CINNAMON LEAF TINCTURE
Family: Lauraceae
Genus: Cinnamomum
Species: Cinnamomum verum
Synonyms: Cinnamomum zeylanicum
Common Names: Cinnamon leaf
Parts Used: Leaves
Main Actions: Antimicrobial, Antioxidant
Other Actions: Antidiabetic, Antifungal
Description: Cinnamon leaf is an evergreen tree native to Sri Lanka, with aromatic leaves and bark.
Tribal and Herbal Medicine Uses: Used in traditional medicine for gastrointestinal issues, respiratory ailments, as a topical treatment for infections, improving metabolism and heart health, and reducing inflammation. Combats free radicals, slows down the aging process,
Plant Chemicals: Cinnamaldehyde, eugenol, linalool, beta-caryophyllene
Biological Activities and Clinical Research: Demonstrated antimicrobial and antioxidant properties in various studies.
Current Practical Uses: Used in aromatherapy, herbal teas, and topical applications for its medicinal properties.
Main Preparation Method: Essential oil extraction, infusion for teas, topical preparations
Main Actions (in order): Antimicrobial, Antioxidant, Antidiabetic, Antifungal
Main Uses: Gastrointestinal issues, Respiratory ailments, Infections
Properties/Actions Documented by Research: Antimicrobial, Antioxidant
Other Properties/Actions Documented by Traditional Use: Antidiabetic, Antifungal
Cautions: May cause skin irritation in sensitive individuals, should be used in moderation.
Traditional Preparation: Brewing as a tea, steam inhalation, topical poultice
Contraindications: Pregnancy and breastfeeding, allergy to cinnamon or related plants
Drug Interactions: Potential interactions with antidiabetic medications due to blood sugar-lowering effects.
Recommended dosage: 1-2ml taken 2-3x daily in a small glass of water or juice on an empty stomach for better absorption.