Medicinal properties of ‘true’ cinnamon (Cinnamomum zeylanicum): a systematic review

Author:

Ranasinghe Priyanga,Pigera Shehani,Premakumara GA Sirimal,Galappaththy Priyadarshani,Constantine Godwin R,Katulanda Prasad

Publisher

Springer Science and Business Media LLC

Subject

Complementary and alternative medicine,General Medicine

Reference85 articles.

1. Shen Q, Chen F, Luo J: Comparison studies on chemical constituents of essential oil from ramulus cinnamomi and cortex cinnamomi by GC-MS. Zhong Yao Cai. 2002, 25: 257-258.

2. Gruenwald J, Freder J, Armbruester N: Cinnamon and health. Crit Rev Food Sci Nutr. 2010, 50: 822-834. 10.1080/10408390902773052.

3. Paranagama PA, Wimalasena S, Jayatilake GS, Jayawardena AL, Senanayake UM, Mubarak AM: A comparison of essential oil constituents of bark, leaf root and fruit of cinnamon (cinnamomum zeylanicum Blum), grown in Sri Lanka. J Natl Sci Found Sri. 2010, 29: 147-153.

4. Chericoni S, Prieto JM, Iacopini P, Cioni P, Morelli I: In vitro activity of the essential oil of cinnamomum zeylanicum and eugenol in peroxynitrite-induced oxidative processes. Journal Agric Food Chem. 2005, 53: 4762-4765. 10.1021/jf050183e.

5. Singh G, Maurya S, DeLampasona MP, Catalan CA: A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents. Food Chem Toxicol. 2007, 45: 1650-1661. 10.1016/j.fct.2007.02.031.

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