Pharmacological Effects of Cinnamon in Functional Foods

Cinnamon has been used as a food flavor for thousands of years. Since the twentieth century, its derivatives have been continuously developed, extracted, and applied. Cinnamaldehyde, cinnamic acid, cinnamon powder, cinnamon essential oil, and other products are all from cinnamon. In this part, we have integrated the edible effects of Cinnamomum, including anti-inflammatory, antioxidation, antitumor, lowering blood sugar and blood lipid, and protecting digestive system. In addition, the development value of Cinnamomum is far greater than its own utilization value. We put forward some suggestions on exploring the pharmacological effects of Cinnamomum, thus providing reference for the development and application of Cinnamomum.