“Ceylon cinnamon”: Much more than just a spice
Suriyagoda L, Mohotti AJ, Vidanarachchi JK, Kodithuwakku SP, Chathurika M, Bandaranayake PCG, Hetherington AM, Beneragama CK · PLANTS, PEOPLE, PLANET · 2021 April 08
DOI 10.1002/ppp3.10192
Objective
Cinnamomum zeylanicum Blume, known as Ceylon cinnamon, is native to Sri Lanka, whereas Cinnamomum cassia J. Presl (Cassia cinnamon) and other types of Cinnamomum spp. are grown in China and many other parts of Asia. Ceylon cinnamon is relatively expensive due to its chemical composition, high quality, proven health benefits, and ultra-low levels of the toxic chemical compound, coumarin, which is reported in comparatively high concentrations in Cassia cinnamon.
Conclusions
The processed bark and the essential oils that are extracted from the bark, leaves, and roots of C. zeylanicum have long been used by human beings for various purposes. Cinnamon is increasingly used as an antimicrobial agent, an insect repellent, and as a flavoring agent in the food industry. Moreover, it has shown promising beneficial bioactivities against a wide range of diseases and disorders in human beings.
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