Scholarlink

Purpose of Review <p>Based on a detailed analysis, it was concluded that no comprehensive account of the ethnobotanical, pharmaceutical, nutraceutical, and cosmetic values of Cinnamomum species is available to researchers. This review is the first comprehensive record of Cinnamomum Shaeff. providing a detailed account of the scientifically proven neutraceutical and cosmeceutical values, along with the ethnobotanical usage of various plant parts for treating different ailments. </p> Recent Findings <p>This review provides a detailed account of the ethnobotanical uses of various plant parts against different ailments, including types of formulations, dosages, and their nutraceutical and cosmetic values. For the preparation of the review, various scientific resources, including journals, books, and current electronic databases such as SpringerLink, SciFinder, Google Scholar, Web of Science, Wiley Online Library, ACS Publications, ScienceDirect, PubChem, and PubMed published up to 2025, were utilised. </p> Summary <p>Cinnamon species have been extensively used in local and traditional medicinal systems to treat various diseases. The various parts of Cinnamon were commonly used among tribal groups and in the Indian (Ayurvedic) and Chinese systems of medicine. The bark, leaves, roots, flowers, stems, seeds, twigs, and buds were widely used for the treatment of various ailments, with specific parts valued for their distinct chemical compositions. The plants were also widely used as a spice in the preparation and preservation of various food products, including syrups, jams, biscuits, beverages, soup, butter, bread, and candies. Cinnamon was also used as a food preservative due to its natural antioxidant and antimicrobial properties. Based on numerous detailed review analyses, various Cinnamomum species exhibit a wide range of pharmacological properties, with many studies highlighting the significant medicinal potential of C. verum (Ceylon cinnamon) and C. cassia. Cinnamomum species exhibit a broad spectrum of biological activities, including antifungal, antibacterial, anti-inflammatory, anticancer, larvicidal, antioxidant, wound-healing, enzyme-inhibiting, and cytotoxic effects. Studies have also revealed that cinnamon was used as a supplement to animal feed and in the preparation of cosmetics.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

A comprehensive Review on Ethnobotany, Nutraceuticals and Cosmetic Potentials of Cinnamon (Cinnamomum Schaeff.)

  • 期刊论文

  • 发表日期：

    2026年3月9日

查看全文
  • Sneha Varghese,
  • Anjana Surendran,
  • Aiswarya Bharathi Mohandass,
  • Ramasubbu Raju

摘要

Purpose of Review

Based on a detailed analysis, it was concluded that no comprehensive account of the ethnobotanical, pharmaceutical, nutraceutical, and cosmetic values of Cinnamomum species is available to researchers. This review is the first comprehensive record of Cinnamomum Shaeff. providing a detailed account of the scientifically proven neutraceutical and cosmeceutical values, along with the ethnobotanical usage of various plant parts for treating different ailments.

Recent Findings

This review provides a detailed account of the ethnobotanical uses of various plant parts against different ailments, including types of formulations, dosages, and their nutraceutical and cosmetic values. For the preparation of the review, various scientific resources, including journals, books, and current electronic databases such as SpringerLink, SciFinder, Google Scholar, Web of Science, Wiley Online Library, ACS Publications, ScienceDirect, PubChem, and PubMed published up to 2025, were utilised.

Summary

Cinnamon species have been extensively used in local and traditional medicinal systems to treat various diseases. The various parts of Cinnamon were commonly used among tribal groups and in the Indian (Ayurvedic) and Chinese systems of medicine. The bark, leaves, roots, flowers, stems, seeds, twigs, and buds were widely used for the treatment of various ailments, with specific parts valued for their distinct chemical compositions. The plants were also widely used as a spice in the preparation and preservation of various food products, including syrups, jams, biscuits, beverages, soup, butter, bread, and candies. Cinnamon was also used as a food preservative due to its natural antioxidant and antimicrobial properties. Based on numerous detailed review analyses, various Cinnamomum species exhibit a wide range of pharmacological properties, with many studies highlighting the significant medicinal potential of C. verum (Ceylon cinnamon) and C. cassia. Cinnamomum species exhibit a broad spectrum of biological activities, including antifungal, antibacterial, anti-inflammatory, anticancer, larvicidal, antioxidant, wound-healing, enzyme-inhibiting, and cytotoxic effects. Studies have also revealed that cinnamon was used as a supplement to animal feed and in the preparation of cosmetics.