Abstract
In Ayurveda Cinamon has been used for the treatment of various illness like trusna (thirst), Kantha roga (diseases of throat), mukha roga (diseases of mouth), Pinasa (nasaroga), Krumiroga (healmenth) Vastiroga (disease of bladder), Arsa (piles) and Hrudroga (Heart disease). Cinnamon is a common spice used by different societies around the world for several centuries. It is obtained from the inner bark of trees from the genus Cinnamomum, a tropical evergreen plant. The medicinal uses of spices were often indistinguishable from their culinary uses. The value of phytochemicals in relation to human health has been recognized for centuries. The constituents of herbs and spices can have overlapping actions, including reduction of inflammation, antioxidant effects, modulation of detoxification enzymes, modulation of the immune system, and antibacterial and antiviral effects. Therapeutically cinnamon has anti-diabetic, antioxidant, anti-clotting, anti-inflammatory, carminative, and rubefacient properties. The most important constituents of cinnamon are cinnamaldehyde and trans-cinnamaldehyde (Cin), present in the essential oil. It is an ingredient of Trijataka and Chaturjataka and Sitopaladi Churna and Talisadi Churna mentioned in different classical text of Ayurveda.
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