Abstract
Cinnamon (Cinnamomum zeylanicum L.) is one of the most popular spices. It has been used for thousands of years for its medicinal properties. It has long been used for the treatment of diabetes, inflammation and stomach ulcers. It has also antibacterial, antifungal, antiparasitic and mosquito larvicidal activities. It is also used for the treatment of cough and cold, to treat gastrointestinal disturbances, bronchial asthama and asthenia of blood. Cinnamon consists of volatile acids (1-2%). It is mainly composed of cinnamic aldehyde (75-90%) and eugenol (8%).
