cinnamomum zeylanicum

Cinnamomum zeylanicum (also known as Cinnamomum verum or "Ceylon cinnamon") is a spice derived from the inner bark of an evergreen tree native to Sri Lanka and southern India. It is considered "true" cinnamon and differs chemically from cassia-type cinnamons. The primary active constituents include volatile oils such as cinnamaldehyde, eugenol, and other phenolic compounds. Traditionally used in culinary applications and herbal medicine for its aromatic properties, it has been employed for gastrointestinal disorders (such as diarrhea and flatulence), appetite stimulation, menstrual discomfort, infections (antibacterial/antifungal/antiviral), hypertension (smooth muscle relaxant), dysmenorrhea, diabetes management (insulin-like activity), and allergic rhinitis[1][2][3][4]. Its mechanism of action is thought to involve antimicrobial effects via volatile oils; smooth muscle relaxation; weak insulin-mimetic activity through polyphenols that may enhance glucose uptake; carminative effects on the gut; astringency due to tannins; anti-inflammatory actions via antioxidant compounds[2][3][4]. However, robust clinical evidence supporting these uses is lacking.

Brand names

Ceylon cinnamontrue cinnamon

Other names

cinnamomum verumCeylon cinnamontrue cinnamonSri Lankan cinnamon