Biotech Today

Cinnamon (Cinnamomum zeylanicum and Cinnamon cassia), the eternal tree of tropical medicine, belongs to the Lauraceae family. Cinnamon is one of the most important spices used daily by people all over the world. It is produced globally about 27,000-35,000 annual tons. Cinnamon is mostly produced in Madagascar, China, Seychelles, Sri Lanka and little scale in Vietnam and India. Cinnamon primarily contains vital oils and other derivatives, such as cinnamaldehyde, cinnamic acid, and cinnamate. Cinnamaldehyde is the bioactive component present in Cinnamon. The nutrient content found in a good amount. Macronutrient and micronutrient such as energy, carbohydrate, vitamin A and Vitamin C, Calcium, iron and magnesium. In addition to being an antioxidant, anti-inflammatory, antidiabetic, antimicrobial, anticancer, lipid-lowering, and cardiovascular-disease-lowering compound cinnamon also have reported activity of essential oils are antioxidant, anti-microbial, anti-inflammatory, antifungal, and hypocholesterolaemic effects, in addition to their ability to stimulate digestive enzymes in the gut.