Cinnamon Bark (Cinnamomum species)

Abstract

Cinnamon is an attractive indigenous Indian spice obtained from the tree bark. The genus Cinnamomum (family: Lauraceae) consists of about 250 species. Cinnamomum species such as Cinnamomum cassia (L.) J. Presl., Cinnamomum zeylanicum Blume., Cinnamomum loureiroi Nees., and Cinnamomum burmanni (Nees & T. Nees) Blume. are identified as economically important species. This chapter elaborates on the botanical identity, phytochemical constituents, traditional uses, pharmacological properties, synergistic effects on pharmacological activities, other potential uses, safety issues, and cultivation practices of cinnamon bark. The different extracts and isolated compounds from cinnamon bark/essential oil have been shown to possess several functional properties that could act beneficially in the treatment of various diseases, including diabetes mellitus, inflammatory diseases, and cancers. The medicinal effects have been scientifically proven through preclinical and clinical investigations. The essential oil extracted from cinnamon bark contains cinnamaldehyde as the main compound. Antidiabetic, antimicrobial, and anti-inflammatory activities and their cellular and molecular mechanisms are described in detail as they are well-reported pharmacological activities of cinnamon bark. Since cinnamon bark has an enviable future as a spice/food supplement/herbal drug, alternative approaches using nanoparticles to enhance its functional properties are needed. In addition, toxic effects and related safety issues should be further investigated through clinical studies.