The essential oil of cinnamom bark (max. 4%) is dominated by the two phenylpropanoids cinnamaldehyd (3-phenyl-acrolein, 65 to 75%) and eugenol (4-(1-propene-3-yl)-2-methoxy-phenol, 5 to 10%). Other phenylpropanoids (safrol, cinnamic acid esters), mono- and sesquiterpenes, although occurring only in traces, do significantly influence the taste of cinnamon. Another trace component relevant for the quality is 2-heptanone (methyl-n-amyl-ketone). The slime content of the bark is rather low (3%).
From cinnamon leaves, another essential oil (1%) can be obtained that consists mainly of eugenol (70 to 95%) and can be used as a substitute for clove. Small amounts (1 to 5%) of cinnamaldehyde, benzyl benzoate, linalool and β-caryophyllene have also been found.
A completely different composition is found in the essential oil of cinnamon root bark; here, camphor (60%) dominates. This oil is not used commercially.
Data suggests that consuming Cinnamon regularly has positive effects on cardiovascular health.
data regenerated on Tue, 24 May 2016 11:14:50 -0400