Chemistry, Biogenesis, and Biological Activities of Cinnamomum zeylanicum

  title={Chemistry, Biogenesis, and Biological Activities of Cinnamomum zeylanicum},
  author={Guddadarangavvanahally K. Jayaprakasha and Lingamallu Jagan Mohan Rao},
  journal={Critical Reviews in Food Science and Nutrition},
  pages={547 - 562}
  • G. Jayaprakasha, L. Rao
  • Published 15 June 2011
  • Chemistry, Medicine
  • Critical Reviews in Food Science and Nutrition
The genus Cinnamomum comprises of several hundreds of species, which are distributed in Asia and Australia. Cinnamomum zeylanicum, the source of cinnamon bark and leaf oils, is an indigenous tree of Sri Lanka, although most oil now comes from cultivated areas. C. zeylanicum is an important spice and aromatic crop having wide applications in flavoring, perfumery, beverages, and medicines. Volatile oils from different parts of cinnamon such as leaves, bark, fruits, root bark, flowers, and buds… 
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Chemical composition of the volatile oil from the fruits of Cinnamomum zeylanicum Blume.
GC and GC-MS analyses were used to characterize volatile oil composition of fruits of Cinnamomum zeylanicum (cinnamon) grown in 2 regions of South India, i.e. (i) coastal Karnataka and (ii) south
The bark and leaf essential oils of cinnamon (Cinnamomum verum Presl) grown at Parana, Brazil
The bark and leaf essential oils of cinnamon (Cinnamomum verum Presl, syn. C. zeylanicum Bl.) grown at IAPAR (Experimental Station of Morretes) were analysed by capillary GC and GC-MS. The barks and
Chemical Composition, Antiradical and Antifungal Activities of Essential Oil of the Leaves of Cinnamomum Zeylanicum Blume from Cameroon
Results obtained in the present study indicate the possibility of exploiting C. zeylanicum essential oil to prevent diseases such as diabetes and cancer, to slow down ageing, and also to combat strains of A. flavus and Fusarium moniliforme responsible for biodeterioration of stored food products.
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Gas-chromatographic analysis of the volatile oils of the leaves, stem-bark and root-bark of commercial cinnamon (Cinnamomum zeylanicum), grown in Sri Lanka revealed interesting differences between
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