Brief Introduction

Synonyms--- True Cinnamon, Cinnamomum verum, Cinnamomum zeylanicum

Cinnamaldehyde (Cinnamic aldehyde; trans-cinnamaldehyde)

Chemical Name: (2E)-3-phenylprop-2-enal
Molecular Formula: C₉H₈O

Mol. Wt.: 132.16 g/mol

Molecular Structure:

Cinnamon (Cinnamomum verum, synonym C. zeylanicum) is a small evergreen tree belonging to the family Lauraceae, native to Sri Lanka, or the spice obtained from the tree's bark. It is also named True Cinnamon because it is often confused with other, similar species and the spices derived from them, such as Cassia and Cinnamomum burmannii, which are often called cinnamon too. It is also extremely spicy. The name cinnamon comes from Phoenician through the Greek kinnámōmon. The botanical name for the spice—Cinnamomum zeylanicum—is derived from Sri Lanka's former name, Ceylon.

Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavoring material. Cinnamon bark is one of the few spices that can be consumed directly. Its flavor is due to an aromatic essential oil that makes up 0.5% to 1% of its composition. This oil is prepared by roughly pounding the bark, macerating it in seawater, and then quickly distilling the whole. It is of a golden-yellow color, with the characteristic odor of cinnamon and a very hot aromatic taste. The pungent taste and scent come from cinnamic aldehyde or cinnamaldehyde (about 60% of the bark oil) and, by the absorption of oxygen as it ages, it darkens in color and develops resinous compounds. Other chemical components of the essential oil include ethyl cinnamate, eugenol (found mostly in the leaves), beta-caryophyllene, linalool, and methyl chavicol.

In medicine it acts like other volatile oils and once had a reputation as a cure for colds. It has also been used to treat diarrhea and other problems of the digestive system. Cinnamon is high in antioxidant activity. The essential oil of cinnamon also has antimicrobial properties, which can aid in the preservation of certain foods.

Cinnamon has been reported to have remarkable pharmacological effects in the treatment of Type 2 diabetes mellitus and insulin resistance. Cinnamon has traditionally been used to treat toothache and fight bad breath and its regular use is believed to stave off common cold and aid digestion.

Cinnamon may also be an aphrodisiac. One teaspoon of Cinnamon contains as many antioxidants as a full cup of pomegranate juice and 1/2 a cup of blueberries.

The Cinnamon Bark Extract used in dietary supplements is derived from the barks of the plant true cinnamon (Cinnamomum verum, or C. zeylanicum).

Benefits

• Treat Digestion Problems

•Anti-oxidant

•Anti-diabetes (Type-2)
•Anti-microbial Effects (Aid in the preservation of certain foods)

•Treat diarrhea

•Treat colds

• Treat Toothache

•Treat coughs

• Aphrodisiac effects

Mechanism

Not available.

Safety

Cinnamon Bark Extract is safe, no side effects have been reported to date, but relying on this type of treatment alone, and avoiding conventional medical care, may have serious health consequences.

Dosage

• The typical dose is 300-900mg per day (usually in 2-3 doses throughout the day).
• Consult physicians for different condition specifics.

GNI’s  Features and Benefits:

Cinnamon Bark Extract is one of GNI's most competitive products, with many advantages as list in the following, produced as our patent-pending process and know-how technology from Cinnamomum verum, or C. zeylanicum barks.

•  Produced with pure water only

•  High purity: over 5%

•  NO solvent - residual free

•  Pesticide-free

•  Brown-Yellow in appearance

•  High solubility in water

•  High anti-bacteria, and longer shelf life

Product Specifications:

5% Cinnamaldehyde HPLC,

20% Flavanoids UV,

10%, 30% Polyphenols UV,

4:1, 20:1 (Water Soluble)