INTRODUCTION:

Ayurveda is a traditional medical science of serve to mankind since a long time. It gives emphasised mainly in herbal medicines. So many herbal drugs have been mentioned in Ayurveda classics. The ancient physicians were used these drugs for treatment of different diseased conditions, according to their hundred years of observations. Twak (Cinnamomum zeylanicum) is one of them. For many ages, cinnamon has been a staple spice in many different cultures all throughout the world. It is made from the inner bark of tropical evergreen plants in the genus Cinnamomum, specifically Cinnamomum zeylanicum (CZ) and Cinnamon cassia (CC).

In addition to its culinary applications, cinnamon is regarded as a treatment for respiratory, digestive, and gynaecological conditions in traditional Ayurvedic medicine. Every component of the cinnamon tree, including the bark, leaves, flowers, fruits, and roots have been used for either medicinal purpose or for food purpose. The volatile oils extracted from the bark, leaf, and root barks exhibit significant chemical variation, which raises the possibility that these volatile oils also exhibit variation in their pharmacological effects¹. One of the most significant and well-known spices used in both ancient and contemporary treatments, as well as in cuisine, is the bark of numerous species of cinnamon. The cinnamon genus has been divided into over 250 species, and cinnamon trees may be found all over the world². Due to its scent, which may be used into a variety of meals, fragrances, and pharmaceutical products, cinnamon is mostly employed in the aroma and essence sectors³. The two main components of cinnamon, cinnamaldehyde and trans-cinnamaldehyde (Cin), are found in the essential oil and are responsible for the flavour and the range of biological effects associated with it⁴. The objective of this work is to conduct a thorough analysis of the scientific literature and to offer an extensive summary on the potential medicinal benefits of Cinnamon

Vernacular name⁵

Sanscrit-Darusita, Hindi-Dalchini, Odia-Dalchini, Tamil-Lavangapattai, Telgu-Lavangapatta Urdu- Darchini, English- Cinnamon, Malalayam-Karuvapatta.

Plant description:

The height of the evergreen Cinnamon tree is approximately 10 metres (30 ft). This tree has thick, sturdy branches and smooth, golden bark. It has pointed leathery leaves that are 11–16 cm (4.5–6.25 in) long. The leaves have a dark green top and a pale green bottom. The golden, tubular, unnoticeable blooms are clustered in panicles (clusters) that are as long as the leaves and have six lobes. The fruit is a fleshy, small berry that grows to a length of 1 to 1.5 cm (0.25 to 0.5 in) and becomes black when fully ripe. A cup-shaped perianth that was created from the flower's outer petals partially encircles it.

Chemical Constituents:

Cinnamon consists of a variety of resinous compounds, including cinnamaldehyde, cinnamate, cinnamic acid, and numerous essential oils Singh et al.⁶ reported that the spicy taste and fragrance are due to the presence of cinnamaldehyde and occur due to the absorption of oxygen. Wide range of essential oils, such astrans-cinnamaldehyde, cinnamyl acetate, eugenol, L-borneol, caryophyllene oxide, b-caryophyllene, L-bornyl acetate, E-nerolidol, 𝛼-cubebene, 𝛼-terpineol, terpinolene, and 𝛼-thujene, are present in Cinnamon.

Useful Parts of the Plant:

Outer bark of cinnamon, is generally utilised as a spice and for a number of natural therapeutic uses. The cinnamon tree's inner bark provides higher therapeutic benefits and more essential oil than the outer bark. In cooking, cinnamon bark is used as a seasoning and flavour agent. Its effects include being carminative, astringent, stimulating, and antibacterial. This herb's essential oil has strong antibacterial, antifungal, and uterine stimulating properties. It is effective at preventing vomiting, easing flatulence, and controlling it.

Anti-diabetic Activity:

The anti-diabetic effects of Cinnamon bark have been demonstrated in streptozotocin- induced diabetic rats and a substance from Cinnamon has been isolated and called insulin protentiating factor (IPF) 7. Additionally, numerous studies have shown that cinnamon extracts lower cholesterol levels in addition to blood glucose levels^8-10

Antioxidant Activity:

Foodstuffs contains antioxidant compounds protect human health, which is essential for life. Antioxidants are one of the main additives used in fats and oils in addition to playing this role. Antioxidants have been employed in the food processing industry to postpone or stop food spoilage. Spices and medicinal plants are quickly being taken into account as sources of advantageous antioxidants against different diseases. In response to free radicals and damage in metabolic diseases and age-related syndromes of humans and other animals, antioxidants have been regarded as the most significant drivers in human progress and existence^11-12

Anti-Inflammatory:

Cinnamon has been found to have anti-inflammatory properties in several studies on medicinal plants and their constituents’^13-14. Utilizing a variety of techniques, the antioxidant activity of C. zeylanicum has been studied. Cinnamon can be used as a preservative in cakes and other food products in addition to its antioxidant properties¹⁵

Cardio Vascular Disease:

Cinnamon has the potential to be used in the prevention of cardio vascular diseases and atherosclerosis because it primarily inhibit thromboxane receptor, which mediated vascular smooth muscle cell proliferation¹⁶. In dogs and guinea pigs under anesthesia, cinnamon aldehyde causes hypotensive effects that may be primarily caused by peripheral vasodilatation¹⁷.

Antiviral Properties:

In term of preventing virus- induced cyto pathogenecity in HIV infected MT-4 cells, cinnamon bark extract was very effective against HIV replication¹⁸. In both in vitro (Madin-Darby canine kidney cells) and in vivo (mice infected with the lung-adapted PR-8 virus), cinnamonaldehyde derived from cinnamon bark inhibits the growth of influenza¹⁹. According to the available in vitro data, Cinnamom bark oil, aqueous, and ethanolic extracts all possess strong antibacterial and highly effective antiviral properties against Gram-positive and Gram-negative bacteria, as well as against the HI- and influenza viruses, respectively. However, C. zeylanicum essential oil showed strong antifungal activity.

Gastro protective Properties:

The eradication of Helicobacter pylori has been demonstrated to reverse or prevent relapse of antral gastritis, duodenal ulcer, and gastric lymphoma, diseases that have been linked to the pathogenesis of these bacteria. Antimicrobials used to treat H. pylori have side effects. Therefore, newer treatment modalities are needed. At concentrations typical of common antibiotics, cinnamon extract (derived from methylene chloride) inhibited the growth of H. pylori²⁰. Cinnamon extracts' effectiveness in a liquid medium and resistance to low pH levels may increase their impact in a setting like the human stomach.

Uses:

Cold, Cough, Diarrhoea, Loss of taste, Tooth ache, Hair fall, Bad breathe, Acne and black heads Insomnia or sleepleeness, Arthritis pain, Impaired or weak digestion.

Safety:

The tolerability of Cinnamon dosages and any negative effects were not always reported. The US Food and Drug Administration consider cinnamon use as a spice or flavouring agent to be generally recognized as safe. Cinnamon species differ significantly in the content of the hepatotoxic chemical coumarin, which is present in amounts as low as 0.01 g/kg The European Union regulates the amount of coumarin in particular foods, and suggestions for maintaining healthy levels in food products have been made²¹. Cinnamon is generally safe for use in controlled clinical studies, according to a recent review of adverse events linked to its use²².

CONCLUSION:

Cinnamon is very well known for the medicinal purpose for two main regions. First one is, cinnamon has strong antiseptic properties. This is because cinnamon has a high phenol content and makes it an excellent mouthwash. Second, because it is a warming spice, it is frequently very effective in treating colds and the flu. It works wonders for treating colds, congestion, fever, and the flu. It can lessen muscle pain, rheumatic pain, and arthritis pain. Cinnamon is a calming herb that can lessen stress, anxiety, and depression. It can aid in preventing nausea, vomiting, and sickness. In terms of medicine, cinnamon has properties that are anti-diabetic, antioxidant, anti-clotting, anti-inflammatory, anesthetic, carminative, and rubefacient. The active ingredients, especially eugenol, help control blood sugar levels, thereby lowering complications associated with diabetes. Along with these therapeutic uses, Cinnamon extends the self-life of food, acting as a natural food preservative. Additionally, cinnamon essential oil has antimicrobial properties that can help preserve some foods. When added to food, these properties prevent bacterial growth and food spoilage, making cinnamon essential oil a natural food preservative.

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Received on 22.06.2023 Modified on 05.07.2023

Res. J. Pharmacology and Pharmacodynamics.2023;15(3):141-143.

DOI: 10.52711/2321-5836.2023.00025