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Tavares da Silva, Maria Leonor, Bernardo, Maria Alexandra Sardinha, Singh, Jaipaul 
ORCID: 0000-0002-3200-3949 and Fernanda de Mesquita, Maria
(2019)
Chapter 33 - Beneficial Uses of Cinnamon in Health and Diseases: An Interdisciplinary Approach.
In:
The Role of Functional Food Security in Global Health.
Elsevier, pp. 565-576.
ISBN 978-0-12-813148-0
Full text not available from this repository.
Official URL: https://doi.org/10.1016/C2016-0-04169-4
Abstract
Cinnamon has been in use from ancient times with multiple culinary usages to improve the taste of food. It is a spice commonly used worldwide and it is shown to be effective in improving health due to its functional properties. These functional properties could act beneficially for the treatment of different disease including diabetes mellitus, cardiovascular diseases, cancer, and neurological disorders. The medicinal beneficial uses of cinnamon and its isolated compounds, including polyphenols, are attributed to their antioxidant activities and properties. This chapter describes the beneficial use of cinnamon in health and diseases.
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