Abstract

Cinnamon has been used as a spice in many societies for a long time, as well as for medical use. Botanical source, climatic conditions, and harvesting and production techniques alter the cinnamon’s quality and chemical components. However, the geographical origin of the cinnamon and the conditions under which it is processed affect the chemical composition. Essential oils derived from the bark, leaf, and root bark of Cinnamomum verum vary significantly in chemical composition. Cinnamon and its extract are known to have many positive effects on health, regardless of the type. In traditional medicine, cinnamon barks are used in many kinds of treatment methods of diseases, such as gastrointestinal system disorders, type 2 diabetes mellitus, lungs infections, cardiovascular diseases, cancer, and neurological disorders. For several decades, cinnamon has been used for its potential antioxidant, antimicrobial, anti-cancer, anti-inflammatory attributes. It is effective in controlling blood sugar and lipid levels. In this study, components, structures, nutrients of cinnamon were reviewed. Various food enrichment studies with cinnamon were reviewed, and the changes cinnamon caused in the composition of foods were examined.