Catalysis

Biology

Antimicrobial

Essential oil

Cinnamomum zeylanicum

Biochemistry

Food science

Antidote

Organic chemistry

Gallic acid

Toxicity

Lipid peroxidation

Antioxidant

Pharmacology

Cinnamaldehyde

Medicine

Chemistry

Traditional medicine

Drug and Chemical Toxicology

Cinnamon (Cinnamomum zeylanicum, Lauraceae) is a food additive greatly used for its taste. However, recently this medicinal plant has been brought to attention due to its medical effects. Cinnamon has constituents such as cinnamaldehyde and cinnamic acid that offers some health benefits including antioxidant and free-radical scavenging properties, lowering of blood glucose, anti-cholesterolemic, analgesic, antimicrobial, anti-inflammatory, anti-yeast, anti-secretagogue, and anti-gastric ulcer effects. This review summarizes various in vitro and animal studies on the protective effects of cinnamon against natural and chemical toxins. These studies consider the antidotal and/or protective effects of cinnamon and its major constituents against natural toxins and chemical-induced toxicities. It has been mentioned that cinnamon and its main constituents can ameliorate the toxicity of chemical toxins in liver, kidney, blood, brain, embryo, reproductive system, heart, spleen in part through antioxidant effect, radical scavenging, reducing lipid peroxidation, anti-inflammatory, fungistatic and fungicidal activities, modulation of CK-MB, LDH, TNF-α, IL-6, mitogen-activated protein kinase (MAPK), and nuclear factor-ĸB (NF-ĸB) signaling pathways.

Cinnamon (<i>Cinnamomum zeylanicum</i>) as an antidote or a protective agent against natural or chemical toxicities: a review

Cinnamon (Cinnamomum zeylanicum) as an antidote or a protective agent against natural or chemical toxicities: a review