pungency attributed to the compounds, cinnamaldehyde and eugenol. It contains polyphenols that regulate glycemic levels. An array of bioactive compounds in cinnamon is responsible for its antiinflammatory, anticancer, antibacterial, and antioxidant activities. This chapter focuses on the role of Cinnamon zeylanicum/cassia as a natural medicinal spice with its nutraceutical and functional food properties, mechanism of action, tolerable daily intake for healthy living, and traditional culinary preparations.

Source:https://www.sciencedirect.com/science/article/abs/pii/B9780323907941000211