1Department of Pharmacognosy and Pharmacology, M.M. College of Pharmacy, M.M. (Deemed to be University), Mullana, Ambala, Haryana, India
2IES Institute of Pharmacy, Bhopal, India
3Department of Pharmaceutics and Pharmacognosy, School of Pharmaceutical Sciences and Research, Jamia Hamdard, New Delhi, India
4Department of Pharmaceutical Sciences, G. D. Goenka University, Gurugram, Haryana, India
5Department of Food Technology, School of Interdisciplinary Sciences, Jamia Hamdard, New Delhi, India
*Corresponding Author E-mail: kavitamunjal915@gmail.com
Online published on 3 March, 2023.
The genus Cinnamomum, the evergreen tree of tropical and subtropical Asia, Australia, the pacific region and South America, a member of family Lauraceae, has been used in day to day routine as a spice and condiment in India. This genus has many applications in perfumery, flavouring and pharmaceutical industries. Volatile oils from different parts of cinnamon such as leaves, fruits, root bark, flowers and buds have been isolated by several techniques and identification of these constituents have been done by GC and GC-MS. The present review describes the traditional and ethanobotanical uses and various chemical constituents, of various Indian species of Cinnamomum genus. This review will help those people who are interested in doing research work on this plant in future, which has got tremendous potential medicinally.
Cinnamomum, Spice, Phytochemistry, Nutrition, Genus
