Cinnamon is one of the most famous and appreciated spices in the world. It has a characteristic warm and sweet scent, which is perfect for many cooking recipes, as well as for the world of perfumery. It has always been known for its medicinal use, thanks to its strong antimicrobial properties. In this article, we will explore the properties and uses of this important medicinal plant.
Botany and Origins of Cinnamon
Chinese cinnamon comes from the inner bark of the Cinnamomum cassia tree. It differs from Ceylon cinnamon (Cinnamomum verum or zeylanicum) because of its thicker bark and the composition of its essential oil, which has a less sweet and more astringent aroma. Cinnamon belongs to the Lauraceae family and is native to Southeast Asia (China, Vietnam, Indonesia), where it has always been grown for its enveloping scent and distinctive flavor. It is an evergreen tree that reaches considerable heights, that produces a bark that, once cut and dried, becomes the spice we all know.
The first traces of cinnamon date back to 2700 BC in the herbal medicine treatises of the legendary Chinese emperor Shen Nung, who described it as a universal remedy. It was also used in Ancient Egypt (from 2000 BC): it was considered a precious spice, used in embalming rituals. Arriving in the West along the Silk Road, it became one of the most widely used medicinal plants. It was used not only as a beneficial remedy or perfume, but sometimes also to mask the taste of spoiled meat and food.
Traditional Uses
Cinnamon bark has been known as a traditional remedy for thousands of years. In particular, its use is well documented in Chinese medicine and pharmacopoeia to treat disorders such as angina pectoris, headaches, back pain, coughs, and to calm excessive salivation. According to traditional principles, it is used to warm tendons, promote circulation in blood vessels, relieve states of agitation, and stimulate sweating.
Cinnamon shares a dual nature as both a food and a medicine (from the same origin), and it is very popular in every aspect of daily life. In the food industry, it is widely used as a flavoring agent and preservative in food, sweets, and beverages. Furthermore, it is employed in the production of cosmetics, perfumes, and tobacco. Healthy beverages such as cinnamon tea are also available on the market, and the extract is even included in toothpastes and chewing gums due to its strong antimicrobial effects.
The phytocomplex of cinnamon contains a wide range of active chemical components. The most well-known is undoubtedly the essential oil, but the following are also present:
- Flavonoids (such as kaempferol, apigenin, and quercetin): known for their strong antibacterial and anti-inflammatory properties;
- Polyphenols (specifically flavan-3-ol glucosides and oligomeric procyanidins): endowed with powerful antioxidant activity and capable of exerting hypoglycemic effects;
- Polysaccharides and other minor components.
Cinnamon Essential Oil: A Powerful Antimicrobial
The essential oil represents the main volatile fraction of the plant. It is a water-insoluble mixture with an intensely aromatic scent, obtained by steam distillation of the bark, leaves, and young shoots. To date, more than 200 components have been isolated and identified within this oil. Although it is present in various parts of the plant, its content changes significantly depending on the extraction area. By far the most abundant compound is cinnamaldehyde (or cinnamic aldehyde), which accounts for about 76–86% of the total and is directly responsible for the typical aroma of the spice.
Modern research has confirmed that this essential oil possesses potent antimicrobial, spasmolytic, and antioxidant effects. Among other biological effects, studies highlight its ability to lower blood pressure and stimulate an increase in white blood cells.
However, it is essential to use it with caution: pure essential oil can be irritating to the skin and must always be properly diluted before application. In fact, its rubefacient properties (meaning it draws blood to tissues, warming them up) make it an important ingredient in various preparations, such as warming oils used by athletes before training and ointments to soothe joint pain.
Cinnamaldehyde
Cinnamaldehyde is a widely studied molecule for its efficacy against microbes. Thanks to its small size and its strong ability to bind to fats (lipophilia), it allows the essential oil to act as a broad-spectrum antimicrobial. In fact, it is able to:
- Alter the wall of fungi and the cell membrane of bacteria.
- Interact with their genetic material, blocking their growth.
This profile makes cinnamon an ideal remedy for seasonal illnesses, but it is also very useful for the balance of the gut microbiota and for digestion.
The Innovation of Clovedin
Cinnamon essential oil is the key ingredient in Clovedin, chosen precisely for its important antifungal properties. Its action is boosted thanks to the synergy with clove essential oil and vitamin A. A study conducted by our research group showed that this special formulation, now covered by a patent, offers active support against various strains of Candida. The real innovation lies in its selectivity: the product fights pathogenic fungi without any effect on Lactobacillus acidophilus, one of the main components of Döderlein’s complex, the group of beneficial microorganisms (mainly Lactobacilli) that make up the vaginal microbiota.
Read more
Liu S, Yang L, Zheng S, Hou A, Man W, Zhang J, Wang S, Wang X, Yu H, Jiang H. A review: the botany, ethnopharmacology, phytochemistry, pharmacology of Cinnamomi cortex. RSC Adv. 2021 Aug 12;11(44):27461-27497. doi: 10.1039/d1ra04965h. PMID: 35480649; PMCID: PMC9037793.
Saracino, I.M.; Foschi, C.; Pavoni, M.; Spigarelli, R.; Valerii, M.C.; Spisni, E. Antifungal Activity of Natural Compounds vs. Candida spp.: A Mixture of Cinnamaldehyde and Eugenol Shows Promising In Vitro Results. Antibiotics 2022, 11, 73. https://doi.org/10.3390/antibiotics11010073
