Chemistry and Bioactive Compounds of Cinnamomum zeylanicum Blume

The genus Cinnamomum comprises approximately 250 species of which 8 species are endemic to Sri Lanka. Among them, there is C. zeylanicum Blume (Linn.) (Kurundu in Sinhala and cinnamon in English), also called true cinnamon, which belongs to the Lauraceae family. The bark and the leaf of C. zeylanicum are the most important and popular species used worldwide not only for cooking but also in traditional and modern medicine. The major constituents of essential oils of bark, leaf, seed, and root of true cinnamon are cinnamaldehyde, eugenol, cadinene, and camphor, respectively. Commercial value of Ceylon cinnamon bark is very high due to presence of minimal or undetectable amounts of coumarin, and many reports indicate that cinnamon bark samples available in the world market are adulterated with cassia bark which contains high quantities of hepatotoxic coumarin. The constituents in essential oils are contributing to the fragrance and mainly responsible for the various biological activities. Aqueous extract of cinnamon bark contains proanthocyanidins which possess antioxidant activity. Cinnamaldehyde and eugenol are present in most of the essential oils of the seven wild species of cinnamon available in Sri Lanka. Screening of phytochemicals in C. zeylanicum indicates the presence of alkaloids, saponins, flavonoids, steroids, and polyphenols. However amount present is varied with the genotype, environmental conditions, and stem maturity.