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Review Article | DOI: https://doi.org/10.31579/2639-4162/171
1Pakistan Agricultural Research Council, Islamabad, Pakistan.
2PMAS- University of Arid Agriculture, Rawalpindi, Pakistan.
3COMSATS- Biosciences Department, Islamabad Campus, Pakistan.
*Corresponding Author: Muhammad Arshad Ullah, Pakistan Agricultural Research Council, Islamabad, Pakistan.
Citation: Muhammad A. Ullah, Ali Hassan, and Ameer Hamza, (2024), Commercial Uses of Cinnamon Products, J. General Medicine and Clinical Practice, 7(8); DOI:10.31579/2639-4162/171
Copyright: © 2024, Muhammad Arshad Ullah. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited
Received: 05 April 2024 | Accepted: 12 April 2024 | Published: 23 April 2024
Keywords: covid-19; sars-cov-2; covid-19 testing; covid-19 self-testing; point of care testing; epidemiology; general practice
The bark of various cinnamon species is one of the most important and popular spices used worldwide not only for cooking but also in traditional and modern medicines. Cinnamon is mainly used in the aroma and essence industries due to its fragrance, which can be incorporated into different varieties of foodstuffs, perfumes, and medicinal products. The most important constituents of cinnamon are cinnamaldehyde and trans-cinnamaldehyde, which are present in the essential oil, thus contributing to the fragrance and to the various biological activities observed with cinnamon. The procyanidins extracted from cinnamon and berries also possess antioxidant activities. In addition to being used as a spice and flavoring agent, cinnamon is also added to flavor chewing gums due to its mouth refreshing effects and ability to remove bad breath. Cinnamon can also improve the health of the colon, thereby reducing the risk of colon cancer. Cinnamon is a coagulant and prevents bleeding. Cinnamon also increases the blood circulation in the uterus and advances tissue regeneration. This plant plays a vital role as a spice, but its essential oils and other constituents also have important activities, including antimicrobial, antifungal, antioxidant, and antidiabetic. Cinnamon has been used as anti-inflammatory, antitermitic, nematicidal, mosquito larvicidal, insecticidal, antimycotic, and anticancer agent. Cinnamon has also been traditionally used as tooth powder and to treat toothaches, dental problems, oral microbiota, and bad breath. Parkinson’s disease (PD) is the second major widespread neurodegenerative disorder after Alzheimer’s disease, with a prevalence of 2% in people 65 years and older. PD protein 7 (PARK7) is an autosomal recessive form of early-onset Parkinsonism caused by alterations in theDJ-1 gene. Sodium benzoate, a cinnamon metabolite, upregulates DJ-1 by modulating mevalonate metabolites. Cinnamon and its metabolite sodium benzoate also upregulate the neurotropic factors BDNF (brain-derived neurotropic factors) as well as neurotrophin-3 (NT-3) in the mouse central nervous system. PARK7 is one of the main neuro protective proteins that protect cells from damage and from the further detrimental effects of oxidative stress; therefore, this protein may be an effective molecule that can be incorporated into the therapeutic intervention of Parkinson’s disease.
Cinnamophilin acts as a potential thromboxane synthase inhibitor and TXA 2 receipt or antagonist and may be helpful when incorporated in the treatment of diseases involving TXA 2 ndisorders, such as platelet aggregation and cancers. The ability of cinnamaldehyde in vasodilatory function may be because it impedes both Ca2+influx and Ca2+release. Cinnamaldehyde averts the progress of hypertension in types 1 and 2 diabetes by abridging vascular contractility, in addition to its insulinotropic effect in insulin deficiency. The spicy taste and fragrance are due to the presence of cinnamaldehyde and occur due to the absorption of oxygen. As cinnamon ages, it darkens in color, improving the resinous compounds. Spices and medicinal plants have received rapid consideration as sources of beneficial antioxidants against various diseases. Antioxidants have been considered the most important drivers in the progress and existence of humans, as they respond to free radicals and damage in metabolic diseases and age-related syndromes of humans and other animals.
The bark of various cinnamon species is one of the most important and popular spices used worldwide not only for cooking but also in traditional and modern medicines. Over-all, approximately 250 species have been identified among the cinnamon genus, with trees being scattered all over the world (Sangal, 2011; Vangalapati et al., 2012). Cinnamon is mainly used in the aroma and essence industries due to its fragrance, which can be incorporated into different varieties of foodstuffs, perfumes, and medicinal products (Huang et al., 2007). The most important constituents of cinnamon are cinnamaldehyde and trans-cinnamaldehyde (Cin), which are present in the essential oil, thus contributing to the fragrance and to the various biological activities observed with cinnamon (Yeh et al., 2013). A study on Cinnamomum osmophloeum (C. osmophloeum) indicated that the essential oil from cin-namon leaves contains a high level of Cin. Consequently, C. osmophloeumis also used as an alternative spice for C. cassia (Chang et al., 2008). One of the major constituents of essential oil extracted from C. zeylanicumnamed (E)-cinnamaldehyde has an antityrosinase activity (Marongiu et al., 2007), while cinnamaldehyde is the principal compound responsible for this activity (Chou et al., 2013). The components of procyanidins include both procyanidin A-type and B-type linkages (Anderson et al., 2004; Peng et al., 2008 and Tanaka et al., 2008). These procyanidins extracted from cinnamon and berries also possess antioxidant activities (Maatt¨a-Riihinen et al., 2005). In addition to being used as a spice and flavoring agent, cinnamon is also added to flavor chewing gums due to its mouth refreshing effects and ability to remove bad breath (Jakhetia et al., 2010). Cinnamon can also improve the health of the colon, thereby reducing the risk of colon cancer (Wondrak et al., 2010). Cinnamon is a coagulant and prevents bleeding (Hossein et al., 2013). Cinnamon also increases the blood circulation in the uterus and advances tissue regeneration (Minich and Msom, 2008). This plant plays a vital role as a spice, but its essential oils and other constituents also have important activities, including antimicrobial (Chang et al., 2001; Matan et al., 2006 and Gende et al., 2008), antifungal (Wang et al., 2005), antioxidant (Shobana and Akhilender Naidu, 2000; Mathew and Abraham, 2006), and antidiabetic (Kim et al., 2006; Prabuseenivasa et al., 2006; Jia et al., 2009; Jarvill-Taylor et al., 2001; Lu et al., 2011 and Subash Babu et al., 2007). Cinnamon has been used as anti-inflammatory (Chao et al., 2011 and Tung et al., 2008), antitermitic (Tung et al., 2010), nematicidal (Park et al., 2005 and Kong et al., 2007), mosquito larvicidal (et al., 2004), insecticidal (Cheng et al., 2009), antimycotic, (Dhulasavan et al., 2010; Amin et al., 2009 and Bandara et al., 2012) and anticancer agent (Zhang et al., 2010; Kwon et al., 2009; 2010 and Koppikar et al., 2010) Cinnamon has also been traditionally used as tooth powder and to treat toothaches, dental problems, oral microbiota, and bad breath (Aneja et al., 2011, Gupta et al., 2007). Singh et al. (2011) reported that the spicy taste and fragrance are due to the presence of cinnamaldehyde and occur due to the absorption of oxygen. As cinnamon ages, it darkens in color, improving the resinous compounds (Singh et al., 2011). Spices and medicinal plants have received rapid consideration as sources of beneficial antioxidants against various diseases (Suhaj et al., 2006). Antioxidants have been considered the most important drivers in the progress and existence of humans, as they respond to free radicals and damage in metabolic diseases and age-related syndromes of humans and other animals (Halliwell, 2004; 2006).
Different flavonoids isolated from cinnamon have free-radical-scavenging activities and antioxidant properties (Okawa et al., 2001). A study of the inhibitory effects of cinnamaldehyde and other compounds of cinnamononnitric oxide production revealed that cinnamaldehyde possesses potential activity against the production of nitric oxide as well as the expression of inducible nitric oxide. The highest inhibitory activities were reported as 81.5%, 71.7%, and 41.2% at 1.0, 0.5, and 0.1
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