- Latin Name: Cortex Cinnamomi Cassiae
- CAS No.: 84961-46-6
- Active Ingredient: Polyphenols
- Specification: 5:1, 10:1, 20:1, 30:1, 40:1, 50:1, 20%, 30%, 40%, 50%
- Test Method: HPLC/ UV
- Appearance: Fine Brownish/Red powder
Cinnamon is the name of several species of evergreen aromatic tree that belong to the genus Cinnamomum and the commercial spice products that made be the bark of a few of them. One economically important specie of the genus is the Cinnamomum Cassia, commonly called Chinese Cassia or Chinese Cinnamon, is an evergreen tree originating in southern China and widely cultivated there and elsewhere in southern and eastern Asia (India, Indonesia, Laos, Malaysia, Taiwan, Thailand and Vietnam). The tree grows to 10-15 m tall, with greyish bark and hard elongated leaves that are 10-15 cm long and have a decidedly reddish colour when young.
Cinnamon is used as a spice and aromatic. Traditionally, tha bark or oil has been used to combat microorganisms, diarrhea and other GI-disorders and dysmenorrhea. Researchers has found multiple activities including anti-inflammatory, antioxidant and antimicrobial activity. It also have potential applications in the management of diabetes.