Cinnamon is a spice derived from the bark of trees in the Cinnamomum genus, particularly Cinnamomum zeylanicum (also known as Cinnamomum verum, “Ceylon cinnamon”, or “true cinnamon”) and Cinnamomum cassia (also called “Chinese cinnamon”).[1][2][3] The bark is typically ground into a powder or used in its stick form. Cinnamon is used for several culinary purposes and is added to several foods, including breakfast cereals, snack foods, breads, cakes, and drinks including tea, coffee, and hot chocolate.[1][2]
Cinnamon contains several bioactive compounds, including cinnamaldehyde, cinnamic acid, eugenol, and polyphenols.[1][2][3][4] Some of these compounds are claimed to have antioxidant, anti-inflammatory, antimicrobial, and antidiabetic properties.[1][2][5][3][4] Consequently, cinnamon is used in traditional medicine to treat a range of conditions, and, due to its widespread health claims, some people choose to take cinnamon as a dietary supplement.[1][2][4]