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• Cinnamon is a versatile spice used in food and pharmaceutical industry since antiquity. • It is traditionally used to treat asthma, diarrhea, bronchitis, wound healing and cardiac disorders etc. • It is also effective in curing microbial infection, oxidative stress, diabetes, inflammation and cancer etc. • Cinnamaldehyde, (E)-cinnamyl acetate and cinnamic acid are its characteristic compounds. • Further research should aim at toxicological and clinical studies. Cinnamomum verum is the widely used spice for its medicinal and culinary uses since ages. It is native to Sri Lanka and southern India but also distributed in many Asian, Caribbean, Australian and African countries. It is widely used in food preparations and industrial products like candies, chewing gums, mouthwash and toothpaste. It is also used to treat asthma, bronchitis, diarrhea, headache, inflammation and cardiac disorders. Cinnamaldehyde, eugenol, caryophyllene, cinnamyl acetate and cinnamic acid are the major compounds found in its essential oil. These compounds exhibit a wide range of pharmacological activities including antioxidant, antimicrobial, anti-inflammatory, anticancer, antidiabetic, wound healing, anti-HIV, anti-anxiety and antidepressant, etc. This review highlights its comprehensive and up-to-date information on taxonomy, ethnomedicinal uses, phytochemical composition, pharmacological and toxicity activities. Structure-activity relationship, mechanism of action and some research gaps has also been provided. Owing to its immense medicinal importance, more well-designed in-vivo and clinical studies are required. [ABSTRACT FROM AUTHOR]

In the present study, mathematical models were used to examine the effect of active compound diffusion from edible film (supplemented with S. aromaticum and C. cassia) on the microbial, physical and chemical quality of mutton stored at 4 and 10°C. Cinnamaldehyde and eugenol release from edible film into liquid was found to be 80% and 75% of the equilibrium concentration. Active compound release into meat was 42-51% for cinnamaldehyde and 38-48% for eugenol, in storage temperatures of 4-15°C. Developed mathematical models showed the diffusivity of cinnamaldehyde (0.45×10 -15 ±0.04×10 -15 ) and eugenol (0.63×10 -10 ±0.01×10 -10 ) into meat, which was about 40% of that in liquid medium. On comparing physical, chemical and microbial results, shelf life of mutton meat was found to be increased by 1week at storage temperature of 10°C and 3weeks at storage temperature of 4°C., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

Abstract: Objective: To evaluate the variation of Cinnamomum tamala leaf essential oil in respect with months and tree size class. Methods: By fallowing standard laboratory methods using capillary GC-FID and GC-MS. Results: The oil samples were analyzed for two months and two different tree size classes. cinnamaldehyde, was the principal component, was higher in the both months i.e. October and January, highest in 30 cm girth class tree in January month (59.23%) and lowest in 60 cm girth class tree in a month of October (41.90%). Smaller size class tree contained greater amount of cinnamaldehyde as compared to higher size class. Conclusions: Consequences of the present study need to selection of proper, tree size and month for harsh economic potentials of such valuable resources [Copyright &y& Elsevier]