Cinnamon has long been a popular culinary (and medicinal) spice. Nowadays, in the West,
it is predominantly found in sweet foods (eg, desserts, traditional, and/or seasonal baked …

The objective of the study was to assess the antimicrobial potential of the cinnamon bark
with a view of searching a novel extract as a remedy for dental caries pathogens. Acetone …

The chapter focuses mainly on the chemical and flavouring properties of the spice
cinnamon, Cinnamomum zeylanicum. The difference in spice properties and constitutents …

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A thorough comparative analysis of cytotoxic effect of an aqueous cinnamon extract (ACE)
from the bark of Cinnamomum zeylanicum L.(Lauraceae) with that of commercially available …

Cinnamon (Cinnamomum cassia) is an important spice which is widely consumed in the
Indian subcontinent as well as in several other parts of the world. In the present study, NMR …

This book" Spices" comprehends and provides latest information on economic importance,
botany, chemical composition, crop improvement, agro-technology, post harvest technology …

Tree spices belonging to the genus Cinnamomum (true cinnamon, cassia and tejpat, or
Indian cassia) are included in this chapter. Cinnamon is one of the earliest spices used by …

Cinnamon has been in use by humans for thousands of years, as early as 2,000 BC The
Arabs transported cinnamon via cumbersome land routes, resulting in a limited, expensive …

A comparison of the cytotoxic effects of methanolic cinnamon extract (MCE) from the bark of
Cinnamon zeylanicum L.(Lauraceae) and commercially available cinnamaldehyde was …