Cinnamon and its derivatives as potential ingredient in functional food—A review

Figures & data

Table 1. Phytochemical composition of volatile essential oils and oleoresins from different species, origin, and part of plant of the cinnamon.

Species	Origin	Part of plant	Manifest	Major component	Other compounds identified	Ref.
Cinnamomum osmophloeum Kaneh	Nantou County, Taiwan	Twig	Essential oil	l-Bornyl acetate (15.89%)	Caryophyllene oxide, γ-eudesmol, β-caryophyllene, t-cadinol, δ-cadinene, trans-β-elemenone, cadalene, trans-cinnamaldehyde, l-borneol, α-terpineol, p-allylanisole, eugenol, α-copaene, cinnamyl acetate, curcumene, α-calacorene, elemicin, e-nerolidol, spathulenol, γ-eudesmol, caryophylla-4(14), 8(15)-dien-5.alpha-ol, δ-cadinol, guaiol acetate	[13]
Cinnamomum insularimontanum Hayata	Nantou County, Taiwan	Fruit	Essential oil	Citral (35.89%), citronellal (24.64%)	Citronellol, α-pinene, β-pinene, limonene, camphene, β-myrcene, cineol, borneol, 4-terpineol, elemo, geraniol, propanol, caryophyllene	[14]
Cinnamomum cassia	Guangdong, China	Bark	Essential oil	trans-Cinnamaldehyde (66.28%)	Benzene, 1,3-dimethyl, styrene, benzaldehyde, camphene, linalool, cis-cinnamaldehyde, acetophenone, camphor, borneol, benzenepropanal, decanal, decane, 3-ethyl-3-methyl-, 2-propen-1-ol, 3-phenylacetate, trimethyl-eugenol, copaene, geranyl acetate, caryophyllene, benzene, cinnamyl acetate	[20]
Cinnamomum cassia	Guangxi, China	Bark	Essential oil	trans-Cinnamaldehyde (73.56%)	Benzene, 1,3-dimethyl, styrene, benzaldehyde, camphene, linalool, cis-cinnamaldehyde, acetophenone, camphor, borneol, benzenepropanal, decanal, decane, 3-ethyl-3-methyl-, 2-propen-1-ol, 3-phenylacetate, trimethyl-eugenol, copaene, geranyl acetate, caryophyllene, benzene, cinnamyl acetate	[20]
Cinnamomum verum	Guangxi, China	Bark	Essential oil	trans-Cinnamaldehyde (74.49%)	Benzene, 1,3-dimethyl, styrene, benzaldehyde, camphene, linalool, cis-cinnamaldehyde, acetophenone, camphor, borneol, benzene propanal, decanal, decane, 3-ethyl-3-methyl-, 2-propen-1-ol, 3-phenylacetate, trimethyl-eugenol, copaene, geranyl acetate, caryophyllene, benzene, cinnamyl acetate	[20]
Cinnamomum loureirii	Guangxi, China	Bark	Essential oil	trans-Cinnamaldehyde (81.97%)	Benzene, 1,3-dimethyl, styrene, benzaldehyde, camphene, linalool, cis-cinnamaldehyde, acetophenone, camphor, borneol, benzenepropanal, decanal, decane, 3-ethyl-3-methyl-, 2-propen-1-ol, 3-phenylacetate, trimethyl-eugenol, copaene, geranyl acetate, caryophyllene, benzene, cinnamyl acetate	[20]
Cinnamomum tamala	Southern India	Leaf	Essential oil	Methyl eugenol (46.65%), eugenol (26.70%)	trans-Cinnamylacetate, β-caryophyllene, α-pinene, benzaldehyde, β-phellandrene, linalool, benzene propanal, 2h-1-benzopyran, estragole, cinnamaldehyde, 3-phenyl-1-propene, α-copaene, α-humulene, bicyclo germacrene, phenol, spathulenol, caryophyllene oxide, ascabin	[21]
Cinnamomum tamala	Northern India	Leaf	Essential oil	trans-Cinnamaldehyde (44.89%), trans-cinnamylacetate (25.32%), ascabin (15.24%)	β-Pinene, camphene, benzaldehyde, beta-pinene, p-cymene, β-phellandrene, acetophenone, linalool, β-phenylpropionaldehyde, phenetol, benzofuran, acrolein, cinnamaldehyde, 2-propenal, 3-phenyl cinnamaldehyde, eugenol, hydro cinnamyl acetate, alpha-copaene, pivalic acid, cinnamyl acetate, methyl eugenol, beta-caryophyllene, valecene, trans-cinnamyl acetate, α-humulene, bicyclogermacrene-lepdozene, naphthalene, spathulenol, caryophyllene oxide	[21]
Cinnamomum zeylanicum Blume	Gorakhpur, India	Leaf	Essential oil	Eugenol (87.3%)	α-Thujene, α-pinene, α-phellandrene, p-cymene, 1,8-cineole, β-caryophyllene, aromadendrene, germacrene-d, bicyclogermacrene, δ-cadinene, spathulenol	[22]
Cinnamomum zeylanicum Blume	Gorakhpur, India	Leaf	Eleoresin	Eugenol (87.2%)	α-Phellandrene, β-caryophyllene, aromadendrene, germacrene-d, bicyclogermacrene, δ-cadinene, spathulenol, α-amorphene, methoxy-eugenol, δ-elemene, viridiflorol, isospathulenol, neophytadiene, docosane, nonacosane	[22]
Cinnamomum zeylanicum Blume	Gorakhpur, India	Bark	Essential oil	trans-Cinnamaldehyde (97.7%)	α-Copaene, α-amorphene, δ-cadinene	[22]
Cinnamomum zeylanicum Blume	Gorakhpur, India	Bark	Oleoresin	trans-Cinnamaldehyde (50%)	cis-Cinnamaldhyde, δ-cadinene, terpinen-4-ol, β-caryophyllene, coumarin, α-muurolene, β-bisabolene, cadina-1(2), 4-diene, ortho-methoxy cinnamaldehyde, cubenol, 1-heptadecene, nonadecene, tetracosane, octacosane, nonacosane	[22]
Cinnamomum camphora	Lucknow, India	Leaf	Essential oil	Champor (73.8%)	Limonene, tricyclene, α-thujene, α-pinene, α-fenchene, camphene, sabinene, β-pinene, myrcene, α-phellandrene, δ-3-carene, α-terpinene, p-cymene, 1,8-cineole, e)-β-ocimene, γ-terpinene, cis-sabinene hydrate, terpinolene, trans-sabinene hydrate, borneol, terpinen-4-ol, α-terpineol, δ-elemene, β-bourbonene, β-elemene, β-caryophyllene, β-gurjunene, γ-elemene, α-humulene, γ-gurjunene, germacrene, β-selinene, α-selinene, elemol, caryophyllene oxide, viridiflorol	[168]
Cinnamomum glaucescens	Lucknow, Uttar Pradesh, India	Fruit	Essential oil	1,8-Cinneole (43.58%)	2-Propenoic acid, benzene (cymol), α-terpineol, thuejene, sabiene, cis-ocimene, β-pinene, α-thujene, dl-limonene, linalool, camphor, tetradecatriene	[90]
Cinnamomum. altissimum	Pahang, Malaysia	Bark	Essential oil	Linalool (36%)	Methyl eugenol, limonene, α-thujene, sabinene, α-phellandrene, 1,8-cineole, cis-β-ocimene, trans-β-ocimene, γ-terpinene, trans-sabinene hydrate, trans-p-mentha-2-en-1-ol, nerol, eugenol, α-copaene, 10-undecanal, α-muurolene, caryophyllenyl alcohol, viridiflorol, α-muurolol, α-cadinol, α-bisabolol	[169]
Cinnamomum cassia Presl	Guangxi, China	Leaf	Essential oil	trans-Cinnamaldehyde (30.36%)	3-Methoxy-1,2-propanediol, o-methoxy-cinnamaldehyde, coumarin ethyl alcohol, 1-methoxy-2-propanol, 2-nitro-ethanol, benzenemethanol, benzeneethanol, glycerin, cinnamyl alcohol, 4-butyl benzyl alcohol, acetaldehyde, benzaldehyde, benzylidenemalonaldehyde, 2-methoxy-benzaldehyde, dodecane, acetic acid, ethyl formate, ethyl acetate, isopropyl acetate, 1,1-diethoxy-ethane	[12]
Cinnamomum zeylanicum Blume	Xishuangbanna, China	Leaf	Essential oil	Eugenol (79.75%), e-cinnamaldehyde (16.25%)	Benzenemethanol, linalool, benzeneethanol, borneol, α-terpineol, benzenepropanol, 4-(2-propenyl)-phenol, cinnamyl alcohol, cis-isoeugenol, hydrocinnamaldehyde, benzaldehyde, vanillin, neohexane, 5-(2-propenyl)-1,3-benzodioxole, 3-methylbenzothiophene, (3-ethoxy-hexa-1,5-dienyl)-benzene, coumarin, p-vinylbenzohydrazide	[12]
Cinnamomum tamala (Buch.-Ham.) Nees et Eberm	Xishuangbanna, China	Leaf	Essential oil	5-(2-Propenyl)-1,3-benzodioxole (28.67%), e-cinnamaldehyde (15.90%)	α-Terpineol, borneol, 2-methoxy-3-(2-propenyl)-phenol, 1-terpinen-4-ol, p-cymen-8-ol, (−)-spathulenol, 2,3-dimethyldecahydronaphthalene, tridecane, (1,1-dimethylbutyl)-benzene, 3-eicosyne, 4-tert-butyltoluene	[12]
Cinnamomum pauciflorum Nees	Xishuangbanna, China	Leaf	Essential oil	Eugenol (54.74%), trans-cinnamaldehyde (12.80%)	5-(2-Propenyl)-1,3-benzodioxole, benzenemethanol, β-linalool, benzeneethano, borneol, 1-terpinen-4-ol, α-terpineol, benzenepropanol, p-allylphenol, cinnamyl alcohol, methoxyeugenol, benzenepropanal, o-methoxy-cinnamaldehyde, phthalic acid, diisobutyl ester, alcanfor	[12]
Cinnamomum burmannii (C.G. & Th. Nees) Blume	Guangzhou, China	Leaf	Essential oil	trans-Cinnamaldehyde (60.17%)	Eugenol, coumarin, borneol, α-terpineol, benzylidenemalonaldehyde	[12]
Cinnamomum zeylanicum Blume	Srilangka	Bark	Essential oil	Eugenol (74.92%)	α-Pinene, α-phellandrene, cymene, β-terpinene, limonene, safrole, trans-cinnamaldehyde, cinnamyl alcohol, copaene, caryophyllene, α-caryophyllene, eugenol acetate, benzyl benzoate	[77]
No data	Ottogi Research Center (Anyang, South Korea)	Unknown	Water extract	trans-Cinnamaldehyde (82.6%)	1,8-Cineole, α-terpinolene, borneol γ-terpinene, benzaldehyde, carvacrol, δ-3-carene	[170]

Table 2. Phenolic constituents extracted from cinnamon.

Sample	Extraction method	Phenolic compound	Ref.
C. cassia bark	Randall extraction: The dried powder of cinnamon was extracted using ethanol (60%) with different extraction temperatures (50, 80, and 110°C) and extraction times (30, 60, and 90 min)	Cinnamic acid, sinapic acid, p-coumaric acid, vanillin, cafeic acid, protocatechuic acid, 3-4-dihidroxybenzaldehyde	[17]
C. burmanni, C. pauciflorum C. zeylanica, C. tamala, and C. cassia leaves	Shaking extraction: The dried and powdered cinnamon leaves (10 g) was extracted for 18 h in a rotary shaker using ethanol (50%, 500 mL) in a conical flask at 30°C. The extracts were then filtered	Quercetin, quercetrin, and kaempferol	[24]
Conventially grown cinnamon and organic-grown cinnamon	Pressurized liquid extraction: The dried and powdered cinnamon was extracted using acetone (75%) at 100°C, with the following instrument conditions: preheat 5 min., static time 10 min., preheat time, number of cycles 3, flush volume 50% and purge time 90 s	Gallic acid, catechin, epigallocatechingalate, vanillic acid, syringic acid, p-coumaric acid, ferulic acid	[25]
C. cassia bark	In vitro gastropancreatic digestion system: The cinnamon bark powder (4 g) was extracted using boiling water (200 mL), followed by heating for 5 min below boiling point. The samples were brought to pH 2.5 at 37°C for 2 h and then brought to pH 7.5 at 37°C for 2 h. One milliliter of the samples was withdrawn for analysis of phenolic compound	Quercetin-3-rhamnoside, kaempferol, coumaric acid, syringic acid, tannic acid	[64]
Cinnamon powder	Shaking extraction: The samples (0.5 g) were extracted using boiling water (8 mL) for 30 min at 37°C. After centrifugation (15 min, 20°C, 8000g), the supernatants were decanted from the precipitate, and then the final volume was brought to 10 mL with distilled water	Procyanidin tetramer, procyanidin dimer, procyanidin trimer, coumarin, cinnamic acid	[117]
C. zeylanicum	Sonication extraction: The samples (1 g) were extracted using ethanol (50%, 5 mL) containing 0.1% formic acid under sonication condition for 5 min and then followed by centrifugation at 3000g for 10 min at 4°C. The procedure was carried out twice	Caffeic acid, catechin, chlorogenic acid, epicatechin, p-coumaric acid, p-hydroxybenzoic acid, protocatechuic acid, rosmarinic acid, syringic acid, quercetin	[171]
C. zeylanicum bark and C. cassia bark	Shaking extraction: The samples (5 mg) were extracted using ethanol (60%, 5 mL) for 1 h at 22°C, continued by centrifugation in 10-ml screw-cape tubes and subsequently in Eppendorf tubes	Gallic acid, p-hydroxybenzoic acid, p-hydroxybenzaldehyde, protocatechuic acid, salicylic acid, syringic acid, vanillic acid, vanillin, caffeic acid, chlorogenic acid, ferulic acid, p-coumaric acid, cinnamic acid, sinapic acid	[172]
C. osmophloeum Kaneh twigs	Maceration extraction: The small pieces of cinnamon twigs were soaked in ethanol (70%) for 7 days. The dry extract was obtained after the residue was separated by filtration and the solvent was removed by rotary evaporator	Kaempferol-7-o-rhamnoside	[173]

Table 3. The antioxidant activity of the cinnamon extract.

Species	Part of plant	Type of extract	Test system	Result	Ref.
C. iners Reinw. ex Blume	Leaf	Methanol	Linoleic acid, DPPH, ferrous ion, ABTS	The C. iners Reinw. ex Blume extract contained phenolic and flavonoids compound. The extract had better radical-scavenging activities than BHA	[10]
C. zeylanicum	Fruit	Ethanol, acetone, methanol, water	β-Carotene-linoleate, DPPH	Extraction by methanol resulted in the highest yield and phenolic compounds, whereas water extract had higher antioxidant activity than the others. All types of extract were less effective than BHA	[16]
C. cassia (Nees and T. Ness)	Bark	Water, ethanol, methanol, ethylacetate	ABTS	Extraction by methanol resulted in the highest total phenolic content in shaking and ultrasonic method, whereas extraction by ethanol and ethylacetat was the most effective to extract phenolic compound in Randall and maceration method, respectively. Water extract of cinnamon contained less total antioxidant capacity than the other extracts	[17]
C. zeylanicum Blume	Bark and leaf	Acetone	Mustard oil, linoleic acid, DPPH, ferrous ion	The C. zeylanicum Blume oleoresins had better effects on primary and secondary oxidation products in mustard oil than the essential oils. The cinnamon bark oleoresins were more effective to scavenge radical reaction than the cinnamon leaves oleoresins, cinnamon essential oils, cinnamaldehyde, BHA, and BHT	[22]
C. zeylanicum, C. burmannii, C. cassia, C. tamala, and C. pauciflorum	Leaf	Ethanol and water (1:1 (w/w))	DPPH, superoxide	The C. burmanii extract had higher antioxidant activity and superoxide radical-scavenging activity than BHT; however, it was less effective to scavenge DPPH radical reaction than BHT	[24]
C. verum	Bark	Methanol	DPPH, ABTS, hydroxy radical, ferrous ion, linoleic acid	The C. verum bark extract showed very good antioxidant activity in all assays; however, the antioxidant activity of the extract was slightly lower than BHA and ascorbic acid	[89]
C. zeylanicum	Bark	Ethanol and water (1:1 (w/w))	Superoxide radical anion, ABTS	The solvent was effective to extract phenolic and flavonoid compound from the cinnamon. The cinnamon extract showed high antioxidant activity in ABTS, cyclic voltammetric, and photochemiluminescence assay	[92]
C. altissimum Kosterm. (Lauraceae)	Bark	Essential oil	DPPH, ferrous ion	The cinnamon essential oil contained phenolic compound; however, its antioxidant activity was lower than gallic acid, ascorbic acid, rutin, and quercetin	[169]
Cinnamomum sp. (not specified)	Leaf	Acetone and methanol	ABTS, ORAC, DPPH, ferrous ion	The acetonic extract of cinnamon showed higher antioxidant activity in ABTS, ORAC, ferrous ion, and DPPH assay than the methanolic extract	[173]
C. osmophloeum	Twig	Ethanol	Ferric ion and ascorbic acid-induced lipid peroxidation, DPPH	The cinnamon extract showed high antioxidant activity in DPPH assay, superoxide radical-scavenging activity assay, reducing power assay, lipid peroxidation assay, and PCL assay	[173]
C. zeylanicum	Bark	Essential oil	Hazelnut and poppy oil	The cinnamon essential oils showed antioxidant capacity; however, the activity was lower than BHA	[174]
C. osmophloeum Kaneh.	Leaf	Essential oil	DPPH	The cinnamon essential oils showed antioxidant activity in DPPH assay. Cinnamyl acetate, cinnamaldehyde, β-cubebene, and linalool play a key role on the antioxidant activity (ordered from high to low effectiveness)	[97]
C. burmanii Blume	Bark	Methanol	DPPH, FRAP, phosphomolybdenum	The cinnamon extract had higher antioxidant activities than cocoa extract	[93]

Table 4. The potential health benefit of cinnamon and its constituent.

Species	Type of extract	Major compound*	Dose of extract	Result	Ref.
C. osmophloeum (twig)	Essential oil	l-Bornyl acetate (15.89%), cinnamaldehyde (4.07%)	0–50 µg/mL	Anti-inflammatory effect: The twig essential oil of C. osmophloeum had an anti-inflammatory activity and a cytotoxicity. Cinnamaldehyde had higher anti-inflammatory activity than curcumin	[13]
C. insularimontanum Hayata (fruit)	Essential oil	Citral (35.89%)	0–50 µg/mL	Anti-inflammatory effect: The fruit essential oil of C. insularimontanum had an anti-inflammatory activity. Citral had higher anti-inflammatory activity than the essential oil	[14]
Cinnamomum sp. (not specified)	Water	Proanthocyanidin, cinnamic acid, coumarin, cinnamaldehyde	0, 26–26 µg/mL	Anti-amyloidogenic effect: The cinnamon extract had an anti-amyloidogenic activity. Proanthocyanidin was more effective than cinnamic acid, coumarin, and cinnamaldehyde	[18]
C. burmannii	Water	Proanthocyanidin (22.01%)	100–500 mg/kg mice body weight	Antidiabetic effect: The cinnamon extract decreased the gene expression of two major regulators of hepatic gluconeogenesis, phosphoenolpyruvate carboxykinase, and glucose-6-phosphatase	[23]
C. cassia	Water	Polyphenol (8.80%)	20–100 mg/kg mice body weight	Anti-inflammatory effect: The cinnamon extract decreased significantly the TNF-α secretion. Polyphenol-rich high-molecular weight fraction plays a key role in the anti-inflammatory activity of cinnamon extract	[34]
C. cassia Blume	Ethanol	Cinnamaldehyde	100 µg/mL	Anti-inflammatory effect: The cinnamon extract inhibited non-receptor tyrosine kinases (Src and Syk) activity	[35]
C. cassia Presl	Essential oil	Cinnamaldehyde (78.51%)	100 mg/kg mice body weight	Antidiabetic effect: After 5 weeks oral administration, the cinnamon essential oils significantly decreased the blood glucose levels. It also improved the lipid profile and the function of pancreas islet β cells	[37]
C. cassia	Water	Cinnamaldehyde (0.79%)	500 µg/mL	Antitumor effect: The cinnamon extract inhibited tumor growth, angiogenesis, and vascularization by inhibiting the levels of pro-angiogenic factors, COX-2, and HIF-1α in tumors tissues	[41]
C. cassia	Ethanol and methylene chloride	–	30 µg/mL	Digestive system protection: The cinnamon extract inhibited the growth and the urease activity of H. pylori that is associated with chronic gastritis. The ethanolic extract was more effective to reduce urease activity than methylene chloride extract	[44]
C. cassia Blume	Water	–	200 mg lyophilized extract/kg mice body weight	Antidiabetic effect: After 6 weeks, oral administration with the lyophilized extract of the cinnamon, serum insulin levels, and HDL-cholesterol levels of the treated population were significantly higher and the concentration of triglyceride, total cholesterol, and intestinal α-glycosidase activity were significantly lower than the control	[47]
C. cassia	Ethanol	Cinnamaldehyde	10–50 µg/mL	Antidiabetic effect: The cinnamon extract inhibited the expression of fibronectin, MCP-1, and IL-6 in high-glucose-induced mesangial cells	[48]
C. burmannii	Ethanol	Cinnamic acid	100 µg/mL	Anti-mutagenic effect: The cinnamon extract regulated the expression of multiple genes in adipocytes	[49]
C burmannii	Water	TAPP (>5%)	20 g/kg diet	Antidiabetic effect: The cinnamon extract improved insulin sensitivity and enhanced liver glycogen by regulating insulin signaling and glycogen synthesis	[50]
C. cassia	DMSO	–	3.8 µg/mL	Antidiabetic effect: The cinnamon extract had PPARγ-binding activity. Cinnamaldehyde had better binding activity than the cinnamon extract	[52]
Cinnamomum sp. (not specified)	Ethanol	Polyphenol (81.4%)	300–1200 mg/kg mice body weight	Antidiabetic and anti-hyperglycemic effects: The cinnamon extract repaired pancreatic β cells	[53]
C. zeylanicum	Essential oil	Cinnamaldehyde (22.5%)	20 mg/kg rat body weight	Anti-hyperglycemic effect: After 45 days oral administration, cinnamaldehyde decreased both total cholesterol and triglyceride levels as well as increased HDL cholesterol	[54]
C. zeylanicum	Water	Cinnamaldehyde	220 µg/mL	Anti-Alzheimer effect: The cinnamon extract inhibited aggregation of tau-protein associated with Alzheimer disease	[175]
C. cassia Blume*	Water	–	300 µg/mL	Antiviral effect: The cinnamon extract performed an antiviral activity to prevent HRSV infection on airway epithelial cells by inhibiting viral attachment, internalization, and syncytium formation	[176]
C. zeylanicum	Acidified deionized water	TAPP	100 mg TAPP/kg rat body weight	Anti-asthmatic effect: TAPP repelled allergen (OVA)-induced AHR through reduction of lung inflammation, airway eosinophilia, mucus secretion, mast cell granulation, and/or mediator of allergic reactions in the lung	[177]
C. zeylanicum	Acidified deionized water	TAPP	8 mg/kg rat body weight	Anti-inflammatory and antiarthritic effects: After 5 weeks oral administration, TAPP showed anti-inflammatory and antiarthritic effects in animal models without ulcerogenicity potential	[178]
C. zeylanicum	Ethanol	TBPP	20 g/kg diet	Antidiabetic effect: TBPP inhibited carboxymethyl lysine formation in diabetic rat kidney, modulated expression of renal markers, and improved proteinuria and diabetic nephropathy	[179]
C. cassia and C. japonica	Acetone–water (1:1 (w/w)) continued with ethanol	TAPP and TBPP	200–300 mg/kg mice body weight	Anti-hyperglycemic effect: TAPP and TBPP oligomer-rich extract from different cinnamon species had hypoglycemic effects both in vivo and in vitro experiment	[180]

*The phytochemical constituents were expressed as % (w/w). TAPP: Type-A-procyanidine polyphenols; DMSO: dimethyl sulfoxide; TBPP: type-B-procyanidine polyphenols.

Figure 1. Molecular structure of volatile compounds commonly found in cinnamon (the structures were illustrated by ChemDraw 15 software, Perkin Elmer, US).

Figure 2. Molecular structure of phenolic compounds and nonvolatile compounds commonly found in cinnamon (the structures were illustrated by ChemDraw 15 software, Perkin Elmer, US).

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