Usage of Cinnamaldehyde

1. Used as a preservative, China’s regulations can be used for the preservation of fruits and should be used in moderation according to production needs. Can also be used as a flavoring.

2. China’s regulations can be used for the preservation of fruits, and they are used in moderation according to production needs. Can also be used as a flavoring.

3. Spice; preservative. GB 2760-96 specifies the edible flavors that are permitted for use. It is mainly used in the preparation of cinnamon, cinnamon, and cola flavors, as well as alcohol and tobacco. The regulations can also be used for fruit preservation, the dosage is GMP; the residual amount is ≤0.3 mg/kg.

4. Flavoring agent for preparing foods such as soap flavors and cakes

5. Solvent, seasoning, pharmaceutical raw materials intermediates, flavors, and fragrances.

Uses of Cinnamaldehyde

therapeutic uses

Many of the health benefits of Cinnamon and its effect on metabolism is due to the presence of Cinnamaldehyde in it. It helps to fight against tooth decay and bad breath and so the herb of Cinnamon is used for enhancing oral health. The antifungal and antibacterial property of Cinnamaldehyde helps to reduce infections.

Cinnamaldehyde restricts the harmful blood platelet clotting, which would otherwise result in insufficient blood flow. This is accomplished by preventing the production of arachidonic acid that is responsible for anti-inflammatory responses from the cell membranes.

As an anti-bacterial and anti-fungal agent                      

Cinnamaldehyde exhibits anti-microbial activity. The antimicrobial nature of Cinnamaldehyde was proved by the study conducted at the University of Illinois, Chicago.  It had been found that Cinnamaldehyde prevents above 50% of bacterial growth in the oral cavity. It is especially effective for preventing the growth of bacteria and other pathogens in the tongue.

According to a study titled “Antimicrobial Activities of Cinnamon Oil and Cinnamaldehyde from the Chinese Medicinal Herb Cinnamomum cassia Blume” published in The American Journal of Chinese medicine, Cinnamaldehyde effectively inhibits the growth of various segregates of bacteria including gram-positive and gram-negative bacteria, fungi including yeasts, filamentous molds, and dermatophytes. Thus Cinnamaldehyde possesses antibacterial and antifungal properties.

Anti-diabetic property

Since the primordial times, Cinnamon has been used to treat diabetes in China and in India. The anti-diabetic nature of Cinnamon is due to the presence of cinnamaldehyde.  According to a study conducted on the streptozotocin(STZ) induced male diabetic Wistar rats, it had been found that administering Cinnamaldehyde at different doses, it had considerably reduced the plasma glucose level and simultaneously increased the plasma insulin level.

Further, oral administration of Cinnamaldehyde markedly reduced glycosylated hemoglobin, serum total cholesterol, and triglycerides and increased the hepatic glycogen and HDL (High-Density Lipoprotein) cholesterol. Thus, Cinnamaldehyde exhibits hypoglycemic and hypolipidaemic effects in STZ induced diabetic rats.

As a flavoring agent

Cinnamaldehyde is mainly added to foods and medicines to enhance its quality in terms of aroma and taste. It is used as a flavoring agent in liquid refreshments, ice-creams, chewing gums, and candy. It is also used in perfumes to recreate the magic of fruity and interesting fragrance ranges.

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