Medicinal and Nutritional Perspective of Cinnamon: A Mini-review
Bharti Goel
Department of Food and Nutrition, Home Science College, Punjab University, Chandigarh, Punjab, India.
Sunidhi Mishra *
Department of FSN, CCAS, MPUAT, Udaipur, Rajasthan, India.
*Author to whom correspondence should be addressed.
Abstract
The present review establishes the medicinal and nutritional perspectives of Cinnamon. In today’s era, there are so many processed foods available in the market that saves time but processed foods have many adverse effects on health. Cinnamon has significant benefits for human health, particularly as an anti-inflammatory, antitumor, anticancer, antidiabetic and anti-hypertriglyceridemia agent, mainly due to its phytochemical constituents such as phenolic and volatile compounds. So, people are more aware of the usage of the natural herbal product in the diet. Cinnamon (Cinnamomum verum) is the most consumed spice in the world. Cinnamaldehyde is the bioactive component present in the cinnamon. The nutrient content found in cinnamon is in a good amount. Macro and micronutrients such as energy, carbohydrate, vitamin A and C, calcium, iron, magnesium are present. Cinnamon is also known for its health benefits such as antioxidant, anticancer, antibacterial, immunomodulatory and metabolic syndrome. Thus, cinnamon is very beneficial to combat diseases. It is concluded that cinnamon is very useful and beneficial for the maintenance of health and it is helpful in the prevention of diseases.
Keywords: Cinnamon, metabolic syndrome, anti-diabetic, cardiovascular.