Cinnamomum (Cinnamomum Cassia)
SCIENTIFIC DESIGNATION:
Cinnamomum cassia Blume The plant Cinnamomum cassia Blume is widely recognized as Chinese cinnamon. Its bark and leaves are predominantly utilized for medicinal purposes. C. cassia is generally considered safe when consumed in limited quantities, such as those found in food, and at appropriate medicinal dosages. In the traditional Indian system of medicine, particularly Ayurveda, the entire plant holds therapeutic significance.
Key Chemical Components: The plant contains approximately 1–2% of a volatile oil known as cassia oil. The main components of this essential oil are cinnamaldehyde, present in concentrations of 65–80%, along with a lesser amount of eugenol. Additionally, it contains mucilage, starch, and tannins.
Therapeutic Applications:
Cinnamon is commonly employed as an aromatic spice. The bark is valued for its properties that can help relieve gas (carminative), aid digestion (stomachic), manage diarrhea, and combat bacteria. Research has explored various pharmacological activities of C. cassia Blume, including its potential to reduce inflammation, act as an antioxidant, and protect the liver.
Available Product Forms: 12% Polyphenols
Product Specifications:
Botanical/ Scientific Name: Cinnamomum cassia Blume Identification Method: UV (Ultraviolet Spectroscopy) Heavy Metal Limits: Arsenic: Not more than 20 parts per million Lead: Not more than 1 part per million Microbiological Quality: As per JPN Food Regulation.